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
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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]

Shang Palace @ Shangri-La Singapore - Unveils a Refreshed Cantonese Menu

I am back at Shang Palace, Shangri-La Singapore, to experience its refreshed menu that redefines timeless Cantonese gastronomy through a contemporary lens. Guided by Executive Chef Daniel Cheung, the new offerings honour tradition while introducing refined techniques and elegant presentations.

The meal begins with a delightful Amuse Bouche featuring sweet prawn paired with a zesty sauce. The bright acidity complements the prawn's natural sweetness beautifully, awakening the palate and setting the tone for what's to come.

Trio of Dim Sum Items 4/5

We commence the dinner with a Trio of Dim Sum Items, each showcasing refined craftsmanship and thoughtful layering of flavours and textures. The Steamed Chicken Roll with Ham, Black Mushroom and Fried Fish Maw is comforting yet elegant, with tender chicken wrapped around savoury ham and earthy mushrooms, punctuated by the gentle chew of fish maw. The Traditional Deep-fried Hokkaido Scallop Dumpling with Supreme Broth delivers a delightful contrast: crisp on the outside, revealing a sweet, succulent scallop filling within. Rounding off the trio is the Steamed Crystal Dumpling with Black Truffle, Assorted Mushroom and Preserved Olive, where translucent skin encases an aromatic medley of mushrooms, lifted by the earthy perfume of black truffle and a subtle briny note from the preserved olive. Together, the trio offers a graceful introduction to Shang Palace's refreshed Cantonese repertoire.

Double-Boiled Soup 4.5/5

Next is a hearty and nourishing Double-Boiled An Xin Chicken Broth with Fish Maw, Sea Conch and Honey Dew. Ingredients including sea conch, chicken, chicken feet, fish maw, honeydew, jade bamboo and ginger are double-boiled for over three hours, resulting in a rich, velvety broth. The addition of honeydew is particularly intriguing and uncommon in traditional double-boiled soups. It imparts a subtle melon sweetness at the finish, adding complexity without overpowering the broth's savoury depth.

Baked Australia Pork Rib with Osmanthus Honey and Black Pepper Sauce 4.5/5

One of the highlights of the evening is the Baked Australia Pork Rib with Osmanthus Honey and Black Pepper Sauce. Rose wine is poured tableside before the ribs are flambéed, adding a touch of theatre. The pork ribs are exceptionally tender, falling off the bone with ease. The osmanthus honey lends a delicate floral fragrance, while the black pepper sauce delivers a bold, peppery kick. The sweet-and-spicy interplay is truly lip-smacking.

Baked Assorted Diced Seafood and Sea Conch with Cream Sauce 4/5

This dish is a nostalgic nod to Hong Kong's 1980s culinary era, where Chinese and Western influences converged. Traditionally cooked with Portuguese sauce, Shang Palace adapts it using a creamy white sauce akin to béchamel. The Baked Assorted Diced Seafood and Sea Conch with Cream Sauce is topped with mozzarella cheese and baked until golden brown, resulting in a comforting, creamy dish with a satisfying crust.

Braised Boneless Duck with Eight Treasures 4.5/5

The Braised Boneless Duck with Eight Treasures is served in a rich abalone sauce broth, alongside prawns, cuttlefish, pig kidney, chicken, bamboo shoots, fish maw, sea cucumber, and mushrooms. The duck is deep-fried before braising, a technique that tightens the skin, keeps it crisp, and removes any gaminess from the meat. The result is a luxurious, well-balanced dish showcasing both technique and tradition.

Deep-fried Crab Claw with Shrimp Paste and Almond Flakes 4.5/5

The Deep-fried Japanese Snow Crab Claw, stuffed with shrimp paste and coated with almond flakes, offers excellent textural contrast. The succulence and sweetness of the prawn filling are enhanced by the nutty crunch of the almonds, making this a crowd-pleasing classic.

Braised Assorted Vegetables with Preserved Beancurd in Claypot 4.5/5

Vegetable dishes shine just as brightly with the Braised Assorted Vegetables with Preserved Beancurd in Claypot. Featuring broccoli, Nai Bai, bamboo fungus, shiitake mushrooms, eggplant, snow peas, vermicelli and beancurd, everything is braised in a flavourful vegetable broth with preserved beancurd and vegetarian oyster sauce. The preserved beancurd sauce is the star, packed with umami and depth, while the vermicelli soaks up the delicious broth beautifully.

