Im Jai by Pun Im @ Icon Village - Debuts Lunar New Year 2026 Menu with a Thai Twist

Im Jai by Pun Im at Icon Village ushers in Lunar New Year 2026 with its inaugural festive menu, reimagining classic Chinese New Year staples through a distinctly Thai lens. Known for its bold Thai flavours and creative reinterpretations, Im Jai presents a refreshing celebration that marries auspicious symbolism with vibrant Thai ingredients and techniques.

Charoen “Prosperous” Yu Sheng 4.2/5

Replacing the customary shredded vegetables, Im Jai’s Yu Sheng takes inspiration from Thai salads. The Im Jai Charoen Yu Sheng (Serves 3–5, $58) features premium salmon belly slices atop a colourful medley of green papaya, green mango, pomelo, mandarin oranges, and cherry tomatoes. Tossed in a signature Som Tum–style spicy-sour sauce blended with sweetened fish sauce, the dish is finished with toasted coconut, fried shallots, ground dried shrimp, and pumpkin seeds. The result is a uniquely Thai Yu Sheng that delivers a harmonious balance of sweet, sour, savoury, and spicy flavours, complemented by engaging textures. For larger gatherings, the Im Jai Grand Charoen Yu Sheng (Serves 6–8, $98) is also available.

Crispy Cloud Egg 3.8/5

Im Jai offers a playful spin on the traditional Thai omelette with the Crispy Cloud Egg ($16.80). Kampong egg whites are deep-fried until ultra-fluffy and paired with six pieces of five-hour house-cured sweet-savoury egg yolks. Served with lime, raw shallots, and chilli padi, the dish is impressively crisp and airy. While the cloud-like texture will appeal to many, it leaned a little too light for my personal preference. I found myself missing a more substantial bite.

Fried Squid Tentacles with Im Jai Curry Mayonnaise 4.2/5

The Fried Squid Tentacles with Im Jai Curry Mayonnaise ($10.80) features lightly battered squid tentacles fried to a crisp. What truly elevates the dish is the housemade curry mayonnaise, seasoned with Im Jai’s proprietary blend of Thai curry powder. This addictive combination kept me going back for more, making it a highly enjoyable snack or sharing dish.

Fortune Crispy Spring Rolls 4.2/5

Available for both dine-in and takeaway, the Fortune Crispy Spring Rolls ($23.80) are filled with a medley of vegetables and mushrooms. Encased in a golden, crispy skin, the filling is flavourful and provides a pleasing contrast in texture, resulting in a multi-textural bite that works well as a festive starter.

Golden Crispy Soon Hock & Thai Mango Salad 4.2/5

A whole fish is a must-have on any Chinese New Year table, and Im Jai puts a Thai spin on this tradition with the prized Marble Goby (Soon Hock). The Golden Crispy Soon Hock & Thai Mango Salad ($108, about 1.2kg) is expertly butterflied and deep-fried head-on, with the scales left on, resulting in delicate, crispy, edible scales while keeping the flesh succulent and moist. The fish is paired with a spicy, sweet, and zesty Thai green mango salad, creating an elegant balance of flavour and texture. This is a tasting portion of the whole fish. Diners may also opt for the Steamed Soon Hock with Thai Mango Salad ($108, about 1.2kg).

Steamed Festive Seabass with Spicy & Sour Dressing 4.2/5

Another steamed fish option on the menu is the Steamed Festive Seabass with Spicy & Sour Dressing ($32.80). The fish is perfectly steamed to a moist texture and complemented by a punchy dressing that delivers a delightful spicy kick and sour, zesty finish.

Im Jai Golden Harvest Seafood Claypot Rice 4/5

The Im Jai Golden Harvest Seafood Claypot Rice ($110.80) is a luxurious festive staple featuring wild-caught jumbo black tiger prawns, diced hotate scallops, deep-fried soft shell crab, and deep-fried pork lard. Rich, indulgent, and aromatic, it is a satisfying communal dish well-suited for celebrations.

