Fresh ingredients, traditional techniques and modern twists.
Chef Mok Kit Keung may have cooked for kings and presidents, celebrities and dignitaries but his passion for Cantonese cuisine has humble origins in his uncle’s kitchen.
Having led the team of the Michelin two-starred Shang Palace at Kowloon Shangri-La, Hong Kong for six years, Chef Mok now helms the team at Shang Palace in Shangri-La Hotel, Singapore.
Diners can look forward to a sumptuous treat with Chef Mok’s refined take on contemporary Chinese cooking. Bold and fragrant flavours are at the heart of his lunch and dinner set menus which feature signature dishes including his Braised Partridge Soup with Bird’s Nest, Fried Rice with Foie Gras, Chestnut and Diced Roasted Duck, and his delightful Crispy Chicken stuffed with Fried Glutinous Rice.
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