Pangium is award-winning Singapore chef-owner Malcolm Lee's second restaurant with the COMO Group serving up contemporary Straits cuisine. Located in the majestic backyard of the Singapore Botanic Gardens along Gallop Road, the secluded modern restaurant is stuffed with biophilic design elements. Here, Lee distills his Nyonya heritage and presents them as refined creations to please the discerning tastebuds of Singaporeans.
Think sweet buttery pang susi sporting a bolo bun crust, king prawn and tea tree mushroom fritters, and buah keluak otah paired with nasi ulam. However, it is the impressionable tau yu bak (soy-braised pork) that takes the cake. Expect ingenious layers of gelatinous braised sea cucumber, pork jowl patty, and roasted wawa cabbage, made to resemble the iconic pork belly dish.