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.