Dining Out 1 minute 18 October 2017

First Look: Shang Palace's New Executive Chef Mok Kit Keung

Shangri-La hotel Singapore welcomes its new Chinese executive chef Mok Kit Keung from two Michelin-starred Shang Palace in Kowloon Shangri-La, Hong Kong.

Cantonese

Adding new pep to Singapore's Chinese fine dining scene is chef Mok Kit Keung from two Michelin-starred Shang Palace in Kowloon Shangri-La, Hong Kong. He is now the executive Chinese chef at Shang Palace in Shangri-La Hotel, Singapore, bringing with him more than three decades of culinary experience and some star shine. We take a First Look at his new menu at Shang Palace which will debut on 23 October.
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It isn’t often that the Michelin Guide’s inspectors call a chef a ‘celebrity’ but the descriptor is apt for chef Mok Kit Keung who has prepared meals for King Mohammed VI of Morocco, the president of Russia, the former and current prime ministers of Singapore and many other prominent dignitaries and celebrities from around the globe. Now at Shang Palace, Chef Mok infuses an artistic and modern touch to the presentation of his dishes, which brings the dining experience to new heights. His signature dishes include oven-baked cod fillet with egg- white and conpoy, as well as braised spare ribs with Chin Kiang vinegar.
Watch as chef Mok whips up a dish in the kitchen of Shang Palace
A starter platter of Pan-fried fresh abalone with superior soy sauce on crispy rice cracker, Sauteed fresh milk and egg white with Alaskan crab in a golden cup, and Barbecued pork loin glazed with honey sauce
A starter platter of Pan-fried fresh abalone with superior soy sauce on crispy rice cracker, Sauteed fresh milk and egg white with Alaskan crab in a golden cup, and Barbecued pork loin glazed with honey sauce
Double-boiled crab claw broth with matsutake mushroom and bamboo fungus served in coconut
Double-boiled crab claw broth with matsutake mushroom and bamboo fungus served in coconut
Braised sea cucumber filled with shrimp paste and foie gras in abalone sauce
Braised sea cucumber filled with shrimp paste and foie gras in abalone sauce
Braised spare ribs with Chin Kiang vinegar
Braised spare ribs with Chin Kiang vinegar
Sliced crispy chicken with shredded chicken and jelly fish
Sliced crispy chicken with shredded chicken and jelly fish
Written by Rachel Tan

Rachel Tan is the Associate Digital Editor at the MICHELIN Guide Digital. A former food magazine writer based in Singapore, she has a degree in communications for journalism but is a graduate of the school of hard knocks in the kitchen. She writes to taste life twice.

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