Chilled Pandan Pudding Topped with Bird's Nest 4.2/5

Dessert is a refreshing Chilled Pandan Pudding topped with Indonesian Bird's Nest and edible gold foil. Made from fresh pandan juice, the pudding is silky smooth and fragrant. The addition of bird's nest lends a touch of luxury, ending the meal on a light yet indulgent note.

Shang Palace's refreshed menu is a confident showcase of classic Cantonese flavours reimagined with finesse. Chef Daniel Cheung strikes an admirable balance between tradition and modern expression, delivering dishes that are comforting, elegant and thoughtfully executed. A worthy revisit for both loyal patrons and newcomers alike.

Note: This is an invited tasting.


Shang Palace
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4473
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Mon-Fri: 12pm - 2.30pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to the destination. Journey time is about 23 minutes.[Map]

Singapore Marriott Tang Plaza Hotel Unwraps a Grand Festive Feast This Christmas 2025

It truly is the most wonderful time of the year, and Singapore Marriott Tang Plaza Hotel is pulling out all the stops to celebrate the festive season in style. Located at the heart of Orchard Road, the hotel presents a thoughtfully curated Christmas line-up that caters to every kind of celebration — whether you’re gathering around a lavish buffet, indulging in a refined afternoon tea, or hosting a memorable feast at home with premium takeaway delights.

This year’s festive offerings are particularly exciting, with the debut of 10 new takeaway creations that reimagine traditional Christmas favourites through refined techniques and luxurious ingredients. From indulgent roasts to eye-catching yule log cakes, the collection is designed to bring warmth, indulgence and a touch of elegance to every festive table.

Cointreau Marmalade-Glazed Whole Roast Turkey

A Christmas classic elevated to new heights, the Cointreau Marmalade-Glazed Whole Roast Turkey ($265, 4.5–5kg, serves 6–8) is sourced from the USA and meticulously prepared. Brined for 24 hours and dry-aged for enhanced flavour, the turkey is finished with herb butter beneath the skin to ensure juicy tenderness. The Cointreau marmalade glaze adds a delightful citrus brightness to the golden, caramelised skin. Served with Chestnut and Duck Foie Gras Stuffing and Cranberry & Port Wine Sauce, this is a true centrepiece worthy of any festive gathering.

Honey & Clove Glazed Ham (Boneless) with Cinnamon Pineapple Sauce

Slow-roasted and generously glazed, the Honey & Clove Glazed Ham ($210, 2-3Kg) delivers comforting festive flavours with its rich caramelisation and aromatic spices. The accompanying cinnamon pineapple sauce adds a fragrant, fruity lift that beautifully balances the smoky sweetness.

Roast Pork Saddle with Truffle & Amarena Cherry Stuffing with Bourbon Cherry Sauce

This indulgent roast - Roast Pork Saddle with Truffle & Amarena Cherry Stuffing with Bourbon Cherry Sauce ($240 nett, 2 kg, serves 6 to 8 persons) showcases crisp, ASMR-worthy crackling paired with tender, juicy meat. Butterflied and stuffed with Italian black truffle paste and Amarena cherries, the pork saddle is finished with a tangy-sweet bourbon cherry sauce that cuts through the richness effortlessly.

Slow-Roasted Black Angus Beef Striploin with Port Wine Sauce & Horseradish Cream

Marinated for up to four days with fragrant herbs, the Black Angus Beef Striploin ($310 nett, 2 kg, serves 6 to 8 persons) is slow-roasted until meltingly tender. Served with a velvety Port Wine Sauce and a sharp Horseradish Cream, each bite is rich, balanced and deeply satisfying.

Smoky BBQ Mount Gay Barbados Rum & Bacon-Glazed Iberico Pork Ribs

The Smoky BBQ Mount Gay Barbados Rum & Bacon-Glazed Iberico Pork Ribs ($195 nett, 1.5 kg to 1.8 kg, serves 6 to 8 persons) is a guaranteed crowd-pleaser. These Iberico pork ribs are sous vide for 18 hours for fall-off-the-bone tenderness, then glazed with Mount Gay Barbados Rum, smoky bacon, and spices before oven-baking. The sweet-savoury finish is addictive, and the inclusion of a petite bottle of rum adds a playful festive touch.

