Vincent Pang is a private chef  and founder of Pun Im Private Dining, which serves up a Thai-fusion menu featuring dishes from various regions of Thailand, with various influences to the cuisine such as Japanese and French.

An ex-hedge fund manager, Mr Pang decided to switch careers and learn French cuisine and pastry, attending Le Cordon Bleu Bangkok to pursue his studies. COVID-19, however, halted those plans, ensuing Mr Pang’s return to Singapore with a plan to practice his cooking skills. The result is Pum Im Private Dining: a venture that aims to, ‘share the fullness’. 20% of the net profits from Pum Im go to supporting Food From The Heart.

Chef Pang is currently hosting dinners 4 nights a week at his apartment, where every dinner is a 9-course Thai fusion menu. His main goal? To drive home the point that flavour balance is the key to good Thai food. With a pop-up hosted in November 2021 in collaboration with Raffles Hotel Chef Pang’s work has been praised and raved about, selling out almost every night with the full support of guests and diners. Pum Im’s dining slots are currently sold out till the end of June, after which Chef Pang would be returning to Bangkok to resume his culinary studies.