Canele Heavenly Chocolate

Canelé Pâtisserie Chocolaterie officially opened on 22nd September 2004 at Robertson Walk, serving a wide selection of freshly baked bread, pastries and chocolates.

This baby sister of the Les Amis Group is helmed by Executive Pastry Chef, Pang Kok Keong who confesses to having an extremely sweet tooth himself. Inspired by Master Chef Francisco Torreblanca (Spain), Chef Eric Perez (Shanghai) as well as Chef Pierre Hermé (Paris), the former two from whom he learnt.

Chef Pang chose to specialise in Baking, Pastries and Chocolate making after his graduation from SHATEC. The ex-member of the Singapore National Culinary Team is the driving force behind the creations at Canelé, including its bread, pastries, cakes, chocolates and confectioneries.

Guests may spend a lazy afternoon in the petit “salon de thé”, or simply pop in to purchase their favourite items.

Canelé Pâtisserie Chocolaterie

Pastry chef worked his way up through the ranks, commencing as a trainee at the Imperial Hotel in Singapore, then as a pastry cook at Michealangelo’s Group of Restaurants from 1997 to 1999.

He then moved on to join the now defunct Salut Restaurant as a Chef de Partie. In 2000, whilst working with Baker’s Inn, Pang underwent two months’ training with Master Pastry Chef Francisco Torreblanca at Totel Pasteleria in Spain. It was here that he studied the art of sugar and chocolate work, as well as producing top-notch cakes, pastries and bakery items.

Later that year, he joined the Ritz Carlton Millenia Hotel in Singapore as a Chef de Partie, where he was made responsible for the production and finishing of pastries and desserts for banquets, as well as desserts for the daily buffet and all of Ritz Carlton’s outlets.

In 2001, Pang moved on to take up the position of Pastry Chef with Patisserie Chocolat, setting up the main production kitchen and planning the menu. He was subsequently responsible for the daily operations and production for wholesale, retail and catering.

In September 2002, Pang was offered the position of Pastry Chef at Hilton Hotel Singapore.

As Pastry Chef, Pang shouldered the responsibility of planning, producing and organising all the dessert menus for the various F&B outlets of the hotel. During promotions, he also had the opportunity to work alongside Michelin Star chefs like Jean-Francois Maire of Le Valentin Restaurant, Josep Muniesa of Via Veneto, Joel Perreaut of Restaurant Les Gourmets and Alexis Billoux of Le Pré aux Clercs.

In June 2004, Pang joined the Les Amis Group as our Executive Pastry Chef. He was responsible for the conceptualisation of Canelé Pâtisserie Chocolaterie, and has been the driving force behind the team. The Canelé premises also house the production kitchen which supplies the restaurants with an assortment of bread, pastries and even customised chocolates for special events and banquets.

From 2002 to date, Pang has been part of the Singapore National Culinary Team, representing Singapore in several international events in Luxembourg and Kuala Lumpur. In 2005, he was Team Captain for the Coupe du Monde de la Pâtiserie in Lyon, France.

Chef Pang’s efforts have not gone unrecognised. He was also nominated for the Pastry Chef of the Year Award at both the 2005 and 2006 World Gourmet Summit Awards of Excellence in Singapore. In 2006, he was the Pastry Chef for the Singapore Culinary Team that beat 6 other international teams on route to winning the Best Pastry, Best National Team, Best Hot Cooking and Best Cold Display awards. In 2007, he won Cacao Barry Pastry Chef of the Year at World Gourmet Summit.

All this recognition has been a great source of motivation to Chef Pang and he is resolved to dream up even more heavenly confectioneries for all pastry and dessert lovers.


Bond over a a scrumptious 3 course meal with Daddy Dearest this June.

Available only at Canele Paragon and Raffles City throughout the day, including weekends until the 24th June 2012. Excludes eve and Public Holidays


Exclusively for DBS/POSB Cardmembers only, treat yourself to a 2-course/ 3 course special at Canelé as the array of sweet and savoury delights await you.

Available only at Shaw Theatres Lido, Robertson
Walk and Raffles City on weekdays between 11am to 630pm till 31st July.
Excludes Eve of and Public Holidays.


Enjoy a splendid time with your loved one with our high tea delight platter at SGD20++ for two.


Bringing a wealth of professional pastry experience spanning across two decades is Canelé Pâtisserie Chocolaterie’s Executive Pastry Chef, Christophe Grilo. A native to the South of France, this culinary virtuoso has conquered the kitchens of prestigious hotels and Michelin-starred restaurants around the world, including Le Jardin des Sens in Montpellier, and the acclaimed restaurant Spoon in Hong Kong.

Now joining the band of eminent chefs within the Les Amis Group, Chef Christophe is poised to elevate this homegrown pastry brand to greater heights, and inject his distinctive culinary flair in fashioning artisanal masterpieces that will continue to intrigue palates and inspire memories for years to come.


Pamper yourself with our all-day dining specials comprising of a two or three course prix fixe selection that features all-time favourites and new Chef specialties carefully chosen for your utmost pleasure.

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