Restaurant Overview
Location: 01-78/81 Icon Village, 12 Gopeng Street
Nearest MRT: Tanjong Pagar
CNY Menu Availability: January 26 – March 3, 2026
Operating Hours: 11am-3pm, 4-9:30pm (Mon-Fri)
Special Notes: Closed Saturdays/Sundays; Takeaway only Feb 16; Closed Feb 17-19; Reservations only Feb 20
Ambience & Dining Experience
Im Jai by Pun Im occupies a contemporary space in Icon Village, offering a modern Thai dining environment that balances casual comfort with festive celebration. The restaurant’s approach to Chinese New Year dining subverts expectations by infusing traditional celebratory meals with vibrant Thai flavors and techniques, creating an atmosphere that feels both familiar and adventurously different.
The dining setting accommodates both intimate family gatherings and larger reunion dinners, with the menu structured to serve groups ranging from three to eight people. The restaurant’s commitment to freshness and bold flavors creates an energizing dining experience that counters the typical heaviness associated with CNY feasting. The open kitchen concept allows diners to witness the preparation of their dishes, adding an element of theater to the meal.
During the CNY period, expect a bustling atmosphere filled with families seeking an alternative to conventional Chinese banquet fare. The takeaway option proves particularly convenient for those hosting home gatherings while wanting restaurant-quality dishes.
Complete Menu Analysis
1. Im Jai Charoen Yu Sheng
Pricing:
- Small (serves 3-5): $58
- Large (serves 6-8): $98
Components & Composition:
This reinvented prosperity toss represents a radical departure from traditional yusheng. The dish eschews the typical preserved and candied ingredients in favor of fresh, Thai-inspired elements.
Base Ingredients:
- Shredded green papaya (providing crisp texture and subtle earthiness)
- Shredded green mango (adding tartness and tropical brightness)
- Purple cabbage (contributing color contrast and crunch)
- Pomelo segments (offering citrus sweetness and juicy bursts)
- Mandarin oranges (maintaining CNY tradition)
- Cherry tomatoes (providing acidity and moisture)
Textural Elements:
- Toasted coconut shavings (nutty sweetness and crunch)
- Fried shallots (aromatic crispness)
- Ground haebee (dried shrimp, umami depth)
- Toasted pumpkin seeds (earthy crunch and nutritional boost)
Protein:
- Salmon belly slices (rich, fatty, luxurious)
Dressing System: The dish employs a dual-sauce approach that epitomizes Thai flavor balance:
- Spicy and sour som tum sauce – delivers the signature chili kick and lime tang characteristic of Thai green papaya salad
- Sweetened fish sauce – provides umami depth and sweet-salty complexity
Culinary Analysis:
This yusheng is a masterclass in textural and flavor contrasts. The raw vegetables provide hydration and freshness, while the toasted elements add complexity. The som tum sauce’s chili heat acts as a palate cleanser, cutting through the richness of salmon belly. The sweetened fish sauce adds funky umami notes that tie the disparate elements together.
The dish maintains the auspicious tossing ritual of traditional yusheng while completely reimagining the flavor profile. Instead of cloying sweetness, you experience brightness, heat, and savory depth. The purple cabbage and green vegetables create a visually striking presentation that photographs beautifully.
Recommended Eating Experience:
Toss enthusiastically while making prosperity wishes, then serve immediately. The contrast between room-temperature salmon and chilled vegetables creates an ideal textural experience. The spiciness builds gradually, making it an excellent appetite stimulant for the meal to follow.
2. Soon Hock (Marble Goby) – Two Preparations
Pricing: $108 each preparation
Fish Weight: Approximately 1.2kg before cooking
The symbolic “nian nian you yu” (abundance year after year) fish course offers two distinct preparations, each showcasing different aspects of Thai culinary technique.
Option A: Golden Crispy Soon Hock & Thai Mango Salad
Preparation Method:
The soon hock undergoes deep-frying to achieve maximum crispiness. The article specifically notes the fish emerges “greaseless,” suggesting careful temperature control and possibly a double-frying technique. The exterior develops a golden, shattering crust while the interior flesh remains moist and flaky.
Accompaniment:
Thai mango salad provides a refreshing counterpoint to the fried fish. This likely includes:
- Shredded green mango (tart, firm)
- Fresh herbs (cilantro, mint)
- Chili (heat)
- Lime dressing (acidity)
- Possible additions: shallots, peanuts, dried shrimp
Ideal For: Takeaway orders, as the crispy texture holds up during transport better than steamed preparations.
Flavor Profile: Textural contrast between crackling fish skin and crisp mango; rich fish flavor balanced by bright, acidic salad; satisfying crunch in every bite.
Option B: Steamed Soon Hock With Spicy & Sour Dressing
Preparation Method:
Traditional Chinese steaming technique preserves the delicate texture of the soon hock. The fish likely sits on a bed of ginger and scallions, steamed over high heat for 8-12 minutes depending on thickness.
Spicy & Sour Dressing:
This “kicky” sauce transforms the simple steamed fish into a Thai-style experience. The dressing likely contains:
- Fresh chilies or chili paste
- Lime juice (sourness)
- Fish sauce (umami)
- Garlic (aromatic pungency)
- Palm sugar (balancing sweetness)
- Possibly coriander root and lemongrass
Ideal For: Dine-in experiences where the fish can be consumed immediately at peak temperature and texture. The reviewer specifically recommends this version for restaurant dining.
Flavor Profile: Clean, delicate fish flavor enhanced rather than masked; sauce provides explosive flavor that demands to be eaten with rice; the heat and acidity cut through any richness while keeping the palate engaged.
Culinary Significance:
Soon hock (marble goby) is prized in Chinese cuisine for its firm, sweet flesh and lack of muddy flavor. At 1.2kg pre-cooking weight, this represents a substantial fish that feeds 4-6 people comfortably. The choice between preparations reflects different dining priorities: crispy for textural indulgence, steamed for pure flavor appreciation.
3. Im Jai Imperial Harvest Claypot
Pricing: $198
Serves: 4-6 people
Core Concept:
This dish reimagines the beloved Singaporean-style peppery prawn tanghoon (glass noodles), substituting rice for vermicelli to create a more substantial main course suitable for CNY feasting.
Premium Ingredients:
Two Female Snow Crabs with Roe
- Female crabs chosen specifically for their precious roe
- The orange coral adds richness and visual appeal
- Crab meat provides sweet, delicate flavor
- Shells impart flavor to the rice during cooking
Scallops
- Likely fresh sea scallops
- Add sweetness and plump texture
- Contribute additional seafood essence to the rice
Grilled River Prawn
- The star ingredient, grilled to concentrate flavors
- Head filled with “funky, gooey juices and fat” – the tomalley or hepatopancreas
- This organ meat provides intense umami and creamy texture
- Highly prized by seafood connoisseurs
Cooking Method:
Claypot cooking involves:
- Rice placed in clay pot with liquid (stock and juices from seafood)
- Seafood arranged on top
- Cooked over high heat until rice develops crispy bottom layer (socarrat)
- Retained heat continues cooking after removal from flame
- The clay pot retains and radiates heat, keeping dish warm throughout meal
Flavor Profile:
The peppery broth permeates the rice, with each grain absorbing seafood essence. White pepper provides aromatic heat without overwhelming spiciness. The crispy rice at the bottom offers textural contrast to the tender grains above. Breaking apart the prawn head and mixing the rich tomalley into the rice creates pockets of intense, creamy umami.
Serving Recommendation:
This dish serves as the carbohydrate centerpiece of the meal. The combination of protein and starch means it can anchor the dinner alongside lighter vegetable dishes. The richness level is substantial, making it ideal for sharing among 4-6 diners.
