Chef Vincent Pang Opens IM QALB by Pun Im, a New Creative Thai Malay Dining Concept at Tampines Mall

Chef Vincent Pang is expanding his culinary portfolio with the launch of IM QALB by Pun Im, a new Creative Casual Thai Malay restaurant opening at Tampines Mall on 2 September 2026. Following the success of IM JAI by Pun Im, the new concept celebrates the rich culinary traditions shared between Southern Thailand and the Malay Peninsula while offering a fresh take on regional flavours in a Muslim friendly dining environment. The restaurant is currently working towards Halal certification.

The name IM QALB combines two languages that reflect the restaurant’s philosophy. “IM” comes from the Thai word อิ่ม, meaning “full”, while “QALB” is the Arabic word for “heart”. Together, they embody the concept of “Many Traditions. A Full Heart”, expressing Chef Vincent Pang’s belief that food should nourish both the body and the soul while bringing people together through shared cultural heritage.

Chef Vincent Pang’s journey into the culinary world began with an unexpected career change. Formerly a hedge fund manager specialising in stock market analysis, he left the finance industry to pursue his passion for Thai cuisine and culture. He trained in French cuisine, French pastry and Thai cuisine at Le Cordon Bleu Dusit in Bangkok, completed a stage at the Michelin starred Wana Yook restaurant, and is fluent in both written and spoken Thai. After establishing Pun Im Private Dining and the Creative Casual Thai concept IM JAI by Pun Im, IM QALB represents his most ambitious restaurant yet, bringing together his culinary expertise and appreciation of Southeast Asia’s interconnected food traditions.

The menu highlights the bold and aromatic flavours of Southern Thai cuisine while drawing inspiration from Malay cooking. Diners can expect authentic Thai dishes alongside original creations that showcase regional spices, herbs, grilled meats, seafood and comforting flavours familiar across both cultures.

Among the restaurant’s exclusive creations is the Golden Crab Tahu Kai Jeow, which combines Thailand’s classic Kai Jeow with the Malay favourite Tahu Telur. Prepared with tofu, premium jumbo lump crab meat and acacia leaves, the dish is fried until crisp and golden before being served with a house made sweet sauce and rich egg yolk sauce, reflecting the restaurant’s philosophy of bringing traditions together.

Another signature dish is the Southern Thai Style Ayam Perchik “Gai Golae”, inspired by the shared culinary heritage of Southern Thailand and the Malay Peninsula. Chicken thighs are marinated in a fragrant coconut curry paste before being basted and grilled three times to achieve a caramelised finish. The dish is served with lontong and Thai style achar.

For dessert, the Thai Banana Fritters “Gluai Kaeg” reinterpret the familiar Malay goreng pisang. Sweet and slightly tangy Thai Namwa bananas are coated in a batter made with coconut milk, grated coconut and toasted sesame seeds, resulting in a light and crispy dessert that reflects the flavours of both culinary traditions.

The restaurant’s design is centred on the symbolism of rice as a shared staple across Southeast Asia. Its standout feature is a sculptural concentric ceiling inspired by terraced paddy fields, while the interior incorporates deep forest green tones, warm terracotta seating, natural timber finishes and soft golden lighting to create an inviting dining atmosphere in the heart of Singapore’s East.

IM QALB by Pun Im officially opens at Tampines Mall on 2 September 2026. Media interviews with Chef Vincent Pang will be available from 15 July 2026, while media tasting sessions will run from 2 September through the end of November 2026.