Following the success of the first Chef's Table at the Shangri-La Hotel, Singapore's Shang Palace, Chef Mok Kit Keung will be holding the second one on 10 September 2018. This is an opportunity to indulge in a distinctive private dining experience where the menu is specially tailored according to the seasonal produce and inspiration of Executive Chinese Chef.
For the second Chef's Table installation, Chef Mok will be sharing personal stories and inspirations behind his cooking and the carefully-curated selection this time includes some of his signature items like the Deep-fried Imperial Bird’s Nest Dumpling with Clear Chicken Broth. Created specifically for the occasion, anticipate off-the-menu items such as the homemade Braised Bean Curd with Hairy Crab and Roe sauce, which guarantee a robust flavour. Savour the freshness and sweetness of hairy crab while enjoying the silkiness of homemade bean curd.
The second Chef’s Table on 10 September 2018, 7pm is priced at SGD $158++ per person with limited seats available. For dining reservations and further information, please email firstname.lastname@example.org or call (65) 6213 4473
Menu for Second Chef's Table (10 September 2018)
野鸡卷 黑鱼籽炸生蚝 传统蜜汁烧凤肝
Deep-fried pork rolls with preserved bean curd Deep-fried oyster with caviar
Roasted chicken liver with honey
Deep-fried imperial bird’s nest dumpling served with clear chicken broth
Poached soon hock fillet with shredded turnip and Chinese celery
Braised bean curd with hairy crab meat and roe sauce
Wok-fried diced Australian wagyu beef and chilli with Sichuan sauce
Poached Boston lobster and dough in lobster bisque with pan-fried lobster claw
Baked custard mooncake with bird’s nest
Sweetened peanut puree with glutinous rice dumpling filled with purple sweet potato paste
Upcoming Chef’s Table
15 October 2018 – An exclusive sneak preview of some highlights from the Hairy Crab Seasonal Promotion which will start on 16 October 2018.
14 November 2018 – Delight in the specially curated menu made from freshest winter produce.