Im Jal by Pun Im @ Icon Village - A New Thai Casual Restaurant by Private Dining Chef Vincent from Pun Im

One of Singapore's most elusive private dining experiences, Pun Im by Vincent, has opened a new restaurant, Im Jal by Pun Im, located at Icon Village. Known for his bold, soulful Thai cooking, Vincent brings the best of his home dining menus to a broader audience, making his celebrated dishes finally accessible to those who couldn't snag a spot at his home table. Expect hearty, flavour-forward Thai fare that's deeply rooted in tradition but elevated with finesse.

Appetisers Platter 3.5/5

The Appetisers Platter ($10.80) offers a variety of bites perfect for sharing between one to two diners. The platter includes a juicy Moo Ping, two Tom Yum Crab Balls, three pieces of Crispy Pork Belly, and three fiery Popcorn Chicken Saap. While each element adds a unique dimension of flavour, the standout for us was the Popcorn Chicken Saap, which is crispy, addictive, and packs a spicy punch that lingers.

Salted Plum Soup with Chilli Paste Rice 4.5/5

This is not your average Thai soup. The Salted Plum Soup with Chilli Paste Rice ($18.80) is a bold, rustic dish seasoned solely with salted plums, allowing the natural flavours of the ingredients to shine. Inside the broth are tender pork ribs and soft bone cuts, which provide texture and richness. It's paired with a beautifully aromatic chilli paste rice, whose depth and fragrance elevate the entire experience. It's a dish that's both comforting and punchy and a true highlight on the menu.

Spicy and Sour Pork Ribs Soup with Thai Mirepoix Fried Rice 4.5/5

A signature dish that delivers layers of flavour, the Spicy and Sour Pork Ribs Soup with Thai Mirepoix Fried Rice ($18.80) is a knockout. The Issan-style soup is robust, sour, spicy, and deeply savoury, featuring pork ribs, soft bones, and tendon for an indulgent meaty bite. The pairing with fragrant, peppery Thai mirepoix fried rice balances the dish perfectly, making it both hearty and satisfying.

Claypot Vermicelli with Black Tiger Prawns 4.5/5

Served piping hot in a claypot, the Claypot Vermicelli with Black Tiger Prawns ($18.80) is full of wok hei and umami goodness. The glass noodles soak up a rich, peppery sauce and are topped with three large black tiger prawns and crunchy pork lard for extra indulgence. A dish that is both aromatic and comforting, this is Thai comfort food at its finest.

Red Ruby with Smoked Coconut Sorbet 4/5

To wrap up the meal, the Red Ruby with Smoked Coconut Sorbet ($7.80) brings a refreshing end. A textural dessert layered with crunchy red rubies, Thai sweet glass noodles, jackfruit, attap seed, and a jasmine-infused syrup, the star here is the smoked coconut sorbet, which adds an unexpected but delightful smoky note to the sweet and floral profile. It is a modern twist on a Thai classic that cleanses the palate and leaves a lasting impression.

Im Jal by Pun Im bridges the exclusivity of private dining with the accessibility of a casual restaurant. With dishes that are both rustic and refined, Vincent’s cooking remains unapologetically bold and full of character. For Thai food lovers seeking authentic yet inventive flavours, this is a dining spot worth checking out.


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

Opening Hours:
Mon-Fri: 11am - 3pm, 4pm - 8pm
Sat: 11am - 2pm
(Closed on Sun & PH)

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 destination. Journey time about 5 minutes. [Map]

Sawadee Thai Cuisine @ Tan Quee Lan Street - Celebrates 24 Years of Heritage, Debuting A Refresh Interior and New Menu

This year, celebrating 24 years of heritage, Sawadee Thai Cuisine at Tan Quee Lan Street has unveiled a brand-new menu and a refreshed look. At the helm is Chef Ning, who has been the driving force behind this beloved establishment for the past five years. With her deep-rooted passion and expertise, she brings refined traditional recipes that showcase the rich culinary heritage of Central Thailand. Chef Ning elevates beloved hometown dishes with premium ingredients and the finest produce sourced from her hometown of Si Sa Ket in northeastern Thailand.

Tom Khlong Soup 4/5

Adding a personal touch, one of the authentic Thai ingredients Chef Ning brings from her hometown of Si Sa Ket is snakehead fish, smoked in small batches over a wood fire by her mother. This speciality ingredient takes centre stage in the Tom Khlong Soup ($14 per bowl, minimum 2 pax) — a hot and sour broth reminiscent of Tom Yum but elevated with a distinctive smoky depth from the fish. The sea bass used in the soup was exceptionally fresh, adding a delicate sweetness and tender bite.

Green Mango Salad 4.5/5

We also enjoyed the quintessential Green Mango Salad ($16/$24). Made with riper mangoes, the shredded fruit offered a juicier bite and a natural sweetness, perfectly balanced by the umami-rich dried shrimp. The shrimp had a satisfying chew, adding texture and a burst of flavour to the dish.

