Anngel Thai Private Dining - A Homely Thai Feast with Bold, Comforting Flavours

Anngel Thai Private Dining is one of the newest additions to Singapore’s vibrant private dining scene. Helmed by the team behind the well-loved home-based business Anngel Thai Noodles, this new venture presents a multi-course Thai dining experience priced at $148 per pax. I was fortunate to secure a seat during its initial opening, and the evening unfolded with a well-paced progression of dishes that balanced familiar Thai flavours with creative interpretations.

Marinated Salmon with Seaweed, Rice and Thai Chilli Sauce 4/5

We began with Something Japanese, a playful appetiser that brings together Japanese elements with a Thai twist. The Marinated Salmon is meant to be wrapped with rice and seaweed, but it is the accompanying Thai chilli sauce that truly elevates the dish. Its tangy heat cuts through the richness of the salmon, adding a vibrant lift to each bite.

Duck Meat in Kueh Pie Tee Shell 3.5/5

Next was Something Nyonya, served in a crisp kueh pie tee shell filled with Shredded Duck tossed in a Thai-style sauce. While the textural contrast between the crunchy shell and tender duck was enjoyable, the sauce could have been more pronounced to better showcase the bold and punchy flavours typically associated with Thai cuisine.

Vegetable, Pork Crackling and Minced Pork Platter 4/5

The meal then moved into more robust territory with the Vegetable, Pork Crackling and Minced Pork Platter. The minced pork was deeply flavoured, carrying a delightful balance of spice and tang. Paired with fresh vegetables, the dish took on a communal, hands-on style of eating similar to Korean wraps. The pork crackling added a satisfying crunch, enhancing both texture and richness.

Braised Pig Trotter 5/5

A standout of the evening was the Braised Pig Trotter. The trotter was beautifully braised, absorbing the richness of the herb-laden sauce. The skin was gelatinous and soft, while the meat was so tender it fell off the bone effortlessly. Served alongside salted vegetables, braised eggs and mushrooms, it was a comforting dish that called for steamed white rice to soak up the savoury gravy.

Clams in Thai Red Curry 4.8/5

Another highlight was the Clams in Thai Red Curry. The clams were plump and juicy, cooked in a fragrant red curry that was rich yet well-balanced. It was a crowd-pleaser that had everyone going back for more, especially when paired with rice.

Prawn Soup with Fried Egg 5/5

The Prawn Soup with Fried Egg offered a unique and interactive element. We were first encouraged to taste the fried egg with baegu leaves on its own, appreciating its simplicity. When combined with the robust prawn soup, the flavours deepened, creating a more complex and umami-rich profile. The prawns were fresh and perfectly cooked, while the radish stood out for its natural sweetness and ability to absorb the broth.

Fried Fish in Sweet & Sour Sauce 4.5/5

The Fried Fish in Sweet & Sour Sauce was well executed, with chunky fillets lightly battered to achieve a crisp exterior while retaining a moist interior. The sweet and sour sauce brought a lively balance, complemented by crunchy cashew nuts and the tangy sweetness of pineapple.

Crab in Yellow Crab 4.5/5

Equally impressive was the Crab in Yellow Curry. The rich, aromatic yellow curry paired beautifully with the natural sweetness of the mud crab. It was an indulgent, hands-on dish that encouraged diners to dig in and savour every last bit of the sauce.

Coconut Shoot and Corn Salad 4.5/5

Interestingly, the savoury courses concluded with the Coconut Shoot and Corn Salad, a refreshing change from the usual sequence. The coconut shoot offered a unique crunchy texture, while the corn and strawberries contributed sweetness and tang. Tossed in a dressing reminiscent of Thai papaya salad, it provided a light and palate-cleansing finish to the savoury lineup.

Red Ruby, Lod Chong, Jackfruit in Coconut Milk 4.5/5

Dessert was Red Ruby, Lod Chong, Jackfruit in Coconut Milk, a classic Thai combination that was both sweet and refreshing. The chilled coconut milk and mix of textures made for a satisfying end to the meal after the richness of the earlier courses.

Overall, Anngel Thai Private Dining delivers a thoughtfully curated Thai dining experience that highlights bold flavours, comforting dishes and occasional creative touches. With several standout plates and an intimate setting, it is a promising addition to Singapore’s growing private dining scene.


Anngel Thai Private Dining
Jalan Rajah
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The SIXTH Thai Noodles House @ Sixth Avenue - Affordable, Authentic Thai Noodles From Just $7.50 Nett

Hidden within Soi Thai Soi Nice at Sixth Avenue, The SIXTH Thai Noodles House brings the vibrant flavours of Bangkok’s street food scene to our shores. The concept keeps things simple and wallet-friendly, offering authentic Thai noodle bowls starting from just $7.50 NETT with no GST or service charge, making it an attractive spot for a fuss-free, satisfying meal. The menu features seven noodle variations alongside a concise selection of sides. Despite its modest offerings, each dish channels bold, punchy flavours synonymous with Thai street fare.

Tom Yum Kway Teow Soup 4.5/5

Starting with the Tom Yum Kway Teow Soup ($7.50), this was easily the standout of the meal. The silky kway teow is immersed in a robust tom yum broth that strikes a delightful balance between spicy heat and tangy acidity. Each spoonful is layered with complexity — aromatic, zesty and deeply comforting. The bowl is generously loaded with ingredients such as fried dumpling, ngoh hiang, prawn balls, fishcake slices and minced pork, making it both hearty and satisfying. It’s the kind of dish that instantly transports you to the bustling streets of Bangkok.

