Path Restaurant

Having been in operation for just a few years, Path showcases a depth and finesse far beyond its age through its execution and fusion of flavours. The fine-dining restaurant is a confluence of east-meets-west, elevated by French cooking techniques—a culmination of head chef Marvas Ng’s extensive culinary experience across Hong Kong and mainland China. Innovation and creativity are at the core of this mod-Asian restaurant and playful touches of local heritage can be seen in the dishes. For example, the quartet of moreish starters triggers a nostalgic response. Kueh pie tee cups are filled with corn in various forms, and papaya strips are treated with chamomile tea and yuzu to result in the kiam sng tee (salty, sour and sweet) flavours associated with traditional dried preserved fruits. Path is especially adept in capturing the delicate flavours of sea produce. The lesser-known and -seen Bombay duck fish is given an airily light treatment when wrapped and fried in popiah skin, while the fish soy collagen soup is silky-smooth and light, yet thoroughly satisfying.