Pad Char Tiger Prawns 3.8/5

Pad Char Kung ($30) is a beloved Central Thai speciality featuring spicy stir-fried prawns. This dish goes beyond chilli, incorporating fresh green peppercorns that add a distinctive layer of fragrance and depth to the heat. The prawns were perfectly executed and boasted a delectable, succulent texture.

Lemongrass Sea Bass 5/5

Pla Ta Krai ($48) is possibly one of the best deep-fried seabass I have had in a while. Very lightly battered, the fish was deep-fried to perfection, delivering a crisped exterior while keeping its meat moist, tender, and flaky. The savoury and vibrant homemade seafood sauce served alongside elevated the sweetness of the meat.

Crabmeat Omelette 4.5/5

Khai Jeow Pu ($36) was truly unforgettable. Slicing it open revealed an airy, fluffy interior packed with generous, succulent chunks of crabmeat. Despite being deep-fried, the egg mixture maintained an impressive lightness, making each bite indulgent yet delicate.

Stir-fried Hor Fun 4/5

Phad See Ew ($22/$34), a popular Thai street food dish, was a definite crowd-pleaser. The hor fun had a wonderful texture, perfectly laced with a hint of wok hei, adding a delightful smokiness. The tender slices of Kurobuta pork paired well with the noodles, making each bite satisfying and flavourful.

Wagyu Beef Green Curry 4/5

Gaeng Kiew Wan Wagyu Nua ($58) offers a luxurious twist on the classic Thai green curry. The chargrilled Australian Wagyu was beautifully executed — tender and buttery, with a delicious caramelised crust. While the green curry carried traditional flavours, it was milder than expected. Overall, it felt more like a well-executed Wagyu dish than a true representation of Thai green curry.

Red Ruby 3/5

Som Chun 3/5

We tried the Tup Tim Krob ($10) and Som Chun ($12) for desserts. The Red Ruby was delightful, offering an excellent textural contrast from the chunky, crunchy water chestnuts, tropical jackfruit, and soft coconut flesh. However, I didn't appreciate the floral notes from the jasmine-infused syrup, which felt overpowering.

Similarly, the Som Chun — a rare and nostalgic gem from Royal Thai cuisine — was undoubtedly refreshing, with a medley of lychees, tangerines, and coconut. Yet, the combination of the jasmine syrup and the savoury fried shallots didn't quite complement each other, leaving the flavours feeling a bit mismatched.

Drunken Tom Kha

There's also a new lineup of cocktails and mocktails. Drunken Tom Kha ($20) is a rum-based concoction of coconut milk, lime, lemongrass and galangal. Siam Sunset ($12) is a bubbly Chang soda blend with Thai tea, honey and lemon.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Sawadee Thai Cuisine
9 Tan Quee Lan Street
Singapore 188098
Tel: +65 6238 6833
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 11am – 230pm, 6pm – 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk to destination. Journey time about 3 minutes. 

Fourgather @ Telok Ayer Street - Newest Modern Thai Restaurant with Fusion Flavours in Vibrant Thai Street Food-Themed Space

Discover Fourgather, the latest addition to Telok Ayer's dining scene, tucked away within Amoy Hotel. Upon entering, you'll be greeted by a vibrant and eclectic ambience carefully curated by its four co-owners.

The casual restaurant is divided into two spaces adorned with stylish decor pieces imported from Thailand. Combined with lively background music, we definitely felt like we were transported to the Land of Smiles. The extensive menu features both authentic Thai dishes and creative items of fusion flavours.

Beverages

The beverage menu offers a wide variety, both alcoholic and non-alcoholic. Opting for non-alcoholic choices, we selected Thai Chrysanthemum ($5.50), Pandan Thai Milk Tea ($5.50), Butterfly Pea Lemonade Soda ($7.90), and Soya Bean Milk Tea ($6.50). While slightly pricey, we appreciated that the drinks weren't overly sweet, with the fragrant Thai Chrysanthemum standing out for its lovely herbal notes.

Fourgather Matchstick Wings 4.8/5

The Fourgather Matchstick Wings ($11.90) is a must-try! The 10 split mid-joint wings are marinated in a housemade aromatic sauce and expertly fried to perfection. They are so juicy, crunchy and addictive. Remember to enjoy them with the fragrant, crispy garlic for an extra burst of flavour.

Roasted Rice Pork - Moo Koop Foon 4.5/5

Before this dinner, I had never tried nor heard about Roasted Rice Pork — Moo Koop Foon ($18.90). This deep-fried pork dish is coated with roasted rice and finished with chilli powder, giving it an extra texture dimension on its exterior. Much like the Matchstick Wings, the pork is fried to a perfect crunch while retaining its juiciness inside.

