Been wanting to try Pangium for a while and it lived up to expectations. What I liked most was that they modernised Peranakan food without making it unrecognisable. Every course still tasted familiar, just with a different interpretation. Nothing felt like it was there just for presentation. Standouts for me were the Pong Tauhu Soup, Rassam Pie Tee and cod fish. The desserts were also good and stayed true to the Peranakan theme instead of ending with something random. Service was excellent throughout. Staff knew the menu well and paced the meal comfortably. I’d definitely come back and it’s somewhere I’d bring overseas friends if they wanted to experience Peranakan food beyond the usual restaurants.

Pangium was a sublime experience! The drive up to the restaurant felt like I was going out of the country. Service was excellent. Staff knew the dishes well and were very attentive throughout the meal. Creative Peranakan dishes, most of the dishes such as the Pang sushi and Pong Tauhu soup were impressive and the wine pairing elevated the meal very well. We were also given a buggy tour after our meal to the arboretum and the museums in the nearby black and white houses which we greatly appreciated.

when you think of modernized peranakan cuisines, you might think that the heritage gets watered down - thankfully pangium avoids this and really elevates traditional flavours. we enjoyed mostly everything! they just released a new menu "tok panjang" at the start of august. really enjoyed the pong tauhu soup and kerabu siput (which i used as a palate cleanser in between the mains) the use of sea cucumber and pork jowl is so innovative and the assortment of kuehs at the end was the perfect way to end the meal. i saw some reviews about the small portions at pangium, but i was seriously stuffed and even felt a bit sick at the end because of how full i was hahaha. the prices for the tasting set was also really reasonable. wasn't the biggest fan of the starting snacks, the keropok was pretty ordinary tasting to me but the achar sorbet was interesting. the pang susi seems to be a crowd favourite but it wasn't exactly my cup of tea as i'm not the biggest fan of sweeter tasting food. my husband absolutely loved it though. the oyster wagyu rendang was quite a miss for both of us - i found the fattiness of using wagyu a bit too cloying for me and we both would have preferred if the dish was "more rendang" all in all, a fantastic experience and we're looking forward to trying the next menu!

Had a reservation for lunch, the drive up is like you are going for a private party or banquet.... along a country road into a private building. They are serving discovery lunch set, appetizer was amazing with homemade prawn cracker, beautiful crafted Ngoh hiang, what impressed me most is the prata puff that stuff with veg.. it really bring you back to straits heritage days of cultured mixed of Indian, malay, chinese herbs and ingredients..blended well. The Pang sushi was my favourite, it is like bo lo bao, it is a like the early 1800s European influence to baking cuisine in early Singapore. The bun is amazingly crisp on top, soft around with the lberico pork inside... wish they sell it off the counter too. Another dish that blow my mind off is rhe Oxtail satay, see my photo.. no ordinary satay..ox tail stew into softness and roasted with fragrance of some type of wood that gives the smoky flavour...this is truly like kitchen in the olden days..smoky during every meal prep. The main course is really filling, japanese egg sunny side up top with some great respect... like Indonesian or bali..cuisine. Dessert was good bite size classic nonya kueh, may look normal but taste exceptional. Definitely will come back again for another experience.. Truly the the research done to recreated these recipes of rhe past is a respectable. Well done Chef Malcom.

Visited Pangium for lunch yesterday afternoon and unfortunately left feeling disappointed with both the food and service. I dine at fine dining restaurants regularly, including many Michelin-starred establishments so I am familiar with the standards expected at this price point. While I am more than willing to pay $500 for a meal that delivers quality ingredients, creativity, and an exceptional experience, I found the food at Pangium to be underwhelming. This was also one of the rare occasions where I had to make an effort to finish some of the dishes. My husband and I had the Journey menu and very few dishes stood out. The oxtail satay with rawon meesua was dry and the main rice dish with chicken was disappointing and lacked the refinement expected. The desserts were especially underwhelming and felt more casual than what one would expect from a Michelin-starred restaurant at this price point. The only highlight was the Nasi tehe tehe with bafun uni. However, a single memorable dish wasn’t enough to make up for the overall experience. The service was another area of disappointment. We noticed that a table seated after us was consistently served their courses before ours, right through to the final dessert course. While they were on a different menu, some of the courses were the same. Even when both tables were waiting for desserts and our table had already been waiting, their desserts were served first. When I politely asked the wait staff about the serving sequence — whether guests who arrived earlier would generally be served first — the response I received was simply, “it depends,” before he walked away. Certainly not what you would expect from a restaurant that has been awarded a Michelin star. The manager was somewhat more courteous and took the time to listen and provide an explanation. Unfortunately, there was no meaningful effort to address the situation or provide any form of restitution which ultimately left a bad taste in our mouths. For those considering dining at Pangium, I would suggest managing your expectations. If you are new to Peranakan cuisine, there are many other restaurants that offer a more satisfying introduction at a more reasonable price. For those who have experienced excellent Peranakan food before, be prepared that Pangium may fall short of your expectations. There are far better dining experiences out there honestly and you won’t regret choosing them instead.