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
Facebook
Instagram
Website
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]

Bon Broth @ Raffles City - An Elevated Premium Hotpot Experience

Bon Broth by Chef André Chiang at Raffles City brings a refined spin to the familiar hotpot experience, blending French culinary precision with the deep, nourishing traditions of Asian double-boiled soups.

Instead of heading straight to the table, diners first visit the dedicated Broth Bar, where a soup sommelier introduces the different flavour profiles and helps you choose your broth. You can choose from eight: Sauerkraut, Signature, Herbal, Satay, Suki, Hokkaido, Laksa, and Mala. But don’t be too quick to judge them by their names; some taste quite different from what you might expect.

The broths are made with pure fish, beef, pork, or chicken bones, simmered for up to 16 hours to extract marrow and collagen.

The kitchen also avoids pre-made stocks or broths left sitting around; each pot is prepared to be enjoyed at its peak. The result is a broth rich and flavourful enough to enjoy entirely on its own. In fact, traditional hotpot dipping sauces and condiments aren’t really necessary here. We were simply offered soy sauce with freshly cut red chillies.

Deluxe Set

Premium Set

We tried both the Deluxe Set ($110++ per person) and Premium Set ($138++ per person), paired with the Mala and Signature broths. The Mala has an authentic Chengdu-style flavour that is spicy, fragrant and slightly numbing without overpowering the ingredients. The Signature, on the other hand, features a Pickled Chilli broth with Sichuan green peppers, giving it a gentle numbing sensation and lovely fragrance.

Both sets include six seafood items, three meats, an assortment of fresh vegetables, and a small platter of Fish Dumpling, Handmade Shrimp Paste, and Braised Beef “Three Treasures”.

The Deluxe Set includes Sea Bass, Hokkaido Fan Scallop, Mussel, Tiger Prawn, Squid and Clam, alongside Wagyu Beef Short Ribs MB3, Duroc Pork Collar and Australian Lamb Shoulder.

The Premium Set steps things up with more premium ingredients, including Cod Fish, Rock Lobster, South African Abalone, Tiger Prawn and Clam, accompanied by Japanese Kagoshima A4 Wagyu Sirloin, Duroc Pork Neck, and Duck Breast.

Everything was incredibly fresh, and the portions were much more generous than we expected. We were actually surprised that we couldn’t finish everything!

One service detail we particularly loved was the de-shelling service. Our rock lobster was taken back into the kitchen and returned completely de-shelled and beautifully plated. It’s a small touch, but one that makes the whole hotpot experience feel considerably more luxurious.

For dessert, we were recommended the Pink Guava Sorbet with Preserved Shiso Plum ($12) and Sichuan Ice Jelly with Osmanthus and Japanese Melon ($12). Both were light and refreshing, exactly what we needed after such a substantial meal. The tart, fruity Pink Guava Sorbet was especially refreshing and somehow made us feel a little less full after all that food!

Bon Broth is certainly not your everyday hotpot experience. The space is beautiful and elegant, the ingredients are fresh and generous, and there’s a sense of refinement in everything from choosing your broth at the Broth Bar to having your lobster de-shelled and returned beautifully plated.

At $110++ to $138++ per person, it sits firmly in the premium hotpot category, but the experience feels equally premium. What stood out most for us was that the broth isn’t simply the base for cooking the ingredients. It is very much one of the stars of the meal. A good choice for a special occasion, an indulgent dinner, or simply when you’re in the mood for hotpot with a little more finesse.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Bon Broth
Raffles City
252 North Bridge Road
#03-01
Singapore 179103
Tel: +65 83807434
Facebook
Instagram
Website
Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 11am - 3pm, 530pm - 10pm

Direction:
1) Alight at City Hall MRT Station. Take Exit A. Walk to the destination. Journey time is about 3 minutes. [Map]

People People Brewing Co. @ Resorts World Sentosa - Microbrewery Serving Premium Lagers & IPAs with Casual Food, Sport & Live Music

People People Brewing Co. debuted at Resorts World Sentosa in April 2026. After months of preparation, the brewery is now ready to introduce Batch 001 alongside a full food menu designed to complement its beers. Led by Head Brewer Nick Calder-Scholes, who was named Australian Brewer of the Year in 2024, this marks the beginning of People People Brewing Co.’s in-house tank-to-tap beer programme. The gastropub has a dedicated 2,000 sq ft production space, which enables the brewery to have greater control over the development of seasonal releases, limited-edition pours and collaborative brews.

