Mok Kit Keung

From Tradition to Table

Tang Huang Ge

Shangri-La Hotel, Tangshan

Chef's Philosophy on Cantonese Cuisine

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.

The Experiences

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.


Dine with

Leung Yu King

at Shangri-La Hotel, Shenyang

Chef Leung brings originality and distinctive flavour combinations to the table, having honed his skills at Michelin-starred Summer Palace, Island Shangri-La since 1991.

Dine with

Yuan Chaoying

at Shangri-La Hotel, Chengdu

A humble custodian of the imperial tradition of Ya Yuan Beijing Duck, Chef Yuan’s mastery of traditional techniques and flavours has earned him countless fans and accolades.


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