Pangium - Pangium

Great services and ambiance. But the food is not that unique. It’s rare to have Peranakan fine dining, but I found it lack of creativity to stand out.

Exceptional Peranakan restaurant! Food was excellent and service was impeccable! Thank you so much to the team for looking after us! Will definitely be back again!

Awesome fusion Peranakan cuisine with a panoramic view of the Botanic Gardens & it’s surrounds. Impeccable & honestly warm service. I predict a Michelin star in a year or 2…

Come for the early 18.30 seating, the sunset view is SPECTACULAR. Hands down the best view for a restaurant in Singapore. Food is fantastic, service stellar for such a small crew size (just 7). This will get a Michelin star soon no doubt. Eat there now for the bragging rights that “I used to eat here before they got famous” ?

Contemporary Straits Cuisine at Pangium by Chef Malcolm Lee Award winning Chef Malcolm Lee has launched his second restaurant, Pangium, which dishes up contemporary straits cuisine, in the Gallop extension of Singapore’s Botanic Gardens. The 1st menu began with 4 locally inspired snacks that went through several phases of research and development before Chef Malcolm was satisfied to present his rendition of Kueh Pie Tee, Keropok, Ngoh Hiang, and Mee Sua Kueh. We personally enjoyed his Keropok and naturally wanted more only to learn that Chef Malcolm had actually bought every variety of prawns available at the wet market, before concluding that “ang kar sea prawns” were “the” prawns for his Keropok. Next on our plates were Pang Susi, Dumpling Udang Nanas Lemak, and Hee Peow Soup. We have never had Pang Susi before and this iberico pork cheek, with white kampot pepper, candied winter melon, and roasted coriander seed, just hit the spot in terms of a mouth full of flavours. It was a medley of sweet, savoury and ended with a little heat. We then tasted Ikan Chuan Chuan and Chef Malcolm's Nasi Ulam. Where do we even begin? Chef Malcolm has managed to successfully elevate Nasi Ulam, without losing the essence of this dish. His Nasi Ulam consists of over 17 different types of herbs and was very fragrant and flavourful. Accompanying dishes included Sayur Lodeh with organic tempeh, japanese vegetables, Westholme Wagyu Beef Short Rib Kapitan with incubator pumpkin, Sambal Tempoyak Kuning, Oxtail Buah Keluak Sambal, serunding daging, Bergedil with sunny-side up quail egg, dried squid sambal tumis, Kerabu Jantung Pisang, Achar made with jumbu, lotus root, guava, starfruit and Sambal Belachan. For desserts, we had Musk Melon Sago, Young Coconut Sorbet, and an assortment of Kueh with Kueh Bingka being our favourite. Reservations are required as this intimate restaurant seats up to 28 guests, and is currently focused on its dinner tasting 8 course menu priced at $248++.

It was my best fine dining experience and I was really impressed by the service rendered. Most importantly, the creation of the courses by Chef Malcolm with such finesse showed the amount of passion he placed in his work! The dinner was a true piece of art by Chef Malcolm. Keep up the passion flowing!