IM JAI by Pun Im - SilverKris

"Elevated casual Thai dining presented by Le Cordon Bleu-trained chef Vincent Pang, centrally located in Tanjong Pagar, this mid-sized restaurant serves up creative cooking rooted in Thai craft and culture. One of the most popular dishes is the instantly recognisable Crispy Cloud Egg, inspired by the chef’s time at Michelin-starred Wana Yook in Bangkok; featuring crispy fried egg whites topped with several yolks cured in a house marinade, it’s irresistibly rich and indulgent. Another standout is the jumbo grilled river prawns, wild-caught in Southern Thailand and brought in exclusively for the restaurant; prized for their tender flesh and umami head fat, they’re one more thing that sets this spot apart from most Thai eateries. For those who like a bit of heat, the Signature Duck Confit Red Curry is marinated for 24 hours and slow cooked for four hours, with spice that isn’t too intense and plenty of options for cooling off, from a refreshing, dairy-free housemade Thai Coconut Milk Tea to a selection of Thai craft beers. Service is warm and polished, gracefully in step with the cuisine from the Land of Smiles." - Ben Chin