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Pang Kok Keong

Special Guest Chef
A self-confessed sweet-toothed gourmand, Chef Pang Kok Keong worked his way through the ranks from a trainee chef at the Imperial Hotel to Executive Pastry Chef of Canelé Pâtisserie Chocolaterie. His studies in the art of sugar and chocolate work was not gone to waste when he joined the Singapore Culinary Team in 2006 and was awarded the Best Pastry, Best National Team, Best Hot Cooking and Best Cold Display awards.
Country: Singapore
Restaurant: Canele
Restaurant Type: Pastry
Events Information
23 April 2010
Chocolate Dinner

24 April 2010
Chocolate Workshop

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