Black Sticky Rice Nian Gao 5/5

For dessert, the Black Sticky Rice Nian Gao ($21.80) truly stands out. Im Jai’s signature pancake is transformed into a festive Nian Gao using house-milled black sticky rice flour and strips of coconut flesh. Crisp on the outside yet chewy and fragrant within, this dessert is exceptionally good and easily one of the highlights of the meal.

Sweet Coconut Reunion Tang Yuan 4/5

The Sweet Coconut Reunion Tang Yuan (Serves 4–6, $30.80) is based on the traditional Bualoy dessert from Im Jai’s regular menu. It features auspicious red and yellow glutinous rice balls with coconut strips in sweetened coconut milk, finished with a salted egg lava cream. The sweet-savoury interplay reflects the hallmark flavours of Thai desserts.

IM SABAAI’s Signature Abundance Pork Floss

To complete the festivities, Im Jai also offers IM SABAAI’s Signature Abundance Pork Floss ($98), the first of its kind manufactured in Singapore. Presented in an elegant gift box of four bottles adorned with a Fire Horse design and a poetic Chinese couplet, it is available in both Original and Spicy flavours—making it a thoughtful and auspicious Lunar New Year gift.

1. Im Jai CNY Menu is available for both dine-ins and takeaways from 26 January – 3 March.
2. Guests can mix and match any items in the CNY menu and spend $288 to receive 20% discount.
3. Guests who place their orders before 23 January for dine-in and takeaways after 26 January can enjoy an Early Bird Discount of another 10% if they hit $288.
4. IM JAI will operate only for takeaways on CNY eve, 16 February until 1pm.
5. IM JAI will be closed for CNY holidays from 17-19 Feb and resume operations on 20Feb.
6. IM JAI will strictly be taking only reservations on 20 February; no walk-ins allowed.

Note: This is an invited tasting.


Im Jai by Pun Im
Icon Village
12 Gopeng Street
#01-78/81
Singapore 078877
Tel: +65 6518 3151
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 4pm - 930pm
(Closed on Sat & Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street. Cross the road at the junction of Peck Seah Street and Gopeng Street. Walk to ICON village. Walk to the destination. Journey time is about 5 minutes. [Map]

Ya Ge (雅阁) Welcomes the Year of the Horse with “Prosperity in Full Bloom” – A Refined Chinese New Year 2026 Celebration

Ushering in Chinese New Year 2026 with quiet confidence and understated luxury, Ya Ge (雅阁) at Orchid Hotel Singapore presents Prosperity in Full Bloom, a thoughtfully curated festive showcase that honours tradition, craftsmanship and auspicious flavours. Available for both dine-in and takeaway from 1 January to 3 March 2026, the offering spans six meticulously designed set menus, à la carte highlights, and an extensive range of festive takeaway delicacies, making it equally suited to intimate family gatherings or grand reunion feasts.

Prosperity Yu Sheng with Yellowtail and Crispy Eel 4.2/5

The celebratory journey begins, as tradition dictates, with the Prosperity Yu Sheng with Yellowtail and Crispy Eel. Visually vibrant and texturally engaging, the platter layers silky yellowtail sashimi with crisp eel and dried shredded codfish over a bed of freshly shredded vegetables, nuts and seeds. What truly elevates the toss is Chef’s house-made citrus dressing — freshly squeezed orange and lemon juice gently reduced for intensity. Bright, aromatic and refreshing, it sets an uplifting tone of abundance and good fortune.

Double-boiled Golden Fish Maw with Asian Moon Scallop and Imperial Tribute Chrysanthemum 4/5

A clear standout among the festive offerings is the Double-boiled Golden Fish Maw with Asian Moon Scallop and Imperial Tribute Chrysanthemum. Slow-simmered old hen forms a deep, full-bodied broth that cradles prized fish maw and Asian moon scallop, perfumed with Huangshan wild tribute chrysanthemum. Silken in texture and deeply restorative, this soup speaks of patience, tradition and indulgent well-being. It is a luxurious expression of festive nourishment.

