Pang Kok Keong - Revision history

220.255.166.53: /* Founder of Antoinette (2011 - 2020) */current work places . live new stores and previous stores that’s closed down updated

2022-10-12T01:51:28Z

Founder of Antoinette (2011 - 2020): current work places . live new stores and previous stores that’s closed down updated

← Older revision		Revision as of 09:51, 12 October 2022
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	\|alma mater=Rulang Primary School, Yuhua Secondary School, Singapore Hotel and Tourism Education Centre (SHATEC)}}		\|alma mater=Rulang Primary School, Yuhua Secondary School, Singapore Hotel and Tourism Education Centre (SHATEC)}}

	Pang Kok Keong (born 1975) is the chef-owner of Antoinette, 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.<ref>World Gourmet Summit. “[http://www.wgsawards.com/aoe2017/main.php/hof/inductee/name/Pang-Kok-Keong Pang Kok Keong]”. ''World Gourmet Summit Awards of Excellence''. Accessed 9 October 2019.</ref> With a passion to be the best, Kok Keong draws on childhood experiences and other stimuli for inspiration to create innovative dishes.<ref>Ee, Jaime. “Taking cake-buying to a new level.” ''The Business Times.'' February 24, 2007. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref>		Pang Kok Keong (born 1975) 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.<ref>World Gourmet Summit. “[http://www.wgsawards.com/aoe2017/main.php/hof/inductee/name/Pang-Kok-Keong Pang Kok Keong]”. ''World Gourmet Summit Awards of Excellence''. Accessed 9 October 2019.</ref> With a passion to be the best, Kok Keong draws on childhood experiences and other stimuli for inspiration to create innovative dishes.<ref>Ee, Jaime. “Taking cake-buying to a new level.” ''The Business Times.'' February 24, 2007. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref>
			He now runs his new venture SuperCurry and has a store front for Hakka noodles.

	==Personal life==		==Personal life==
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	Kok Keong left Canelé in September 2010, sharing that it was “the most heart-breaking move for him”.<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> He left Canelé to “create a place like Antoinette” which he was unable to do so while at Canelé. Canelé closed its last outlet at Shaw House in August 2014.<ref>Quek, Eunice. “[https://www.straitstimes.com/lifestyle/food/canele-patisserie-chain-closes-les-amis-group-to-open-new-restaurants Canele patisserie chain closes, Les Amis group to open new restaurants]”. ''The Straits Times.'' August 22, 2014. Accessed 10 October 2019.</ref>		Kok Keong left Canelé in September 2010, sharing that it was “the most heart-breaking move for him”.<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> He left Canelé to “create a place like Antoinette” which he was unable to do so while at Canelé. Canelé closed its last outlet at Shaw House in August 2014.<ref>Quek, Eunice. “[https://www.straitstimes.com/lifestyle/food/canele-patisserie-chain-closes-les-amis-group-to-open-new-restaurants Canele patisserie chain closes, Les Amis group to open new restaurants]”. ''The Straits Times.'' August 22, 2014. Accessed 10 October 2019.</ref>

