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Elevated Asian cuisine at Pangium

Malcolm Lee takes familiar Peranakan-inspired cooking into the fine-dining space.

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Jaime Ee

Published Thu, Jun 9, 2022 · 08:16 PM
    • Breathtaking scenery surrounding Pangium
    • Kueh pie tee and prawn crackers kick off the meal.
    • A delicate pang susi that marrries sweet potato bun and bolo pao.
    • Bouncy ravioli of prawn otah and lobster in coconut pineapple broth.
    • Hee peow soup.
    • Ikan Chuan Chuan - cod in taucheo and ginger sauce.
    • Nasi ulam and accompaniments.
    • Sago musk melon.
    • Coconut sorbet and sagun.
    • Kueh platter.
    • Breathtaking scenery surrounding Pangium Photo: Pangium
    • Kueh pie tee and prawn crackers kick off the meal. Photo: Jaime Ee
    • A delicate pang susi that marrries sweet potato bun and bolo pao. Photo: Jaime Ee
    • Bouncy ravioli of prawn otah and lobster in coconut pineapple broth. Photo:Jaime Ee
    • Hee peow soup. Photo: Jaime Ee
    • Ikan Chuan Chuan - cod in taucheo and ginger sauce. Photo: Pangium
    • Nasi ulam and accompaniments. Photo: Jaime Ee
    • Sago musk melon. Photo: Jaime Ee
    • Coconut sorbet and sagun. Photo: Pangium
    • Kueh platter. Photo: Jaime Ee

    NEW RESTAURANT

    Pangium 11 Gallop Road Singapore Botanic Gardens Singapore 259015 Reservations: restaurantpangium.sg Open for dinner only Wed to Sun: 6pm to 10pm

    Kueh pie tee and prawn crackers kick off the meal. Photo: Jaime Ee

    SO you’re a kueh pie tee looking to get ahead in life. Hook up with Malcolm Lee who’s done the unthinkable of putting the likes of pang susi, ngoh hiang and prawn crackers as snacks on a dinner menu that he’s charging S$258 for at his new restaurant, Pangium. 

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