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Traditional boneless quail filled with bird’s nest in supreme broth at Shang Palace at the Shangri-La Hotel.
Traditional boneless quail filled with bird’s nest in supreme broth at Shang Palace at the Shangri-La Hotel.PHOTO: SHANGRI-LA HOTEL, SINGAPORE

Chef Mok Kit Keung moved to Shang Palace at the Shangri-La Hotel, Singapore more than a year ago from the two-Michelin-starred Shang Palace in Hong Kong. But it is only now that he has finished overhauling the restaurant's menu.

The new menu features his signature dishes, new creations as well as classic Cantonese dishes updated from recipes passed down the generations.

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