	==Founder of Antoinette (2011 - ~~present~~)==		==Founder of Antoinette (2011 - 2020)==
	[[File:Antoinette Mandarin Gallery.jpg\|thumb\|''The interior seating area of Antoinette. Photo from Quandoo.'']]		[[File:Antoinette Mandarin Gallery.jpg\|thumb\|''The interior seating area of Antoinette. Photo from Quandoo.'']]
	[[File:La Rose cake Antoinette.jpg\|thumb\|''Antoinette's La Rose cake. Photo from their [https://www.facebook.com/pg/Antoinettesg/photos/?ref=page_internal Facebook page].'']]		[[File:La Rose cake Antoinette.jpg\|thumb\|''Antoinette's La Rose cake. Photo from their [https://www.facebook.com/pg/Antoinettesg/photos/?ref=page_internal Facebook page].'']]
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	Kok Keong also incorporates Hakka elements into his dishes at Antoinette. Such experimentation was one way for Kok Keong to find a balance between innovation and staying true to tradition.<ref>Goh, Weets. “[https://saltmag.asia/features/pang-kok-keong-seven-dishes/ Pang Kok Keong’s Career In Seven Dishes]”. ''Salt Magazine.'' January 29, 2018. Accessed 11 October 2019.</ref> One such dish is the Hakka Gnocchi, which features root vegetable dumplings formed with tapioca starch and then sautéed with a mixture of sausage-like cured pork and morels. It is then layered with white wine and topped with foie gras beurre monté.<ref>Goh, Weets. “[https://saltmag.asia/features/pang-kok-keong-seven-dishes/ Pang Kok Keong’s Career In Seven Dishes]”. ''Salt Magazine.'' January 29, 2018. Accessed 11 October 2019.</ref>		Kok Keong also incorporates Hakka elements into his dishes at Antoinette. Such experimentation was one way for Kok Keong to find a balance between innovation and staying true to tradition.<ref>Goh, Weets. “[https://saltmag.asia/features/pang-kok-keong-seven-dishes/ Pang Kok Keong’s Career In Seven Dishes]”. ''Salt Magazine.'' January 29, 2018. Accessed 11 October 2019.</ref> One such dish is the Hakka Gnocchi, which features root vegetable dumplings formed with tapioca starch and then sautéed with a mixture of sausage-like cured pork and morels. It is then layered with white wine and topped with foie gras beurre monté.<ref>Goh, Weets. “[https://saltmag.asia/features/pang-kok-keong-seven-dishes/ Pang Kok Keong’s Career In Seven Dishes]”. ''Salt Magazine.'' January 29, 2018. Accessed 11 October 2019.</ref>

	==Founder of Pang's Hakka Delicacies (2018 - present)==		==Founder of Pang's Hakka Delicacies (2018 - present)==
	[[File:Pang's Hakka Delicacies.jpg\|thumb\|''The Hakka Abacus Seeds dish by Pang's Hakka Delicacies. Photo from their [https://www.facebook.com/hakkapang/ Facebook page].'']]		[[File:Pang's Hakka Delicacies.jpg\|thumb\|''The Hakka Abacus Seeds dish by Pang's Hakka Delicacies. Photo from their [https://www.facebook.com/hakkapang/ Facebook page].'']]

