Reviews of Pangium. (Restaurant) - Singapore (Singapore).

Pangium

86 Customer reviews

31 User comments

Restaurant

Restaurant

11 Gallop Road Gallop Entrance, Singapore Botanic Gardens, 259015

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Information about Pangium (Restaurant - Singapore, Singapore)

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This place has excellent reviews and demonstrates great customer service. Highly recommended!

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Reviews of Pangium

J.

Celebrated my birthday here as I’ve been a fan of Chef Malcom’s food ever since I tried candlenut previously. Loved the straits inspired menu #7, which played tribute to various cultures & dialect groups in sg. What left the best impression on me were the starters of laksam, beef buah keluak roti, and my personal favourite Pang Susi (which reminded me of Bolo bun). Spicy mee sua was inspired by Bak Chor mee, and chef infused durian into beef rendang. The desserts were also a winner - loved Sagun, and the various Nyonya kuehs, especially the peanut ang ku kuehs which were served at the end as a birthday surprise. Service was impeccable and the restaurant is surrounded by beautiful greenery. However, it is nestled quite far in the Botanic Gardens, and it’s best to drive or take a grab in.

K. C. C.

Food : 6.5 / 10 Value for money : 6/10 Service : 10/10 Atmosphere : 10/10 A place you can try once, but the food was hit and miss. I rated the value for money low because the sizes of the quality ingredients are tiny. So you are probably paying for the location. Service is excellent though . Warm and friendly staff. And the location in great. Plan to spend time walking the gardens before/after meal. Had Menu no.7 Highlight was the snacks to start and the main wagyu short rib (the piece was miserly small). The rest were average The pre dessert was a fail as the pomelo was bitter overwhelming the entire dish. The rest of desserts I would classify as "slightly more atas bengawan solo"

A. S.

Visited in June 2024 for dinner. This was my first visit to Pangium and it was a coincidence that the visit coincided with Pangium being awarded their first Michelin star. They also have a new menu called “Flavour Reflections” which is a selection of the best courses from the previous 6 menus of Pangium. The Flavour Reflections menu is a multi course meal with 4 starting bites, 7 entree & main dishes, 1 proper dessert, and 6 dessert bites (akin to petit fours). As expected, all the courses had Peranakan flavour profiles which was quite good. The progression of the courses was very well thought through and the portion sizes are just perfect for you to be quite full by the end of the meal. My favourite courses were Ngoh Hiang (starters), Pang Susi (a mainstay in all their menus till date), the Spicy Mee Sua, and the Tau Yu Bak. For drinks, I just went with a couple of cold teas. But there is a comprehensive wine menu (and wine pairing) for those interested. Service is really good. The restaurant staff are extremely polite and courteous. For the whole duration of the meal you are constantly attended to. Every course was explained in detail (the inspiration, the ingredients and the taste profile) the staff. Overall, Pangium is a good restaurant and deserves its Michelin star status. A 100% recommendation.

P. C.

The location is unique, the food is spectacular yet familiar. As an Asian, the food brought back so many happy childhood memories - bib and bobs given to me by my grandparents. Love the quote from Chef Malcolm about self worth and you value your heritage and appreciate your uniqueness. This is not just a restaurant, it’s a life experience:). Thank you for taking a great care.

J. O.

Had a really good time at Pangium. Service was attentive and impeccable. Food was excellent. Went a second time and had an amazing time again. Good that speaks right to my soul.

J. T.

I am amazed by this exclusive fine dining restaurant located inside the beautiful botanical garden. If you are driving, you can enter the exclusive driveway to the restaurant just for dining customers only. The wait staffs are all very well trained, friendly and knowledgable is every dishes serve. The modern peranakan cuisine dinner set menu serving this period is really beautifully plated and delectable.

