Hong Kong’s famed Kam’s Roast, known for purveying delicious perfectly roasted meats, is now in Bangkok and is expected to attract queues of fans much like in its home country.
Kam’s Roast is the international offshoot of Kam’s Roast Goose, which first opened in Wan Chai in 2014. The eatery received a Michelin star in 2015 after only six months of operations and has retained the recognition for six consecutive years. Behind the restaurant’s success is Hardy Kam, whose grandfather, the late Kam Shui Fai, founded the iconic roast goose restaurant Yung Kee. It’s safe to say Kam’s Roast uses the family’s secret roasting technique.
It’s not safe to say, however, that Hardy Kam inherited the family restaurant from his ancestors. After Kam Shui Fai grandfather passed away, the second-generation Kams got into a huge, long-running dispute over shares of Yung Kee (quite the scandal in Hong Kong) and the latter lost its luster and Michelin star. To start afresh, the younger Kam put up Kam’s Roast Goose, which follows the same standard set by his grandfather.
“As the third generation, KRG's mission is to provide a memorable dining experience to every guest every time with impeccable food and services in a warm and family-oriented environment. We are committed to follow these principles and values passed down to us from one generation to the next.” These words are written on Kam’s Roast Goose website; words also honored in the restaurant’s branches across Asia.
Kam’s Roast Thailand’s menu is extensive and includes meaty roast duck with crispy skin (B350 to B1,288), soft pork belly (B380 to B420) marinated with honey sauce, and succulent crispy pork (B350 to B380). The eatery’s signature dish, roast goose—what people line up for—won’t be on the menu until months later, so that’s something to watch out for.
Kam’s also serves other Chinese staples like noodles and rice (from B220).