A former hedge fund manager has opened IM JAI by Pun Im at Icon Village. Chef Vincent Pang brings Michelin-starred experience to casual Thai dining in Singapore.
The restaurant launched on 8 September 2025 at Icon Village along Tanjong Pagar Road. IM JAI means “a full heart” in Thai, reflecting the owner’s approach to hospitality.
Chef Vincent Pang traded Bloomberg terminals for Bangkok kitchens after a culinary mishap nearly set his home ablaze. His sweet and sour pork disaster became the catalyst for formal training at Le Cordon Bleu Dusit. The chef spent time at Michelin-starred Wana Yook in Bangkok before returning to Singapore. He has operated Pun Im private dining since 2020.
The new Thai restaurant combines traditional Thai flavours with French techniques learned during the chef’s culinary education.
What Sets IM JAI Apart
The 42-seat restaurant features cement wall decorations of Thailand’s national flower, Dok Koon. Hand-painted Benjarong-inspired plates arrive from Thailand for authentic presentation.
Vincent’s mother runs the restaurant alongside him, making it a family operation. The business donates profits to Ambulance Wish Singapore and other local charities.
The kitchen produces house-made sauces and curry pastes daily. Vincent established Singapore’s first Thai-style pork floss factory in early 2025. The chef imports specific ingredients exclusively for IM JAI, including the wild-caught river prawns from Southern Thailand.
Signature Dishes
The Crispy Cloud Egg costs $16.80 and transforms humble ingredients into restaurant theatre. Egg whites are fried until fluffy, then topped with five-hour cured egg yolks.
Grilled River Prawns at $39.80 feature wild-caught specimens from Southern Thailand. The jumbo prawns arrive exclusively for IM JAI and showcase sweet flesh with prawn roe.
The Signature Duck Confit Red Curry sells for $25.80. French-style duck confit marinates for 24 hours before slow-cooking for four hours. House-made red curry paste combines with seasonal fruits and fresh pineapple.
Pineapple Fried Rice costs $18.80 and includes smoky Chinese sausage with house-made Thai pork floss. The pork floss comes from Vincent’s Singapore factory.
Tom Kha Pla at $16.80 reinvents classic fish soup with cherry tomatoes and shredded green papaya. Black peppercorn-perfumed chilli-paste rice accompanies the dish.
Bento Box and Vegetarian Options
The IM JAI Bento priced at $18.80 showcases four Thai flavour profiles: spicy, sour, sweet and herbaceous. Fragrant coconut kaffir lime rice ties the elements together.
Vegetarian diners can choose the plant-based bento version with seasonal vegetables and tofu. The same four-flavour balance remains intact.
Miang Kham costs $16.80 and offers wild betel leaves with seven condiments and ginger flower. This shareable starter suits groups.
Stir-Fried Melinjo Leaves with Eggs sells for $14.80. The Southern Thai dish rarely appears in Singapore restaurants. Shell-on dried shrimp tops the preparation.
Desserts and Beverages
Bualoy at $7.80 features house-made glutinous rice balls in sweet coconut milk. Salted egg lava cream crowns the traditional dessert.
Palm Sugar and Coconut Pudding costs $5.80. Pandan-scented palm sugar custard layers beneath salty coconut cream for sweet-savoury contrast.
Thai Coconut Milk Tea priced at $6 uses Vincent’s condensed coconut milk instead of dairy. The drink caters to lactose-intolerant customers.
Thai Orange Juice blends three orange varieties for $6. The beverage contains chunky pulp, salt and no preservatives.
Roselle Juice costs $6 and uses hibiscus flowers with lemon basil seeds. The drink offers a refreshing alternative to standard options.
IM JAI by Pun Im
Icon Village, #01-78/81
12 Gopeng Street, Singapore 078877
Tel: +65 6518 3151
Opening hours
Monday to Friday: 11am – 3pm; 4pm – 9:30pm (last order 8:15pm)
Closed on Sat, Sun & Public Holiday
The Ordinary Patrons | Real Dining Experience of Ordinary People
an independent Singapore food blog