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Kam’s Roast Singapore honors a family legacy that began with my beloved late grandfather, Mr. Kam Shui Fai, and father, Mr. Kam Kinsen Kwan Sing. My family's proud culinary tradition began in 1942, when my grandfather opened the Yung Kee Restaurant on Wellington Street in Hong Kong which soon became a destination for discerning diners from around the world. My father has continued to build on grandfather’s vision that began over 70 years ago, and I, too, am inspired to carry on in the Kam family tradition of bringing world-class cuisine to you. As a third-generation restauranteur, my mission at Kam’s Roast is to provide a memorable dining experience to every guest, each and every time. Serving impeccable food in the warmth of a family-oriented environment, I will continue my commitment to the values and principles that have been passed down through the generations. I hope you enjoy your meal at Kam’s Roast Singapore.
Value Set for 4pax (U.P$133)
Father's Day Trio Set (4-6Pax) (U.P $104.30)
Kam's Roast Platter (4 Pax)
甘牌烧鸭 - 半只 Roast Duck - 1/2 Half
甘牌烧鸭 - 全只 Roast Duck - Whole
桶子油鸡 - 半只Soya Chicken - 1/2 Half
桶子油鸡 - 全只Soya Chicken - Whole
黑豚叉烧 - 列牌Iberico Pork Char Siew - Regular
肥浓叉烧 - 例牌“Toro”Char Siew - Regular (Fatty)
脆皮腩仔 - 例牌Crispy Roast Pork - Regular
蜜汁叉烧 - 例牌BBQ Pork (Char Siew) - Regular (Lean)
甘牌烧鸭饭 Roast Duck Rice
桶子油鸡饭 Soya Chicken Rice
蜜汁叉烧饭 BBQ roast pork Rice
脆皮腩仔饭 Crispy roast pork Rice
烧鸭拼叉烧饭 Roast Duck Combo BBQ Pork Rice
烧鸭拼烧腩饭 Roast Duck Combo Crispy Pork Rice
烧鸭拼油鸡饭 Roast Duck Combo Soya Chicken Rice
烧腩拼叉烧饭 Crispy Pork Combo BBQ Pork Rice
烧腩拼油鸡饭 Crispy Roast Pork Combo Soya Chicken Rice
叉烧拼油鸡饭 BBQ Pork Combo Soya Chicken Rice
肥浓叉烧拼烧腩饭 Toro BBQ Pork Combo Crispy Pork Rice
肥浓叉烧拼油鸡饭 Toro BBQ Pork Combo Soya Chicken Rice
肥浓叉烧饭 Toro BBQ Pork On Rice
烧鸭拼肥浓叉烧饭 Roast Duck Combo Toro BBQ Pork Rice
四宝饭 4 Treasure Rice
甘牌润肠饭 Cured Sausage Goose Liver Rice
瘦肉腊肠饭 Cured Lean Sausage Rice
双拼腊肠饭 Cured Mixed Sausage Rice
烧鸭润肠饭 Roast Duck Combo Goose Liver Sausage Rice
烧鸭香腊肠饭 Roast Duck Combo Lean Sausage Rice
烧鸭双拼腊肠饭 Roast Duck Combo Mixed Sausage Rice
甘牌烧鸭面 Roast Duck’s Noodles
桶子油鸡面 Soya Chicken Noodles
蜜汁叉烧面 BBQ Roast Pork Noodles
脆皮腩仔面 Crispy Roast Pork Noodles
烧鸭拼叉烧面 Roast Duck Combo BBQ Pork Noodles
烧鸭拼烧腩面 Roast Duck Combo Crispy Pork Noodles
烧鸭拼油鸡面 Roast Duck Combo Soya Chicken Noodles
烧腩拼叉烧面 Crispy Pork Combo BBQ Pork Noodles
烧腩拼油鸡面 Crispy Roast Pork Combo Soya Chicken Noodles
叉烧拼油鸡面 BBQ Pork Combo Soya Chicken Noodles
肥浓叉烧拼油鸡面 Toro BBQ Pork Combo Soya Chicken Noodle
肥浓叉烧面 Toro BBQ Pork Noodle
肥浓叉烧拼烧腩面 Toro BBQ Pork Combo Crispy Pork Noodle
烧鸭拼肥浓叉烧面 Roast Duck Combo Toro BBQ Pork Noodle
菜远汤面 (汤) Seasonal Veg Noodles (Soup)
姜葱捞面 (乾) Braised Noodles with Ginger and Green Onion (Dry)
虾子捞面 (乾) Braised Noodles with Shrimp Roe (Dry)
鲜虾云吞面 Wonton Noodles
甘牌鹅肝香肠 Cured Goose Liver Sausages
瘦猪肉香肠 Cured Lean Pork Sausages
卤水花菇 例 Marinated Chinese Mushroom - Regular
卤水豆腐 例 Marinated Tofu - Regular
卤水鸡蛋 (每粒) Marinated Egg (per piece)
香醋黑木耳 例 Marinated Black Fungus with Vinegar - Regular
手拍黄瓜 例 Marinated Cucumber with Vinegar & Garlic - Regular
白灼菜心 Poached Hong Kong Choy Sum
白灼芥兰 Poached Hong Kong Kai Lan
丝苗白饭 Steam White Rice
Homemade Barley
陈皮红豆汤 Red Bean Soup with Orange Peel
Meet Executive Chef Wong Kwan Sang, who currently helms the Kam's Roast kitchen at Orchard. At the young age of 16, Chef Wong was unsure of what to pursue in the next phase of his life. With the help of a friend, he chose to enter the F&B industry and learn more about roast meats. More than 40 years later, he wears his Chef's jacket with pride and currently runs the kitchen at the One MICHELIN Star (2015 - 2019) Hong Kong establishment on Singapore shores. Watch our #HumansOfFnB feature to go behind the scenes of what it takes to become a master at roast meats.
Ynez Wahab (SethLui)
Great effort = Great taste
'The succulent roast meat is indeed testament to the amount of effort that goes into preparing their dishes. The process of preparing a single roast can easily take three to four hours as it has to be cleaned, marinated and air-dried before it can be roasted.'
DanielFoodDiary
Incredible combination
'What the orange peel does is to impart a certain fruity fragrance; and the longer the peels are aged, the higher the quality. There is also incorporation of a secret mix of seasoning ingredients handed down for generations by the Founder of Hong Kong Yung Kee Restaurant Mr Kam Shui Fai, with recipe further perfected by current Executive Chef Wong Kwan Sang. To be honest, this was one of the tastiest duck I had in a while. (Typically something’s gotta give: Crisp skin with little meat, or juicy meat with not-so-impressionable skin.) However, this Pipa Duck has a certain crunch to its glossy golden-brown skin, yet the meat remained moist, evenly seasoned and flavourful.'
Ashlyn Wong (Eatbook)
Savoury and Chewy
'Crispy Roast Pork ($14.80++) is something I’d go back for any day. Savoury and chewy with a gorgeous crackling on top, the little cubes of pork were extremely addictive and was easily my favourite roast at Kam’s.'