Consider Pangium as Chef Malcolm Lee’s love letter to Singaporean heritage food, where the eight-course dining experience is a celebration of Contemporary Straits Cuisine — it begins with the food our grandparents first created with their knowledge, alongside ingredients and tools they had at hand, and finally, reimagined for our lives today.
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Famliar favorites like Kueh Pie Tee and Keropok signal the start of the meal, where the former features fresh bamboo shoots, crab meat, and cuttlefish, lending the dish a luxe twist. Meanwhile, the latter is a crispy treat comprised of 60% Ang Kar prawn flesh, prawn oil, and prawn stock, finished with a dusting if Sakura ebi powder for an addictive umami boost.
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Chef Lee also looks to Eurasian heritage food and reinterprets Pang Susi (sweet potato buns with minced meat) by using tender pork cheek and Kampot white pepper, which adds a subtle floral quality.
The meal’s highlight is the Nasi Ulam — a labor of love that is made up of a portion of rice that’s mixed with lesser-known herbs and vegetables, served with various side dishes like Sayur Lodeh with Organic Tempeh, Hand-Minced Duck Ball Satay wrapped with Caul Fat, Westholme Wagyu Beef Short Rib Rendang, Buah Keluak Sambal, and more.
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More than just a restaurant, Pangium allows for introspection, giving us the opportunity to ask why, what, and how. “At Pangium, we ask ourselves: How would we do it if we were to approach the same dish with a similar mindset as the people who first created it but prepare it in the context of today so that present diners might connect with it,” shares Chef Lee.