Kams Roast from Hong Kong opens their first store in the Philippines on May 15, 2018 at the SM Megamall Fashion Hall. The Michelin-starred restaurant specializing in HK style roasts has been brought in by Foodee Global Concepts which also run Tsuta, FOO’D, Tim Ho Wan, Bench Cafe and a lot more restaurants.
Kams Roast in HK boasts of snaking lines outside their store in Wan Chai with wait times ranging from a minimum of 30 min to almost 2 hours. We witnessed this during our trip to HK last December, gave up and just hopped on the tram to eat at our regular place.
*There will no goose served at Kams Roast Philippines because of import restrictions for bird products from China.
*Take out will also not be available until June 1, 2018.
Start your meal with some Marinated Tofu (P180) and Marinated Cucumber in Vinegar and Garlic (P220). The tofu is excellent and the marinade penetrates well but a little dip in the sauce before eating would do wonders. The marinated cucumber is a good palate cleanser with a tangy flavor. Other duck parts will also be available with the same marinade as the tofu like duck webb, wings, gizzard but Irene is eagerly awaiting the cuttlefish which is on the menu but won’t be available until a later date.
Crispy Roast Pork (P700/plate). The skin has nice char and is very crispy but each piece has a little more fat to meat ratio than I would like but the meat was flavorful. The spicy mustard dip on the side alleviates this. I suggest requesting for some sugar for a final dip to give it even more flavor.
BBQ Pork Belly/Toro Char Siu (P700/plate) and BBQ Pork (P600/plate). They serve 2 kinds of bbq pork at Kams Roast, one is the regular cut while one used only the belly. I see people raving about the toro but I’m not one of them, the meat to fat ratio swings too far towards fat and I also didn’t like the texture. I prefer the regular bbq pork but it was just ok for me.
Soya Chicken (P500/P980). I’m hardly an expert on soya chicken but I found the breast part really juicy with a light soya flavor marinade. Irene said it was really good so I trust her judgement when it comes to this dish.
Roast Duck (P750/P1500/P2800). The roast duck is excellent with crisp, shiny skin with a good amount of fat and tender meat, both white and dark parts. The meat is packed with flavor but be sure to dip it into the home made plum sauce before enjoying.
Here’s a piece of the roast duck breast with glistening skin and a good layer of fat. The peanuts could do with a little more cooking to make them softer, Yung Kee peanuts are still my gold standard.
Roast Suckling Pig (P800/plate, P3200, P6000). The skin is so crackling crisp with just a thin layer of fat and the meat is no slouch either. My only comment on this is the price.
Ortigas, Mandaluyong City,