Cultural Context:
Claypot dishes represent comfort food in many Asian cuisines. By elevating it with premium ingredients like snow crab roe and river prawn, Im Jai transforms humble comfort into festive luxury appropriate for CNY celebrations.
4. Black Sticky Rice Nian Gao
Pricing: $21.80
Preparation Process:
This nian gao (year cake) distinguishes itself through several unique techniques:
In-House Milling: The restaurant mills black glutinous rice on premises, ensuring maximum freshness and flavor. Black rice contains anthocyanins (antioxidants) and has a more complex, nutty flavor than white glutinous rice.
Baking Method: Unlike traditional steamed nian gao, this version is baked, which explains the “slightly smoky flavor” noted in the review. Baking caramelizes the exterior slightly and creates different textural characteristics than steaming.
Coconut Integration: Strips of young coconut are embedded throughout the cake, providing:
- Textural contrast (tender, slightly chewy strips)
- Subtle coconut flavor and aroma
- Visual interest when sliced
- Additional moisture to prevent excessive density
Flavor Characteristics:
Smoky Notes: Result from baking process and possibly the inherent flavor of black rice Reduced Sweetness: A deliberate choice to make the cake more versatile and less cloying Nutty Complexity: Black rice provides earthy, almost grain-like flavors Coconut Accent: Young coconut adds tropical sweetness without heaviness
Serving Suggestions:
The review recommends pan-frying slices for breakfast. This traditional preparation method creates:
- Crispy, golden exterior
- Warm, gooey interior
- Caramelized surface adding additional sweetness
- Textural transformation from sticky to crispy-chewy
Cultural & Culinary Significance:
Nian gao is deeply symbolic during CNY, representing “higher year” or advancement. The stickiness symbolizes family cohesion. Im Jai’s version maintains essential stickiness while innovating on flavor and preparation. The “lightened up” approach addresses common complaints about traditional nian gao being too sweet or heavy.
The reviewer’s enthusiasm (“I keep dreaming of it”) suggests this dish transcends novelty to achieve genuine deliciousness. At $21.80, it’s also the most affordable item on the CNY menu, making it accessible for those wanting to try the restaurant’s approach without committing to expensive seafood dishes.
Recipe Recreation Guidance
While exact recipes are proprietary, home cooks can approximate these dishes with the following approaches:
Thai-Style Yusheng at Home
Ingredients:
- 1 cup shredded green papaya
- 1 cup shredded green mango
- 1 cup shredded purple cabbage
- 1 pomelo, segmented
- 2 mandarin oranges, segmented
- 1 cup cherry tomatoes, halved
- ½ cup toasted coconut flakes
- ½ cup fried shallots
- ¼ cup ground dried shrimp
- ¼ cup toasted pumpkin seeds
- 200g salmon belly, thinly sliced
Som Tum Sauce:
- 3 bird’s eye chilies, pounded
- 2 cloves garlic, pounded
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp palm sugar
- 1 tomato, crushed
Sweetened Fish Sauce:
- 3 tbsp fish sauce
- 2 tbsp palm sugar
- 1 tbsp lime juice
- 2 tbsp water
Assembly:
- Arrange all vegetables and fruits on a large platter
- Place salmon slices on top
- Sprinkle with toasted coconut, fried shallots, dried shrimp, and pumpkin seeds
- Serve both sauces on the side
- Toss together while saying auspicious wishes
Steamed Fish with Thai Dressing
For the Fish:
- 1 whole marble goby or sea bass (1-1.2kg)
- Ginger slices
- Scallions
- Shaoxing wine
Spicy Sour Dressing:
- 5 bird’s eye chilies, sliced
- 4 cloves garlic, minced
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tsp coriander root, pounded
- Fresh cilantro
Instructions:
- Score fish and rub with salt and wine
- Place ginger and scallion in cavity and on top
