Located at the newly renovated Tower Wing of Shangri-La Hotel, fine dining Chinese restaurant Shang Palace gains a new executive Chinese chef in Mok Kit Keung.

Shang Palace Gains a New Executive Chef: New dishes include Fried rice wrapped and steamed in lotus leaf

Fried rice wrapped and steamed in lotus leaf

Chef Mok is not a new face on the local scene, having worked at establishments such as Raffles Hotel, Marina Bay Sands and most recently, two Michelin-starred Shang Palace at Kowloon Shangri- La, Hong Kong.

Shang Palace Gains a New Executive Chef: New dishes include Buddha jumps over the wall

Buddha jumps over the wall

Chef Mok will be porting over about 70 per cent of the dishes from Shang Palace Hong Kong. This includes his signature dishes such as braised spare ribs with Chin Kiang vinegar ($15), a supremely tender rendition matched with a rich sauce made with premium vinegar from Zhenjiang in Jiangsu province. Another must-try is barbecued pork loin glazed with honey ($68), a luxurious slab of Iberico pork that is crisp skinned and deliciously charred.

Shang Palace Gains a New Executive Chef: New dishes include Braised sea cucumber stuffed with shrimp paste and foie gras in abalone sauce and preserved beancurd

Braised sea cucumber stuffed with shrimp paste and foie gras in abalone sauce and preserved beancurd

For something crunchy and full-flavoured, go for the braised sea cucumber stuffed with shrimp paste and foie gras in abalone sauce and preserved beancurd ($68). The savoury elements of the stuffed lobe are well balanced by the fried onions it rests on. Or try the sliced crispy chicken with foie gras and shredded chicken with jelly fish ($48 for half), a harmonious blend of contrasting textures from the strips of jellyfish, fried lotus roots and tender chicken slices.

Meanwhile, sommelier Britt Ng can recommend good wines to go along, including those from Chinese boutique winery Grace Vineyard in Shanxi.

22 Orange Grove Road. Tel: 6213 4473/4398


This was first published in Wine & Dine’s December 2017 issue – The Festive Issue, Restaurants

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