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Chefs and how they fuel up for service

How do chefs get through the long hours of physical labour in the kitchen? Singapore's culinary minds reveal their food and fitness hacks.

  • Mok Kit Keung
    The chef: Mok Kit Keung of Shang Palace Singapore, one of the pre-eminent Cantonese restaurants in town. Mok previously headed the Shang Palace in Hong Kong to two Michelin stars.

    The fuel: For a chef so used to preparing elaborate Cantonese cuisine fit for a palace, Mok’s diet is exceedingly simple. Breakfast is usually a long black coffee and white or oatmeal bread; while lunch sees him eating at the hotel canteen, heavy on the vegetables and fruits. For post-service, Leung usually has soup or a light meal like rice and vegetables. He also exercises regularly, cycling on his off days.

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