IM JAI by Pun Im is a newly opened restaurant at Icon Village, born from one man’s journey from Bloomberg terminals to Bangkok kitchens. Founded by Chef Vincent Pang, who traded his hedge fund career for Le Cordon Bleu training and Michelin-starred experience, this isn’t just another Thai restaurant — it’s a heartfelt expression of culture, craft, and community.
IM JAI, meaning “a full heart” in Thai, is a family affair. Vincent’s mother runs the restaurant alongside him, making it a true labour of love. That spirit carries through in every aspect of the space: cement blossoms of Thailand’s national flower, Dok Koon, bloom across the walls, while hand-painted Benjarong-inspired plates and trays crafted in Thailand set the stage for his inventive curries and house-made sauces.
True to the meaning of “Pun Im” (Sharing the Fullness), Vincent also donates a percentage of profits to Ambulance Wish Singapore and other charities, so every meal served does more than nourish; it helps fulfil someone else’s final wish.
THE FOOD: ROOTED IN TRADITION, CRAFTED WITH SOUL
At IM JAI, Chef Vincent presents Thai flavours with passion, precision, and creativity. His menu pays homage to Thailand’s diverse regions while reflecting his own culinary journey.
To start, the Crispy Cloud Egg ($16.80), inspired by his experience at Michelin-starred Wana Yook in Bangkok, transforms the humble egg into a showstopper. Egg whites are fried to a fluffy crisp and topped with egg yolks cured for five hours in Vincent’s own marinade, striking a delicate balance of sweet and savoury. The Grilled River Prawns ($39.80), wild-caught in Southern Thailand and imported exclusively for IM JAI, are jumbo in size and showcase tender, sweet flesh and prized prawn roe. The Tom Yum Crab Balls ($10.80 for 6 pieces) blends jumbo lump crab meat with Tom Yum spices, coated with golden breadcrumbs for a crisp, flavour-packed bite.
Mains feature the Signature Duck Confit Red Curry ($25.80), built on French-style duck confit marinated for 24 hours and slow-cooked for 4 hours. The duck is paired with a house-made red curry paste and lifted with seasonal fruits and fresh pineapple for fragrance and sweetness. The Pineapple Fried Rice ($18.80) combines smoky Chinese sausage with house-made Thai pork floss produced in Vincent’s own factory in Singapore.
Another highlight is the Tom Kha Pla ($16.80), a reinvention of the classic fish soup with cherry tomatoes and shredded green papaya. It is served with chilli-paste rice perfumed with black peppercorn. The Spicy & Sour Pork Ribs Soup “Tom Saap” ($16.80) layers three pork elements: meaty ribs, soft bone segments, and tender tendons for varied textures. Instead of plain rice, it comes with a mirepoix fried rice flavoured with coriander roots, white peppercorn, and garlic.
For guests who want to sample a little of everything, the IM JAI Bento ($18.80) brings together the four cornerstones of Thai cuisine — spicy, sour, sweet, and herbaceous. Each element is designed to tell a flavour story, tied together by fragrant coconut kaffir lime rice, elevating the humble bento into something distinctly Thai and uniquely IM JAI. A vegetarian version of the bento is also available, replacing meat with seasonal vegetables and tofu while preserving the same four-flavour balance.
Vegetarian choices extend beyond the bento. The Miang Kham ($16.80) offers a shareable platter of wild betel leaves with seven condiments and ginger flower, while the Stir-Fried Melinjo Leaves with Eggs ($14.80) showcases a Southern Thai classic rarely found in Singapore, cooked with eggs and topped with shell-on dried shrimp.
Desserts bring a playful close to the meal. Highlights include the Bualoy ($7.80), featuring house-made glutinous rice balls in sweet coconut milk topped with salted egg lava cream, and the Palm Sugar & Coconut Pudding ($5.80) layers pandan-scented palm sugar custard with a salty coconut cream topping for a sweet-savoury finish.
Homemade drinks at IM JAI are equally thoughtful. The Thai Coconut Milk Tea ($6) is dairy-free, made with Vincent’s own condensed coconut milk instead of conventional dairy. The Thai Orange Juice ($6) blends three varieties of Thai oranges, naturally sweet and tangy with chunky pulp, a hint of salt, and no preservatives. The Roselle Juice ($6) is brewed from hibiscus flowers and finished with lemon basil seeds.
THE CHEF: FROM SPREADSHEETS TO SPICE PASTES
Vincent began his professional life as a hedge fund manager, analysing markets before he decided to follow his passion for food and Thai culture. His culinary journey started with a near-disastrous attempt at making sweet and sour pork that almost resulted in a kitchen fire. Without a recipe or plan, his determination turned this experience into a valuable lesson. This led him to Bangkok, where he earned diplomas from Le Cordon Bleu Dusit, became fluent in Thai, and staged at the Michelin-starred Wana Yook. Since 2020, he has been running Pun Im private dining.
In early 2025, he established the nation’s first Thai-style pork floss factory and then opened IM JAI by Pun Im, where he applies his no-shortcuts philosophy in a casual setting. His journey began with a sweet-and-sour pork mishap that nearly set his kitchen ablaze, teaching him to embrace trial and error.
Today, Vincent’s cooking blends tradition with creativity, house-made red curry with French duck confit or wild-caught river prawns imported exclusively for IM JAI.
