IM QALB by Pun Im @ Tampines Mall - A Creative Take on Southern Thai and Malay Flavours

IM QALB by Pun Im at Tampines Mall is a new creative, casual Thai-Malay restaurant that blends the rich culinary heritage of Southern Thailand with Malay cuisine. The menu highlights the bold, aromatic, and soulful character of Southern Thai cooking while incorporating familiar Malay flavours and techniques into a range of creative dishes.

From spicy and sour soups to grilled meats, coastal seafood, and comforting desserts, the menu showcases aromatic herbs, chilli, seafood, fermented ingredients, and spices central to both culinary traditions.

Spicy & Sour Beef Soup 4.8/5

One highlight for me was the Spicy & Sour Beef Soup ($16.80), inspired by Isaan cuisine from Northeastern Thailand. Made with three cuts of beef (gold coin, oxtail, and tendon), the soup has a rich, hearty mouthfeel, with each cut adding layers of texture. What makes it stand out is the housemade toasted rice powder, prepared by toasting Thai Jasmine Rice together with three aromatic herbs before grinding it. This adds a fragrant toasted aroma and subtle texture to the soup. The broth itself is punchy, spicy and sour, with robust flavours that make it particularly satisfying.

Golden Crab Tahu Kai Jeow 4.5/5

The Golden Crab Tahu Kai Jeow ($18.80) is perhaps one of the more interesting creations on the menu, combining Thai Kai Jeow with the Malay Tahu Telur. Made with tofu, jumbo lump crab meat, and acacia leaves, the mixture is deep-fried Tahu Telur-style until golden brown and crisp on the outside while staying light inside. It is served with a housemade sweet sauce and finished with a rich, tangy and umami-packed egg yolk sauce. I thought this was a clever marriage of the two cuisines, although I would have liked to see more crab meat in the dish.

Stir Fried Petai With Wild Caught Black Tiger Prawns 4.2/5

For something with a more pronounced Southern Thai character, there is the Stir Fried Petai with Wild Caught Black Tiger Prawns ($19.80). Petai, or stink beans, is a popular ingredient in Southern Thai cuisine, prized for its distinctive flavour and slightly crisp texture. Here, succulent wild-caught black tiger prawns are wok-tossed with petai, housemade chilli paste and shrimp paste, resulting in a dish that is spicy, savoury and packed with umami. The petai brings its characteristic nuttiness, while the prawns add sweetness to the aromatic and punchy sauce.

Stir-Fried Squid in Black Ink Sauce 5/5

My favourite dish of the meal was the Stir-Fried Squid in Black Ink Sauce ($19.80). This lesser-known Southern Thai coastal dish features fresh squid stir-fried in its own natural ink, creating a luscious, glossy sauce with a delicate sweet and savoury balance. The sauce is further layered with onions, garlic, shallots, lemongrass and kaffir lime leaves, giving it plenty of fragrance and depth. The squid was nicely cooked with a pleasant bite, while the black ink sauce was intensely savoury without being overly heavy. Definitely one I would order again.

Southern Thai Style Ayam Perchik 3.8/5

The Southern Thai Style Ayam Perchik ($18.80) combines Southern Thai curry flavours with the Malay-style ayam percik. Chicken thighs are marinated in a fragrant curry paste with cinnamon, coriander, and cumin seeds, then grilled three times, with the marinade basted onto the chicken after each turn. This gives the skewers a nicely charred and caramelised exterior while keeping the meat tender and juicy. Served with lontong and a sweet and tangy Thai-style achar, it makes for a fairly complete plate. While I enjoyed the chicken's texture, I felt the overall flavour could have been more pronounced and punchy.

Rose Tea with Lychee Smoothie 4.2/5

The menu also includes a selection of Thai-inspired drinks. The Rose Tea with Lychee Smoothie ($7.80) combines fragrant rose tea with sweet lychee in an icy, refreshing smoothie. It is floral, fruity and not overly heavy.

