Chef Mok lends an artistic and modern touch to the presentation of his dishes, bringing the dining experience to new heights.
His signature dishes include braised spare rib in chin kiang vinegar with cabbage; braised bird’s nest with pumpkin cream, Japanese-style; crispy lobster with oatmeal; and oven baked cod fillet with egg white and conpoy.
Braised Spare Ribs and Cabbage with Chin Kiang Vinegar
Spare ribs are tied in a small package and braised until tender in a rich sauce. The chin kiang vinegar adds a touch of sweetness.
Braised Bird’s Nest with Pumpkin Cream, Japanese-style
Bird’s nest is braised with a light, creamy pumpkin soup. Served in a mini-pumpkin.
Crispy Lobster with Oatmeal
Tender piece of lobster fried till golden brown colour, topped with crispy and sweet oatmeal imported from Singapore.
Oven Baked Cod Fillet with Egg White and Conpoy
Baked cod fillet that is perfectly moist on the inside, served with scrambled egg white mixed with conpoy and diced asparagus.