Steamed Yellow Croaker in Chicken Broth with Fennel 4.2/5

Seafood lovers will appreciate the finesse of the Steamed Yellow Croaker in Chicken Broth with Fennel. Marinated for hours with fennel, thyme, rosemary and bay leaf, the fish is gently steamed in a rich chicken broth, resulting in flesh that is delicate yet flavourful. Clean, subtly aromatic and elegantly restrained, the dish showcases Ya Ge’s precision-driven approach to classic Cantonese techniques.

Stir-fried Australian Lobster with Glutinous Rice Wine Sauce 4.2/5

For a bolder expression, the Stir-fried Australian Lobster with Glutinous Rice Wine Sauce delivers festive indulgence with restraint. Inspired by Beijing-style stir-fry traditions, fermented glutinous rice wine and Pi Xian broad bean paste lend warmth and complexity, enhancing rather than overpowering the lobster’s natural sweetness. The flavours are layered and fragrant, making this a celebratory centrepiece worthy of the occasion.

Deep-fried Deshelled Prawn coated with Fish Floss and Shrimp Roe Salad 4.5/5

Texture and crunch come into play with the Deep-fried Deshelled Prawn, coated with Fish Floss and Shrimp Roe, and served with a Shrimp Roe Salad. Golden and crisp, the prawns are tossed in a savoury-sweet house dressing enriched with shrimp roe and fish floss, offering immediate satisfaction and an addictive interplay of flavours.

Sautéed Eight Treasures Vegetables with Yunnan Black Tiger Palm Mushroom 4/5

Vegetarian offerings are no afterthought here. The Sautéed Eight Treasures Vegetables with Yunnan Black Tiger Palm Mushroom wrapped in Lotus Leaf is quietly luxurious. A medley of premium ingredients — from ginkgo nuts and lotus seeds to macadamia nuts, white fungus and bamboo shoots — is gently wrapped in lotus leaf and steamed, releasing a delicate fragrance when unveiled at the table. It is elegant, nourishing and deeply comforting.

Steamed Lotus Leaf Jasmine and Glutinous Rice with Chinese Sausages and Wax Meat 4/5

Anchoring the feast is the Steamed Lotus Leaf Jasmine and Glutinous Rice with Chinese Sausages and Wax Meat. Fragrant jasmine rice and sticky glutinous grains absorb the savoury richness of Chinese sausage and waxed meat, offering familiar comfort and balance, a gentle reminder that prosperity is best shared.

Chilled Red Ruby with Jackfruit and Corn, Mandarin Orange Mochi 4/5

Desserts provide a refreshing close, from the Chilled Red Ruby with Jackfruit and Corn to Mandarin Orange Mochi filled with custard and mandarin pulp, ending the meal on a light, sweet-tart note.

Nian Gao with Gula Melaka and Sweet Potato

Prosperity Lion Nian Gao

Steamed Radish Cake with Conpoy and Chinese Sausage

Beyond the dining room, Ya Ge extends the festivities with an impressive lineup of takeaway and gifting options. Highlights include the generously layered Ya Ge Prosperity Pen Cai, Prosperity Yu Sheng in two sizes, roasted boneless suckling pig, dry-aged Irish duck, premium roast platters and handcrafted radish cake. New festive additions such as Prosperity Lion Nian Gao, Duo Happiness Nian Gao with Gula Melaka and Sweet Potato, Ya Ge Ingot Nian Gao with Dried Longan, and a delicately balanced Red Bean Pudding add variety to the offerings. Curated takeaway reunion sets make hosting effortless, with 15% savings on pre-orders, ideal for early planners and corporate gifting.

