Kam's Roast arrived last month in Singapore to great anticipation. In Hong Kong, Kam's Roast Goose scooped up its first Michelin star within four months of opening in 2014 and kept the star in the the 2015, 2016 and 2017 guidebook.
Some may sneer at Michelin stars these days, but this award is probably not without merit. After all, Kam's Roast's owner Hardy Kam is the grandson of the founder of Yung Kee in Hong Kong, a culinary legend when it comes to roast goose. He is using recipes from his grandfather's days.
We can also thank television producer Robert Chua for bringing this brand here. He also brought Tim Ho Wan here back in 2013.
They've also brought in Head Chef Wong Kwan-sang to train the staff and ensure smooth kitchen operations. The chef helming Kam’s Roast in Singapore formerly worked at Yung Kee and will be permanently based in Singapore.
However, in Singapore, Kam's serves Roast Duck (left) instead of goose due to AVA restrictions on the kind of geese we can import. While they have tried to keep the taste as close as possible, there just is no mistaking duck for goose. Still, the duck is done fairly well, with crisp skin, and juicy, well-marinated meat. The duck is priced at S$16.80 for the upper quarter, S$19.80 for the lower quarter, S$29.80 for half a duck and S$55 for a whole duck.
They also offer Braised Soya Chicken (S$14.80, right), but what's really outstanding is the gravy that comes with both the poultry dishes. Drizzle some of that divine sauce on a bowl of jasmine rice (S$2) and get your epiphany there instead.
Honestly the best meats here are the roast pork and suckling pig. Yes, that coveted crispy brittle skin on the roast pork giving way to tender meat with fine layers with fat. And the suckling pig? Exquisite. How could one piece be enough?
The other signature touted here is the Toro Char Siu (S$22.80). It's made using premium (and seriously fatty) pork belly, following a secret recipe by Mr Kinsen Kam Kwan Sing, who was once the second-generation owner at Yung Kee.
I think we missed the intended "melt-in-the-mouth" effect because the pieces were a little too cold. The slices could do with a longer barbecuing time for better char too. For the price, I'd honestly rather go to Roast Paradise for perfectly luscious char siu!
The regular Char Siu (S$14.80) that we got served was a little too lean, dry and chewy. If it could have a quarter of the Toro's fats incorporated in it, it would be just right.
We did like the handmade noodles airflown from Hong Kong (on Singapore Airlines, no less! These noodles travel better than I do). It's really hard to find noodles with this kind of bite here. They are simply tossed in scallion oil and soy. Somehow it's the simple things here that impress.
There isn't much by the way of vegetables, but the appetisers are deliciously tangy. Marinated Cucumber with Vinegar and Garlic (S$6.80) and Marinated Black Fungus in Vinegar (S$6.80) are two of my all-time favourites; I just wish they weren't so pricey!
Dessert is a little lacklustre. Despite using a premium aged orange peel, the Red Bean Soup with Aged Tangerine Peel ($5.80) lacked body and flavour. It was just too watery.
As expected, the queues in the early days are pretty daunting. However, now you can make reservations and do takeaway orders online via Chope.
You can make exclusive bookings for limited seats allocated through Chope’s reservation platform. Dining sessions run between 11am to 8.30pm and, a private VIP room which seats up to 10 persons is also available for booking. Customers who have made online reservations can choose from two curated set menus when in the main dining area; or two VIP set menus when they dine in Kam's Roast's private VIP room.
From 2 January 2017 onwards, customers will be able to pre-purchase and collect their food at a convenient, pre-selected date and time via Chope's website.
9 Scotts Road
#01-04/05/06/07, Pacific Plaza
Tel: +65 6836-7788
Open Monday to Friday: 11 am to 10 pm
Saturday, Sunday & Public Holidays: 10 am to 10 pm
Thanks to Kam's for the preview