One of my absolute favourite go-to comfort foods is Cantonese-style roast meats. No fancy schmancy cooking methods, no artistically arranged plating. A generous handful of flavourful and robust meat slapped upon a bed of fluffy white rice. Especially after a long day, I just want to grab a good meal, bring it home, and eat it while I binge watch my current favourite series.
Four Treasures on a Plate
One Michelin star restaurant Kam’s Roast has just released its “Four Treasure Rice” dish – a one-dish heaven for a roast meat lover. The four ‘treasures’ found in the dish are the roast duck, char siew (barbequed pork), soya sauce chicken, and half a salted egg.
Priced at $11.80++, the dish comes with a free soup of the day if ordered as a takeaway. That is quite a good deal, considering the generous amount of meat on top of the different varieties.
How’s the meat?
The meats that I had were mainly lean cuts, but they did not taste as dry as what I would expect from lean meats. While the meats were still juicy, the duck meat boasted a very good robust and gamey flavour.
The dish comes laden with a duck broth sauce, which is made from the roast duck drippings mixed with other sauces. Salty and full of umami flavour, it goes very well with plain rice. Ask for the spring onion and ginger sauce that goes very well with the soya sauce chicken and gives it a very herbaceous and garlicky flavour.
If the one dish meal isn’t enough, order some Sio Bak (roast pork) to complete the roast meat quartet. The meat has a very crispy crackling, and doesn’t feel cloying nor saturated with oil. For something more unique, try the Lap Cheong (preserved sausages) which comes in two flavours. The darker coloured and sweeter goose liver sausage which has a very robust and smoky flavour, and the pink lean meat sausage which has a good balance of sweetness and saltiness, with a surprising burst of floral and fruity aromas. The restaurant prides in using a copious amount of rose wine in their preserved sausages, hence the strong fruity and floral aromas.
What’s so special about Kam’s Roast?
Kam’s Roast is the first overseas branch from its flagship outlet in Hong Kong named Kam’s Roast Goose. The restaurant was started by Mr Hardy Kam, who is the grandson of the late Mr Kam Shui Fai, founder of the famous Yung Kee Restaurant located along Wellington Street in Hong Kong. Because of the strict regulations in Singapore, Kam’s Roast is unable to import the geese from the supplier that provides for their Hong Kong outlet. Hence, they decided to omit the “Goose” from their outlet in Singapore to prevent misinterpretation.
An interesting fact is that Kam’s Roast offers chilli sauce; which is not offered in their Hong Kong outlet. The reason behind it was that many Singaporeans were not used to not having chilli sauce with their roast meats, hence the chefs crafted up an exclusive chilli sauce solely to sate the local palates. The chilli sauce reminded me of the ones served with Nasi Lemak; sweet, spicy and had a strong Belachan (shrimp paste) aroma.
For the month of June, the restaurant is having their Signature Roast promotion. For every two takeaway signature roasts, get the third one at a 50% discount.
Address: Pacific Plaza, 9 Scotts Road #01-04/05/06/07, Singapore 228210
Hours: 11am – 10pm Mon – Fri, 10.30am – 10pm Sat – Sun
Phone: 6836 7788