IM JAI by Pun Im Brings Heartfelt Thai Comfort Food to Tanjong Pagar

IM JAI by Pun Im, now open at Icon Village, is more than just another casual Thai restaurant. It represents a personal journey, a family dream, and a love letter to Thai cuisine crafted by founder Chef Vincent Pang, who left a hedge fund career to pursue culinary passion in Bangkok.

The name “IM JAI”, meaning a full heart in Thai, reflects the warmth that fills both the kitchen and dining room. Run by Vincent and his mother, the restaurant marries heartfelt hospitality with thoughtful design, from walls adorned with Thailand’s national flower, Dok Koon, to hand-painted Benjarong-inspired plates sourced from Thai artisans.

True to “Pun Im” (Sharing the Fullness), a portion of the restaurant’s profits goes to Ambulance Wish Singapore and other charities, making every meal a chance to contribute to a meaningful cause.

A Menu Rooted in Thai Tradition with Modern Flair

Chef Vincent injects precision and creativity into Thai comfort food, drawing from his time at Le Cordon Bleu Dusit and Michelin-starred kitchens in Bangkok. Expect familiar flavours elevated with technique, house-made sauces, and premium ingredients.

Starters worth trying include:

• Crispy Cloud Egg (S.80): Inspired by Michelin-starred Wana Yook, egg whites are fried to a crisp cloud and crowned with five-hour cured yolk for a sweet-savoury bite.
• Grilled River Prawns (S.80): Wild-caught in Southern Thailand, jumbo and juicy with rich prawn roe.
• Tom Yum Crab Balls (S.80 for 6 pcs): Jumbo crab meat infused with Tom Yum spices and coated in golden breadcrumbs.

For mains, highlights include:

• Signature Duck Confit Red Curry (S.80): French-style duck confit slow-cooked for 4 hours meets house-made red curry, finished with pineapple and seasonal fruits.
• Pineapple Fried Rice (S.80): Features smoky Chinese sausage and IM JAI’s own Thai pork floss produced at Vincent’s pork floss factory in Singapore.
• Tom Kha Pla (S.80): A refreshing take on Thai fish soup with cherry tomatoes and shredded green papaya, served with chilli-paste rice.
• Tom Saap Pork Ribs Soup (S.80): A comforting, spicy and sour trio of pork ribs, soft bone, and tendon, paired with aromatic mirepoix fried rice.

For those who want a little bit of everything, the IM JAI Bento (S.80) brings together the four pillars of Thai flavours: spicy, sour, sweet, and herbaceous; served with fragrant coconut kaffir lime rice. A vegetarian version is available too.

Vegetarians also have delicious options such as:

• Miang Kham (S.80): DIY wild betel leaf bites with seven condiments and ginger flower.
• Stir-Fried Melinjo Leaves with Eggs (S.80): A rare Southern Thai dish in Singapore with eggs and dried shrimp.

Save room for dessert:

• Bualoy (S.80): House-made glutinous rice balls in coconut milk topped with molten salted egg cream.
• Palm Sugar & Coconut Pudding (S.80): Pandan-infused palm sugar custard finished with salty coconut cream.

Drinks are crafted in-house too: don’t miss the dairy-free Thai Coconut Milk Tea (S), three-variety Thai Orange Juice (S), and refreshing Roselle Juice (S) with lemon basil seeds.

Meet the Chef: From Finance to the Flavours of Thailand

Once a hedge fund manager surrounded by spreadsheets and market charts, Vincent’s culinary journey began with a disastrous attempt at sweet and sour pork that nearly set his kitchen on fire. Instead of giving up, he doubled down; moving to Bangkok, earning Le Cordon Bleu culinary diplomas, and even becoming fluent in Thai.

He trained at Michelin-starred Wana Yook, launched Pun Im private dining in 2020, and later opened Singapore’s first Thai-style pork floss factory before debuting IM JAI by Pun Im. His philosophy? No shortcuts: only heart, heritage, and handcrafted flavours.