Age, Biography and Wiki
Pang Kok Keong was born on 1975, is a Pang Kok Keong is chef in Singapore chef in Singapore. Discover Pang Kok Keong's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is he in this year and how he spends money? Also learn how he earned most of networth at the age of 49 years old?
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| Occupation |
Pastry Chef, Chef, Entrepreneur |
| Age |
49 years old |
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We recommend you to check the complete list of Famous People born on .
He is a member of famous Chef with the age 49 years old group.
Pang Kok Keong Height, Weight & Measurements
At 49 years old, Pang Kok Keong height not available right now. We will update Pang Kok Keong's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.
| Physical Status |
| Height |
Not Available |
| Weight |
Not Available |
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Not Available |
| Eye Color |
Not Available |
| Hair Color |
Not Available |
Who Is Pang Kok Keong's Wife?
His wife is Vickie Ong (m. 2006)
| Family |
| Parents |
Not Available |
| Wife |
Vickie Ong (m. 2006) |
| Sibling |
Not Available |
| Children |
Not Available |
Pang Kok Keong Net Worth
His net worth has been growing significantly in 2023-2024. So, how much is Pang Kok Keong worth at the age of 49 years old? Pang Kok Keong’s income source is mostly from being a successful Chef. He is from . We have estimated Pang Kok Keong's net worth, money, salary, income, and assets.
| Net Worth in 2024 |
$1 Million - $5 Million |
| Salary in 2024 |
Under Review |
| Net Worth in 2023 |
Pending |
| Salary in 2023 |
Under Review |
| House |
Not Available |
| Cars |
Not Available |
| Source of Income |
Chef |
Pang Kok Keong Social Network
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Timeline
Pang Kok Keong (born 1975) is a chef in Singapore.
He enrolled in the Singapore Hotel and Tourism Education Centre (SHATEC) at 16 years old and graduated with a diploma in food preparation in 1996.
Pang started pastry-making during a work attachment at the Imperial Hotel, where he was assigned to the pastry section due to a lack of manpower.
Pang has been participating in pastry competitions since 1996.
These competitions were an outlet for his creativity.
Pang was the Executive Pastry Chef at Les Amis Group’s first pastry shop, Canelé Pâtisserie, in 2004.
In 2011, Pang was inducted into the Pastry Chef Hall of Fame and is the youngest to receive such an honour.
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.
When learning to make the dish, Pang mentioned that he had to learn it from memory, tasting the dish as he goes.
Pang wanted to safeguard the legacy of Hakka dishes through this business venture 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).
In 2018, Pang started selling abacus seeds, a Hakka dish commonly consumed during Chinese New Year.
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.
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.
He now runs his new venture SuperCurry and has a store front for Hakka noodles.
Pang's parents are ishball noodles hawkers who owned a stall in Jurong.
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.
Pang studied in Rulang Primary School and Yuhua Secondary School.
