He's one of the first Chinese chefs to be awarded Michelin stars in Asia, and in Hong Kong, his restaurant is the place to go for good Cantonese food with some rather surprising influences. Pauline D. Loh pays a visit.

Thirty-five years in the kitchen and stints at some of the best hotels in Singapore is a winning combination for Mok Kit Keung. Working in a country known for its unusually large proportion of gourmets, gourmands and just good food lovers gives the chef an unusual advantage. His classic Cantonese dishes have that added element of texture and crunch, the extra touch of subtle herbs and some unique creations - witness a savory-sweet mousse made of black garlic. The same element surfaces when he garnishes a deep-fried grouper and foie gras with black-garlic chips.

And now, back in Hong Kong at the Shang Palace in the Kowloon Shangri-La, he has won recognition by no less than the Michelin gods.