Pangium

Pangium Contemporary Straits cuisine by award-winning Singapore chef-owner Malcolm Lee and the COMO Group.
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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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A storied dish, traditionally prepared as a rich, peppery-laden broth with pork ribs and papaya. Our rendition gently st...
25/09/2025

A storied dish, traditionally prepared as a rich, peppery-laden broth with pork ribs and papaya.

Our rendition gently strains the rempah for a light soup that remains delicate yet full of depth.

Buah Paya Masak Titek
Threadfin, unripe papaya, watermelon rind, shark fin melon, acacia omelette, masak titik soup.
 

One of our newest creations is Otak Blangah, a heritage dish prepared by Melaka’s Chitty community, also known as Indian...
05/09/2025

One of our newest creations is Otak Blangah, a heritage dish prepared by Melaka’s Chitty community, also known as Indian Peranakans.

Traditionally cooked in a claypot, our interpretation delivers layers of complex flavours, best enjoyed in one bite.

Otah Blangah
Burmese citron relish, herb fish cake, tempoyak, smoke fish

Savour this and other near-forgotten dishes from the Malay Archipelago. Reservations are now open.
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A creation inspired by Chef Malcolm Lee’s trip to Surabaya, where he came across a humble eatery serving Rawon, a tradit...
08/08/2025

A creation inspired by Chef Malcolm Lee’s trip to Surabaya, where he came across a humble eatery serving Rawon, a traditional hearty beef soup. The dish is distinctive for its deep black broth, which comes from buah keluak.

We reinterpreted it with a noodle dish here at Pangium.

Rawon Mee Sua & Oxtail Masak Hitam Satay
Westholme Wagyu beef short rib and tendon, salted egg yolk, silver sprout, buah keluak
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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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