Rose Milk Tea with Cream Cheese Foam 4/5

The Rose Milk Tea with Cream Cheese Foam ($7.80) takes a more indulgent direction, pairing rose-infused milk tea with a velvety cream cheese foam. The tea's floral sweetness pairs well with the creamy foam, which adds a gentle savoury finish.

Thai Chendol Drink with Scented Coconut Milk 4.2/5

For something more familiar, the Thai Chendol Drink with Scented Coconut Milk ($7.80) puts a Thai spin on a Southeast Asian favourite. Silky chendol and sweet jackfruit are served in fragrant coconut milk, making it a refreshing, lightly sweet option to pair with the spicier dishes.

Thai Banana Fritter 4.5/5

Dessert-wise, the Thai Banana Fritter ($9.80) was another highlight. Also known as Gluai Kaeg, the Thai version differs from the familiar Malay goreng pisang by using ripe Namwa bananas and a batter enriched with shredded coconut and toasted white sesame seeds. Fried until golden and crisp, the exterior has a lovely crunch while the banana inside remains naturally sweet, soft and creamy. The toasted sesame and coconut add a pleasant nuttiness and aroma, making this a simple but very satisfying way to end the meal.

Overall, IM QALB by Pun Im offers an interesting take on Thai cuisine, pairing Southern Thai flavours with Malay influences. While some dishes worked better for me than others, the restaurant clearly tries to move beyond the usual Thai restaurant offerings, particularly with creations such as the Golden Crab Tahu Kai Jeow and Southern Thai Style Ayam Perchik.

My personal favourites were the Spicy & Sour Beef Soup and especially the Stir-Fried Squid in Black Ink Sauce, which I found particularly bold and flavourful. If you enjoy spicy, aromatic and herb-driven flavours, IM QALB is a new addition in Tampines worth checking out.

Note: This is an invited tasting.


Im Qalb by Pun Im
Tampines Mall
4 Tampines Central 5
#04-02
Singapore 529510
Tel: +65 8145 6713
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Nearest MRT: Tampines (DT, EW Line)

Opening Hours:
Daily: 11am - 930pm

Direction:
1) Alight at Tampines MRT Station (EW Line). Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

2) Alight at Tampines MRT Station (DT Line). Take Exit D. Walk to the destination. Journey time is about 5 minutes. [Map]

Jiak Kim House @ Jiak Kim Street (Kim Seng Road) - Reimagines Asian Heritage Through a New Modern Communal Menu

Jiak Kim House unveils a new communal menu celebrating the diverse cultures, races, and culinary traditions that have shaped Asia’s rich food heritage. Led by Chef-Partner Seow Tzi Qin, the menu draws on Indian, Peranakan, Hakka, Teochew, Hainanese, and other Asian traditions, reinterpreting familiar flavours and techniques through a contemporary lens.

Rather than simply recreating nostalgic classics, Chef TQ looks into the stories and memories behind these dishes, transforming them into modern creations that are both familiar and unexpected. The result is a menu that takes diners on a journey through Asia, with playful interpretations, refined techniques and plenty of nostalgic references.

Croissant Lapis 4.2/5

Our meal begins with a complimentary Croissant Lapis, a seasonal bread course inspired by the intricate layers of traditional kueh lapis. Here, the layered structure is recreated with delicate French croissant lamination, giving it a wonderfully crisp, buttery texture while retaining the visual appeal of traditional kueh. What makes it even more interesting is the accompanying aromatic curry mash, inspired by the comforting combination of prata and curry. The buttery croissant works surprisingly well with the fragrant, mildly spiced curry, reflecting Chef TQ’s love for Indian cuisine and setting the tone for the cultural crossovers to come.

Jasmine Paloma 4.2/5

For something refreshing, the Jasmine Paloma ($22) is a light, fragrant mocktail made with jasmine tea cordial, cucumber, grapefruit, and lime. The floral notes of jasmine are balanced by the citrusy brightness of grapefruit and lime, while cucumber adds a clean, cooling finish. It makes for an easy-drinking accompaniment throughout the meal.

