singaporecity360° Pangium
Pangium is a one-star, tasting-menu-only restaurant inside The Orangery at the Singapore Botanic Gardens, where chef-owner Malcolm Lee cooks contemporary Straits cuisine that reaches well beyond familiar Peranakan cooking.
- Cuisine
- Contemporary Straits
- Neighbourhood
- Botanic Gardens
- Nearest MRT
- Napier (TE)
- Chef
- Malcolm Lee
- Indicative price
- S$198–298++ tasting menus
- Address
- The Orangery, 11 Gallop Road, Gallop Extension, Singapore Botanic Gardens, Singapore 259015
Pangium is a one-star, tasting-menu-only restaurant inside The Orangery at the Singapore Botanic Gardens, where chef-owner Malcolm Lee cooks contemporary Straits cuisine that reaches well beyond familiar Peranakan cooking.
Signature dishes
- Kueh Pie Tee, including a Top Hat version built on a 1966 recipe
- Buah keluak in many guises — Roti Babi, wok-fried noodles, briyani rice and a bonbon
- Nasi Ulam — herb rice with smoked-fish sambal
- Wagyu short rib with durian rendang
- Dessert kueh such as Ondeh Ondeh, Kueh Ambon and Kueh Dadar
Menus change over time, so specific dishes vary.
The concept
Lee treats Pangium as a discovery kitchen, researching forgotten recipes and tracing Straits food across the cultures of the Malay Archipelago and the Straits of Malacca. Heritage flavours are the starting point rather than the finish: labour-intensive traditional preparation meets modern presentation, built on spice, fermentation, coconut, herbs and seafood. The name comes from the pangium tree, source of the buah keluak nut that recurs through the menu.
The chef
Malcolm Lee is a Singapore-born fourth-generation Peranakan who trained at the At-Sunrice GlobalChef Academy from 2008. He also owns Candlenut, the world's first Peranakan restaurant to win a star, and now runs two one-star Singapore kitchens. He is supported by executive sous chef Lai Han Yung, sous chef Brian Chan and pastry chef Tan Phiak Choon.
Getting there
The Orangery, 11 Gallop Road, at the Gallop Extension of the Singapore Botanic Gardens (a UNESCO World Heritage Site), in the Tyersall and Tanglin area. Enter via the Gallop Entrance. Napier MRT (Thomson-East Coast Line) is nearest, with signs to the Gallop Entrance; a ride-hail to Pangium, 11 Gallop Road, is the simplest option.
Prices
Tasting menus only: The Discovery S$198++ at lunch, The Journey S$258++ at lunch and dinner, and The Experience S$298++ at dinner. Pairings and supplements are extra, and ++ means service charge and GST on top.
How to book
Book online, on +65 8938 3891 or at [email protected]. Reservations open 30 days ahead with daily releases. Groups of six or more and the private room require a 50% deposit; the private room seats up to eight with a minimum spend of S$2,000++ at lunch or S$2,500++ at dinner. No walk-ins.
Opening hours
Lunch Thursday to Saturday (last seating 1:00pm). Dinner Wednesday to Saturday (last seating 7:30pm). Closed Sunday, Monday and Tuesday.
The room & dress
A small room of around 28 seats in a colonial-era building, with large windows onto the Gardens' greenery and a calm, nature-facing mood that blends heritage character with a contemporary feel. No strict dress code, but smart casual suits the setting.
A little history
Lee opened Candlenut on Neil Road in 2010 and took it to the world's first Peranakan star in 2016. He opened Pangium on 1 June 2022 as a more exploratory Straits platform; it won its first star in 2024 and has retained it in 2025 and 2026.
Who it’s for
For visitors who want a polished introduction to Singapore's food heritage beyond the hawker centre, and for anyone drawn to Peranakan and Malay Archipelago cooking, historical recipes, fermentation and spice. The pairing of a globally recognised chef with a Botanic Gardens setting is rare. Not for a quick, cheap or flexible meal.