Pangium

Pangium Contemporary Straits cuisine by award-winning Singapore chef-owner Malcolm Lee and the COMO Group.
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08/08/2026

Thanks to your support, we are fully booked for our original August date. But we’re delighted to open another wonderful session on Sunday, 6 September! : )

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The conversations around our very first Author’s Table reminded us why we created this series, to bring the kitchen and the written word into dialogue, where stories are shared not only through conversation, but through food.

We are grateful to have begun this journey with Christopher Tan, whose thoughtful work and deep appreciation for the region reflect the spirit we hope to carry forward with every Author’s Table.

Seats are limited, and reservations are now open. We look forward to welcoming you to the table. 📚🍴

29/07/2026

Join us on 23 August 2026 for the inaugural edition of The Author’s Table, featuring acclaimed culinary writer Christopher Tan.

For one day only, Christopher, Chef Malcolm Lee & his team bring the conversation from the page to Pangium’s dining room, exploring kueh through stories, technique and shared memory. Guests will witness traditional kueh-making up close, before experiencing a brunch or high tea shaped by the same spirit of craft.

Limited seats available. Reservations are now open.

25/07/2026

The Author’s Table by Pangium is a gathering that brings together culinary authors and lived experiences to explore how our culinary heritage has been shaped and reimagined.

We look forward to sharing our first author at our table this August.

07/05/2026

To preserve is not to stand still.

It is to carry tradition forward with care, curiosity, and intention.

We are deeply grateful for Pangium receiving the Black Pearl Restaurant Guide - 1 Diamond award.

Our heartfelt thank you to for this meaningful recognition, and to our guests, partners, and team for being part of this journey with us.
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28/04/2026

Nasi Tehe Tehe — a new crowd favourite at Pangium, now available on our menu.

Nasi Tehe Tehe
Bafun uni, Hokkaido scallop, sambal, Koshihikari rice, and spinach

Reservations are now open.
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Introducing our Pandan & Kaffir Lime Junboocha — one of the final thoughtful brews .sg created with and for us, crafted ...
23/02/2026

Introducing our Pandan & Kaffir Lime Junboocha — one of the final thoughtful brews .sg created with and for us, crafted to share a quiet moment of wellness with you.

Light, refreshing, and gently rounded with natural pandan sweetness, this small-batch brew is now available in limited bottles on our beverage menu.

We look forward to welcoming you. Reservations are now open.
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11/02/2026

Hand-moulded and rich in symbolism, our Ang Ku Kuehs are made to celebrate life’s meaningful moments. We warmly invite you to mark your special occasions with us at Pangium.

Book via the link in bio.
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09/01/2026

Pig’s Brain Gado Gado, a creation by Chef Malcolm Lee and his team, celebrating the disappearing Peranakan delicacy of pig’s brain omelette.

Coated in egg batter and deep-fried, this dish features a crisp exterior with a custard-like center, paired with a sweet-spicy sauce inspired by Gado Gado.

Experience this and other refined Straits cuisine on our menu, reservations are now open.

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The journey to Pangium begins at the Gallop Gate, unfolding past Gate 5 and Gate 7, where timeless black-and-white colon...
20/11/2025

The journey to Pangium begins at the Gallop Gate, unfolding past Gate 5 and Gate 7, where timeless black-and-white colonial houses rest quietly among the trees — once home to French ambassadors and their families.

In this tranquil corner of the Singapore Botanic Gardens, we invite you to slow your pace, breathe deeply, wander a little, and settle into a gentle pause before you join us.

Reservations are now open. Book via the link in bio.

Photos 2, 3 & 5 credit: NParks
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Rendang Lokan originates from West Sumatra, where the Minangkabau people transform mud clams from the coastal mangroves ...
07/10/2025

Rendang Lokan originates from West Sumatra, where the Minangkabau people transform mud clams from the coastal mangroves into a flavourful dish.

Our iteration uses dried oysters — a prized delicacy in Chinese cooking — to add depth and umami.

Rendang Tiram
Korean dried oysters, fried turmeric leaf, kaffir lime leaf butter rice
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Address

11 Gallop Road, Gallop Entrance, Singapore Botanic Gardens
Singapore
259015

Opening Hours

Wednesday 18:00 - 22:00
Thursday 18:00 - 22:00
Friday 12:00 - 14:30
18:00 - 22:00
Saturday 12:00 - 14:30
18:00 - 22:00
Sunday 12:00 - 14:30
18:00 - 22:00

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