Pangium

This is the type of place I would visit multiple times a year just to taste the new concoctions chef Malcolm and his team create. Very interesting wine list, particularly the sake section. The menu highlights were the pork brain (yes, it was that good), the uni, and the coconut dessert. I recommend this place for anyone wanting to explore high-end Singaporean cuisine. This place will get two stars someday with a little more refinement on the flavors. The service was particularly great as well (the best we had in all of Singapore). I can't recommend this restaurant enough.

Restaurant is surrounded by greenery - a real treat for both your tastebuds and your eyes. Food-wise - was most surprised by the pig’s brain gado gado - it tasted like a creamy egg. Beef meesua was not our thing - soup was more like a thick gravy - would suggest switching it to lobster and scallop dry meesua instead. Excellent service by Yaya and overall experience! Would be back!

Such a truly unique experience! Atmosphere was elevated but inviting and approachable. Service was smooth and attentive with each course timed to your pace. I can’t say enough about the food! While the overall feel was homey and genuine there was unique use of ingredients that allowed each course to flow into the next.

This is one of best dining experiences, I have had. And in my favourite Peranakan cuisine, paired with tea :) Each bite and sip is carefully choreographed and very memorable. The staff took time to explain the ingredients, preparation, and chef-owner’s journey of discovery. They accommodated our dietary restrictions and preferences Would recommend Pangium to everyone looking for a restaurant to celebrate special occasions

Our dinner was simply sensational! The rendang tiram, oxtail satay, and sagun & musk melon sago dessert were particularly noteworthy. This establishment surpasses the chef's other venue, Candlenut by a mile. Will definitely be back!

I really enjoyed my lunch at Pangium in the beautiful Botanic Gardens. Chef elevated Peranakan dishes to an entirely new level, and the service was truly unmatched, very attentive and super friendly. If I were to be extremely picky, I’d say the printed menu could be more personalized — one of my dishes was specially adjusted to suit my preferences, but the menu still reflected the standard selection. As a Hongkonger, I would give the bolo bun (shown as Pang Susi in the menu) a high rating.

had a wonderful lunch at pangium! we went in mid march 2025, and got menu number 8. i will always have a fondness for straits cuisine, and i think the chef took all the flavours and dishes we know and love (and those we don’t know too hahaha) and put his own special twist on them. the courses felt so comforting yet innovative at the same time, and i really appreciated the stories behind each dish - you can tell the chef and the team have so much love for the food they serve at pangium. my favourites were the pang susi (no surprises) and the desserts, but truly everything was delicious. beautiful venue, lovely staff, and amazing food - a must try especially for those willing to splurge on special occasions!

A great find in a peaceful and picturesque location. The food, the tea and the sake pairings were all novel and tasty. No dish and no drink felt like too much. One of my favourite places in Singapore!

Came by for dinner the other night and it was a world-class experience. Originally opted to visit Candlenut until fellow Yelper Nik T. suggested visiting Malcolm Lee's latest restaurant, Pangium instead! Booked online 30 days in advance and left my credit card details as they have a cancellation policy that required a deposit. Reservation confirmation and follow-up confirmation a few days prior to dining suggested that diners need to be prompt and on-time. The follow-up confirmation also provided instructions for parking as well as drivers. Opted to arrive a touch early and the restaurant informed my driver that it was too early and to not drop off?!? As my driver needed to be on his way, my driver dropped me off and suggested that I roam around the botannical gardens, a treat, compared to the hustling Singapore. Shortly before my scheduled reservation, staff came out to welcome me into the restaurant. The restaurant structure is brand new and overlooks the botannical garden which is great when the sun is out. The restaurant merely has ~8 or so tables. Construction quality was good although I did some smudges with the caulking with the exterior facing glass along with the door framing in the restroom. Dined on a weekday evening and there were merely a few tables that were occupied, a couple from France along with a local couple celebrating their birthdays, how cute. The menu is a tasting menu with 11 or so courses. Staff wore uniforms tops and bottoms and provided their own white sneakers. The narrative throughout the meal was sometimes contradictory. Staff would state that the menu changes every 3 months with completely new dishes. At the same time, staff would state that since dish x was so popular, it returned to the menu a second or 3rd time?!? The cooking skill and presentaton were all top notch, although I've tasted fresher ingredients from local hawker centers. Despite being local Southeast Asian cuisine, I found the flavors quite muted, catering what seemed to be more of a Western audience? Food portions were extremely generous and I was beyond full after the 3 hour dining experience. The highlight of the dining experience was when chef Malcolm came out towards the end of the evening. ~$320/head after GST & service for dinner.

aka the tall tree that sprouts the seeds! p.s. deadly poisonous if consumed without prior preparation! still reading and keen to try? :) chef malcolm lee will not disappoint and is clearly on his way to yet another star! the lost recipes and industry that goes into this budding new restaurant, just 2 weeks old, is reason enough to show up. the venue itself is worthy of a star! a private stand alone architectural award worthy building with a private gated entrance where they buzz you in to their beautiful botanical surroundings and their private, albeit limited carpark? priceless. there's also a private buggy for transfers, should you need to be ferried from an alternative parking location just down the road. being early helps and the well groomed team, welcoming! the space within is clearly set up for fine dining with a view of this new extension of sg's unesco heritage botanic gardens where pangium sits. aptly so, as the refined contemporary straits cuisine experience that awaits you is heritage fare in it's own right. the snacks to start will definitely entice you to stay the course, longing for more! exquisitely assembled in tiny packages but packing a punch, just hit repeat? nah, life goes on. but memories of those moreish snacks will remain etched, forever! next up pang susi. a classic with a twist. the bolo bun lovers will love this take of it. now the spice level kicks up with their dumpling udang nanas lemak. even the staff notices the trickle of sweat, in a good way, not overly so. no waterfalls, no wipers needed:) just a gentle fiery warming effect but nothing overpowering the quality of the ingredients. hee peow soup that follows was a dip in the crescendo for me. full of collagen but needed something else to lift the flavours. the uneven pacing will also be noticed but the abundant boisterous staff will engage you and keep you bantering with them. ikan chuan chuan is next, the slight dip plateaus and hopefully reverses course in preparation for the upcoming nasi ulam climax. the flavours here are as classic as it gets but the strong tau cheo and lily flower buds combo may not be a palate pleaser for all. and now the top gun, no not maverick, just nasi ulam. how many gs will it pull? the complexity of this dish cannot be understated and the accompanying literature can and will be studied long after. but the lips don't lie, the kiss of this rice dish will leave most tummies happy! a state of g lock food coma? but WAKE UP! the end is not near! but a happy ending is assured as we break away from the savouries to the sweets! refined takes of what every straits dinner should culminate in ensued and it's the unique taste of their buah keluak bonbon that will linger on until we meet again......