Ya Ge Ingot Nian Gao with Dried Longan

Ya Ge’s Chinese New Year menu will be available for dine-in from 1 January to 3 March 2026, with reservations highly recommended due to limited seating and high demand. The takeaway sets and goodies can be made online 3 days in advance at https://eshop-yage.myshopify.com or at the restaurant. Guests can enjoy a 15% discount on pre-orders. For more information on all Chinese New Year menus and takeaway festive goodies, please log on to https://www.orchidhotel.com.sg/offers/yage-2026-chinese-new-year.

Note: This is an invited tasting


Ya Ge (雅阁)
Orchid Hotel Singapore
1 Tras Link
Singapore 078867
Tel: +65 6818 6831
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Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight towards the Orchid Hotel. Journey time is about 3 minutes. [Map]

Im Jai by Pun Im @ Icon Village - Where Thai Comfort Food Meets Refined Techniques

Tucked in the heart of Tanjong Pagar at Icon Village, IM JAI by Pun Im is the casual Thai dining concept from chef-owner Vincent Pang, the culinary mind behind private-dining outfit Pun Im. Opened in September 2025, IM JAI, which translates to “a full heart” in Thai, reflects Pang’s personal journey from finance to food, blending soulful Thai flavours with refined techniques honed at Le Cordon Bleu Dusit and during his stints in Michelin-starred kitchens in Bangkok. The menu spans comforting classics alongside thoughtful reinterpretations, offering diners a deeper dive into Thai cuisine beyond the usual crowd favourites.

Appetiser Platter - Tom Yum Crab Ball, Crispy Pork Belly, Moo Ping, Popcorn Chicken Saap 3/5

We kick-started our lunch with the Appetiser Platter, a medley of bite-sized snacks ideal for sharing while waiting for the mains. The Tom Yum Crab Ball carried a gentle tang, the Moo Ping delivered familiar smoky sweetness, while the Crispy Pork Belly and Popcorn Chicken Saap provided crunchy, savoury satisfaction. While enjoyable overall, the platter leaned more towards being a safe opener rather than a standout.

Crispy Cloud Egg 3.8/5

IM JAI’s playful twist on the traditional Thai omelette sees kampong egg whites deep-fried to achieve maximum fluffiness, paired with six pieces of five-hour house-cured sweet-savoury egg yolks. Served with lime, raw shallots and chilli padi, the Crispy Cloud Egg is undeniably crisp and airy. While many may enjoy its cloud-like texture, it leaned a little too light for my preference. I missed having a more substantial bite.

Grilled River Prawn with 2 Sauces 4.5/5

One of the highlights of the meal is the jumbo wild-caught Grilled Thai River Prawn (approximately 330g per piece), flown in from Southern Thailand and flash-frozen at peak freshness. The result is a firm, bouncy texture with natural sweetness and creamy richness that farmed prawns simply cannot replicate. Served with two sauces, including a deeply umami prawn roe, this was easily one of our favourite dishes of the day.

Pineapple Fried Rice with Wild-Caught Black Tiger Prawns 4/5

A long-requested dish finally makes its appearance here. Fragrant Thai jasmine rice is wok-charred and seasoned with turmeric and curry powder, then tossed with raisins, Chinese sausages, roasted cashew nuts and fresh pineapple cubes. Topped with three succulent wild-caught black tiger prawns and crowned with IM JAI’s signature IM Sabaai pork floss, the Pineapple Fried Rice with Wild-Caught Black Tiger Prawns strikes a satisfying balance between sweet, savoury and smoky.

Stir-fried Melinjo Leaves with Eggs 3.5/5

A classic Southern Thai vegetable dish, the melinjo leaves are stir-fried with eggs and finished with deep-fried dried skewered shrimps. Flavourful yet straightforward, the Stir-fried Melinjo Leaves with Eggs offered a pleasant bitterness and umami lift, though it played more of a supporting role alongside the richer mains.