G. D.

Contemporary Straits Cuisine at Pangium by Chef Malcolm Lee Award winning Chef Malcolm Lee has launched his second restaurant, Pangium, which dishes up contemporary straits cuisine, in the Gallop extension of Singapore’s Botanic Gardens. The 1st menu began with 4 locally inspired snacks that went through several phases of research and development before Chef Malcolm was satisfied to present his rendition of Kueh Pie Tee, Keropok, Ngoh Hiang, and Mee Sua Kueh. We personally enjoyed his Keropok and naturally wanted more only to learn that Chef Malcolm had actually bought every variety of prawns available at the wet market, before concluding that “ang kar sea prawns” were “the” prawns for his Keropok. Next on our plates were Pang Susi, Dumpling Udang Nanas Lemak, and Hee Peow Soup. We have never had Pang Susi before and this iberico pork cheek, with white kampot pepper, candied winter melon, and roasted coriander seed, just hit the spot in terms of a mouth full of flavours. It was a medley of sweet, savoury and ended with a little heat. We then tasted Ikan Chuan Chuan and Chef Malcolm's Nasi Ulam. Where do we even begin? Chef Malcolm has managed to successfully elevate Nasi Ulam, without losing the essence of this dish. His Nasi Ulam consists of over 17 different types of herbs and was very fragrant and flavourful. Accompanying dishes included Sayur Lodeh with organic tempeh, japanese vegetables, Westholme Wagyu Beef Short Rib Kapitan with incubator pumpkin, Sambal Tempoyak Kuning, Oxtail Buah Keluak Sambal, serunding daging, Bergedil with sunny-side up quail egg, dried squid sambal tumis, Kerabu Jantung Pisang, Achar made with jumbu, lotus root, guava, starfruit and Sambal Belachan. For desserts, we had Musk Melon Sago, Young Coconut Sorbet, and an assortment of Kueh with Kueh Bingka being our favourite. Reservations are required as this intimate restaurant seats up to 28 guests, and is currently focused on its dinner tasting 8 course menu priced at $248++.

D. T.

This place has a great ambience and setting, and they will walk you through the meaning behind each dish. Menu changes every 3 months. Just note that the place may be tough to find when driving in.

Z. z.

Great experience, excellent customer service, though food was a bit underwhelming for its price point. Around $500++ per pax, it is a great place to host special guests from abroad

S. T.

Exceptional food and outstanding service! If I could give them 6 stars I would. The Pang Susi, the Ikan Chuan Chuan, and the Sagum are worth a mention.

J. L.

Disregard all negative reviews. PANGIUM is perfect. The food, service, and space, all make for a great dining experience. Thank you for the hospitality! Always consistent and cozy through every year! Special thanks to Ling, Nelson, and Yaya for always being so warm and friendly, truly the icing on the cake of this entire experience.

G. L.

It’s a fine dining restaurant that I’ll bring my family to learn about local food and culture.

H. A.

This restaurant has left the best impressions! Hospitable hosts - Staff are extremely knowledgeable and friendly and make great recommendations. They know what they’re doing and what they’re talking about, and you can tell making the customers happy is their main priority and they truly care about your experience. Service is unmatched and very professional. 10/10 Delicious dishes - Beautiful presentation, wide wine list and wonderful dessert. The Nasi Ulam and it’s accompanying dishes are to die for. IT WAS FIRE!! ABSOLUTELY AMAZING!! From the starter to the dessert, the quality and taste of everything was outstanding. I have to say, I enjoyed every single bite of my meal. I recommend to everyone! Kudos to Chef Malcolm, Jessline , Helen, Jon, Nelson and Jia Ling for a job well done!

K. J.

Come for the early 18.30 seating, the sunset view is SPECTACULAR. Hands down the best view for a restaurant in Singapore. Food is fantastic, service stellar for such a small crew size (just 7). This will get a Michelin star soon no doubt. Eat there now for the bragging rights that “I used to eat here before they got famous” 🤣

A. W.

Set within an extension of the Botanic Gardens, the location is beautiful, with views of greenery and colonial buildings. Food wise, i really like that chef is able to elevate familiar local dishes to another level. Using traditional methods of cooking and preparation (2 cleavers to mince meat instead of machine) , the effort really shows in the quality of the food served. One can only imagine the painstaking time needed for each dish. What truly enhanced the dining experience were the very personable, knowledgeable and attentive service staff. Shout out to Steffi for her funny anecdotes and to Nelson for being able to pick out who the birthday boy was from observations. The menu changes every 3 months and we would like to return to sample the eurasian focused menu next. Really glad that we have a place like this that celebrates local. PS: also heartwarming to be served in a ceramic bowl crafted by a uni mate who now runs Studio Asobi. So proud of you huiwen!

M. W.

I had a most enjoyable evening at Pangium,. Amanda, our host, was wonderful and attentive. The food was creative and experimental, teasing my palate to utter delight.

C. M. J. R.

Spectacular food and great service, worth a stop!

Y. L.

Great services and ambiance. But the food is not that unique. It’s rare to have Peranakan fine dining, but I found it lack of creativity to stand out.

K. W.

Wonderful food with great service. A must try for Peranankan food lover.

A. Z.

superb service and food is delicious and exquisite

J. K.

J. L.

J.

Y. V.

H. S.

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