Pangium

Pangium offers a thoughtful, elegant interpretation of heritage Eurasian and Peranakan flavours, delivered through a refined tasting menu that honours tradition while expressing contemporary finesse. The meal opens with a charming progression of appetisers—keropok, jiu hu char soon kueh, roti canai and ngo hiang—each offering flavour-packed bites that gently warm the palate. The pang susi is a standout, presented as a superb, hard-to-find classic reimagined with a warm, crusty exterior and a satisfyingly peppery filling. Highlights continue through the savoury courses, including a silky pig’s brain gado gado, aromatic otak blangah, intensely umami nasi tehe-tehe, beautifully smoky rawon, and an exceptional tai yu bak featuring sea cucumber layered like pork fat. The nasi ulam is an elegant rendition with layered herbaceous textures. Wine and tea pairings add interest, introducing unique bottles such as blanc franc from Qiushan, China.