Helmed by chef Marvas Ng, Path’s menu presents classic East Asian flavours with a French culinary flair. The restaurant, in Singapore’s Central Business District, features modern interiors with pastel hues and organic lines.
Its regularly refreshed menu draws inspiration from Ng’s childhood spent cooking with his grandmother, and is currently offered as eight-, six- and four-course prix fixe options. They include intriguing dishes like the chicken rice-inspired Japanese Tai – which, ironically, omits chicken entirely.
The dish instead features Japanese sea bream with quinoa, shallots and chives wrapped in local spinach leaves and topped with Russian hybrid caviar and chicken rice sauce that ties it together as an unorthodox deconstruction of the much-loved Singaporean dish.
Path also offers optional wine pairings with notable selections from South Africa and Chile.
