Ran Pang has transitioned from his internationally recognized edible sculptures—meticulous creations made from sugar, chocolate, and other transient materials—to a practice grounded in abstraction and observation. His early work redefined the artistic potential of food, transforming everyday ingredients into exquisite forms that challenged notions of impermanence and materiality. Pang’s dedication to process and material integrity earned him three consecutive international awards at the National Exhibition Centre in the United Kingdom.

Today, Pang’s studio practice draws equally from Western art history and Eastern aesthetics. Incorporating traditional media such as soot ink and handmade paper, he creates vibrant, dynamic compositions that engage with the legacy of abstract painting. His work moves fluidly between ceramics, printmaking, papermaking, and painting—an exploration of form and perception across materials and traditions.

Pang has recently exhibited at the Song Zhuang Art Museum (Beijing), CLY Museum of Modern Art (Chengdu), Sotheby’s (New York, NY), the RISD Museum (Providence, RI), and the Alan Klinkhoff Gallery (Montreal, Canada), among other venues across China, the United Kingdom, Canada, and the United States.