A well-regarded figure and a creative force in Singapore’s pastry world, Chef Pang Kok Keong is renowned for creating his exquisite dessert masterpieces that combine artistry and ingenuity
As Chef Owner of the exciting sweet/pastry-centric Sugar Daddy Group which he established in 2011, he has since introduced several popular dining concepts which include Antoinette, a beautiful Parisian style pâtisserie, salon de thé (tea room) and restaurant.
What started as a love for pastry in 1994 provided direction for him as he began his culinary journey as a trainee chef at the then Imperial Hotel and subsequently working at various reputable and established hotels such as the Ritz Carlton Millenia and Hilton Singapore. Chef Pang was also responsible for the success of Canelé under the Les Amis Group, where he was the Executive Pastry Chef and Chef Pâtissier and Chocolatier from 2004 to 2010.
His pastry making skills such as chocolate work, sugar work, cake and bread making have been refined over the years and influenced in his overseas stints with notable pastry chefs such as Eric Perez and Francisco Torreblanca. Chef Pang was also the first Asian chef to be invited by the prestigious L’ecole Vantan in Tokyo, Japan at the annual Artistic Sweets Collection.
His pursuit of excellence has led him to participate in several international events as part Singapore National Culinary Team. In 2008 and 2010, Chef Pang led the team to win the Asian Pastry Cup which qualified the team for the World Pastry Cup held in Lyon, France in 2009 and 2011. At the 2011 World Pastry Cup, he led the Singapore National Pastry Team to a 7th place finish and subsequently in the 2013 World Pastry Cup, he coached the team to a 6th place finish out of 22 teams.