- Steam over high heat for 10-12 minutes
- Mix all dressing ingredients
- Pour hot dressing over fish immediately after steaming
- Garnish with cilantro
Black Rice Nian Gao Approximation
Ingredients:
- 500g black glutinous rice flour
- 300g sugar (adjust to taste for less sweetness)
- 400ml coconut milk
- 200ml water
- 100g young coconut strips
- Pinch of salt
Instructions:
- Mix black glutinous rice flour with sugar and salt
- Gradually add coconut milk and water, stirring until smooth
- Fold in coconut strips
- Pour into greased cake pan
- Bake at 180°C for 45-60 minutes until set
- Cool completely before slicing
- Pan-fry slices in oil until golden and crispy
Cooking Techniques Explained
Deep-Frying for Crispiness Without Grease
Achieving the “greaseless” crispy fish requires:
- Oil temperature 180-190°C
- Completely dry fish surface (pat with paper towels)
- Light cornstarch dusting
- Frying in small batches to maintain temperature
- Double-frying technique: first at 160°C for cooking through, second at 180°C for crisping
- Draining on wire rack, not paper (prevents steam softening)
Claypot Rice Mastery
Perfect claypot rice demands:
- Soak rice 30 minutes for even cooking
- Use 1:1.5 rice to liquid ratio
- Bring to boil, then reduce to lowest heat
- Cook 15-20 minutes without lifting lid
- Increase heat last 2 minutes for crispy bottom
- Let rest 5 minutes before serving
Thai Sauce Balance
Authentic Thai flavors require balancing four elements:
- Salty: Fish sauce, salt
- Sour: Lime juice, tamarind
- Sweet: Palm sugar, coconut sugar
- Spicy: Fresh chilies, dried chilies
The key is tasting and adjusting repeatedly until achieving harmony rather than dominance of any single flavor.
Nutritional Considerations
Lighter CNY Options
Im Jai’s menu addresses common CNY dining concerns:
Reduced Sugar: The black rice nian gao’s lower sweetness makes it suitable for those monitoring sugar intake
Fresh Vegetables: The yusheng emphasizes raw vegetables over preserved ingredients, increasing fiber and vitamin content
Lean Proteins: Soon hock is a lean fish with high protein and low fat content
Portion Control: Menu designed for sharing encourages appropriate portion sizes
Potential Allergens
- Shellfish (crabs, prawns, scallops in claypot)
- Fish (salmon, soon hock)
- Dried shrimp
- Coconut
- Tree nuts (pumpkin seeds)
- Soy (likely in some sauces)
Comparative Analysis: Traditional vs. Thai-Inspired CNY
| Element | Traditional CNY | Im Jai Thai-Inspired |
|---|---|---|
| Yusheng | Sweet, preserved ingredients | Fresh, spicy, sour |
| Sauces | Plum sauce, sweet | Som tum, fish sauce |
| Fish Dish | Steamed with soy | Steamed with Thai dressing or crispy with mango |
| Carbohydrate | Fried rice or noodles | Peppery claypot rice |
| Nian Gao | White, very sweet | Black rice, less sweet, smoky |
| Overall Profile | Rich, sweet, heavy | Bright, spicy, lighter |
Value Assessment
Overall Menu Investment: For a family of 5-6 people:
- Yusheng (large): $98
- Soon Hock: $108
- Imperial Claypot: $198
- Black Rice Nian Gao: $21.80
- Total: $425.80
This positions Im Jai’s CNY offerings in the premium category, comparable to hotel restaurants but with the advantage of unique Thai flavors. The pricing reflects quality ingredients (snow crab roe, river prawns, 1.2kg fish) and skilled preparation.
Value Considerations:
- Premium seafood justifies pricing
- Unique flavor profile unavailable at traditional restaurants
- Portions generous for stated serving sizes
- Takeaway option saves restaurant surcharges
- Most affordable item (nian gao) allows budget-conscious tasting
Recommendations by Dining Scenario
For Adventurous Families:
Order the complete menu to experience the full Thai-CNY fusion concept. The variety of flavors ensures everyone finds something appealing while maintaining festive significance.