Whole Lobster al Forno with Scallop, Crab Roe & Morel Stuffing with Crab Lemon Cavatelli Pasta

The Whole Lobster al Forno with Scallop, Crab Roe & Morel Stuffing with Crab Lemon Cavatelli Pasta ($275) is an impressive dish featuring an Australian whole lobster, generously stuffed with Hokkaido scallops, earthy morels and rich crab roe, served with Crab Lemon Cavatelli Pasta. Oven-roasted to enhance its natural sweetness, it is paired with Crab Lemon Cavatelli Pasta — al dente, citrusy and refreshing — making it a refined yet comforting sharing dish.

Signature Chocolate Fudge Log Cake

The Signature Chocolate Fudge Log Cake (1 kg, $90 nett / 500 g, $60 nett) is a perennial favourite for good reason. This chocolate indulgence uses premium Felchlin Sao Palme chocolate for deep, lingering richness that chocoholics will adore.

Apple Kiwi Yuletide Express

The Apple Kiwi Yuletide Express (1 kg, $95 nett) is bright, playful and refreshing. This vibrant cake layers lemon yoghurt mousse, kiwi coulis, apple compote and vanilla sponge atop a feuilletine crumble base — a fruity showstopper perfect for lighter palates.

Avocado Noël Cream Cake

The Avocado Noël Cream Cake (1 kg, $95 nett) is a whimsical festive creation featuring lemon cream cheese mousse, avocado crémeux and gula melaka sponge, complemented by yuzu coconut marshmallows. Light yet indulgent, it’s a delightful surprise that’s especially popular with the ladies.

Hazelnut Coffee Yule Log

Elegant and bold, the Hazelnut Coffee Yule Log (1 kg, $95 nett) combines white chocolate coffee mousse, coffee crémeux, hazelnut dacquoise and crunchy praline feuilletine for layers of luxurious texture and flavour.

Homemade Sourdough Chocolate and Classic Panettone

No Christmas table is complete without panettone, and the Homemade Sourdough Chocolate Panettone ($90) and Homemade Classic Panettone ($90) stay true to tradition while delivering comforting festive nostalgia.

For those celebrating out, Crossroads Buffet offers an opulent Christmas Eve and Christmas Day spread. Expect free-flow sashimi, fresh crustaceans, artisanal live stations (lunch only), premium roasts and Asian favourites. Highlights include Slow-Roasted Salmon Fillet with Caviar Sauce, Roast Turkey, Honey-Glazed Bone-In Ham, and Wok-Fried Crab with Salted Egg Sauce — a feast that truly embodies the joy of the season.

Festive takeaway pre-orders start from 3 November 2025, with self-collection and delivery available from 24 November to 25 December 2025. Enjoy up to 30% off with promo codes FESTIVE25 and LASTCHANCE (valid till 22 December 2025).

Order at: https://festive.celebratorydelights.com
Enquiries: 6831 4708
Email: singaporemarriott.festive@marriott.com

Whether dining in or celebrating at home, Singapore Marriott Tang Plaza Hotel delivers a festive experience that blends tradition, luxury and heartfelt indulgence — making Christmas 2025 one to remember.

Note: This is an invited tasting.


Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
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Nearest MRT: Orchard (NS Line)

QIN Restaurant and Bar @ The Clan Hotel - Unveils an Exquisite New Menu Helmed by Incoming Homegrown Icon Chef Marvas Ng

Perched on the fourth floor of The Clan Hotel, QIN Restaurant & Bar continues to make its mark on the local dining scene with its cityscape views and refined East-meets-West culinary philosophy. With the arrival of homegrown chef Marvas Ng, formerly from the MICHELIN-Selected Path Restaurant, QIN ushers in an exciting new chapter. His refreshed menu leans into chef-driven creativity while staying rooted in familiar Asian flavours elevated with French finesse. From small plates to signatures, diners can expect thoughtful compositions using premium local and regional produce — a renewed identity that brings fresh energy to QIN's dining experience.

