[EXCLUSIVE] Michelin-starred Kam's Roast Hong Kong owner on new Singapore outlet

After its launch in 2014, Kam's Roast Goose in Hong Kong received its first Michelin star within four months of opening. This eatery was started by Hardy Kam, son of Kinsen Kam and  grandson of the late Kam Shui Fai, who founded Hong Kong's renowned Yung Kee in 1942.

When Kam’s Roast opens its doors here on 19 November, diners will be able to sink their teeth into roast duck (prepared the same way as the famous goose), suckling pig and ‘toro’ char siew made with premium pork belly and seasoned with Kam family’s special marinade. You will also get to slurp up wonton noodles that the late Mr Kinsen Kam served in Yung Kee. These noodles are exclusively available in Singapore, and air flown from Hong Kong daily.

What can first-timers expect when they visit Kam's Roast?

They can expect authentic Hong Kong style Cantonese roast.  Kam's uses the highest quality raw ingredients, and all the roasts are made fresh daily from our on-site kitchen to ensure fresh, high quality roast meats.

How different is Hong Kong-style roast duck from the Singapore version?

Every roast business differs from each other – from taste, flavour and style. Kam's has its own distinctive style that has spanned over 75 years. At Kam's Roast, we use our family recipe to marinate our roast meats to preserve the taste of the meat.  Our style of roast duck mainly focuses on the tenderness and juiciness of the meat.  We also make our own distinctive BBQ sauce and plum sauce to enhance the taste even further.

Where are the ducks from? And what do you think of the quality of these birds?

We choose to go with Malaysian duck to ensure the freshness of the meat. We have a close relationship with the farm so they will deliver the ducks based on our requirements (on the specific size/weight of each duck). We have tasted over 10 different types of ducks readily available in Singapore and finally decided on the Malaysian duck.

Why did you decide to expand your business to Singapore?

There are a lot of Singaporeans who have visited Kam's Roast Goose in Hong Kong over the years.  Many diners appreciate our work and praise our roast meats.  So, we thought it would be a great idea to expand beyond Hong Kong and bring our famous Kam's roast meat to Singapore; that way more Singaporeans will have a chance to taste our food.

Will any of your Hong Kong chefs be based here?

Our Singapore head chef is Chef Lam. He was born in Hong Kong, and has worked in Hong Kong some 20 years ago at Yung Kee. Since then he has been working in Singapore as a BBQ chef.  When we got in touch with him this summer, it was like a family reunion because he still remembers the old days at Yung Kee. Our head chef in Hong Kong, Chef Wong, also worked with him in Yung Kee 20 years ago. Chef Lam went to Hong Kong for three weeks for training in September.  And Chef Wong  who has been travelling to Singapore this month, will work hand-in-hand with Chef Lam for the first part of our opening.

Besides Singapore, will you plan to open Kam's Roast elsewhere in the near future?

Singapore is the first overseas branch. We will take one step at a time to ensure that Kam's quality is consistent in Singapore before we will decide in the future.

On 19 November at 1pm, Kam’s Roast Singapore will open its doors at Pacific Plaza (#01-04/05/06/07 , 9 Scotts Road,  Singapore 228210). The restaurant is next to Hong Kong’s Michelin-starred ramen restaurant Tsuta.

Opening Hours: Mon-Fri: 11am to 10pm, Sat-Sun: 10am to 10pm

http://www.kamsroast.com.sg/