Pang Kok Keong

The topic of this article may not meet Wikipedia's notability guideline for biographies. Please help to demonstrate the notability of the topic by citing reliable secondary sources that are independent of the topic and provide significant coverage of it beyond a mere trivial mention. If notability cannot be shown, the article is likely to be merged, redirected, or deleted.
Find sources: "Pang Kok Keong" – news · newspapers · books · scholar · JSTOR (August 2023) (Learn how and when to remove this template message)

|

Pang Kok Keong

Born| 1975
Education| Diploma in Food Preparation
Alma mater| Rulang Primary School, Yuhua Secondary School, Singapore Hotel and Tourism Education Centre (SHATEC)
Occupation(s)| Pastry Chef, Chef, Entrepreneur
Known for| Canelé by Les Amis (defunct), Antoinette, Pang's Hakka Delights
Spouse| Vickie Ong (m. 2006)

Pang Kok Keong (born 1975) is a chef in Singapore. He was the chef-owner of Antoinette (closed down circa 2020), a home-grown Parisian-style pâtisserie, restaurant and salon du thé (French for the tea house) that features French cuisine and pastries. The dishes offered are made from a combination of traditional French techniques and modern cooking methods. He is also the owner of "Sugar Daddy Group" while Antoinette was running.[1] He now runs his new venture SuperCurry and has a store front for Hakka noodles.

## Early life and education[edit]

Pang's parents are ishball noodles hawkers[2] who owned a stall in Jurong.[3] He grew up helping his mother in the kitchen. As a teenager, Pang worked part-time jobs in coffee shops and restaurants to earn pocket money.[3]

Pang studied in Rulang Primary School and Yuhua Secondary School.[3] He enrolled in the Singapore Hotel and Tourism Education Centre (SHATEC) at 16 years old[3] and graduated with a diploma in food preparation in 1996.[2]

## Career[edit]

Pang started pastry-making during a work attachment at the Imperial Hotel,[2] where he was assigned to the pastry section due to a lack of manpower.[3]

Pang was the Executive Pastry Chef at Les Amis Group’s first pastry shop, Canelé Pâtisserie, in 2004.[4]

He set up Pang's Hakka Delights in 2018 as a way to revisit his Hakka roots. Pang cited leek kueh as a childhood dish made by his mother, who learned the recipe from her grandmother.[5] When learning to make the dish, Pang mentioned that he had to learn it from memory, tasting the dish as he goes.[5] Pang wanted to safeguard the legacy of Hakka dishes through this business venture[5] as he found that these recipes were rarely documented. The restaurant served also served documenting Hakka cuisine for the younger generation.

With Pang's Hakka Delights, Pang tested various Hakka recipes like salt-baked chicken, yellow ginger poached chicken, and mei cai kou rou (pork belly with preserved mustard greens).[5]

In 2018, Pang started selling abacus seeds, a Hakka dish commonly consumed during Chinese New Year.[6]

Pang shared that it was initially difficult to convince his colleagues to accept his passion for making Hakka food, as it was a labour-intensive process.[6]

## Awards & accolades[edit]

Pang has been participating in pastry competitions since 1996.[7] These competitions were an outlet for his creativity.[3] In 2011, Pang was inducted into the Pastry Chef Hall of Fame and is the youngest to receive such an honour.[1]

### Timeline of awards[edit]

Year  | Event  | Award  | Notes  | Refs.

|
|
|
|

2018  | Shatec Industry Excellence (SHINE) Awards  | Outstanding Alumni Award (Pastry)  | \-  | [8][9]
2013  | World Pastry Cup  | Singapore National Pastry Team (Team Manager, Coach)  | Singapore ranked 6th out of 22 competitors  | [10]
2011  | World Pastry Cup  | Singapore National Pastry Team (Team Manager, Coach)  | Singapore ranked 7th out of 22 competitors  | [1]
2007  | World Gourmet Summit 2007  | Cacao Barry Pastry Chef of the Year  | Finalist  | [4]

## References[edit]

1. ^ a b c World Gourmet Summit. “Pang Kok Keong”. World Gourmet Summit Awards of Excellence. Accessed 9 October 2019.
2. ^ a b c Teo, Pau Lin. “Pastry Chiefs.” The Straits Times. 19 February 2006. Accessed 10 October 2019. Retrieved from NewspaperSG.
3. ^ a b c d e f Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. The Straits Times. 16 June 2014. Accessed 10 October 2019. Retrieved from NewspaperSG.
4. ^ a b "World Gourmet Summit Awards of Excellence 2007" (PDF). p. 15\. Archived (PDF) from the original on 14 August 2023. Retrieved 14 August 2023.
5. ^ a b c d Van, Amy (15 July 2016). "Why Chefs Pang Kok Keong and Daniel Tay are rolling out local kueh for the first time". The Peak Magazine. Archived from the original on 14 August 2023. Retrieved 14 August 2023.
6. ^ a b "Singapore chefs go back to the future". Nikkei Asia. Archived from the original on 12 August 2023. Retrieved 14 August 2023.
7. ^ Antoinette. “Achievements - Chef Pang Kok Keong Archived 19 September 2020 at the Wayback Machine”. Antoinette. Accessed 10 October 2019.
8. ^ Shatec. “Outstanding Alumni Award”. SHATEC INdustry Excellence (SHINE) Awards. Accessed 11 October 2019.
9. ^ @chef_pang (Pang Kok Keong). Instagram. 7 December 2018. Accessed 11 October 2019. Retrieved from: https://www.instagram.com/p/BrFP27fhQO7/ Archived 11 August 2023 at the Wayback Machine
10. ^ Project Happy Feet. “Pang Kok Keong Archived 5 October 2022 at the Wayback Machine”. Chefs for a Cause. Accessed 10 October 2019.