Hong Kong is home to many Michelin-starred restaurants but I always seem to miss them whenever I’m there. I always find out about it when I’m home, so I end up waiting (and praying) for them to open here or hoping that I remember to visit it the next time I’m in Hong Kong.
One of the restaurants I’ve yet to try is Kam’s Roast, a legendary spot known for their roast goose. Kam’s Roast is run by Hardy Kam, the third generation of restaurateurs behind the Michelin-starred Yung Kee Restaurant, and Robert Chua, a prominent TV and movie producer in Hong Kong who has ventured in the culinary scene. The restaurant has been so successful that they earned a Michelin star, one of the culinary industry’s top recognitions, within four months of opening.
Now, Kam’s Roast is in Manila and I got to try it ahead of its opening on May 15.
Here’s what I thought:
Kam’s Roast is renowned for their roast goose, but it’s noticeably absent in the local menu because poultry from China is banned and there’s no goose in the Philippines. They offer a delicious alternative, though: Roast Duck sourced from Ireland and raised in Davao.
Immediately, you know that the dish is special because of its taste and chewy but yielding consistency. I’ve eaten a lot of tough ducks so I was pleased that Kam’s Roast’s version is palatable. According to Eric Dee of Foodee Global Concepts, the ducks are dried for a day with a special drier, bathed in water and vinegar, then dried for another day. The result is a flavorful dish with thin yet crispy skin.
We also tried the Soya Chicken, a succulent dish featuring larger-than-usual chickens. I’m a fan of chicken dishes so I enjoyed eating this and dipping it in the sauce.
Other highlights for me were the pork dishes. I tried the Crispy Roast Pork, the Char Siu (barbecue pork), and the Toro Char Siu (barbecue pork belly). I really liked them!
The Crispy Roast Pork was heavenly even if the fat glistened like pearls. The meat was soft but the crispy skin gave it a satisfying crunch every bite. Both Char Siu dishes can’t be missed: the Char Siu is leaner and firmer, while the Toro Char Siu is more decadent with extra layers of fat and caramelized barbecue. It’s hard to pick which one is better so it’s a good idea to get both.
You can pair your poultry or pork dish with rice or noodles. For noodles, you can try the Braised Noodles with Shrimp Roe or the Braised Noodle with Ginger Scallion. I tried the shrimp roe and its soup was the perfect balance to the sumptuous meal.
To balance things out, I also recommend getting a few of the appetizers. I liked the Marinated Tofu served with light soy sauce, and the Marinated Cucumber with Vinegar and Garlic, which was a clever combination of flavors and textures.
With Kam’s Roast now in Manila, I won’t have to remember (and eventually forget) to plan a stop at their outpost in Hong Kong!
Kam’s Roast was brought to Manila by FOODEE Global Concepts, who is behind Tim Ho Wan, Tsuta Japanese Soba Noodle, FOO’D by David Oldani, Todd English Food Hall, POUND by Todd English, Hook by Todd English, MESA Filipino Moderne, Llaollao, Sunnies Café, Flatterie, and Bench Café.