For Conservative Palates:
Start with the Steamed Soon Hock (familiar preparation with gentle sauce introduction) and Black Rice Nian Gao (novel but not challenging). Skip the yusheng if spice tolerance is low.
For Small Gatherings (2-3 people):
- Small yusheng: $58
- One Soon Hock preparation: $108
- Black Rice Nian Gao: $21.80
- Total: $187.80
For Takeaway Optimization:
- Large yusheng: $98
- Golden Crispy Soon Hock: $108 (travels better)
- Imperial Claypot: $198 (reheat gently)
- Black Rice Nian Gao: $21.80
- Total: $425.80
Request claypot rice be slightly underdone for reheating at home without overcooking.
Critical Evaluation
Strengths:
Innovation with Respect: The menu honors CNY traditions while boldly innovating. Each dish maintains symbolic significance (fish for abundance, nian gao for advancement, communal yusheng tossing) while transforming execution.
Flavor Sophistication: The consistent emphasis on spicy, sour, and fresh flavors creates a cohesive dining experience that challenges CNY norms in intentional, thoughtful ways.
Quality Ingredients: The use of female snow crabs with roe, river prawns, and substantial fish demonstrates commitment to premium materials.
Practical Considerations: Offering both dine-in and takeaway with clear recommendations for which dishes travel well shows understanding of customer needs.
Potential Concerns:
Spice Level: The repeated emphasis on chili heat may alienate those with low spice tolerance, particularly older family members. The restaurant should offer spice level customization.
Price Point: At $425+ for a complete meal, the menu sits in the luxury category, potentially limiting accessibility.
Availability: Closed on weekends during the promotional period limits convenience for families who prefer weekend dining.
Unfamiliarity: Some traditionalists may resist the Thai flavors during a Chinese celebration, viewing it as inappropriate cultural mixing.
Cultural Significance & Commentary
Im Jai’s CNY menu represents evolving Singaporean food culture, where ethnic cuisines intermingle freely and fusion concepts gain acceptance. The restaurant recognizes that modern Singapore families seek variety and lighter options during festive seasons without abandoning tradition entirely.
The menu addresses “CNY fatigue” – the phenomenon where repeated rich meals become burdensome rather than enjoyable. By offering brightness and spice instead of continuous richness, Im Jai provides palate refreshment that makes continued feasting more pleasurable.
The Thai-Chinese fusion also reflects Singapore’s position as a multicultural hub where boundaries between cuisines blur naturally. The som tum-style yusheng feels both novel and somehow inevitable in the Singaporean context.
Final Verdict
Im Jai by Pun Im’s CNY menu succeeds brilliantly as both culinary innovation and practical solution to festive dining challenges. The dishes maintain ceremonial significance while delivering flavors that refresh rather than overwhelm.
Best For: Adventurous eaters, spice lovers, families seeking CNY alternatives, health-conscious diners wanting lighter festive options
Skip If: You prefer traditional flavors, have low spice tolerance, require weekend dining, or seek budget options
Must-Try Item: Black Sticky Rice Nian Gao – at $21.80, it offers the full Im Jai experience at an accessible price point
The restaurant’s approach to “lightening up” CNY while retaining stickiness in the nian gao serves as metaphor for the entire menu: respecting tradition’s essential nature while modernizing its expression. This is CNY dining for the contemporary Singaporean palate – bold, fresh, and unapologetically different.
Rating: 4.5/5
The innovative approach and quality execution deserve celebration, with minor deductions only for limited accessibility (price, weekend closures, high spice levels). For those seeking to break free from CNY dining monotony while honoring the festival’s spirit, Im Jai delivers exactly what’s needed to gallop into the Year of the Horse with refreshed palates and renewed appetites.