The Master Chefs
Chef Mok Kit Keung joined Kowloon Shangri-La, Hong Kong as executive Chinese chef of Michelin two-starred Chinese restaurant Shang Palace in May 2011. 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 at Kowloon Shangri-La, Hong Kong, he served as chef de cuisine of Marina Bay Sands, Singapore.
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 Suntech 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 returning to Hong Kong two years ago.
Having prepared meals for the King Mohammed VI of Morocco, the president of Russia, the former and current prime ministers of Singapore and many other prominent dignitaries and celebrities from around the globe, Chef Mok joined the Kowloon Shangri-La, Hong Kong family with distinctive gastronomic mastery.
He has received a number of culinary accolades, including the Gold Medal Award in Chinese Cuisine from the Restaurant Association of Singapore in 2001 and 2004, the Gold Medal Award in the Food Hotel Asia 2008 Imperial Challenge and numerous other recognitions over the years.
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 Japanese-Style Braised Bird’s Nest with Pumpkin Cream, Braised Spare Rib in Chin Kiang Vinegar with Cabbage, and Oven-Baked Cod Fillet with Egg White and Conpoy.
“To maintain Shang Palace’s traditions and, at the same time, bring in new elements, we need a world-class executive chef to work together with a team of professional Chinese chefs to continue the success of this Michelin-starred outlet. We are happy to have Chef Mok at the helm of Shang Palace kitchen. With his significant experience in designing creative and innovative menus, Chef Mok is a strong head chef who can bring an unparalleled focus on menu design, overall food quality and presentation,” said Mr. Ulf Bremer, general manager.
Chef Mok was invited to participate in Singapore’s annual Asian Masters event in November 2013. He also cooked for the 2012 Melbourne Food and Wine Festival as part of The Crown Melbourne’s ‘Stars of Stars’ programme. Held from 6 to 18 March 2012, the event saw a constellation of European and Asian Michelin-starred chefs – eight in total. He was invited as guest chef by sister hotels in Taipei in July 2012 and conducted a cooking class that was well received by the locals. In 2012, he was also invited by Hong Kong Tourism Board to sit at the panel of judges for the Best of the Best Culinary Awards.
Chef Mok Kit Keung is the executive chef at
Shang Palace, Kowloon Shangri-La Hotel
64 Mody Rd,
Tsim Sha Tsui East,
Tel: +852 2733 8754
Chef Lau Yiu Fai joined InterContinental Hong Kong when the hotel first opened in 1980 and was on the opening team of Yan Toh Heen when the restaurant opened in 1984. At age fourteen, he started his apprenticeship at some of the top Chinese restaurants in Hong Kong, including the well-known Tai Sam Yuen and Fook Lam Mun. In 1993, Chef Lau moved to Canada where he worked in a Chinese restaurant in Vancouver for four years as the Head Chef, overseeing a kitchen team of twenty. Upon returning to Hong Kong in 1998, he joined Tin Shan Palace in Cheung Kong Centre.for almost two years before re-joining the hotel in April, 2000 to take the helm of Yan Toh Heen’s kitchen.
Chef Lau insists on using only the freshest and finest quality ingredients. His specialties include dishes prepared with abalone, lobster and seafood. With his staff of twenty cooks, Chef Lau continues to garner accolades for Yah Toh Heen from both local and overseas guests, who site the restaurant as one of the world’s best Chinese restaurants. Under his helm, Yan Toh Heen has been awarded 2-Michelin star in the Michelin Guide to Hong Kong & Macau.
Chef Lau Yiu Fai is the executive chef at
Yan Toh Heen, InterContinental Hong Kong
18 Salisbury Rd,
Tsim Sha Tsui,
Tel: +852 2313 2323