Kam’s Roast celebrates 6th anniversary with award-winning new dish: Crispy Pipa Chicken

Kam’s Roast is proud to be celebrating six solid years of serving up world-famous, delicious Hong Kong-style roast dishes in Singapore, each made with mouth-watering recipes that have achieved international acclaim. 

To commemorate this milestone, it is putting on a menu a limited-time-only dish that is hard to find anywhere else: Crispy Pipa Chicken ($48.80). 

Made from the same recipe as used in the iconic Yung Kee Restaurant in Hong Kong’s Central District, the Platinum Award winner dish at the Hong Kong Food Festival borrows inspiration from the Pipa Duck that all Hong Kongers who grew up in the 1970s are well familiar with. Today, the pipa duck has become rarer and harder to find; even rarer is a pipa chicken that bites into crisp, airy skin before bursting in the mouth with meaty, juicy flesh. 

Crispy Pipa Chicken Found No Where Else

Kam’s Roast makes its Crispy Pipa Chicken with a thorough marination of the whole bird with a marinade made of highly-prized 23-year-old aged chenpi or orange peel. One of Guangzhou’s 3 Treasures, the longer the chenpi is aged, the higher the quality. Also in the marinade is a secret mix of seasoning ingredients handed down through generations of the family of the founder of Hong Kong’s Yung Kee Restaurant, Mr. Kam Shui Fai. 

The Pipa Chicken is first cooked in a braising sauce for one hour before it is marinated in the prized chenpi marinade to really get the flavors right into the meat. Following that, the chicken is roasted for a quick 20 minutes to ensure it does not dry out. 

Out of the oven, the result is a chicken with an incomparably juicy texture, bursting with savory flavors. The prized element is its airy, crisp skin that crunches like toasted paper with each bite, presenting a beautiful contrast in texture to the tenderness of the meat. 

This Crispy Pipa Chicken is a result born from the crossroads of tradition and innovation, two guiding principles that have made Kam’s Roast a restaurant that stands way ahead of its time. 

The Crispy Pipa Chicken will be available only at Kam’s Roast Changi Jewel until 30 November 2022. Customers will need to order it one day in advance (before 4pm) as it is available only in limited quantities. Call in via 6513 3718 to place your orders. 

Honoring a Legacy 

The year 1942 saw the inception of Yung Kee Restaurant, which later became a successful and internationally acclaimed restaurant. The founders’ self-motivation and hardworking attitudes were their recipes for rapid and outstanding success in the culinary world.  

Mr. Hardy Kam, the grandson of Mr. Kam Shui Fai, set up Kam’s Roast Goose in 2014. Within four months of opening, the restaurant earned a Michelin star. Mr. Hardy Kam chose to keep his 36-seater stall small as a tribute to his grandfather and father, whose business began as a humble entity. It is his hope to offer families and friends the chance to bond over good food.