Dayana Rizal: /* Notable events */

2020-02-12T06:22:48Z

Notable events

← Older revision		Revision as of 14:22, 12 February 2020
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	Kok Keong has participated in every edition of ‘Chefs for A Cause’ since its inception in 2009.<ref>Admin. “[https://www.projecthappyfeet.org/meet-the-culinary-brains-behind-chefs-for-a-cause/ Meet The Culinary Brains Behind Chefs For A Cause]”. ''Project Happy Feet.'' Accessed 11 October 2019.</ref> Chefs for A Cause is an event organised by the South East Community Development Council to raise funds for underprivileged children. In the 2019 edition of 'Chefs for A Cause', Kok Keong served Crème Brulee Souffle Pancakes<ref>Project Happy Feet. “[http://cfac.projecthappyfeet.org/#menu Our Menu - Chefs for A Cause]”. ''Chefs for a Cause''. Accessed 11 October 2019.</ref> and the event raised S$16,800 in proceeds.<ref>Seow, Joanna. “[https://www.straitstimes.com/singapore/local-chefs-raise-over-26k-for-underprivileged-students Local chefs raise over $26k for underprivileged students]”. ''The Straits Times.'' July 7, 2019. Accessed 11 October 2019.</ref>		Kok Keong has participated in every edition of ‘Chefs for A Cause’ since its inception in 2009.<ref>Admin. “[https://www.projecthappyfeet.org/meet-the-culinary-brains-behind-chefs-for-a-cause/ Meet The Culinary Brains Behind Chefs For A Cause]”. ''Project Happy Feet.'' Accessed 11 October 2019.</ref> Chefs for A Cause is an event organised by the South East Community Development Council to raise funds for underprivileged children. In the 2019 edition of 'Chefs for A Cause', Kok Keong served Crème Brulee Souffle Pancakes<ref>Project Happy Feet. “[http://cfac.projecthappyfeet.org/#menu Our Menu - Chefs for A Cause]”. ''Chefs for a Cause''. Accessed 11 October 2019.</ref> and the event raised S$16,800 in proceeds.<ref>Seow, Joanna. “[https://www.straitstimes.com/singapore/local-chefs-raise-over-26k-for-underprivileged-students Local chefs raise over $26k for underprivileged students]”. ''The Straits Times.'' July 7, 2019. Accessed 11 October 2019.</ref>
	==Notable events==		==Notable events==
			[[File:Hakka Vegetable Kueh Pang Kok Keong.jpg\|thumb\|''Pang Kok Keong created Hakka Vegetable Kueh for Kueh Appreciation Day 2016. Photo from The Peak Magazine.'']]
	===Kueh Appreciation Day (2016 - 2019)===		===Kueh Appreciation Day (2016 - 2019)===
	~~[[File:Hakka Vegetable Kueh Pang Kok Keong.jpg\|thumb\|''Pang Kok Keong created Hakka Vegetable Kueh for Kueh Appreciation Day 2016. Photo from The Peak Magazine.'']]~~
	In 2016, 2017 and 2019, Kok Keong participated in ‘Kueh Appreciation Day’ alongside [[Daniel Tay]] from Old Seng Choong.<ref>"[https://slowfood.sg/kueh-appreciation-day/ Kueh Appreciation Day]". ''Slow Food Singapore.'' Accessed on 23 October 2019.</ref> The event was organised by Slow Food Singapore and held in conjunction with the Singapore Food Festival. It was held at the ToTT Store at Dunearn Road. Kok Keong introduced traditional Hakka snacks such as steamed vegetable kueh, leek kueh and abacus seeds at the event.<ref>Van, Amy. “[https://thepeakmagazine.com.sg/gourmet-travel/why-chefs-pang-kok-keong-and-daniel-tay-are-rolling-out-local-kueh-for-the-first-time/ Why Chefs Pang Kok Keong and Daniel Tay are rolling out local kueh for the first time]”. ''The Peak Magazine.'' July 15, 2016. Accessed 11 October 2019.</ref>		In 2016, 2017 and 2019, Kok Keong participated in ‘Kueh Appreciation Day’ alongside [[Daniel Tay]] from Old Seng Choong.<ref>"[https://slowfood.sg/kueh-appreciation-day/ Kueh Appreciation Day]". ''Slow Food Singapore.'' Accessed on 23 October 2019.</ref> The event was organised by Slow Food Singapore and held in conjunction with the Singapore Food Festival. It was held at the ToTT Store at Dunearn Road. Kok Keong introduced traditional Hakka snacks such as steamed vegetable kueh, leek kueh and abacus seeds at the event.<ref>Van, Amy. “[https://thepeakmagazine.com.sg/gourmet-travel/why-chefs-pang-kok-keong-and-daniel-tay-are-rolling-out-local-kueh-for-the-first-time/ Why Chefs Pang Kok Keong and Daniel Tay are rolling out local kueh for the first time]”. ''The Peak Magazine.'' July 15, 2016. Accessed 11 October 2019.</ref>

	=== Buro Singapore's ''Chef at Home'' (2019) ===		===Buro Singapore's ''Chef at Home'' (2019)===
	In November 2019, Kok Keong was featured in ''Buro Singapore''’s video segment called ''“Chefs at Home”''. Kok Keong shares with the audience that he cooks every Sunday if time permits. He also demonstrated a recipe for Cantonese rice soup.<ref>Buro Singapore. “[https://www.youtube.com/watch?v=9COlJwwUyMk&feature=emb_title Easy Cantonese rice soup recipe inspired by the Japanese Chazuke \| Chefs at Home]”. ''YouTube.'' November 12, 2019. Accessed 11 February 2019.</ref>		In November 2019, Kok Keong was featured in ''Buro Singapore''’s video segment called ''“Chefs at Home”''. Kok Keong shares with the audience that he cooks every Sunday if time permits. He also demonstrated a recipe for Cantonese rice soup.<ref>Buro Singapore. “[https://www.youtube.com/watch?v=9COlJwwUyMk&feature=emb_title Easy Cantonese rice soup recipe inspired by the Japanese Chazuke \| Chefs at Home]”. ''YouTube.'' November 12, 2019. Accessed 11 February 2019.</ref>

