[CLOSED] Kam's Roast (Pacific Plaza)

Customer can enjoy early bird discount from now to 31Jan 2021
💰$248+ (Usual Price: $288+) for 4 to 6 pax.
💰$388+ (Usual Price: $420+) for 6 to 8 pax.

Customer can place Pre-orders for Kam's Roast Prosperity Treasure Pot start from15 December 2020, and only 500 sets available :
💕YQueue (https://www.yqueue.co/sg/menu/kams-roast-pacific-plaza-scotts-road).
💕Oddle and Kam’s Roast website.

Collection for the Prosperity Treasure Pot is only at Kam’s Roast Pacific Plaza and start from 18 Dec 2020.

Orders need to be placed at least 2 days in advance before collection.

📍Kam's Roast.
Pacific Plaza Outlet.
Pacific Plaza, 9 Scotts Road, #01-04/05/06/07.

Very good. High-end sio ba is not only marked by crispy skin and fat, but thick cuts, to hao lian size and not dry. Then again, this was $19, which meant $1.60 per piece!

This is supposed to be their signature (in Singapore at least). I found it very ordinary. It's fatty and had decent skin, but the meat didn't depart from cheap ducks.

Because why not? (Top to bottom) Lean, Toro, Iberico. If you know me, that's worst to best. Unfortunately, that also meant $33 for those 12 slices of Iberico pork. Do the math yourself. It's shiok lah, and it might sound off coming from me, but it's because there's enough lean meat to balance the fattiness. The price would be more persuasive if you plate it in a restaurant lol. The Toro ($26) is a fatty cut, while the last box ($17) was like normal char siew except bigger lor.

@kamsroast_sg must have a thing for the number 17, because this ‘toro bbq pork combo soya chicken rice’ was also, you guessed it, $17. There’s a whole lot of plain white rice supplied with each serving, and it can easily last you two meals. It’s probably an attempt to pad the dish and try to make it worth the costly price of entry. It doesn’t quite work that way however.⠀
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Still, the toro char siew was satisfactorily fatty & juicy. Plus it had a copacetic char on the crust, and the sapid spices had thoroughly permeated the redolent roast meat. I quite appreciated the thickness of the cut of char siew, as it was thick enough to give a superbly satisfying chew while not requiring too much work to masticate.⠀
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The soya sauce chicken was passably moist & amply ambrosial with a nice, smooth skin. I’ve never understood the appeal of putting on the oil, grated ginger & spring onion mix on chicken until I did it to myself. The aromatics were absolutely appealing, and the fragrant oil lent its hand to lubricating & enhancing the taste of the soya sauce chicken. Plus, the little bit of heat from the ginger & the burst of freshness from the spring onions was sublime.⠀
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I certainly enjoyed the soya sauce chicken & char siew rice, but my wallet sure as hell didn’t. Oh well, at least I tried it out for myself.

The meat is marinated with Kam’s Roast time-honoured secret recipe.
Duck was a little on fattier side which made it even juicier, meatier and tender. Without any sauce, the duck leave a sweet aftertaste.
Eat it with their plum sauce, trust me it will enhance the whole experience of duck.