The viral dish that put IM JAI on the map. Egg whites are beaten until fluffy, then fried until golden-crispy on the exterior while maintaining an airy interior. Topped with a five-hour cured egg yolk that's vibrant orange, finished with a touch of caviar and truffle salt. Inspired by Chef Pang's training at Bangkok's Michelin-starred Wana Yook.
Tips from diners
This dish arrives like restaurant theatre — the contrast between crispy exterior and the runny yolk creates an Instagram-worthy moment and genuine flavour experience.
Chef Pang's signature fusion dish. Duck is marinated for 24 hours in French-style aromatics, slow-cooked until fork-tender, then finished in house-made red curry paste layered with coconut cream. The technique is French, but the spice profile is authentically Thai, creating a complex sauce that deepens with each spoonful.
Tips from diners
Ask the server about the spice level and communicate your tolerance — the curry is adjustable and can be made milder without losing flavour complexity.
A lunch special bento box that showcases Chef Pang's range. Crispy Thai-style fried chicken develops texture contrast between golden exterior and tender meat. Som Tam (green papaya salad) provides acidic brightness and chilli heat. All served on jasmine rice that's seasoned lightly.
Tips from diners
The bento is an excellent value for lunch — all components are executed with the same care as dinner's larger dishes.
Chef Pang's pineapple fried rice elevates the street dish through careful sourcing. Chinese sausage (lap cheong) adds smokiness and umami, while the pork floss is made in-house from pork sourced from his family factory. Served inside a carved pineapple half for visual impact.
Tips from diners
The charred bits at the bottom of the wok add textural contrast and concentrated flavour — ask the kitchen to include them with your serving.
Simplicity revealing technique. Large river prawns are grilled just until the shell chars and the meat becomes opaque, developing slight sweetness from the residual heat. Served with a punchy dipping sauce balancing chilli heat, lime tartness and fish sauce's umami depth.
Tips from diners
Watch the chef grill these — the timing is critical, roughly 90 seconds per side. Ask for them grilled to order if arriving at peak times.
Chef Vincent Pang's casual Thai restaurant opened in 2025, blending traditional Thai flavours with French techniques learned during his culinary training. The name 'IM JAI' means 'a full heart' in Thai, reflecting the chef's philosophy. Located in Tanjong Pagar's Icon Village, it offers creative dishes like the viral Crispy Cloud Egg alongside fiery curries and refined seafood preparations.
Icon Village is surrounded by galleries, boutiques and nightlife — arrive early to explore the neighbourhood's creative energy.
Closed weekends — plan visits for Monday-Friday when the kitchen is most focused and fresh ingredients are at their peak.
Lunch service (11am-3pm) features set menus and bentos with superior value compared to dinner à la carte — ideal for testing the menu.
Page last updated: