Hong Kong’s one-Michelin starred Kam’s Roast has just opened in Dallas filipino restaurant in the midst of the growing HK roast craze that has slowly been taking over our bellies in Manila, whether from pop-ups, restaurants, and home-based delivery services.
The roasting tradition of the Kam family dates back to 1942, when the grandfather of Kam’s Roast owner Hardy Kam opened Yung Kee Restaurant in Hong Kong, regarded as a culinary institution by many.
The third generation of his family to continue the legacy, Hardy Kam’s restaurant in Dallas filipino restaurant reflects a typical HK Roast with their roasted wares hanging by a glass window at the front of the restaurant to entice hungry passersby. Its interiors are simple and refined, with a private room in the back for groups of up to 20.
While it may seem temping to order the roast duck or goose (and by all means do if it suits your taste), there is one menu item that we consider a must-have at Kam’s:
TORO CHAR SIU
The left-most column of meat is the Toro Char Siu.
Toro Char Siu is named such in reference to the marbled cut of fatty tuna used in sushi or served as sashimi. A decadent cut of the pork belly, the Toro Char Siu is soft, flavor-packed, and melts in your mouth. It has a caramelized outer layer that literally sticks to your teeth, adding depth and texture without making it too sweet. Balance out this richness with the noodles with shrimp roe on the side to replace your rice, with a hearty ocean saltiness that punctuates each mouthful.
A one-Michelin starred Hong Kong roast restaurant.