Signature Duck Confit Red Curry 4.2/5

The Signature Duck Confit Red Curry reimagines Thai red curry through a French lens, featuring duck confit marinated for 24 hours and slow-cooked in oil for four hours. The house-made red curry paste delivered depth and aroma, while seasonal fruits such as Candy Heart grapes and fresh pineapple added brightness and gentle sweetness. Rich without being overwhelming, this dish is best shared among two to three diners.

Spicy and Sour Pork Ribs Soup 4.5/5

The Spicy and Sour Pork Ribs Soup is a standout Issan dish that goes beyond the usual pork ribs by incorporating pork soft bones and tendons, resulting in a luxuriously layered mouthfeel. The highlight lies in the artisanal toasted rice powder — a labour-intensive blend of three herbs toasted and ground in-house — which adds fragrance, crunch and complexity to the tangy, punchy broth.

Khao Soi Chicken 4.2/5

IM JAI’s take on the Chiang Mai classic Khao Soi Chicken features a tender chicken drumstick simmered in a rich, aromatic curry gravy. Served with both soft and crispy egg noodles, and accompanied by pickled mustard greens, fresh shallots, lime and chilli oil, the dish delivers a harmonious interplay of creamy, savoury, tangy and crunchy textures.

Black Sticky Rice Pancake 4.2/5

A nostalgic Thai street snack done well, the grilled Black Sticky Rice Pancake boasts a crisp exterior that gives way to a soft, chewy centre filled with young coconut flesh and coconut milk. Comforting and satisfying without being overly sweet.

Bualoy 4/5

The Bualoy features chewy house-made glutinous rice balls swimming in fragrant, sweetened coconut milk. The addition of salted egg lava cream introduces a rich, savoury contrast that elevates the dish beyond tradition.

Red Ruby with Smoked Coconut Sorbet 4/5

A refreshing end to the meal, the Red Ruby with Smoked Coconut Sorbet combines traditional red rubies, Thai sweet glass noodles, jackfruit and attap seeds in jasmine-scented syrup, finished with smoked coconut sorbet. Light, aromatic and well-balanced, it cleanses the palate nicely.

Overall, IM JAI by Pun Im offers a thoughtfully curated Thai dining experience that balances comfort with creativity. While not every dish is a showstopper, the kitchen’s strengths shine through in its seafood, soups and curries, making it a worthwhile stop for diners seeking Thai flavours beyond the usual repertoire.

Note: This is an invited tasting.


Im Jai by Pun Im
Icon Village
12 Gopeng Street
#01-78/81
Singapore 078877
Tel: +65 6518 3151
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 4pm - 930pm
(Closed on Sat & Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street. Cross the road at the junction of Peck Seah Street and Gopeng Street. Walk to ICON village. Walk to the destination. Journey time is about 5 minutes. [Map]

Robata Akari @ Duxton Hill - Showcases Traditional Robatayaki with Premium Ingredients

Robata Akari, located along Duxton Hill, is a Japanese robatayaki-style izakaya that opened in September 2025. The restaurant centres on the traditional robatayaki grilling technique, where premium ingredients are slow-grilled over charcoal, offering diners an authentic, communal Japanese dining experience in a warm, inviting setting.

We went with the Special Menu ($189), which provided a well-paced journey through appetisers, sashimi, grilled items and hearty mains. There is also a premium menu at $289.

Chef's Selection of 3 Appetisers 3.5/5

The meal began with the Chef's Selection of 3 Appetisers, featuring Wagyu with Sea Urchin, Cream Cheese with Wasabi, and Potato Salad. Among the trio, the Wagyu with Sea Urchin stood out effortlessly. The rich marbling of the wagyu paired beautifully with the briny sweetness of the uni, delivering a luxurious bite that set the tone for the meal.

Chilled Starters - Japanese Salad with Colourful Vegetables

The chilled course was a Japanese Salad with Colourful Vegetables. Unfussy and straightforward, it was light and refreshing, allowing the natural freshness of the greens to shine through. It's a good light starter before the heavier courses.