Local Marinated Cherries Tomato 4.2/5

A light and elegant start is the Local Marinated Cherry Tomatoes ($22). Sweet tomatoes sourced from Cameron Highlands are paired with delicate chrysanthemum jelly in a refreshing citrus broth that whets the appetite for what's to come.

Straits Wild Caught Sea Bream "Hai Diao" 4/5

Next is the Straits Wild Caught Sea Bream "Hai Diao" ($28). Clean-tasting slices of sea bream sit atop a local vegetable spring roll, offering a light and crisp bite with textural contrast from the crunchy vegetables.

Sarawak Pork Ear Terrine "Qian Cheng" 4.2/5

An innovative execution, the Sarawak Pork Ear Terrine "Qian Ceng" ($22) transforms humble pig ears into a delicate terrine inspired by classic pig trotter preparations. It is paired with pickled mountain pepper gastrique and local vegetables for acidity and depth.

Shanghainese Hairy Crab Roe "Dou Hua" 4.8/5

One of my favourite dishes of the evening is the Shanghainese Hairy Crab Roe "Dou Hua" ($22). Smooth housemade soy curd is topped with brown crab, hairy crab roe and pickled chilli — a savoury, robust and aromatic combination that complements the creamy curds beautifully. A slice of toasted bread is served on the side, perfect for spreading the rich mixture like a pâté.

Wagyu Beef "Hei Hu Jiao" 4.2/5

The Wagyu Beef "Hei Hu Jiao" ($6 per piece, $16 for 3 pieces) comes in the form of a black sphere filled with wagyu beef, black pepper sauce, shallot and mustard seed. Bite into it for an explosion of peppery, aromatic flavours reminiscent of a Taiwanese Hu Jiao Bing.

Hokkaido Pork Belly (Yume No Daichi) "Har Cheong" 4.2/5

Another addictive dish is the Hokkaido Pork Belly "Har Cheong" ($20). Instead of the usual prawn paste chicken, the prawn paste marinade is used on thinly sliced Hokkaido pork belly. Deep-fried to a crisp, it carries the unmistakable aroma of har cheong — a moreish bite that's hard to stop at one.

Spanish Bellota Ribs "Shao Kao" 4.2/5

The Spanish Bellota Ribs "Shao Kao" ($35) impress with their tenderness. Coated in a savoury Chu Hou sauce and topped with tomato and crispy aromatics, the ribs are delicious and fall off the bone with ease.

Straits Line Caught Local Threadfin "Qing Zhen" 4.2/5

The Straits Line Caught Local Threadfin "Qing Zheng" ($42) is steamed Canton-style with a shallot soy vinaigrette that highlights the natural sweetness and freshness of the fish.

During lunch, QIN offers three business set menus ranging from $38++ to $65++, each accompanied by either rice or salad. The rice is fluffy and fragrant, and I recommend it unless you prefer a lighter meal; in that case, the refreshing oyster-shallot vinaigrette salad is a suitable choice.

Cameron Highland "Nai Cha" 4.5/5

A creative dessert is the Cameron Highland "Nai Cha" ($12), inspired by bubble tea. Roasted black tea from Cameron Highlands is infused into a cream custard, served with cream cheese espuma, black tea boba, and buckwheat for textural contrast. A sprinkle of sea salt subtly lifts the flavours.

Gula Melaka "Ma Shu" 4/5

The Gula Melaka "Ma Shu" ($9), made with warabi starch, takes inspiration from ondeh-ondeh. Chewy and coated in coconut flakes, it reminds me more of kueh kosui in texture.

Sesame 'Su" 4/5

Lastly, the Sesame "Su" ($7 per piece, $18 for 3 pieces) resembles a spring roll, with crisp filo pastry wrapped around a filling of Okinawan brown sugar and nutty black sesame — a simple but satisfying end to the meal.

With Chef Marvas Ng at the helm, QIN Restaurant & Bar enters a refreshing new phase, bringing elevated Asian flavours and polished French techniques into a cohesive, contemporary menu. The dishes are thoughtfully executed with quality ingredients, presenting both comfort and creativity in equal measure. Whether you're here for their value-for-money business lunch sets or a leisurely dinner overlooking the city skyline, QIN offers a refined yet approachable dining experience worth returning for.

Note: This is an invited tasting.


QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [Map]