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	!Award		!Award
	!Notes		!Notes
	!Refs.		!Refs.
	\|-		\|-
	\|2018		\|2018

Dayana Rizal at 06:22, 12 February 2020

2020-02-12T06:22:22Z

Show changes

Dayana Rizal at 03:46, 20 November 2019

2019-11-20T03:46:14Z

← Older revision		Revision as of 11:46, 20 November 2019
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	\| image = Pang Kok Keong pastry chef.png		\| image = Pang Kok Keong pastry chef.png
	\| birth_date = 1975		\| birth_date = 1975
	\| education = ~~Rulang Primary School, Yuhua Secondary School, Singapore Hotel and Tourism Education Centre (~~Diploma in Food Preparation)		\| education = Diploma in Food Preparation
	\| occupation = Pastry Chef, Chef, Entrepreneur		\| occupation = Pastry Chef, Chef, Entrepreneur
	\| known for = Canelé by Les Amis (defunct), Antoinette, Pang's Hakka Delights		\| known for = Canelé by Les Amis (defunct), Antoinette, Pang's Hakka Delights
	\| spouse = Vickie Ong (m. 2006)		\| spouse = Vickie Ong (m. 2006)
	}}		\|alma mater=Rulang Primary School, Yuhua Secondary School, Singapore Hotel and Tourism Education Centre (SHATEC)}}

	Pang Kok Keong is the chef-owner of Antoinette, 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.<ref>World Gourmet Summit. “Pang Kok Keong.” ''World Gourmet Summit Awards of Excellence''. Accessed October 09, 2019. Retrieved from: http://www.wgsawards.com/aoe2017/main.php/hof/inductee/name/Pang-Kok-Keong</ref> With a passion to be the best, Kok Keong draws on childhood experiences and other stimuli for inspiration to create innovative dishes.<ref>Ee, Jaime. “Taking cake-buying to a new level.” ''The Business Times.'' February 24, 2007. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref>		Pang Kok Keong is the chef-owner of Antoinette, 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.<ref>World Gourmet Summit. “Pang Kok Keong.” ''World Gourmet Summit Awards of Excellence''. Accessed October 09, 2019. Retrieved from: http://www.wgsawards.com/aoe2017/main.php/hof/inductee/name/Pang-Kok-Keong</ref> With a passion to be the best, Kok Keong draws on childhood experiences and other stimuli for inspiration to create innovative dishes.<ref>Ee, Jaime. “Taking cake-buying to a new level.” ''The Business Times.'' February 24, 2007. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref>

Dayana Rizal: /* Founder of Antoinette (2011 - present) */

2019-10-23T06:17:18Z

Founder of Antoinette (2011 - present)

