The Master Chefs

Chef Mok Kit Keung, Shangri-La Hotel Singapore

Chef Mok Kit Keung’s wealth of international experience includes working as head chef in Singapore for 20 years, such as Raffles Hotel and Marina Bay Sands Hotel. He now serves as the Executive Chinese Chef at Shang Palace of Shangri-La Hotel Singapore. He was also invited to Vancouver for the sixth annual Chinese Restaurant Awards in 2014. Over the years, he has won many culinary accolades, such as two Michelin Stars for his achievement at the Shang Palace in Hong Kong. He has also prepared meals for King Mohammed VI of Morocco, the president of Russia and many other prominent dignitaries and celebrities from around the globe.

Our highly respected Master Chef Mok Kit Keung passed away in September 2021. His legacy will live on forever.

Chef Mok Kit Keung was the Executive Chinese Chef at
Shang Palace, Shangri-La Hotel Singapore

Wasabi Alberta Beef Short Rib by Chef Raymond Cheung

Alberta Beef Short Rib, also known as “snowflake beef”, is well-marbled and tender. It is a star item on a hotpot menu because everyone loves how it melts in your mouth. In this recipe, Chef Raymond Cheung uses Japanese wasabi to spice up the popular ingredient.
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Pan-fried Alberta Beef Skewer with Cumin Powder by Chef Wing Ho

The bold flavour of Alberta beef tenderloin is enhanced with cumin powder in this recipe. Adding avocado to the mix elevates the nutritious value, making the dish popular among chefs at home.
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Braised Alberta Beef Rib with Ginseng and Goji Berries by Chef Andy Liu

American ginseng and goji berries often appear in Chinese soup recipes. With some creativity, these ingredients can be used in other dishes. With the simmering method, Chef Andy Liu combines the bitter sweetness of American ginseng with the boldness of Alberta beef rib.
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Sautéed Alberta Beef Tenderloin Cubes with Honey and Pepper by Chef Leung Pong Wing

Chef Wing Leung uses the finest beef cut for this recipe. The tenderness of Alberta beef tenderloin is highlighted by the sweet honey and spicy black pepper, making a delicious and interesting dish.
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Sautéed Alberta Veal Breast with Morel Mushroom Sauce by Chef Tony Luk

High in protein and unique in taste, morel mushroom has gain popularity among Chinese chefs in recent years. Using this healthy ingredient, Chef Tony Luk creates a distinctive recipe that accentuates the tenderness of Alberta veal breast.
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Stir-fried Alberta Rib Eye Stripes in Spicy and Black Vinegar Sauce by Chef Timmy Tsui

This recipe stimulates your taste bugs with a spicy sweet-and-sour sauce made from wasabi, honey, and mayonnaise. Using thinly sliced pork tenderloins and okras as the main ingredients, the dish is a both healthy and delicious.
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Stir-fried Alberta Beef Tenderloin Cubes with Teriyaki Sauce by Tony Wu

High quality beef tenderloin from Alberta is known for its tenderness and bold flavour. It only takes a few easy steps to make this ingredient shine. In this recipe, Amoy Japanese Teriyaki Sauce is used to accentuate the richness of the cut.
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Stir-Fried Alberta Rib Eye Steak with Sichuan Mala Peanuts by Chef Ming Yeung

Famous for its spiciness and numbing quality, Sichuan mala style cooking is gaining popularity. Chef Ming Yeung uses high quality rib eye steaks with Sichuan spices to create a hot aromatic dish that challenges your taste buds.
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