Chef Pang Kok Keong

Chef Pang Kok Keong, a well-regarded figure and a creative force in Singapore’s pastry world, is renowned for creating exquisite dessert masterpieces that combine artistry with ingenuity.Since establishing the exciting sweet/pastry-centric F&B group – Sugar Daddy Group in 2011, Chef Pang has elevated his career by introducing the popular dining concepts Antoinette, a beautiful Parisian style pâtisserie, salon de thé (tea room) and restaurant and Pique Nique, an American-style bakery bistro.

Throughout his illustrious career, Chef Pang had refined his skills in all aspects of pastry such as chocolate work, sugar work, cake and bread making. In various overseas stints, Chef Pang had the opportunity to work alongside notable pastry chefs such as Eric Perez and Francisco Torreblanca, further increasing his knowledge of this intricate craft. In 2010, he was the first Asian chef to be invited by the prestigious L’ecole Vantan in Tokyo, Japan at the annual Artistic Sweets Collection, an event that was graced by representatives of the Singapore embassy.

Chef Pang’s hard work and commitment to his trade has paid off in several important awards received during his career. He had won the coveted Pastry Chef of the Year title in the 2007, 2009 and 2010 instalments of the World Gourmet Summit, the youngest chef to have won this award three times. In 2011, he was inducted to the World Gourmet Summit Awards of Excellence – Hall of Fame for Pastry Chef of the Year. The cherished awards constantly spur him further while pursuing his lifelong passion in the industry.

Establishment: Antoinette

Event Information: Chef Pang’s French Odyssey