Executive chef Marvas Ng leads the culinary adventure, shaping Path’s essence with his innovative cooking approach. Rooted in East Asian traditions and refined with French finesse, Ng’s menu mirrors his culinary journey, encouraging diners to create their memories. The fresh menu extends Path’s culinary story, showcasing Ng’s commitment to pushing boundaries while maintaining quality.
The latest offerings at Path highlight familiar flavours and a commitment to sustainable practices, emphasising locally sourced seafood and regional produce, underscoring Path’s dedication to minimising environmental impact and supporting communities. Options recently gained insights into Ng’s perspective on food during a tasting session.
In the new menu, dishes like the Sea Cucumber, where tiger whelk and hand-dived sea cucumber from Sabah, are paired with housemade accompaniments, showcasing the region’s rich bounty. The Japanese Tai, a nod to Singaporean chicken rice, demonstrates the chef’s ability to reinterpret classic dishes with a modern, sophisticated twist.
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The Shanghainese Hairy Crab Roe, a rich blend of sautéed innards mixed with chicken stock and crab meat, is served with soy curd and crispy rice, providing a luxurious texture and depth of flavour. The Crispy Bombay Duck offers a unique take on Sichuan Mala, pairing the lightly battered fish with a mix of multi cereals, coconut flakes, and an assortment of herbs and spices for a delightful crunch and spice.
The star of the menu is the 15 Days US Aged Duck. Sourced from the US, the duck is first treated with a special cui pi sui (made with light soy sauce, hoisin, maltose and red vinegar), enhancing the skin’s texture, then dry-aged for 15 days to intensify its flavours. The ageing process is followed by slow roasting and a final deep fry to achieve a smoky, succulent finish. The duck meat is served with sides: Duck leg frito, duck jus, jambu slices, onion puree and lettuce leaves.
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For dessert, the Persimmon — featuring overripe fruit torched with Okinawan brown sugar alongside calamansi and pomelo pulp — offers a nice blend of sweet and citrus notes that cleanse the palate. Following this is the Japanese sesame dessert, an ode to the classic Chinese black sesame soup, reimagined by Chef Ng in three different sesame textures. With its creamy white sesame ice cream, rich black sesame sauce, and crispy white sesame tuille, this dish perfectly represents Path’s innovative approach to traditional flavours.
Guests can choose from three carefully designed prix fixe menus: Expedition eight-course menu ($228++), Voyage six-course menu ($188++) and Flow four-course menu ($138++). Each menu integrates Ng’s food philosophy and experiences, going beyond mere meals to unfold unique stories and histories for each course.
At Path, you can elevate your dining experience with wine pairings in collaboration with 1855 The Bottle Shop. These wines, sourced from respected family-owned wineries worldwide, perfectly complement the menus, adding an extra layer to your culinary adventure.
Chef Ng and the Path team offer not just food but an invitation to celebrate heritage, innovation and the endless possibilities of culinary art. The new menu at Path reflects a love for food, a commitment to sustainability and a tribute to the rich tapestry of flavours defining East Asian cuisine.
OTHER FOOD NEWS
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Japanese elegance meets French gastronomy
Chaleur, a new restaurant serving classic Japanese-French cuisine, joins the new openings in the Tanjong Pagar precinct.
The restaurant was created to offer a tasting menu that combines Japanese elegance and French gastronomy. You can enjoy this culinary experience and a selection of over 1,200 wines.
Here, executive chef Kawano Masahiko presents classic Japanese-French cuisine over 10 courses ($268++) for dinner and seven courses ($128++) for lunch. Chaleur is at 77 Neil Road. Tel: 8508-3390 restaurantchaleur.com for details.
A Zén lunch experience
Three-Michelin starred Zén now offers a seven-course Luncheon Experience priced at $395++, thoughtfully designed to be enjoyed within two hours.
The menu showcases a range of dishes that capture Zén’s legacy, such as the Chawanmushi, a delicate creation served with Zén’s Reserve Caviar and 100-days aged pork; the Gindara, which combines spruce and ginger dashi, coriander and Noir de Bigorre lardo; and Aged duck, paired with sea buckthorn and foie gras, with stout jus, maitake mushroom and Szechuan oil. Other options include the Juniper smoked lobster ($90++) served with green sansho, ume kosho and galangal and the signature French roast ($55++) featuring double-marinated aged beef.
For a complete dining experience, Zén offers signature alcoholic and non-alcoholic pairings from $180++. For reservations, call 6534 8880 or visit restaurantzen.com
Mandala Club visits Niseko
Check out the Mandala Club's pop-up if you are in Niseko for a ski trip. It is a two-storey ski-in ski-out clubhouse in the heart of Niseko Village, open until March 24 as part of a four-month residency in partnership with YTL Hotels.
Famed for its chef residencies and music programming, Mandala Club will offer a unique dimension to this year’s Niseko experience for its existing membership community and those lucky enough to secure a table at mandala.club/niseko.
On the club’s upper floor, Popis will offer elevated chalet classics, lunch, après and dinner experiences daily throughout the season, celebrating the abundance of native produce, punctuated by visiting chefs offering culinary collaborations. From Jan 11 to Jan 13, enjoy chef Ben Cross’s culinary mastery from Mason in Bali, Indonesia.
From Feb 15 to Feb 17, the star of MasterChef Australia, George Calombaris of Melbourne’s Hellenic House Project, will take over the kitchens, offering a unique degustation inspired by Hokkaido.
