Launched in Hong Kong in 1942, the Michelin-starred roast restaurant specializes in, well, roast meats: Duck, goose, pork, and soya chicken are among their most well-known dishes. Even Anthony Bourdain has come to feast on their plethora at the original location.
Kam’s Roast has one other branch in Singapore. And as of today, the popular Hong Kong eatery is open for business in the Philippines, on the third floor of Manila’s Mega Fashion Hall.
However, thanks to laws regulating goose imported from China, the Manila location will omit goose from the menu, just as Singapore does.
And locals seem excited: The new branch’s Facebook page has had lots of users tagging friends, writing that they can’t wait to try it, and inquiring about the opening date. The date was only announced recently, and then it was pushed back from May 9 to May 15, for unexplained reasons.
So far, the page has one (very simple) review:
Roast meats abound in Hong Kong, Singapore, and much of Southeast Asia, so what makes Kam’s so special? According to fans, it’s a mixture of the melt-in-your-mouth fat and palate-pleasing marinades that create Kam’s killer charms. Visitors also rave about their secret sauces: plum for the duck, mustard for the pork, and ginger for the chicken.
These dishes will make your heart pound, but that might be due to your newly clogged arteries. However, if you are going to eat an entire crunchy-skinned suckling pig alongside your loved ones, it might as well be from the family that’s been perfecting the recipe for over seven decades.
The Hong Kong outlet has kept its single Michelin star for the last four years. According to the Michelin guide, in its review of the original outlet, the founding family has, over the years, become synonymous for roast goose. However, with just thirty seats at the original location, the guide, advises visitors to expect a wait.
However, where the Hong Kong space is tight and small with little ambience, the Manila outlet is going for a different vibe. Here, they can seat 70 guests and want to create a more upscale, full-service experience, since this isn’t an everyday kind of meal for Filipinos (as it is for Hongkongers).
The Manila shop says that it is only using pigs and chickens raised domestically.
For those concerned about getting the meat sweats — Kam’s also has non-meat side dishes of garlic and vinegar marinated cucumbers or mushrooms, grilled asparagus, poached veggies, or century egg with pickled ginger.
SM Megamall, third floor
Epifanio de los Santos Ave.