← Older revision		Revision as of 14:17, 23 October 2019
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	==Founder of Antoinette (2011 - present)==		==Founder of Antoinette (2011 - present)==
	[[File:Antoinette Mandarin Gallery.jpg\|thumb\|''The interior seating area of Antoinette. Photo from Quandoo.'']]		[[File:Antoinette Mandarin Gallery.jpg\|thumb\|''The interior seating area of Antoinette. Photo from Quandoo.'']]
			[[File:La Rose cake Antoinette.jpg\|thumb\|''Antoinette's La Rose cake. Photo from their [https://www.facebook.com/pg/Antoinettesg/photos/?ref=page_internal Facebook page].'']]
	===Antoinette opening===		===Antoinette opening===
	Kok Keong opened Antoinette in 2011.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref> Antoinette specializes in fine French cuisine that pays homage to the extravagant style of Marie Antoinette, the last Queen of France. It was also Kok Keong’s take on the famed luxury-patisserie Laduree in Paris.<ref>Tan, Rebecca Lynne. “Pique Nique by a pastry chef”. ''The Straits Times.'' April 28, 2011. Accessed October 11, 2019. Retrieved from NewspaperSG. </ref> As Kok Keong wanted Antoinette to have a strong French feel, the restaurant’s decor, products and menu have continuously strong French influences despite changes in the menu and products over the years.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref> Through Antoinette, Kok Keong wanted to create “a brand that will age well”.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref> At the time, such a patisserie did not yet exist in Singapore.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref>		Kok Keong opened Antoinette in 2011.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref> Antoinette specializes in fine French cuisine that pays homage to the extravagant style of Marie Antoinette, the last Queen of France. It was also Kok Keong’s take on the famed luxury-patisserie Laduree in Paris.<ref>Tan, Rebecca Lynne. “Pique Nique by a pastry chef”. ''The Straits Times.'' April 28, 2011. Accessed October 11, 2019. Retrieved from NewspaperSG. </ref> As Kok Keong wanted Antoinette to have a strong French feel, the restaurant’s decor, products and menu have continuously strong French influences despite changes in the menu and products over the years.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref> Through Antoinette, Kok Keong wanted to create “a brand that will age well”.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref> At the time, such a patisserie did not yet exist in Singapore.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref>
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	===Dishes at Antoinette===		===Dishes at Antoinette===
	~~[[File:La Rose cake Antoinette.jpg\|thumb\|''Antoinette's La Rose cake. Photo from their [https://www.facebook.com/pg/Antoinettesg/photos/?ref=page_internal Facebook page].'']]~~
	Antoinette’s dishes are known for their attention to detail and the lavish feel with every bite. Some of Antoinette’s cakes are even dusted with edible gold.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref>		Antoinette’s dishes are known for their attention to detail and the lavish feel with every bite. Some of Antoinette’s cakes are even dusted with edible gold.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref>

Dayana Rizal: /* Founder of Antoinette (2011 - present) */

2019-10-23T06:16:56Z

Founder of Antoinette (2011 - present)

← Older revision		Revision as of 14:16, 23 October 2019
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	[[File:Antoinette Mandarin Gallery.jpg\|thumb\|''The interior seating area of Antoinette. Photo from Quandoo.'']]		[[File:Antoinette Mandarin Gallery.jpg\|thumb\|''The interior seating area of Antoinette. Photo from Quandoo.'']]
	===Antoinette opening===		===Antoinette opening===
	~~[[File:La Rose cake Antoinette.jpg\|thumb\|''Antoinette's La Rose cake. Photo from their [https://www.facebook.com/pg/Antoinettesg/photos/?ref=page_internal Facebook page].'']]~~
	Kok Keong opened Antoinette in 2011.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref> Antoinette specializes in fine French cuisine that pays homage to the extravagant style of Marie Antoinette, the last Queen of France. It was also Kok Keong’s take on the famed luxury-patisserie Laduree in Paris.<ref>Tan, Rebecca Lynne. “Pique Nique by a pastry chef”. ''The Straits Times.'' April 28, 2011. Accessed October 11, 2019. Retrieved from NewspaperSG. </ref> As Kok Keong wanted Antoinette to have a strong French feel, the restaurant’s decor, products and menu have continuously strong French influences despite changes in the menu and products over the years.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref> Through Antoinette, Kok Keong wanted to create “a brand that will age well”.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref> At the time, such a patisserie did not yet exist in Singapore.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref>		Kok Keong opened Antoinette in 2011.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref> Antoinette specializes in fine French cuisine that pays homage to the extravagant style of Marie Antoinette, the last Queen of France. It was also Kok Keong’s take on the famed luxury-patisserie Laduree in Paris.<ref>Tan, Rebecca Lynne. “Pique Nique by a pastry chef”. ''The Straits Times.'' April 28, 2011. Accessed October 11, 2019. Retrieved from NewspaperSG. </ref> As Kok Keong wanted Antoinette to have a strong French feel, the restaurant’s decor, products and menu have continuously strong French influences despite changes in the menu and products over the years.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref> Through Antoinette, Kok Keong wanted to create “a brand that will age well”.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref> At the time, such a patisserie did not yet exist in Singapore.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref>

