Kam’s Roast Goose
The brainchild of Hardy Kam Shun-yuen, Kam’s Roast Goose is one of the white-hot restaurants in Hong Kong. Since opening in 2014, it took the first Michelin star within half a year and has been awarded the status for three consecutive years. Its arrival in Singapore – the first overseas branch, under the name Kam’s Roast – took Kam two years’ planning to ensure every detail is executed to perfection, with the support of broadcaster Robert Chua. The joint’s signature roast goose, suckling pig and barbecue pork are irresistible.
Tim Ho Wan
Tim Ho Wan is another eatery carrying the one Michelin-starred prestige from Hong Kong when it descended on Singapore in 2013. Its stardom was only fed by the hour-long waiting time to get a table and constant expansion. At this point, eight outlets can be found in the city to ease the shortage of seats, one opening till 3am to satisfy guests’ late night cravings.
After two years in Singapore, Mak’s Noodle has two branches serving traditional shrimp wonton noodles. It’s a household name in Hong Kong and Macau established half a century ago by Mak King-hung. He inherited the technique of making the dish from his father, who set up his business in Guangzhou. Small but refined is the motto of the restaurant. As the noodles were first consumed as an afternoon snack, you might find the umami-filled wonton in shrimp size (no pun intended) and go for an additional order.
Not only tourists make it a mandatory pit stop while visiting Hong Kong, Tai Cheong even won the heart of Chris Patten, the last British Governor of Hong Kong. Its bestseller? Addictive egg tart and sa yung, deep-fried egg puffs sprinkled with sugar, made by owner Au Yeung Tin-Yun since 1954. Its story in Singapore started with a short-term stall in a shopping mall. With fans lining up for the pastry every day, it opened two branches at Takashimaya and Holland Village last year.
Tai Cheong isn’t the only egg tart specialist looking overseas. The Honolulu version comes with a classic puff pastry crust, and is just as popular among connoisseurs. Its Singaporean branches at the Centrepoint and Westgate Mall serve freshly made egg tarts, alongside other bakery staples, Hong Kong-style snacks, milk tea and coffee.
Pat Chun is named after a phrase in classic Chinese literature, which points to the use of superior ingredients by the sauce maker established since 1932. Now many Hong Kong natives stock Pat Chun’s traditionally made Chinese sauces on their kitchen shelves. The brand’s key product is sweetened vinegar, the vital ingredient in making pig trotter in ginger and vinegar to celebrate a child’s birth. Its branch in the Little Red Dot also sells turnip cake, taro cake and other festive delicacies during Chinese New Year.
The trend of boutique coffee brought The Coffee Academics to the forefront in Hong Kong before it marched over to Singapore in 2015. The brand puts everything that could affect the quality of a cup – including bean harvest, roasting and brewing – under its own hands. Its coffee roasting facility processes beans from different origins to produce high quality blends used in its cafés. It is also known for providing many excellent baristas and classes for coffee enthusiasts through its academy.
