影片
開飯介紹
Kam Boat specializes in Hong Kong Styled Teochew and Cantonese Cuisine offering live seafood, Cold Crab, Braised Duck and many other scrumptious food selections. Their daily Hong Kong styled Dim Sum is also very popular among the "yam-cha" aficionado.
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營業時間
星期一至五
11:30 - 15:00
18:00 - 22:30
星期六至日
10:00 - 15:00
18:00 - 22:30
公眾假期
10:00 - 15:00
18:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
招牌菜
Family gathering to celebrate Mom’s birthday at Kam Boat House, Singapore Swimming Club at Tanjong Rhu.Peaches are well known Chinese symbols of longevity. These days no birthday is complete at a Chinese restaurant without Longevity Buns. These dainty looking buns are fluffy and yet chewy with a sweet finish of smooth lotus paste on the inside of each shou tao. The unique display of artistic skills for the deco of the plate completes this impressive presentation for the first dish.Boneless roasted duck meat served with a good combination of vegetables and fruits was very appetizing. Fruits such as rock melon, Chinese pears, mangoes are julienned together with cucumbers and turnips. Garnished with generous amount of coriander leaves. The sauce for this platter is sweet, sourish and a little chilli hot.Solid pieces of sliced shark fins indeed provided texture to the soup.The quality of the broth and hours of preparing the stock has determine the overall rating of this dish. Chewy and crunchy with added crab meat. The kids simply enjoyed this dish.We can't wait to attack the fish. Served freshly fried with the extremely crispy exterior coupled with a meaty interior with flavourful garlic and superior soya sauce.Soon Hock aka Marble Goby is an expensive river fish served in many Chinese restaurants due to its smooth and fine texture. Normally deep fried until the meat turns golden and very crispy from the inside out. Usually garnished with aromatic coriander leaves.A heavenly treat for seafood lovers. The fish is smooth and tender.The nine course set lunch menu costing S$600 per table included the following dishes as well.Stir Fried Scallops with walnut and fresh lily budSpare ribs in “Jing Du” styleDeep fried King Prawns with Salted Egg YolkFried Mee Sua in Teochew StyleYam Paste with Gingko Nuts.Happy Birthday Mom.
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