An imagination that dreams up buns masquerading as mushrooms yet finds comfort in the humble Hong Kong milk tea. Youthful features that surprise you once you find out about his full-grown children. We sit down for a round of quick-fire questions with the man of many subtle contradictions, Chef Mok Kit Keung — a trailblazer in Michelin-starred Chinese cuisine and newly appointed executive Chinese chef at Shang Palace, Shangri-La Singapore — to talk about his favourite restaurant in the world, which sauce holds his heart, and more.
What’s one ingredient you can’t live without?
For me, sauces are the most important in the kitchen, whether it’s XO sauce or sweet and sour sauce. But if I had to choose just one, I’d say oyster sauce is an absolute must.
What’s your favourite kitchen tool and why?
Spatula for stir-frying.
What’s an ingredient you think is underrated?
None. If people are raving about it, there must be something good there.
What’s a dish everyone should know how to make?
Fried rice. I believe that Chinese people need to know to make fried rice. In fact, I almost always eat rice for all three meals.
What’s your favourite restaurant in the world?
Shang Palace! [laugh] But if I had to choose, it would be L’Abeille or La Bauhinia at Shangri-La Paris.
What’s the best city or country for food?
Hong Kong, hands down.
What’s your favourite thing to eat in your home country?
Seafood! It’s always fresh–live–in Hong Kong.
What’s your comfort food?
Dim Sum and Hong Kong Milk Tea.
From a luxurious Baked Sea Cucumber and Foie Gras to the satisfying Oven-Baked Cod Fillet or an intricately crafted dim sum spread, savour Chef Mok’s culinary ingenuity when you dine at Shang Palace!
Find it at Shangri-La Hotel Singapore, 22 Orange Grove Road, Singapore 258350.
Book a table at Shang Palace and earn 2X Chope-Dollars with code TASTYBLOG.