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	===Dishes at Antoinette===		===Dishes at Antoinette===
			[[File:La Rose cake Antoinette.jpg\|thumb\|''Antoinette's La Rose cake. Photo from their [https://www.facebook.com/pg/Antoinettesg/photos/?ref=page_internal Facebook page].'']]
	Antoinette’s dishes are known for their attention to detail and the lavish feel with every bite. Some of Antoinette’s cakes are even dusted with edible gold.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref>		Antoinette’s dishes are known for their attention to detail and the lavish feel with every bite. Some of Antoinette’s cakes are even dusted with edible gold.<ref>Money Fm 98.3. “Antoinette - Love at first bite.” ''The Curve with Michelle Martin.'' September 06, 2018. Accessed October 10, 2019. Retrieved from: https://omny.fm/shows/money-fm-893/love-at-first-bite#description</ref>

Dayana Rizal: /* Background */

2019-10-23T03:09:25Z

Background

← Older revision		Revision as of 11:09, 23 October 2019
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	Pang Kok Keong is the chef-owner of Antoinette, 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.<ref>World Gourmet Summit. “Pang Kok Keong.” ''World Gourmet Summit Awards of Excellence''. Accessed October 09, 2019. Retrieved from: http://www.wgsawards.com/aoe2017/main.php/hof/inductee/name/Pang-Kok-Keong</ref> With a passion to be the best, Kok Keong draws on childhood experiences and other stimuli for inspiration to create innovative dishes.<ref>Ee, Jaime. “Taking cake-buying to a new level.” ''The Business Times.'' February 24, 2007. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref>		Pang Kok Keong is the chef-owner of Antoinette, 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.<ref>World Gourmet Summit. “Pang Kok Keong.” ''World Gourmet Summit Awards of Excellence''. Accessed October 09, 2019. Retrieved from: http://www.wgsawards.com/aoe2017/main.php/hof/inductee/name/Pang-Kok-Keong</ref> With a passion to be the best, Kok Keong draws on childhood experiences and other stimuli for inspiration to create innovative dishes.<ref>Ee, Jaime. “Taking cake-buying to a new level.” ''The Business Times.'' February 24, 2007. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref>

	~~==Background==~~
	Kok Keong studied in Rulang Primary School and Yuhua Secondary School.<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> He enrolled in the Singapore Hotel and Tourism Education Centre (SHATEC) at 16 years old<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> and graduated with a diploma in food preparation in 1996.<ref>Teo, Pau Lin. “Pastry Chiefs.” ''The Straits Times.'' February 19, 2006. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref>


	Kok Keong was said to have a “maverick past”, with “spiky hair, five earrings and a house music CD collection”.<ref>Teo, Pau Lin. “Pastry Chiefs.” ''The Straits Times.'' February 19, 2006. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> During his teenage years, Kok Keong and his friends installed skateboard ramps in his neighbourhood badminton hall for them to ride on.<ref>Teo, Pau Lin. “Pastry Chiefs.” ''The Straits Times.'' February 19, 2006. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> Even during his stint with [[Bakerzin]], [[Daniel Tay]] remarked that Kok Keong had “funky dressing with earrings, and chains on his pants” and he “wasn't sure if [he] could take [Kok Keong] seriously".<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref>

	==Personal life==		==Personal life==
			[[File:Pang Kok Keong Wedding Cake.jpg\|thumb\|''Kok Keong's wedding cake. Photo from his [https://www.facebook.com/photo.php?fbid=1025052392962&set=pb.1424844138.-2207520000.1571799537.&type=3&theater Facebook].'']]

	===Pang Kok Keong's family===		===Pang Kok Keong's family===
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	The couple has three children - two daughters, aged ten and nine, and a son, aged four (as of 2019).<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> Kok Keong and his family live in a maisonette apartment in Hougang with his in-laws.<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref>		The couple has three children - two daughters, aged ten and nine, and a son, aged four (as of 2019).<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> Kok Keong and his family live in a maisonette apartment in Hougang with his in-laws.<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref>
			==Background==
			Kok Keong studied in Rulang Primary School and Yuhua Secondary School.<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> He enrolled in the Singapore Hotel and Tourism Education Centre (SHATEC) at 16 years old<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> and graduated with a diploma in food preparation in 1996.<ref>Teo, Pau Lin. “Pastry Chiefs.” ''The Straits Times.'' February 19, 2006. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref>


