Cover Path Restaurant

Executive chef Marvas Ng takes us on a gastronomic journey that showcases his roots in Singapore and his culinary experience working at notable restaurants in Asia

Every meal at a restaurant is a journey led by chefs who showcase their culinary influences on a plate. That is the idea behind Path, the latest modern Asian restaurant by executive chef Marvas Ng and F&B group 1855 (which is also behind The Spot and Wakanui Grill Dining).

The restaurant—which has taken over the space left by Ola Cocina Del Mar at Marina Bay Financial Tower 3—was designed with ‘exploration’ in mind. Inspired by a topographical map, the bright and airy space is dominated by cream and earth tones and accented with curves that resemble the waves of the ocean. Even the fluted columns are dressed in greenery for a warm and welcoming vibe.

Don’t miss: 10 Best Modern Asian Restaurants in Singapore

Choose from different seatings: the main dining room, private dining rooms and hidden chef’s table inside the kitchen for a closer look at what goes on in the kitchen. In a similar fashion, the menu offers options for various preferences—be it business lunches (you can curate your own two-, three- or four-course menu); leisurely dinners (there is an extensive a la carte menu); or special occasions (Ng can prepare omakase-style dinners at the chef’s table).

In crafting the menu, the French-trained Ng delved deep into his culinary influences and experiences at notable restaurants in Hong Kong and China to create dishes that are comfortingly familiar but prepared with French finesse for a modern touch.

In case you missed it: Diageo to Build Distillery to Produce Its First China-Origin Single Malt Whisky

Fish maw is a quintessential Asian ingredient that’s elevated the hands of Ng, who boils it in sake and dashi stock to absorb all the umami flavours. The stock is reused as the base of his beurre blanc, which is spruced up with a medley of ingredients such as poached celtuce, cai xin, kai lan stems, fermented black bean, garlic and chilli.

Ng showcases his flair for theatrics in the hand-dived Hokkaido scallops, seared in front of diners on a hot stone and doused in an earthy-briny seaweed truffle sauce made with a mix of truffle paste, truffle oil and a home-made seaweed paste. It is topped with Sakura ebi for added crunch and served with pickled kombu pumpkin salad for a refreshing finish.

It is recommended you go for the signature butter-roasted herb-brined French poulet, which is first presented at the table in a black box for dramatic effect. This east-meets-west dish draws cues from his mother’s roasted chicken with salad and is prepared by brining the fowl in a salt solution mixed with Chinese herbs such as dang gui (angelica root), dang shen (codonopsis) and chuan siong (Chinese lovage root) for 16 hours. The meat is then coated with 800 to 1000g of unsalted French butter to seal in all the juices while roasting. It is best had with the accompanying Hong Kong-style ginger scallion sauces, and crisp fresh vegetable rolls handmade with thinly sliced daikon, sword leaf lettuce, enoki and Chinese spinach.

Desserts offer a delightful end to the meal, especially the sweet and moist canelé spiked with the Chinese baijiu (instead of the traditional rum).


Path Restaurant, 12 Marina Boulevard, Tower 3, 01-05/06 Marina Bay Financial Centre, S(018982), +65 6443 0180

© 2022 Tatler Asia Limited. All rights reserved.