Shangri-La Hotel, Singapore welcomes new executive Chinese chef Mok Kit Keung, who will helm the culinary operations of its Chinese restaurant Shang Palace starting this month. He oversees an experienced team of Chinese chefs and is responsible for all of the hotel’s Chinese food production. Prior to his current position, Chef Mok was the executive Chinese chef of Kowloon Shangri-La, Hong Kong, in charge of its two Michelin-starred Shang Palace.
Chef Mok trained in traditional Cantonese cuisine at a young age and has over 35 years of culinary experience. After being promoted to executive chef in a local restaurant, he decided to relocate to Singapore, where he spent almost two decades working at a number of prestigious establishments, international luxury hotels and convention centres, such as Raffles Hotel Singapore and Suntec Singapore International Convention and Exhibition Centre. Later, he worked at the Marina Bay Sands, Singapore as chef de cuisine, heading the kitchens of four Chinese restaurants with more than 75 chefs before moving to Hong Kong in 2015.
Inspired by the unique style of Singaporean culinary culture, 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, Baked Sliced Abalone with Inaniwa Noodles, as well as Braised Spare Ribs with Chin Kiang Vinegar.
Chef Mok has a wealth of international experience. In April 2014, he was invited as one of five foreign guest chefs to participate in the sixth annual Chinese Restaurant Awards in Vancouver, Canada. As the only chef with two Michelin stars tucked under his belt, Chef Mok worked alongside other award-winning chefs to create a meal for 300 people in recognition of the Chinese culinary cultural exchange between Canada and China. Prior to this, he also had a guest stint at Shangri-La Hotel, Paris to whip up specially curated menus in its Shang Palace that was lauded by French palates.