Sashimi - Chef's Selection of Sashimi 5 Kinds 4/5

Next came the Chef's Selection of Sashimi 5 Kinds, comprising Salmon, Bonito, Tuna, Yellowtail, and Shrimp topped with Salmon Roe. Each slice was fresh and clean-tasting, showcasing high-quality seafood with a balanced mix of textures and flavours.

Deep-Fried - Seasonal Vegetable & Agedashi Tofu 4/5

For the deep-fried course, we had Agedashi Tofu paired with capsicum and Eggplant. The tofu was soft and silky inside, with a light exterior that absorbed the savoury sauce nicely.

Akari's Special - Premium Wagyu Shabu-Shabu/ Sukiyaki 4.5/5

The highlight of the Special Menu is undoubtedly Akari's Premium Wagyu, available as either shabu-shabu or sukiyaki. I opted for the shabu-shabu, which allowed the beautifully marbled wagyu to shine. The beef was incredibly tender, delivering a melt-in-the-mouth texture with rich, beefy flavours.

Robata-Grilled - Eggplant 2.5/5

A series of robata-grilled selections followed, showcasing the restaurant's robata-grilling techniques. The Eggplant paired with Bonito came first, with the skin removed to reveal a very soft interior. Unfortunately, this dish did not quite resonate with me, as the flavours felt relatively mild and the texture leaned towards the mushy side.

Robata-Grilled - Black Cod 3.8/5

The Robata-Grilled Black Cod fared much better, offering a rich, buttery flesh with a pleasing crisp on the skin.

Robata-Grilled - Salmon with Salmon Roe 3.8/5

This was followed by the Robata-Grilled Salmon topped with Salmon Roe, which was cooked precisely, resulting in a moist texture without being dry, reflecting good control over the grilling timing.

Robata-Grilled - Chicken Meatballs with Egg Yolk 3/5

Rounding off the robata items were the Chicken Meatballs with Egg Yolk; while flavourful, the texture was a little too soft for my personal liking, making it less memorable compared to the other grilled dishes.

Claypot Rice with Wagyu & Corn 3.8/5

The Claypot Rice with Wagyu & Corn was a comforting and satisfying dish. The rice was fragrant, infused with wagyu fat for added depth, while the corn introduced a pleasant sweetness and textural contrast.

Dessert - Sweet Potato & Vanilla Ice Cream 3/5

Dessert was Sweet Potato with Vanilla Ice Cream. The sweet potato was naturally sweet with light smoky notes from the fire, pairing nicely with the cold, creamy vanilla ice cream for a simple yet effective hot-and-cold contrast.

Black Throat Sea Perch 4.5/5

We also tried the Black Throat Sea Perch from the à la carte menu. Skewered and slow-grilled over charcoal in irori style, the fish was evenly cooked, moist, and naturally sweet, allowing its quality to shine without excessive seasoning.

Overall, Robata Akari delivers a refined robatayaki experience, with strong execution of its grilled items and premium ingredients, making it a noteworthy addition to Singapore's Japanese dining scene — especially for those who appreciate charcoal-grilled flavours executed with restraint and precision.

Note: This is an invited tasting.


Robata Akari
10 Duxton Hill
Singapore 089594
Tel: +65 9647 5330
Instagram
Website
Nearest MRT: Maxwell (TE Line), Outram Park (EW, NE, TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Daily: 5pm - 12midnight

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk to Duxton Road. Walk down Duxton Road. Turn right onto Duxton Hill. Walk down Duxton Hill. Walk to the destination. Journey time is about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Neil Road. Turn left onto Neil Road. Walk to the destination. Journey time is about 6 minutes. [Map]

3) Alight at Outram Park MRT station. Take Exit 4. Walk to the staircase behind the open-air car park. Take the stairs to Duxton Plain Park. Turn right and walk down Duxton Plain Park. Cross the tunnel, take the stairs to the road level and walk down Neil Road. Walk to the destination. Journey time bout 6 minutes. [Map]