Kam's Roast Singapore

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Kam's Roast opened to long queues and rave reviews in Singapore in November 2016. In addition to an a-la-carte menu of roast meats, rice, noodles and desserts, it also offers a set menu for 2 persons, a tea-time promotion and VIP Room set menus.



The original restaurant in Hong Kong , Kam's Roast Goose, has held Michelin star fame since 2014.



Established by Hardy Kam (a grandson of the late Kam Shui Fai, best known for Hong Kong's roast goose institution Yung Kee), this small eatery has grown into a local household name, renowned for roast meats.



We couldn't resist joining the masses to taste test the Singapore version. The venue interiors are nondescript and the space is small with only 68 covers.



We managed to walk in on a weekday without any queues and ordered the Toro Char Siew, Soup and Dry Wanton Noodles with Roast Duck, Roast Pork and Soya Chicken. Here are the verdicts:



Toro Char Siew - Winner of the taste test. Fans of marbled meat will enjoy this cut of premium pork belly. The layered fat and meat remained moist through the roasting process. You get the flavor of lean meat, fat and fragrant charring with every bite. We were told the pork is seasoned with the Kam family's award-winning marinade.



Roast Pork - Done equally well. Even layers of fat and meat topped with a crispy skin were exemplary of a choice cut and technical skill. The crackling skin was crisp and flavoursome.



Soya Chicken - Tender but didn't carry the fragrance of the soya marinade during the cooking process.



Roast Duck - Tender to the bite with a wafer thin fragrant and crispy skin. However, the Malaysian duck meat lacked distinct flavor from the eatery's secret marinade and roasting process.



Wanton noodles - Thin, stringy with al dente texture but nothing extraordinary, especially when imported daily from Hong Kong. Swimming in tasty broth for the soup version, the secret recipe seasoning was tasty in the dry version.

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#orchard_road
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