Kam’s Roast is an internationally-acclaimed and Michelin-starred restaurant in Hong Kong popular for their HK roasts. With the flagship Manila branch opening in Megamall, there is no more need to fly to Hong Kong and line up for hours just to get a taste.
Foodee Global Concepts, the group behind Tim Ho Wan, Tsuta Japanese Soba Noodle, and Todd English Food Hall is responsible for bringing the famous roasts to Manila.
How does it compare to the one in Hong Kong?
FIRST THINGS FIRST
Upon passing by, the impressive display of roasts on the rack immediately caught our attention.
The restaurant has an upscale ambiance befitting its location. The mirrored walls, Dallas chandeliers, and marbled tables give the restaurant an air of luxury which is highly polarizing when compared to the Hong Kong interiors.
There are two private dining rooms at the back that can seat 12 people each, while the standard dining area can seat 54 diners bringing it to a total of 78 diners on a full day.
No Goose. By law, importing bird products from China is frowned upon because of the Avian Flu so the goose products will not be offered in Manila. The chicken and duck products, however, are foreign-bred and locally-grown.
Marinated Tofu (₱ 180)
The taste of the silky tofu was overpowered by the sauce. I find this to be a good thing as the scent of the tofu can sometimes be unpleasant.
Marinated Cucumber with Vinegar and Garlic (₱ 220)
We loved this! The cucumbers had a great acidity contrasted by the aroma of the toasted garlic on top. It’s good to have this in between the main dishes too.
Regular Char Siu and Toro Char Siu Combination Plate (₱ 900)
Visually, this already paled in comparison to the one in Hong Kong. We would have loved to see a tad more char and sauce on the char siu.
You can order half regular and half toro to get a feel for which one you like better. We prefer the toro for its contrasting textures and richness.
Taste-wise, there was a good balance among sweet, salty, and smoky which I thoroughly enjoyed. We wish it had more sauce though.
Suckling Pig Plate with Hoisin Sauce (₱ 800)
I couldn’t wait to dig in as soon as this was served. Just by looking at it, I could already tell that the skin was crisp to perfection.
I wasn’t mistaken when I took my first bite. The skin was perfectly crispy and the meat just as tender. Dip it in the hoisin sauce for some sweet notes.
Crispy Roast Pork with Mustard Sauce (₱ 700)
The skin was already separating from the fat and there was noticeably a larger fat to meat ratio for this dish so it felt a bit cloying.
However, dipping it in the tangy and slightly spicy mustard sauce helps cut through the richness of the fat.
Roast Duck Half (₱ 1500)
We found that the pieces closer to the tail had much more flavor than the breast part. Have it with the side of the slightly sweet and sour plum sauce.
The flavors were much more subtle to compared to the one in Hong Kong as well.
Soya Chicken Half (₱ 500)
If you’re not a fan of duck, you can opt for the soya chicken instead. The dish is very light with their unique soya sauce just barely affecting the taste of the chicken.
Braised Noodles with Ginger and Scallion (₱ 220) & Braised Noodles with Shrimp Roe (₱ 240)
You can pair your main dishes with either noodles or rice. I prefer the noodles with scallion ginger oil over the shrimp roe. But I find that the best pair for the roasts is still the Steamed White Rice (₱ 70).
Double Roast Meat Combo Rice (₱320)
They also have rice toppings for those who prefer a taste of two different meat with the sauce dripping into the hot cup of rice.
Overall, we enjoyed our meal at Kam’s Roast Philippines. Compared with Hong Kong, the caramelization on the char siu and the distribution of flavors on the duck can be further improved, but other than that, we couldn’t be more excited about them being in Manila.
It’s disappointing that there is no goose but you can still enjoy the authentic HK roast flavor in their duck, pork, and chicken. They get the same marinade and sauces directly from Hong Kong to make the roast tastes deliciously as the one in Wan Chai.
Our favorites are Marinated Cucumbers, Suckling Pig, Toro Char Siu paired with rice and the Braised Noodles in Scallion Ginger Oil. Have a side of Barley Water (₱70) with your meal to counter all the spices. Budget about P500/head but it is best to go with a group of 4 to enjoy the full roast servings.
Congratulations to Foodee Global for successfully bringing Kam’s Roast to Manila! Cravings for quality roast are easily satiated now that they have a branch here.
Live an Awesome Life,
Monique of Team Our Awesome Planet
Disclosure: Our meal was courtesy of Kam’s Roast Manila. I wrote this article with my biases, opinions, and insights.
P.S. The only seafood in the menu is the shrimp wonton soup. It is so good to stimulate your appetite but also as a palate cleanser for the roast taste.
P.P.S. Did you know they have one of the best malasado century eggs in town?