The current line-up comprises PPBC Lager, Poolside Pils, XPA, California IPA, Oatmeal Stout and the seasonal Passionfruit & Dragonfruit Fruited Sour ($13–18). We had a Beer Flight ($20) to sample the full range.

Specialty Beer Cocktails

For something other than a pint, there are also Specialty Beer Cocktails, in which we tried The People’s Pynt ($24) and Hop, Drop & Roll ($22). The latter, made with brown butter rum, IPA and honey, was full-bodied and bittersweet, with a rounded richness from the brown butter rum.

Salt and Pepper Squid 4.5/5

Complementing the beers is a menu centred around wood-fired sourdough pizzas, rotisserie chicken, burgers and bar bites. We started with the Salt and Pepper Squid ($18), which was moreish with a golden crust and a good bite.

Swordfish Tacos 3/5

The Swordfish Tacos ($18), featuring spiced swordfish topped with mango pico de gallo, came in soft taco shells, which I enjoyed, though the filling was somewhat underwhelming.

Spent Grain Crackers, Beer Nuts

For lighter bites, Beer Nuts ($5) and Spent Grain Crackers ($5) were straightforward accompaniments to the beers. The crackers offered a satisfying crunch, while the nuts were surprisingly bland and lacked the crunch I was expecting.

Signature Rotisserie Chicken 4.2/5

The mains are very much wood-fired focused, with an open kitchen allowing diners to appreciate the cooking process. The Signature Rotisserie Chicken comes in lemon thyme, peri peri, jerk or soya flavours, with a choice of fries or rice. We tried the Peri Peri version in a half portion ($30), which was succulent and moist, although I was expecting greater depth of smoky flavour. The fries, however, were a highlight, with a perfectly crisp exterior giving way to a fluffy core.

Blackmores’ Giant Burger 4.2/5

The Blackmores’ Giant Burger ($58) was a sight to behold, with a short rib stacked over double beef patties and topped with fried onion rings, all held together by soft and fluffy potato buns. The short rib had an enticing caramelised, charred exterior, with meat that fell off the bone with the slightest tug. Made with 100% Wagyu, the patties were flavourful, although they could have been juicier. While the individual components were delicious on their own, the burger would have benefited from some acidity or freshness, perhaps by adding gherkins and caramelised onions, to cut through the richness and make the overall combination more rounded.

Pulled Pork Sanger 3/5

For pizza, we had the Pulled Pork Sanger ($32), made with slow-pulled pork, chipotle, mozzarella and jalapeño. The sourdough base delivered an enjoyable bite, but the combination of flavours felt somewhat overloaded.

‘Berry Tart’ Sundae 4/5

Tiramisu 4/5

For dessert, the ‘Berry Tart’ Sundae ($14) stood out with a pairing of a fruity, tangy berry vanilla swirl sundae with an equally delectable blueberry tart, while the Tiramisu was enjoyable, with bittersweet sponge balanced by a light mascarpone cream.

To gain a more in-depth experience of this local brewery, daily brewery tours led personally by Nick are available for S$68 per person, with a minimum booking of 4 guests.

To celebrate its official debut, People People Brewing Co. will hold an exclusive First Pour for its Founding Members on 13 August, followed by a public celebration on 14 August, when Batch 001 will be available at S$5 per pour throughout the day.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.



People People Brewing Co.
Weave Mall
Resorts World Sentosa
#B1-209 to #B1-217
26 Sentosa Gateway
Singapore 098138
Tel: +65 89381125
Facebook
Instagram
Website
Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Mon, Wed–Sun: 1130am – 11pm
(Closed on Tue)

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station., Take Monrail to Sentosa. Alight at Resorts World Station. Walk to destination. Journey time about 15 minutes. [Map]

Linkus (临家) @ Takashimaya - Where Minnan Heritage Meets Modern Elegance

After drawing long queues at its debut Singapore outlet, LINKUS (临家) enters its next chapter with a new and more refined concept at Takashimaya Shopping Centre. Helmed by Executive Head Chef Lin Qiuyong, who brings over two decades of experience in Minnan cuisine, the restaurant offers an elegant showcase of Southern Fujian’s rich culinary heritage. The menu reflects a thoughtful balance between tradition and modernity, spotlighting premium seafood, time-honoured techniques and a deep respect for natural flavours.

