Canelé Pâtisserie Chocolaterie is helmed by Executive Pastry Chef Pang Kok Keong. Chef Pang, a self-confessed sweet-toothed gourmand began his culinary odyssey as a SHATEC student in 1993. He worked his way up through the ranks, commencing as a trainee at the Imperial Hotel in Singapore, then as a pastry cook at Michealangelo’s Group of Restaurants from 1997 to 1999.

He then moved on to join the now defunct Salut Restaurant as a Chef de Partie. In 2000, whilst working with Baker’s Inn, Pang underwent two months’ training with Master Pastry Chef Francisco Torreblanca at Totel Pasteleria in Spain. It was here that he studied the art of sugar and chocolate work, as well as producing top-notch cakes, pastries and bakery items.

Later that year, he joined the Ritz Carlton Millenia Hotel in Singapore as a Chef de Partie, where he was made responsible for the production and finishing of pastries and desserts for banquets, as well as desserts for the daily buffet and all of Ritz Carlton’s outlets.

In 2001, Pang moved on to take up the position of Pastry Chef with Patisserie Chocolat, setting up the main production kitchen and planning the menu. He was subsequently responsible for the daily operations and production for wholesale, retail and catering.

In September 2002, Pang was offered the position of Pastry Chef at Hilton Hotel Singapore.

As Pastry Chef, Pang shouldered the responsibility of planning, producing and organising all the dessert menus for the various F&B outlets of the hotel. During promotions, he also had the opportunity to work alongside Michelin Star chefs like Jean-Francois Maire of Le Valentin Restaurant, Josep Muniesa of Via Veneto, Joel Perreaut of Restaurant Les Gourmets and Alexis Billoux of Le Pré aux Clercs.

In June 2004, Pang joined the Les Amis Group as our Executive Pastry Chef. He was responsible for the conceptualisation of Canelé Pâtisserie Chocolaterie, and has been the driving force behind the team. The Canelé premises also house the production kitchen which supplies the restaurants with an assortment of bread, pastries and even customised chocolates for special events and banquets.

From 2002 to date, Pang has been part of the Singapore National Culinary Team, representing Singapore in several international events in Luxembourg and Kuala Lumpur. In 2005, he was Team Captain for the Coupe du Monde de la Pâtiserie in Lyon, France.

Chef Pang’s efforts have not gone unrecognised. He was also nominated for the Pastry Chef of the Year Award at both the 2005 and 2006 World Gourmet Summit Awards of Excellence in Singapore. In 2006, he was the Pastry Chef for the Singapore Culinary Team that beat 6 other international teams on route to winning the Best Pastry, Best National Team, Best Hot Cooking and Best Cold Display awards. In 2007, he won Cacao Barry Pastry Chef of the Year at World Gourmet Summit.

All this recognition has been a great source of motivation to Chef Pang and he is resolved to dream up even more heavenly confectioneries for all pastry and dessert lovers.