Thai Style Kang Kong - Morning Glory 4/5

We opted for the Thai Style Kang Kong - Morning Glory ($12.90) as our vegetable dish. While the taste was as expected, the portion size was small for the price.

Thai Fried Kway Teow - Pad See Ew 3.5/5

One of our favourite Thai mains is Pad See Ew ($14.90), the classic Thai Fried Kway Teow. We ordered it here as well but were disappointed to find it lacked the wok hei.

Thai Train Fried Rice - Khao Pad Rod Fai 3.5/5

We were curious about the Thai Train Fried Rice ($13.90), which we later learned was named after a popular dish sold by vendors at train stations. It was average on its own, but it was better when paired with a side of Thai fish sauce and cut chillies.

Green Curry Chicken with Roti 4.2/5

If you prefer less thick and creamy Thai green curries, go for the Green Curry Chicken with Roti ($15.90). The fragrant curry was loaded with assorted vegetables and chicken bites. Make sure to dip the roti pieces while it's hot for that crisp.

Yum Salmon 4.2/5

Yum Salmon ($26.90) is one of the raw marinated seafood dishes on the menu, next to Yum Raw Prawn ($20.90) and Yum Puu Maa — Flower Crabs ($39.90). The salmon sashimi comes in thick chunks, tossed in a salivating tangy-spicy Thai sauce mix.

Tom Yum Soup - Seafood 4/5

Between the creamy and clear Tom Yum Soup ($24.90), we went with the former. Fourgather's rendition leaned a bit more to the sweet end while staying decently fragrant with the classic tom yum herbs of lemongrass, galangal and kaffir lime. Apart from Seafood, you can choose other toppings, such as Vegetable ($13.90), Chicken ($16.90) and Prawn ($19.90).

Fisherman’s Harvest - Fried Fish Miang 4.2/5

Consider trying the fried whole fish dishes when dining here in a group. The Fisherman's Harvest - Fried Fish Miang ($44.90) was perfect for sharing and presented impressively. The fried fish chunks, conveniently boneless, boast a meaty texture with a light crispiness. Served with a whole tray of vibrant condiments and various chillies, diners are encouraged to wrap the fish chunks with vegetables and select their preferred condiments, akin to our familiar Korean BBQ wraps. It was refreshing and interactive, ideal for enjoying in a group.

Coconut Ice Cream 4.2/5

Our desserts started with the classic Coconut Ice Cream ($8.90) served with fresh coconut meat and crushed peanuts. Although it was quite pricey, it was good, mildly sweet, and creamy.

Freshly Made Red Ruby 3.5/5

Next was the Freshly Made Red Ruby ($9.90) served with jackfruit and coconut meat. While the red rubies were expectedly crunchy, we found the chewy tapioca flour exterior to be too thin in ratio.

Thai Butter Toast 4/5

Seeing the Thai Butter Toast ($9.90) reminded us of Thailand's popular After You Cafe! Choose between steamed or toasted toasts, and they will be served with housemade pandan custard dip and Thai milk tea dip. The portion could definitely do with more toasts at this price tag.

Although the prices may be on the higher side, we found the overall experience and ambience at Fourgather to be enjoyable. The food was generally well-balanced in flavours - being flavourful and avoiding being too oily, overly sweet or salty. Surprisingly, the sides impressed us more than the mains.

The restaurant also serves Lunch Sets available between 11.30am to 3pm (last order at 2.30pm) at more attractive price points.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Fourgather
76 Telok Ayer Street
#01-02
Singapore 048464
Tel: +65 8071 2946
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Nearest MRT: Telok Ayer MRT (DT Line)

Opening Hours:
Mon-Sat: 11:30am - 11:30pm
(Closed on Sun)

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

Alma by Juan Amador @ Goodwood Park Hotel - Homecoming of Executive Chef Yew Eng Teng, Leading Alma to a New Chapter

Excitement filled the air as I stepped into Alma by Juan Amador, eager to explore the new chapter under the helm of Executive Chef Yew Eng Teng. With a remarkable career quietly etched in Michelin-starred kitchens and the prestigious role of the winning Team Captain for Singapore at the Culinary Olympics 2014 in Germany, Chef Yew brings a wealth of experience and accolades. His journey extends beyond national borders, with participation in various international competitions further highlighting his culinary prowess.

Cauliflower Tartlet 5/5

The 8-Course Dinner ($248++ per pax) unfolded with two snack bites, starting with the Cauliflower Tartlet. Delicately crafted with raw cauliflower, creme, and marinated raw seafood in a pie tee cup, it danced with flavours of white shoyu, fried white kombu, salted finger, and arctic char skin crisp.