The name “Linjia” (临家), meaning “a neighbour’s house”, encapsulates the brand’s philosophy of warm, heartfelt hospitality. Despite its elevated setting, the dining experience remains grounded in comfort and generosity, where guests are welcomed as family and treated to dishes that celebrate both craftsmanship and cultural roots.

Passion Fruit Juice Marinated Fruit Pulp 3/5

We began the meal with the Passion Fruit Juice Marinated Fruit Pulp ($9.90). Served chilled, the appetiser offered a refreshing burst of tropical sweetness, with the house-made passion fruit dressing lending a bright, tangy lift. While the flavours were vibrant, the texture of the passion fruit pulp may not appeal to everyone.

Fujian Rice Wine Marinated Mantis Prawn 4.2/5

A standout starter was the Fujian Rice Wine Marinated Mantis Prawn ($75 per piece). The premium mantis prawn was delicately infused with aged Fujian rice wine, enhancing its natural sweetness with a mellow, aromatic depth. Paired with a luscious runny yolk, the dish impressed with its precise cooking — the roe gently set on the outside while remaining silky and molten within. A luxurious and well-executed creation.

Flying Fish Roe Tossed with First Harvest Laver 4.5/5

Equally memorable was the Flying Fish Roe Tossed with First Harvest Laver ($16.90). This refreshing cold dish highlights prized first-harvest laver, known for its tender texture and deep oceanic umami. The addition of briny flying fish roe provided delightful bursts of flavour, complementing the laver’s subtle sweetness and clean finish.

Hand-Hooked Squid Tubes in Chilli Oil 4.2/5

Seafood continues to shine in the Hand-Hooked Squid Tubes in Chilli Oil ($49.90). Using hand-line-caught Dongshan squid, the dish showcases a beautifully crisp and springy texture, achieved through gentle poaching and chilling. The house-made chilli oil adds a fragrant, mildly numbing spice that enhances rather than overwhelms the squid’s natural sweetness.

Puff Pastry Curry Marbled Beef Steak 4.2/5

Moving on to heartier offerings, the Puff Pastry Curry Marbled Beef Steak ($42.90) draws inspiration from Quanzhou’s Maritime Silk Road heritage. Encased in a crisp, buttery puff pastry, the tender, marbled beef is paired with an aromatic, gently spiced, deeply comforting curry. The pastry shatters delicately with each bite, revealing succulent meat within — a harmonious blend of richness and warmth without being cloying.

Quanzhou Ginger Duck with Abalone 4.5/5

A dish steeped in history, the Quanzhou Ginger Duck with Abalone ($42.90/$79.90) traces its roots back to imperial cuisine. Slow-braised with generous amounts of old ginger and black sesame oil, the duck is deeply infused with warming aromatics. The addition of premium abalone lends a refined briny sweetness, elevating the dish into something both nourishing and indulgent — a true reflection of Minnan culinary wisdom.

Marble Goby with Green Sichuan Peppercorns 4.2/5

For seafood lovers, the Marble Goby with Green Sichuan Peppercorns ($109) is a must-order. The fish is gently cooked to preserve its delicate, naturally sweet flesh, while the green Sichuan peppercorns lend a light, citrusy fragrance and a subtle, numbing spice. The balance is precise, allowing the fish's quality to take centre stage.

Stewed Local Chicken Soup with Ficus Hirta and Poria Cocos 4.5/5

Comfort arrives in the form of the Stewed Local Chicken Soup with Ficus Hirta and Poria Cocos ($79). Double-boiled to achieve clarity and depth, the soup is soothing yet full-bodied, with the herbal notes of five-finger fig harmonising beautifully with the chicken's natural sweetness. It is a nourishing, understated highlight that reflects the essence of Fujian home cooking.