			Kok Keong was said to have a “maverick past”, with “spiky hair, five earrings and a house music CD collection”.<ref>Teo, Pau Lin. “Pastry Chiefs.” ''The Straits Times.'' February 19, 2006. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> During his teenage years, Kok Keong and his friends installed skateboard ramps in his neighbourhood badminton hall for them to ride on.<ref>Teo, Pau Lin. “Pastry Chiefs.” ''The Straits Times.'' February 19, 2006. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> Even during his stint with [[Bakerzin]], [[Daniel Tay]] remarked that Kok Keong had “funky dressing with earrings, and chains on his pants” and he “wasn't sure if [he] could take [Kok Keong] seriously".<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref>
	==Early career==		==Early career==
	[[File:Pang Kok Keong and Daniel Tay.jpg\|thumb\|''Kok Keong (far right) learnt under Daniel (far left) during his years as a budding chef. Photo from Young Upstarts.'']]		[[File:Pang Kok Keong and Daniel Tay.jpg\|thumb\|''Kok Keong (far right) learnt under Daniel (far left) during his years as a budding chef. Photo from Young Upstarts.'']]

Dayana Rizal: /* Personal life */

2019-10-23T02:57:00Z

Personal life

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	Kok Keong is married to Vickie Ong (aged 43 years old as of 2019), a freelance makeup artist.<ref>Tan, Rebecca Lynne. “So you want to date a chef?”. ''The Straits Times.'' November 25, 2012. Accessed October 09, 2019. Retrieved from NewspaperSG. </ref> They met when he was working at the now-defunct Chocolat cafe in Gemmill Lane. Vickie worked in a bridal studio nearby.<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> Kok Keong courted Vickie by letting her try his new cakes.<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> They were married in 2006, where he prepared the dessert spread and baked their seven-tiered wedding cake that stood at 1.~~7metres~~ tall and weighed more than 100kg.<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> The cake had an edible violet flower and raspberry marmalade base.<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref>		Kok Keong is married to Vickie Ong (aged 43 years old as of 2019), a freelance makeup artist.<ref>Tan, Rebecca Lynne. “So you want to date a chef?”. ''The Straits Times.'' November 25, 2012. Accessed October 09, 2019. Retrieved from NewspaperSG. </ref> They met when he was working at the now-defunct Chocolat cafe in Gemmill Lane. Vickie worked in a bridal studio nearby.<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> Kok Keong courted Vickie by letting her try his new cakes.<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref> They were married in 2006 at The Lawn of Raffles Hotel, where he prepared the dessert spread and baked their seven-tiered wedding cake that stood at 1.7 metres tall and weighed more than 100kg.<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref><ref>For images of Vickie and Kok Keong's wedding ceremony, refer to: https://heavens-gift.com/wp-content/uploads/2016/07/2007_Her-World-Brides_Apr-Jun2007_Party-101-Albums-Celebrity-Chefs-Wedding_Vickie-Pang.pdf</ref> The cake had an edible violet flower and raspberry marmalade base.<ref>Quek, Eunice. “THE LIFE! INTERVIEW WITH Pang Kok Keong; Sweet love”. ''The Straits Times.'' June 16, 2014. Accessed October 10, 2019. Retrieved from NewspaperSG.</ref>

