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 of two-Michelin-starred Shang Palace considering he has cooked for kings and presidents, celebrities and dignitaries alike.
Experience it seems, still reigns as he’s been cooking for over 35 years – 20 of which was in some of Singapore’s finest Chinese restaurants. In 2011, he moved back to Hong Kong to join Shangri-la Hotel’s Shang Palace, earning its first Michelin star.
His philosophy? To stay humble, practice and bring dining experiences to new heights. He tells us more:
How did you get started as chef?
I started working at the age of 14. Back then, my uncle was a chef at a restaurant. Under his influence, I developed an interest in cooking.
Tell us about your cooking philosophy and how it came about.
I believe that, no matter what industry you are in, it is important to learn humbly, practise more, work with passion and do not expect rewards to pay off your hard work. When it comes to cooking, apart from maintaining the dishes’ high quality, I am dedicated to creating new concoctions with special ingredients from the market. I strive to bring dining experiences to new heights and hope to surprise my guests every time they come, giving them a reason to visit us again.
Experience it seems, still reigns as he’s been cooking for over 35 years – 20 of which was in some of Singapore’s finest Chinese restaurants. In 2011, he moved back to Hong Kong to join Shangri-la Hotel’s Shang Palace, earning its first Michelin star.
His philosophy? To stay humble, practice and bring dining experiences to new heights. He tells us more:
How did you get started as chef?
I started working at the age of 14. Back then, my uncle was a chef at a restaurant. Under his influence, I developed an interest in cooking.
Tell us about your cooking philosophy and how it came about.
I believe that, no matter what industry you are in, it is important to learn humbly, practise more, work with passion and do not expect rewards to pay off your hard work. When it comes to cooking, apart from maintaining the dishes’ high quality, I am dedicated to creating new concoctions with special ingredients from the market. I strive to bring dining experiences to new heights and hope to surprise my guests every time they come, giving them a reason to visit us again.
Oven-baked cod fillet
How and where do you get your inspiration for your cooking from?
I get my inspiration from my daily life. I enjoy going to the wet market. I also like visiting different restaurants to get a taste of different local flavours. Through these, I learn more about the current market trend and information, which help me in designing delicious creations and giving traditional Chinese dishes a modern twist.
What was the most memorable point in your career?
In 2008, I was invited to the palace of Morocco to prepare Chinese meals for King Mohammed VI of Morocco and his guests. For security reasons, I was not allowed to take any pictures at the palace; however, I still have a vivid memory of this unforgettable experience.
I brought over many culinary utensils from Hong Kong to prepare the dishes in the most authentic way. Also, they sent a team of staff to accompany me to the market to shop for fresh ingredients. Knowing that we worked for the palace, many store keepers scrambled to give us ingredients with a strong passion. This is definitely a valuable experience for me – to discover different local flavours and to interact with chefs from around the world.
Who are your culinary role models? I think all chefs have their own strengths. Therefore, I enjoy observing, interacting and working with them. Each encounter is an opportunity to learn.
I get my inspiration from my daily life. I enjoy going to the wet market. I also like visiting different restaurants to get a taste of different local flavours. Through these, I learn more about the current market trend and information, which help me in designing delicious creations and giving traditional Chinese dishes a modern twist.
What was the most memorable point in your career?
In 2008, I was invited to the palace of Morocco to prepare Chinese meals for King Mohammed VI of Morocco and his guests. For security reasons, I was not allowed to take any pictures at the palace; however, I still have a vivid memory of this unforgettable experience.
I brought over many culinary utensils from Hong Kong to prepare the dishes in the most authentic way. Also, they sent a team of staff to accompany me to the market to shop for fresh ingredients. Knowing that we worked for the palace, many store keepers scrambled to give us ingredients with a strong passion. This is definitely a valuable experience for me – to discover different local flavours and to interact with chefs from around the world.
Who are your culinary role models? I think all chefs have their own strengths. Therefore, I enjoy observing, interacting and working with them. Each encounter is an opportunity to learn.
