After joining the Le Cordon Bleu Dusit Culinary School in Bangkok, @vincent.pun.im returned to Singapore to set up Pun Im, a private dining experience focusing on Thai food cooked using French techniques. Pang shows us how his version of the pad gaprow nuea sub (or Thai basil beef dish) pairs beautifully with @royalsalute’s 30 Year Old Key to the Kingdom. #APlusSG