Goose will be missing from the menu when Kam’s Roast, a spin-off from the Michelin-starred Kam’s Roast Goose in Hong Kong, opens in Singapore on November 19.
This is because a reliable goose supplier is still being sought by the man behind Kam’s Roast, Singaporean television producer Robert Chua.
Refusing to believe his goose is cooked, the 70-year-old says he will serve duck if he cannot source quality goose. As well as roast duck, the menu will feature suckling pig, “toro” char siu made with pork belly, as well as wonton noodles flown in daily from Hong Kong.
The brand’s first overseas outlet, it will be next to Michelin-starred ramen restaurant Tsuta in Pacific Plaza on Scotts Road.
Kam’s Roast Goose earned its Michelin Star within four months of opening in 2014. It was started by Hardy Kam, a grandson of the late Kam Shui Fai, who founded the Hong Kong roast goose institution Yung Kee in 1942. He left Yung Kee after a lengthy legal spat between his father Kinsen Kam and uncle Ronald Kam ended with his uncle gaining control of the Central restaurant.