Yum Mama 4.2/5

For something dry, the Yum Mama ($7.50) offers an equally addictive experience. The Mama instant noodles are springy and well-coated in a punchy tom yum dressing, delivering that signature spicy-sour kick with every bite. Tossed with a medley of ingredients, the dish is light yet intensely flavourful — a slurp-worthy plate that keeps you going back for more.

Duck Feet Noodle 3/5

A more adventurous option on the menu is the Duck Feet Noodle ($7.50). Served with yellow noodles in a herbal braising sauce, the dish leans towards a more acquired taste. While the sauce carries a gentle herbal depth, the duck feet lack the rich gelatinous texture typically enjoyed in braised chicken feet. As such, it may not appeal to everyone, especially those expecting a more collagen-rich mouthfeel.

Homemade Prawn Paste Soup 4.2/5

To complement the noodles, the Homemade Prawn Paste Soup ($5) is a worthy addition. The prawn balls, made in-house, are impressively bouncy with a firm bite, packed with real prawn meat that delivers natural sweetness. It’s a simple yet satisfying side that highlights the kitchen’s attention to quality.

Century Egg Salad 4.2/5

Another side worth ordering is the Century Egg Salad ($4). The creamy century egg is paired with sharp onions and dressed in a spicy, tangy sauce that beautifully cuts through the richness. It’s a refreshing, palate-awakening dish that adds contrast to the meal.

Overall, The SIXTH Thai Noodles House delivers on its promise of affordable, authentic Thai noodles with bold flavours and comforting familiarity. While not every dish may suit all palates, the well-executed classics like the Tom Yum Kway Teow Soup make it a spot worth returning to for a quick Thai fix without breaking the bank.

Note: This is an invited tasting.


The SIXTH Thai Noodles House
10E Sixth Ave
#01-02
Singapore 276474
Tel: +65 9295 6488
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Nearest MRT: Sixth Avenue (DT Line)

Opening Hours:
Daily: 11am - 5pm

Direction:
1) Alight at Sixth Avenue MRT station. Take Exit A. Walk to Sixth Avenue. Turn left onto Sixth Avenue. Walk to Toast Box. At Toast Box, turn right and walk to the destination. Journey time is about 5 minutes. [Map]

PLU Singapore @ Goodwood Park Hotel - Bangkok’s Bib Gourmand PLU Thai Cuisine Lands in Singapore

Quietly taking over the former space of Alma, PLU Singapore arrives in Singapore with little fanfare but plenty of pedigree. Hailing from Bangkok and backed by a Bib Gourmand accolade, PLU marks its first international outpost, setting up home within the charming grounds of Goodwood Park Hotel. Named after the wild betel leaf and Bangkok’s Suan Plu Alley, the restaurant offers a space that blends colonial elegance with modern touches, providing a tranquil dining sanctuary amid Orchard’s bustle.

Burmese Tea Leaves Salad 4.5/5

The Burmese Tea Leaves Salad ($20), or Lahpet Thoke, is a rare find in Singapore and a standout starter. Built around fermented tea leaves, the dish delivers a fascinating interplay of textures and flavours. A medley of crunchy elements, particularly the toasted peanuts, adds depth and contrast, while a punchy dressing of fish sauce, lime juice and peanut oil ties everything together. It is bright, nutty and deeply aromatic, a refreshing yet complex opening to the meal.

Chicken with Galangal Coconut Soup 4.5/5

The Chicken with Galangal Coconut Soup ($28), better known as Tom Kha Gai, showcases a comforting balance of richness and fragrance. The broth, made from chicken stock enriched with coconut milk, is luxuriously silky without being overly heavy. Lemongrass and makrut lime leaves lend a lifted citrusy aroma, while tender chicken pieces and mushrooms soak up the creamy, flavourful soup beautifully.

Chicken Green Curry 4.5/5

A staple done right, the Chicken Green Curry ($28) delivers on all fronts. The curry strikes a harmonious balance of spice, sweetness and savouriness, enriched by the creaminess of coconut milk. The tender chicken pairs perfectly with the thin, fragrant gravy, which begs to be soaked up with steamed rice. It’s a comforting, well-executed classic and an essential order.

Stir-Fried Baegu Leaves with Egg 4.2/5

The Stir-Fried Baegu Leaves with Egg ($22) introduces a lesser-known Southern Thai speciality. The Baegu leaves are surprisingly approachable, with a mild, nutty sweetness and no bitterness. Even after stir-frying, they retain a pleasant, slightly waxy bite. The addition of softly scrambled eggs, forming tender curds that cling to the leaves, adds richness and aroma. It’s a simple yet satisfying dish that offers a welcome respite from the bolder flavours on the table.

Shrimp Pad Thai 4.5/5

The Shrimp Pad Thai ($29) is a quintessential representation of Thai street food done with finesse. The noodles boast a glossy sheen and a beautiful reddish-bronze hue from the tamarind. Each bite delivers the signature Thai balance of sweet, sour and savoury notes, complemented by the fragrance of toasted nuts and a hint of caramelisation. A highlight here is the egg, which retains a slight runniness, adding an extra layer of richness often missing elsewhere.

PLU Singapore may have opened quietly, but it certainly makes a strong impression. With its refined yet approachable dishes and a menu that balances familiar favourites with lesser-seen regional specialities, it brings a slice of Bangkok’s culinary charm into the heart of Singapore. The thoughtful execution and well-calibrated flavours make it a worthwhile addition to Orchard’s dining scene.


PLU Singapore
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 9750 5888
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Nearest MRT: Orchard (NS Line)

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

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

Im Jai 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 Jai 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 yet delightful smoky note to the sweet, floral profile. It is a modern twist on a Thai classic that cleanses the palate and leaves a lasting impression.

Im Jai 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 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]