Pangium

“The truest expression of Peranakan cuisine is really found around the table, Tok Panjang is defined by the sense of community it inspires, generations of people expressing love through food.”

To mark Pangium’s fourth anniversary, the restaurant introduces a new dining format through its Tok Panjang menu, inspired by the traditional Peranakan long-table feast. Its spirit of abundance, care and togetherness unfolds as an individually portioned progression, with dishes such as Kerabu Siput, Pong Tauhu Soup and Oyster Wagyu Beef Rendang carrying inherited flavours, techniques and stories forward through Pangium’s contemporary lens.

Step inside and be welcomed by a space — designed by the award-winning Lekker Architects — that blurs the boundary between indoors and outdoors with a calming palette of earthy, natural tones together with modern interiors and geometric accents. These details create the feeling of dining in a treehouse, where a journey of culinary curiosity and discovery unfolds.

The restaurant serves as an elegant respite from everyday life. Designed by Kay Ngee Tan Architects, the building is envisioned as a viewing deck overlooking the surrounding gardens, offering sweeping 180-degree views of verdant greenery .

Malcolm Lee, who also helms the Michelin-starred Candlenut at Singapore’s COMO Dempsey, developed Pangium to delve deeper into the wider traditions of Peranakan Cuisine, which reflects the diverse cultural influences of the region.

“Pangium provides an ideal setting for this kind of approach, functioning as a discovery kitchen where I can explore lost recipes and bring them back to life in a way that resonates with today’s diners.”

He draws inspiration from his treasured collection of cookbooks and travels across the Malay Archipelago, creating a dining experience that pays meticulous attention to culinary history, familial roots, and the provenance of ingredients.