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07/05/2026
To preserve is not to stand still.
It is to carry tradition forward with care, curiosity, and intention.
We are deeply grateful for Pangium receiving the Black Pearl Restaurant Guide - 1 Diamond award.
Our heartfelt thank you to for this meaningful recognition, and to our guests, partners, and team for being part of this journey with us.
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28/04/2026
Nasi Tehe Tehe — a new crowd favourite at Pangium, now available on our menu.
Nasi Tehe Tehe
Bafun uni, Hokkaido scallop, sambal, Koshihikari rice, and spinach
Reservations are now open.
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23/02/2026
Introducing our Pandan & Kaffir Lime Junboocha — one of the final thoughtful brews .sg created with and for us, crafted to share a quiet moment of wellness with you.
Light, refreshing, and gently rounded with natural pandan sweetness, this small-batch brew is now available in limited bottles on our beverage menu.
We look forward to welcoming you. Reservations are now open.
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11/02/2026
Hand-moulded and rich in symbolism, our Ang Ku Kuehs are made to celebrate life’s meaningful moments. We warmly invite you to mark your special occasions with us at Pangium.
Book via the link in bio.
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09/01/2026
Pig’s Brain Gado Gado, a creation by Chef Malcolm Lee and his team, celebrating the disappearing Peranakan delicacy of pig’s brain omelette.
Coated in egg batter and deep-fried, this dish features a crisp exterior with a custard-like center, paired with a sweet-spicy sauce inspired by Gado Gado.
Experience this and other refined Straits cuisine on our menu, reservations are now open.
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20/11/2025
The journey to Pangium begins at the Gallop Gate, unfolding past Gate 5 and Gate 7, where timeless black-and-white colonial houses rest quietly among the trees — once home to French ambassadors and their families.
In this tranquil corner of the Singapore Botanic Gardens, we invite you to slow your pace, breathe deeply, wander a little, and settle into a gentle pause before you join us.
Reservations are now open. Book via the link in bio.
Photos 2, 3 & 5 credit: NParks
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07/10/2025
Rendang Lokan originates from West Sumatra, where the Minangkabau people transform mud clams from the coastal mangroves into a flavourful dish.
Our iteration uses dried oysters — a prized delicacy in Chinese cooking — to add depth and umami.
Rendang Tiram
Korean dried oysters, fried turmeric leaf, kaffir lime leaf butter rice
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25/09/2025
A storied dish, traditionally prepared as a rich, peppery-laden broth with pork ribs and papaya.
Our rendition gently strains the rempah for a light soup that remains delicate yet full of depth.
Buah Paya Masak Titek
Threadfin, unripe papaya, watermelon rind, shark fin melon, acacia omelette, masak titik soup.
05/09/2025
One of our newest creations is Otak Blangah, a heritage dish prepared by Melaka’s Chitty community, also known as Indian Peranakans.
Traditionally cooked in a claypot, our interpretation delivers layers of complex flavours, best enjoyed in one bite.
Otah Blangah
Burmese citron relish, herb fish cake, tempoyak, smoke fish
Savour this and other near-forgotten dishes from the Malay Archipelago. Reservations are now open.
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08/08/2025
A creation inspired by Chef Malcolm Lee’s trip to Surabaya, where he came across a humble eatery serving Rawon, a traditional hearty beef soup. The dish is distinctive for its deep black broth, which comes from buah keluak.
We reinterpreted it with a noodle dish here at Pangium.
Rawon Mee Sua & Oxtail Masak Hitam Satay
Westholme Wagyu beef short rib and tendon, salted egg yolk, silver sprout, buah keluak
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Address
11 Gallop Road, Gallop Entrance, Singapore Botanic Gardens
Singapore
259015
To reach Gallop Road in Singapore, you have a couple of options for public transport and driving.
**Public Transport:**
1. **MRT:**
- Take the MRT to Botanic Gardens Station (Circle Line or Downtown Line).
- Exit the station and head towards the Bukit Timah Gate of the Singapore Botanic Gardens.
- From there, you can walk along Gallop Road, which is adjacent to the gardens.
2. **Bus:**
- You can take bus services such as 66, 67, or 105 that stop near the Botanic Gardens.
- Alight at the bus stop closest to Gallop Road and walk a short distance to your destination.
**Driving/Parking:**
- If you're driving, head towards Bukit Timah Road and follow signs for the Singapore Botanic Gardens.
- There are parking facilities available at various entrances of the gardens. Look for designated parking areas along Gallop Road.
- Ensure to check for any parking fees or restrictions before leaving your vehicle.
Safe travels!
Opening Hours
| Wednesday |
18:00 - 22:00 |
| Thursday |
18:00 - 22:00 |
| Friday |
12:00 - 14:30 |
|
18:00 - 22:00 |
| Saturday |
12:00 - 14:30 |
|
18:00 - 22:00 |
| Sunday |
12:00 - 14:30 |
|
18:00 - 22:00 |
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What people say
Pangium on Gallop Road is a culinary gem that beautifully showcases contemporary Straits cuisine, crafted by the talented award-winning chef-owner Malcolm Lee and the COMO Group. The restaurant invites diners to embark on a remarkable gastronomic journey, where each dish tells a story rooted in culinary history and familial traditions.
The latest tasting menu, which debuted recently, pays homage to chef Malcolm’s rich flavor memories and time-honored techniques that are integral to the region's cuisine. This thoughtful approach not only highlights the provenance of ingredients but also celebrates the diverse cultural influences that shape Straits cuisine.
At Pangium, every meal is an exploration of lost recipes brought back to life with modern interpretations. The team’s dedication to reviving forgotten dishes while maintaining their essence ensures that guests experience the depth of flavors that connect past and present. This commitment to preserving heritage while embracing contemporary flair makes dining at Pangium a truly unique experience.
With its innovative menus and focus on storytelling through food, Pangium stands out as a must-visit destination for anyone looking to savor the rich tapestry of Straits cuisine in Singapore.
