Centrally located in Tanjong Pagar, the mid-sized restaurant serves up creative cooking rooted in Thai craft and culture. One of the most popular dishes is instantly recognisable Crispy Cloud Egg, inspired by the chef’s time at Michelin-starred Wana Yook in Bangkok. Featuring crispy fried egg whites topped with several yolks cured in a house marinade, it’s irresistibly rich and indulgent. Another standout is the jumbo grilled river prawns, which are wild-caught in Southern Thailand and brought in exclusively for the restaurant. Prized for their tender flesh and umami head fat, it’s one more thing that sets IM JAI apart from most Thai eateries. For those who like a bit of heat, try the Signature Duck Confit Red Curry, marinated for 24 hours and slow cooked for four hours. The spice isn’t too intense but there are plenty of options for cooling off. The housemade Thai Coconut Milk Tea is refreshing and dairy-free, and there’s also a selection of Thai craft beers available. Service is warm and polished, gracefully in step with the cuisine from the Land of Smiles.
IM JAI by Pun Im
Elevated casual Thai dining presented by Le Cordon Bleu-trained chef Vincent Pang
