Kowloon Shangri-La, Hong Kong appoints new Executive Chinese Chef to Head Shang Palace
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Kowloon Shangri-La, Hong Kong appoints new Executive Chinese Chef to Head Shang Palace
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Catégorie : Asie Pacifique - Chine - Carrières
- Gastronomie
- Nominations - Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 15-09-2011
Mr Stefan Bollhalder, area manager and general manager of Kowloon Shangri-La, Hong Kong, is pleased to announce the appointment of Chef Mok Kit Keung to the position of executive Chinese chef of the Michelin-starred Shang Palace Chinese Restaurant. Chef Mok will oversee an experienced team of Chinese chefs, many of whom have been working at Shang Palace for 10 to 20 years, and he will be responsible for all Chinese food production of the hotel. Prior to his current position at Kowloon Shangri-La, Hong Kong, Chef Mok served as chef de cuisine of Marina Bay Sands, Singapore.
Chef Mok was 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 went to work 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 earlier this year.
Having prepared meals for the King Mohammed VI of Morocco, the President of Russia and many other prominent dignitaries and celebrities from around the globe, Chef Mok joins 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 by the Restaurant Association of Singapore in 2001 and 2004, and 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 a new height. His signature dishes include Braised Bird’s Nest with Pumpkin Cream in Japanese Style, 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. 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 Bollhalder.
Lavishly decorated in auspicious red and gold with traditional motifs imported from China, Shang Palace offers a range of dim sum, set lunch and à la carte menus for lunch from noon until 3 p.m. Monday to Saturday, and 10:30 a.m. to 3 p.m. on Sunday. Offering a range of set dinner and à la carte menus to tempt the discerning palate, it opens daily for dinner from 6:30 to 11 p.m.
About Shangri-La Hotels and Resorts
Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 72 hotels under the Shangri-La, Kerry and Traders brands with a rooms inventory of over 30,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand and the United Arab Emirates. The group has a substantial development pipeline with upcoming projects in Canada, mainland China, India, Malaysia, Mongolia, Philippines, Qatar, Sri Lanka, Turkey and United Kingdom.
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