Chilli Crab Tacos 4.5/5

We started with a selection of small bites from the Tingkat of Memories, where diners can choose four for $28. Our selection included the Chilli Crab Tacos, Paper-Wrapped Quail, Shiso Hamburg with Kimchi and Hokkaido Scallops with Herbal Dashi Beurre Blanc.

The standout for me was the Chilli Crab Tacos, which cleverly swaps the conventional taco shell for crisp beancurd skin. It provides a delicate crunch while holding a generous filling of chilli crab and tandoori-spiced chicken. The sweet and savoury richness of chilli crab is layered with warmth and spice from the tandoori seasoning, making this one of the meal's more memorable bites.

Paper-Wrapped Quail 4/5

The Paper-Wrapped Quail is a more personal creation, inspired by one of the first dishes Chef TQ learnt to prepare as a young chef. Drawing on the nostalgic paper-wrapped chicken, the quail is a refined interpretation of the familiar dish. The delicate meat carries a savoury, aromatic depth, while the presentation and execution reflect how the chef has evolved from those early culinary memories.

Shiso Hamburg with Kimchi 4/5

The Shiso Hamburg with Kimchi brings together Japanese and Korean influences, pairing the aromatic freshness of shiso with the punchy, fermented character of kimchi. It is a compact bite, but it delivers plenty of flavour.

Hokkaido Scallops with Herbal Dashi Beurre Blanc 4/5

The Hokkaido Scallops with Herbal Dashi Beurre Blanc takes a more delicate approach. Sweet, plump scallops are paired with a silky beurre blanc enriched with herbal dashi, combining French technique with Japanese flavours. The sauce adds depth without overpowering the natural sweetness of the scallops.

Seafood Otak Chawanmushi 4.5/5

One of the menu's highlights is the Seafood Otak Chawanmushi ($24). The chawanmushi is remarkably silky, with a layer of spiced fish paste running through the custard to bring out the familiar sweet and spicy flavours of otak. It is then taken several notches higher with a luxurious topping of uni, caviar, sweet Caledonia prawns and tender Hokkaido scallops. Despite the richness, the dish remains cohesive thanks to the fragrant green curry poured over the top. The curry adds a creamy, aromatic and mildly spicy dimension that ties the seafood and otak together beautifully.

Tamarind Kale Salad 4/5

The Tamarind Kale Salad ($22) is another playful interpretation, combining mint yoghurt, battered kale and pomegranate. Rather than a conventional salad, it almost eats like a deconstructed take on Indian street food - Pani Puri. The tamarind brings a tangy and slightly sweet punch, while the battered kale provides an addictive crunch. Juicy pomegranate seeds add bursts of tartness and sweetness, while the cooling mint yoghurt helps balance the stronger flavours. There are almost echoes of pani puri here, particularly in the combination of tang, sweetness, spice and freshness.

ABC Root Vegetable Melange

In between the richer courses comes the ABC Root Vegetable Melange, a playful palate cleanser inspired by the familiar ABC soup. The dish comprises green apple sorbet, beetroot tagliatelle and carrot tartare.

Tom Yum 'Chee Cheong Fun' 4.2/5

The Tom Yum 'Chee Cheong Fun' ($44) is perhaps one of the menu’s most imaginative creations. Ulam herb lasagna is rolled and stuffed with assam fish farce, giving it the look and texture of chee cheong fun while retaining the herbs’ aromatic character. The rolls are served in a rich, velvety tom yum lobster bisque, bringing together sour, spicy, and seafood-forward flavours. Alongside it is a clever sambal cuttlefish "pappardelle", with tender ribbons of cuttlefish mimicking Italian pasta while contributing a smoky, spicy kick. It is an interesting collision of Southeast Asian flavours and Western presentation.