Baked Crab with DaHongPao Sichuan Peppercorn 4.5/5

Another highlight that underscores the kitchen’s finesse with seafood is the Baked Crab with DaHongPao Sichuan Peppercorn (market price). Staying true to Minnan cooking philosophy, the dish allows the crab's natural sweetness to shine, enhanced by the aromatic complexity of DaHongPao Sichuan peppercorns. The peppercorns lend a floral fragrance and a gentle tingling heat that lifts the sweetness of the crab without overpowering it. Each bite is a delicate balance of briny richness and spice, showcasing a restrained yet confident approach to seasoning that lets the quality of the ingredient take centre stage.

Red Mushroom & Crab Stir-Fried Hutou Rice Noodle 4/5

Another standout is the Red Mushroom & Crab Stir-Fried Hutou Rice Noodle ($99). Once presented as a tribute to the Qing imperial court, these noodles carry a rich historical legacy. Wok-fried with sweet crab and prized Sanming red mushrooms, the dish is imbued with a deep, seafood-forward umami, complemented by the mushrooms' earthy fragrance.

Signature Xiamen Abalone Taro Bun 4/5

The Signature Xiamen Abalone Taro Bun ($12.90) offers a refined take on a beloved classic. The creamy taro exterior, with its gentle sweetness, pairs beautifully with the savoury abalone filling, resulting in a comforting yet elevated bite that showcases the finesse of Minnan cuisine.

Dogfish Simmered in Soy Sauce with Shark Liver 4.2/5

A more robust dish, the Dogfish Simmered in Soy Sauce with Shark Liver ($99), highlights traditional coastal flavours. Braised in aged Minnan soy sauce — often referred to as the “black gold of Xiamen” — the dish delivers deep umami richness, with the silky shark liver adding a luxurious texture.

Pan-Fried Oyster & Seaweed Pancake 4.5/5

For something closer to street fare, the Pan-Fried Oyster & Seaweed Pancake ($35.90) reimagines a Fujian snack with plump oysters and fragrant laver. Crisp at the edges and tender within, it celebrates the natural sweetness of coastal ingredients in a familiar yet elevated format.

Yuba Simmered with Spinach 4/5

Balancing the meal is the Yuba Simmered with Spinach ($17.90), a simple yet comforting dish where silky yuba and fresh spinach are gently cooked in a clear broth. The clean flavours offer a welcome respite amidst the richer dishes.

Xiamen Classic Satay Hot Pot 4.2/5

The Xiamen Classic Satay Hot Pot ($39.90), recognised as one of Xiamen’s top signature dishes, delivers a deeply flavourful shacha broth infused with dried seafood, peanuts and spices. Nutty, savoury and intensely aromatic, it is best enjoyed with crispy youtiao for dipping, soaking up the rich broth.

Quanzhou Wrapped Pork & Radish Rice 4/5

Staple comfort comes in the Quanzhou Wrapped Pork & Radish Rice ($22.90/$28.90). Rooted in humble origins, the dish reflects the ingenuity of Minnan cuisine, with radish adding both sweetness and symbolic meaning of good fortune. It is simple, hearty and deeply nostalgic.

Taro Paste with Bird’s Nest in Coconut Cup 4.5/5

To end on a sweet note, the Taro Paste with Bird’s Nest in Coconut Cup offers a refined dessert experience. The silky taro paste, paired with premium bird’s nest and served within a fresh coconut, delivers delicate sweetness and a soothing finish.

Sesame Ball stuffed with Seaweed 4.2/5

A unique surprise comes in the Sesame Ball stuffed with Seaweed, a creative twist on the traditional snack. Swapping the usual sweet fillings for a savoury seaweed centre works remarkably well, with the nutty sesame aroma complementing the chewy texture.

Overall, LINKUS (临家) at Takashimaya successfully elevates Minnan cuisine into a refined dining experience without losing its soul. Through meticulous technique, premium ingredients and a deep respect for tradition, the restaurant presents a compelling journey through Southern Fujian’s culinary heritage. Whether you are new to Minnan cuisine or familiar with its comforting flavours, LINKUS offers both discovery and nostalgia on a single table.

Note: This is an invited tasting.


Linkus (临家)
Takashimaya Shopping Centre
391 Orchard Road
#04-22
Singapore 238872
Tel: +65 8972 7999
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11:30am - 2:30pm, 5:30pm - 9:30pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight toward Ngee Ann City until you reach the destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to the destination. Journey time about 10 minutes. [Map]