IM QALB by Pun Im — Chef Vincent Pang Thai-Malay Concept at Tampines Mall, 2 Sep
A new chef-driven Thai-Malay restaurant is opening at Tampines Mall on 2 September 2026. IM QALB by Pun Im is the latest concept from chef Vincent Pang, the former hedge fund manager who left finance to train in French cuisine, French pastry and Thai cuisine at Le Cordon Bleu Dusit in Bangkok, completed a stage at the Michelin-starred Wana Yook, and now runs the Pun Im Private Dining and Creative Casual Thai brand. The new restaurant sits in the casual-dining tier and is working towards Halal certification, with media tasting sessions running from 2 September through the end of November.
The name is the philosophy in two languages. "IM" comes from the Thai word อิ่ม, meaning "full", and "QALB" is the Arabic word for "heart". Together, they read as "Many Traditions. A Full Heart", which is Pang's framing for a menu that takes the shared culinary heritage of Southern Thailand and the Malay Peninsula and treats it as one connected tradition rather than two separate ones. The concept builds on his earlier IM JAI by Pun Im, but the angle here is the Thai-Malay overlap rather than Thai alone.
The three dishes that define the menu
Three signature dishes show what the kitchen is doing. The Golden Crab Tahu Kai Jeow combines Thailand's classic Kai Jeow (Thai omelette) with the Malay favourite Tahu Telur (fried tofu omelette), prepared with tofu, premium jumbo lump crab meat and acacia leaves, fried until crisp and golden, then served with a house-made sweet sauce and a rich egg yolk sauce. It is the clearest expression of the concept: two dishes from two traditions, fused into one plate without flattening either.
The Southern Thai Style Ayam Perchik "Gai Golae" takes its inspiration from the shared culinary heritage of Southern Thailand and the Malay Peninsula. Chicken thighs are marinated in a fragrant coconut curry paste, then basted and grilled three times to achieve a caramelised finish, and served with lontong and Thai-style achar. The triple-baste grilling is the technique that lifts it above a standard Ayam Perchik; the lontong and achar place it across both traditions.
For dessert, the Thai Banana Fritters "Gluai Kaeg" reinterpret the familiar Malay goreng pisang. Sweet and slightly tangy Thai Namwa bananas are coated in a batter made with coconut milk, grated coconut and toasted sesame seeds, producing a light and crispy finish that reads as a Thai-leaning version of a dessert both cultures claim. The menu beyond these three promises authentic Thai dishes alongside original creations built around regional spices, herbs, grilled meats, seafood and the comforting flavours familiar across both cuisines.
The room: a terraced-paddy-field ceiling
The restaurant's design is centred on the symbolism of rice as a shared staple across Southeast Asia. The standout feature is a sculptural concentric ceiling inspired by terraced paddy fields, with the interior using deep forest green tones, warm terracotta seating, natural timber finishes and soft golden lighting to create an inviting dining atmosphere in the heart of the east. The look is deliberately not a generic mall-atrium fit-out; it is the visual side of the same Thai-Malay cultural argument the menu is making.
For east-side diners, the practical point is timing. IM QALB opens on 2 September 2026, with media interviews with chef Vincent Pang available from 15 July and media tastings running from 2 September through end November. The unit at Tampines Mall is still to be confirmed, so check the mall directory closer to the opening date for the exact location. This is a preview rather than a review: the menu, the chef and the design are confirmed, but how the kitchen executes on a Saturday night is something that only becomes clear once the doors open in September.
Practical Details
- Venue: IM QALB by Pun Im, Tampines Mall, 4 Tampines Central 5, Singapore 529510 (unit TBC — check mall directory closer to opening)
- Opening date: 2 September 2026
- Media tastings: 2 September to end November 2026
- Chef: Vincent Pang (Le Cordon Bleu Dusit; former Wana Yook stage)
- Concept: Creative Casual Thai-Malay dining; Halal certification in progress
- Signature dishes: Golden Crab Tahu Kai Jeow; Southern Thai Style Ayam Perchik "Gai Golae"; Thai Banana Fritters "Gluai Kaeg"
- Nearest MRT: Tampines (EW2 / DT32)
- Website: Alvinology coverage of IM QALB opening