Cantonese cuisine master Mok Kit Keung is executive chef of the Michelin-starred Shang Palace at the Kowloon Shangri-la, also overseeing all the Chinese cuisine at the hotel. He was previously chef de cuisine of Marina Bay Sands, Singapore. Throughout his impressive career he's prepared meals for royalty, dignitaries and celebrities and received many culinary awards and accolades. See shangri-la.com
FAVOURITE TABLE
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My favourite table in Hong Kong is Loong Yuen Restaurant in Lau Fau Shan, the New Territories. It's different from traditional Chinese eateries. It's a family-style seafood restaurant accentuating seasonal ingredients, a sensible amount of heat and the right cooking temperature and timing that brings out the best taste of the food and captures the dish's essence. The restaurant has a bit of nostalgic feel, but its natural fishing-village environment makes diners feel comfortable. (Shop 25, Ching Tai Street)
LOCAL FOOD DISCOVERY
Here in Hong Kong restaurants tend to be bold and adventurous in cooking methods, ingredients, colour and food combinations and presentation so I'm surprised all the time.
BEST-KEPT FOOD SECRET
Hong Kong has the geographic and demand advantage of being able to get a lot of food ingredients from all over the world. We have a great local supply of fresh seafood, poultry and vegetables, and we have four seasons in this city – so that means huge variety in those.
MUST-TRY DISH
Roast goose for its crispy skin, juicy flesh and rich flavour. The area called Sham Tseng in the New Territories has a plethora of restaurants specialising in roast goose. The seafood here is great too. Such areas as Li Yue Mun, Sai Kung, Tue Mun and Lau Fau Shan abound with seafood restaurants. As for the must-try food for most travellers, it is definitely freshly baked egg tart, complemented by the Hong Kong-style milk tea.
FAVOURITE INDULGENCE
I don't mean to be cheeky or conceited – it is, of course, my culinary creations at Shang Palace. And I actually love all dishes made by my mother.
A BIG NIGHT OUT
For a tete-a-tete dinner, I prefer a romantic ambience with the mesmerising harbour view in the background, for example, Petrus at Island Shangri-La or Angelini at Kowloon Shangri-La. But for a slightly larger party, I would like to have a seafood dinner at Ah Yat Harbour View Restaurant at iSquare. (29/F, 63 Nathan Rd)
BEST TIME TO VISIT
I would recommend October for its pleasant weather and the wide choice of seasonal delicacies available. Seafood, vegetables, seasonal hairy crabs, you name it. It also coincides with Shangri-La International Festival of Gastronomy, on this year October 25-31. See shangrilalovesfood.com/#festival