Hainan Pork Mille-Feuille 4/5

The Hainan Pork Mille-Feuille ($44) pays homage to the familiar flavours of Hainanese curry rice. Pork, vegetables and curry are reworked into a layered mille-feuille, topped with puffed rice for an added crunch. The accompanying curry sauce brings the comforting, savoury richness of curry rice, while grilled pineapple adds a touch of sweetness and acidity to cut through the richness. It is a sophisticated reinterpretation that retains the nostalgic soul of the original dish in one bite.

Quail Medallion Panggang 4.2/5

For the mains, the Quail Medallion Panggang ($28) sees quail chargrilled until the surface develops a beautiful smoky char while the meat remains tender and juicy within. It is served over a silky celeriac purée, whose subtle sweetness and creamy texture gently contrast the more robust quail. A rich truffle sauce further deepens the smoky flavours, while the deep-fried cauliflower bhaji brings an aromatic Indian-inspired crunch to the plate. The combination of chargrilled quail, truffle and spiced cauliflower makes this a well-balanced dish with plenty of contrasting textures and flavours.

Childhood Popsicle 4/5

Before dessert, we were served the Childhood Popsicle, a non-alcoholic pre-dessert inspired by the simple ice pops, or sng bao, that many Singaporeans may remember from childhood. This modern version uses Kyoho and Muscat grapes, resulting in a vibrant, fruit-forward popsicle that is refreshing and lightly sweet. It is a playful nod to childhood nostalgia, while giving the familiar ice pop a more polished, sophisticated treatment.

Asam Boi Sour Plum Shot 4/5

For an alcoholic alternative, the Asam Boi Sour Plum Shot takes inspiration from the sour plum shots once associated with the nightlife scene around Jiak Kim Street and Zouk. Made with vodka, housemade sour plum cordial and pickled apple, it is presented as a frozen sorbet surrounded by cascading dry ice. The combination of sour plum, fruit, and vodka is nostalgic yet playful, reminding us that the menu is not just about ingredients, but also about memories tied to places and experiences.

Yang Zi Gan Lu 4.2/5

Dessert begins with the Yang Zi Gan Lu ($22), a playful, modern take on the classic Hong Kong-style mango pomelo sago. Mango, mikan and golden passionfruit come together in a brighter, fruitier rendition of the familiar dessert. The mango's sweetness is balanced by the citrusy mikan and tangy passionfruit, creating a refreshing finish that feels familiar without simply replicating the original dessert.

Tangyuan 'Muah Chee' Cookie 4.5/5

My favourite dessert of the meal was the Tangyuan 'Muah Chee' Cookie ($22), which brings together two nostalgic Asian treats in one playful creation. A warm house-made peanut cookie is filled with a chewy mochi centre, then served with duo sesame gelato, crushed roasted peanuts and sesame seeds. The combination of textures makes this especially enjoyable — crisp, crumbly cookie; chewy mochi; creamy cold gelato; and nutty peanut crumble. The black and white sesame gelato adds a fragrant, slightly bitter nuttiness that works beautifully with the sweet peanut cookie, while the crushed peanuts reinforce the familiar flavours of muah chee.

Overall, the new menu at Jiak Kim House is an exploration of Asian culinary heritage through Chef TQ's personal lens. What makes it interesting is not simply how many cultures it represents, but how the dishes connect seemingly familiar flavours and memories in unexpected ways.

From chilli crab and otak to Hainanese curry rice, tom yum, muah chee, and even the humble childhood ice pop, the menu draws on recognisable references. It gives them new forms through contemporary techniques and presentation. Some dishes are playful, some nostalgic, and others more luxurious, but a consistent sense of storytelling runs through the meal.

Note: This is an invited tasting.


Jiak Kim House
5 Jiak Kim Street
#01-16/17
Singapore 169426
Tel: +65 98315430
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Havelock Road MRT station. Take Exit 4. Walk to the traffic junction at Kim Seng Road and Havelock Road. Cross the road. Turn left and walk down Kim Seng Road towards Grand Copthorne Waterfront Hotel. Turn right onto Jiak Kim Street. Walk to the destination. Journey time is about 6 minutes. [Map]