Vincent Pang never saw himself as a chef. But as serendipity would have it, the former hedge fund manager who oversaw the Thailand market developed an affinity for the cuisine through numerous work dinners at Thai restaurants<\/a>.<\/p>\n At that time, Pang didn\u2019t know how to cook and only started doing so when he moved into his own place. Totally clueless, he literally ended up with his first meal in smoke.<\/p>\n Undeterred, Pang searched out recipes on YouTube, and through endless chopping, dicing, and an obsession with honing his skills, he found his perfect solace from work.<\/p>\n He deadpans, \u201cI would buy a kilogram of carrots to practise julienning and spend hours cooking. After three hours, I would feel liberated.\u201d<\/p>\n While contemplating a career switch, an epiphanic moment tipped the scales.\u00a0The 39-year-old shares, \u201cIt came to a point that when I made profits, I was relieved, not happy. When I made losses, I felt more stressed than before. That\u2019s when I knew that it was time for me to find something else.\u201d<\/p>\n Vincent Pang, chef-owner of contemporary Thai restaurant Im Jai by Pun Im. (Photo: Im Jai Pun Im)<\/p>\n<\/figcaption><\/figure>\n Unsurprisingly, his parents were concerned that he was quitting such a lucrative job, but Pang\u2019s heart was set.<\/p>\n In June 2019, he tendered his resignation, went to Bangkok to study Thai, and obtained diplomas in French cuisine and baking from Le Cordon Bleu Dusit. The Covid-19 pandemic forced him to return, but it also served as the perfect impetus to start a private dining business, Pun Im, which gained popularity for its French-meets-Thai menu.<\/p>\n