A self-confessed sweet-toothed gourmand, Chef Pang Kok Keong has always envisioned revolutionizing Singapore’s sweet eating culture, one spoonful of sugar at a time. Instead of baking powder, Chef Pang presents castella cakes made with meringue, and baked at controlled temperature for a light and fluffy texture. Six flavours, including Nutella, Ondeh Ondeh and Earl Grey, will be available from 22 July at Antoinette, Mandarin Gallery.
By CWA
By Darinee Durai & Qian Leung
By Darinee Durai & Qian Leung