Dayana Rizal: /* Notable events */

2019-10-23T02:48:09Z

Notable events

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	===Kueh Appreciation Day (2016 - 2019)===		===Kueh Appreciation Day (2016 - 2019)===
	[[File:Hakka Vegetable Kueh Pang Kok Keong.jpg\|thumb\|''Pang Kok Keong created Hakka Vegetable Kueh for Kueh Appreciation Day 2016. Photo from The Peak Magazine.'']]		[[File:Hakka Vegetable Kueh Pang Kok Keong.jpg\|thumb\|''Pang Kok Keong created Hakka Vegetable Kueh for Kueh Appreciation Day 2016. Photo from The Peak Magazine.'']]
	In 2016, 2017 and 2019, Kok Keong participated in ‘Kueh Appreciation Day’ alongside [[Daniel Tay]] from Old Seng Choong. The event was organised by Slow Food Singapore and held in conjunction with the Singapore Food Festival. It was held at the ToTT Store at Dunearn Road. Kok Keong introduced traditional Hakka snacks such as steamed vegetable kueh, leek kueh and abacus seeds at the event.<ref>Van, Amy. “Why Chefs Pang Kok Keong and Daniel Tay are rolling out local kueh for the first time”. ''The Peak Magazine.'' July 15, 2016. Accessed October 11, 2019. Retrieved from: https://thepeakmagazine.com.sg/gourmet-travel/why-chefs-pang-kok-keong-and-daniel-tay-are-rolling-out-local-kueh-for-the-first-time/</ref>		In 2016, 2017 and 2019, Kok Keong participated in ‘Kueh Appreciation Day’ alongside [[Daniel Tay]] from Old Seng Choong.<ref>"Kueh Appreciation Day". ''Slow Food Singapore.'' Accessed on 23 October 2019. Retrieved from: https://slowfood.sg/kueh-appreciation-day/</ref> The event was organised by Slow Food Singapore and held in conjunction with the Singapore Food Festival. It was held at the ToTT Store at Dunearn Road. Kok Keong introduced traditional Hakka snacks such as steamed vegetable kueh, leek kueh and abacus seeds at the event.<ref>Van, Amy. “Why Chefs Pang Kok Keong and Daniel Tay are rolling out local kueh for the first time”. ''The Peak Magazine.'' July 15, 2016. Accessed October 11, 2019. Retrieved from: https://thepeakmagazine.com.sg/gourmet-travel/why-chefs-pang-kok-keong-and-daniel-tay-are-rolling-out-local-kueh-for-the-first-time/</ref>

	===The Inspired Chef collaboration (2013)===		===The Inspired Chef collaboration (2013)===

Dayana Rizal: /* Notable events */

2019-10-23T02:25:20Z

Notable events

← Older revision		Revision as of 10:25, 23 October 2019
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	===Kueh Appreciation Day (2016 - 2019)===		===Kueh Appreciation Day (2016 - 2019)===
	[[File:Hakka Vegetable Kueh Pang Kok Keong.jpg\|thumb\|''Hakka Vegetable Kueh ~~that had been created by Pang Kok Keong~~ for Kueh Appreciation Day 2016. Photo from The Peak Magazine.'']]		[[File:Hakka Vegetable Kueh Pang Kok Keong.jpg\|thumb\|''Pang Kok Keong created Hakka Vegetable Kueh for Kueh Appreciation Day 2016. Photo from The Peak Magazine.'']]
	In 2016, 2017 and 2019, Kok Keong participated in ‘Kueh Appreciation Day’ alongside [[Daniel Tay]] from Old Seng Choong. The event was organised by Slow Food Singapore and held in conjunction with the Singapore Food Festival. It was held at the ToTT Store at Dunearn Road. Kok Keong introduced traditional Hakka snacks such as steamed vegetable kueh, leek kueh and abacus seeds at the event.<ref>Van, Amy. “Why Chefs Pang Kok Keong and Daniel Tay are rolling out local kueh for the first time”. ''The Peak Magazine.'' July 15, 2016. Accessed October 11, 2019. Retrieved from: https://thepeakmagazine.com.sg/gourmet-travel/why-chefs-pang-kok-keong-and-daniel-tay-are-rolling-out-local-kueh-for-the-first-time/</ref>		In 2016, 2017 and 2019, Kok Keong participated in ‘Kueh Appreciation Day’ alongside [[Daniel Tay]] from Old Seng Choong. The event was organised by Slow Food Singapore and held in conjunction with the Singapore Food Festival. It was held at the ToTT Store at Dunearn Road. Kok Keong introduced traditional Hakka snacks such as steamed vegetable kueh, leek kueh and abacus seeds at the event.<ref>Van, Amy. “Why Chefs Pang Kok Keong and Daniel Tay are rolling out local kueh for the first time”. ''The Peak Magazine.'' July 15, 2016. Accessed October 11, 2019. Retrieved from: https://thepeakmagazine.com.sg/gourmet-travel/why-chefs-pang-kok-keong-and-daniel-tay-are-rolling-out-local-kueh-for-the-first-time/</ref>