Takoyaki Potato Gratin 4.2/5

Following suit is the Takoyaki Potato Gratin, inspired by the dish created at the esteemed Bocuse d'Or competition. This delightful morsel is a symphony of flavours, blending potatoes, cream, and Parmesan, encasing a core of pink garlic-infused cream. Adorned with a dab of black garlic, it's a testament to Chef Yew Eng Teng's artistry and ingenuity.

Blue Fin Tuna 4.8/5

An exquisite presentation graces the palate with the Blue Fin Tuna at Alma by Juan Amador. A delicate "fish bone" potato crisp sits atop a grilled squid ink brioche, housing luscious tuna tartare adorned with smoked mayonnaise and truffle parfait. The culinary ballet unfolds as flavours and textures dance in harmony, a testament to Chef Yew Eng Teng's culinary finesse.

Artic Char 5/5

The meticulously crafted Artic Char undergoes a flavourful journey. Brined and seasoned, it transforms into a roulade through sous vide cooking, encased in a layer of pickled radishes and sushi vinegar jelly. Sliced into perfection, it is crowned with N25 hybrid caviar and passionfruit gel, resting on a vibrant watermelon and salsa bed. The result is a symphony of bursts, amplifying this cold-water fish's mildly sweet and pristine essence. Chef Yew Eng Teng orchestrates a palate-pleasing masterpiece.

Egg 4.5/5

The Egg course takes center stage. A sous-vide 65-degree egg, bathed in hollandaise, accompanies sautéed cep with chicken velouté in a cep broth. This seemingly simple ingredient, the egg, transforms in taste and the overall experience. Chef Yew Eng Teng's mastery elevates this humble component into a symphony of flavours, creating a memorable moment for the diner.

Mantou Bread 4.8/5

Indulging in the Mantou Bread at Alma by Juan Amador is a delightful experience. Crafted as a homemade multi-seed bun, it undergoes a unique preparation — steamed and fried to perfection upon order. Each bite is topped with a blend of chia seeds, sesame, and flaxseed, revealing a soft and fluffy texture. The true magic happens when paired with the smoked Bordier butter and prawn head espuma, creating a symphony of flavours that lingers on the palate, making it a must-try sensation.

Blue Lobster Tail 4.2/5

The Blue Lobster Tail is truly a feast for the senses. Glazed with an assam balsamic glaze and seasoned with a harmonious blend of curry and Japanese rice seasoning, the lobster tail is char-grilled over an open flame, ensuring it retains a delectable moist texture. The inherent sweetness of the lobster is elevated by Chef Juan Amador's signature purple curry sauce, creating a symphony of flavours that dance on the palate. Adding ladyfinger in ponzu and pickled mustard seed adds a delightful touch, completing this delicious masterpiece.

Glacier 51 toothfish (Turbot) 4.5/5

The Glacier 51 Toothfish was replaced by Turbot, pan-seared and served with crustacean cream, chive, carrot and prawn oil, caviar vinaigrette, seaweed tempura crisp, and carrot puree. The dish's finesse is further accentuated by the textural contrast of seaweed tempura crisp and the smoothness of carrot puree. This dish is a culinary dance of lightness and robust flavours, which is a testament to Chef Yew Eng Teng's ingenious marriage of diverse elements.

Miyazaki Wagyu A5 4.2/5

The exquisite Miyazaki Wagyu A5 is captivating with its charred leek ash coating, perfectly complemented by a luscious cocoa jus. The simplicity of the execution allows the exceptional quality of the ingredient to shine, offering a melt-in-the-mouth texture and pure, unadulterated flavour.

Red Ruby 4/5

In a creative interpretation of the Red Ruby, a beloved Thai dessert, it presents a delightful composition featuring water chestnut with rose gelatine. This exquisite treat is immersed in lemongrass coconut soup, accompanied by coconut espuma with a hint of mint oil, and crowned with a delicate milk crisp. The dessert achieves a perfect balance of textures, offering a contemporary twist while preserving the authentic taste of the traditional Thai sweet.

Poached Peach 5/5

Expressing adoration for the dessert, the Poached Peach takes centre stage, accompanied by soursop sorbet on a bed of salted buttermilk sago. The ensemble is elevated with Sakura espuma and purple shiso salt and crowned with Sakura and purple shiso meringue. Despite the challenge of capturing its essence in words, the combination stands out as one of the most exceptional desserts experienced.

Petit Fours

The Petit Four concludes the dinner experience, featuring the Burnt Calamansi Tart, Pandan Financier, and Mochi Bread. Often regarded as mere baked confections, these petite fours at Alma showcase a distinct passion and commitment. They go beyond the ordinary, infusing a soulful touch into each bite, ensuring that the dining experience concludes on a high note, leaving a lasting impression.

Note: This is an invited tasting


Alma by Juan Amador
Goodwood Park Hotel Singapore
22 Scotts Road
Singapore 228221
Tel: +65 6735 9937
Facebook
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Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 1030pm
(Closed on Sun & Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes.[Map]