Path is the inaugural restaurant by Chef Marvas Ng that serves Modern Asian fare that feels and tastes sumptuous, yet possesses a reassuring familiarity that warms the heart.
Venue: 12 Marina Boulevard, Tower 3, #01-05/06 Marina Bay Financial Centre, Singapore 018982
Opening Hours:
- Mon - Tue 4pm - 10.30pm
- Wed - Fri 12pm - 10.30pm
- Sat - Sun 10am - 10.30pm
The dining experience at Path is a light, airy and welcoming space where guests can choose the experience they want most. If a relaxed yet buzzy ambience is their heart’s desire, the main dining room is perfect. In daytime, the soft colour palette and open plan offer a sense of soaring space; dinner time offers flattering illumination and an after-hours sparkle to the ambience.
Dining Sets
While time-restricted guests will appreciate the lunch sets, those who have the leisure to dine at their own pace will truly enjoy the a-la-carte menu and rediscover the pleasure of dining out. Organised as small and large plates – each as exciting as the other, the a-la-carte menu presents endless opportunities to nibble, share and feast as they like, to make merry and create their dream culinary experience.
For intimacy, comfort and repose, the private dining rooms serve best; curated set menus – easily customised to preference and purpose – are available for a greater sense of exclusivity. Should a culinary adventure be the goal, the hidden chef’s table is where Chef Marvas takes excited lead to create omakase-style dinners, up-close and personal.
Layers Of Flavours
In a similar way, the food is a multi-layered experience where each dish is a seamless composition of French fine-dining techniques and presentation, comforting East Asian flavours, and that indefinable je ne sais quoi that comes from a strong personal perspective.
Consider for example the Signature Butter Roasted Soy Glazed French Poulet, served with Hong Kong Scallion Salsa and Fresh Salad. The preparation brings together French and East Asian culinary principles and techniques.
The chicken undergoes brining, butter roasting, and hot smoking, but also utilises a clever Hong Kong/ Cantonese technique that uses 脆皮水 or “crispy skin water” to ensure – as its name suggests – crispy skin.
The Space
While welcoming and graceful, the space is given character and individuality by using the idea of topographical maps to inform the final visual approach; and, inspired by Chef Marvas’ own food philosophy and the dishes he creates, focuses on creating free-flowing curves and contours, and on creating layers and textures.
Guests will undoubtedly find their attention captured by dramatic centrepieces such as the main dining room’s sculptural light fixtures that swerve and swoop across the walls and ceilings; but will also be charmed by subtle details such as the layered backs of the customised booth seating and the discreet tasteful patterns on the wall.
