Path opened to nice fanfare in February 2022 in MBFC Tower 3. Back then, it was thought-about a fairly daring transfer to open proper on the coronary heart of the CBD, with solely workplaces surrounding the restaurant. Working from house was nonetheless thought-about commonplace in early 2022 and the Raffles Place / Downtown space was nonetheless comparatively quiet even throughout workplace hours.
Fast ahead to right this moment, Path has proved itself to be a eating vacation spot in its personal proper and has thrived underneath each the “work from home” and “back to office” regimes. With the passing of a 12 months, the restaurant has additionally undergone a little bit of a refresh – each within the bodily and culinary context. The lighting is barely dimmer, with a slight lower within the variety of tables in addition to a brand new non-public eating area on the finish.
I returned to Path for dinner virtually precisely a 12 months after I went for their inaugural menu. The night meal on the restaurant is now a set menu affair with 2 units to select from. Opt for both the 6-course Voyage (S$188++) or 8-course Expedition (S$228++) menu when you want to discover the very best of Path’s choices. During my go to, I attempted the Voyage menu. Aside from the 8-courses, it additionally included snacks, pre-dessert in addition to petit fours.
Memories
We begin off with an ensemble of snacks, which Chef Marvas calls “Memories.” By intention, each dish at Path is a reminiscence and tells a narrative of Chef’s private culinary map. The snacks at Path consists of three gadgets, the Aubergine Sphere, Abacus Seed Skewer and Lamb Beignet. Among these 3, I beloved the lamb stuffed contained in the beignet – flavorful and never too gamey. The Abacus Seed Skewer is a play on the Hakka dish, with the glutinous abacus seeds made right into a rounder however smaller form.
Japanese Katsuo
The starters – Japanese Katsuo is what I think about a more healthy model of nigiri may appear like however as an alternative of sushi rice, the carbohydrates used right here is quinoa.
Shanghainese Hairy Crab Roe
The Shanghainese Hairy Crab Roe was a pleasant departure from the usual bread and butter dish. Rather than relegated as a facet, the mixture of mini French baguette lathered with furry crab roe and soy curds made this such a delight. It additionally makes for a beautiful non-dairy different for the lactose illiberal. Who would have thought that soy curd may have such a creamy texture?
Deep Sea Fish Maw
My favourite dish at Path over the last season was the fish maw and I used to be happy to search out they retained their star dish, albeit with just a few modifications. They now use dried fish maw whereas they used contemporary ones beforehand. That mentioned, the utilization of beurre blanc sauce was retained and this was the first cause why I beloved the dish beforehand. The dish was simply nearly as good as I remembered and I might think about the beurre blanc going properly as a dip for some carbohydrate dish. I didn’t actually discover any distinction in style regardless of the swap to dried fish maw.
BBQ South African Abalone
While varied sorts of sauces sometimes characterize Chef Marvas’ programs, the BBQ South African Abalone had much less of that in comparison with the remainder. Here, a very good 100gram portion of abalone is seasoned with salt and cooked on a binchotan earlier than giving a brushing of rooster jus. The small portion of risoni pasta got here with home made teriyaki dressing. Overall, this was a flavorful pairing and it confirmed the chances of serving abalone as a bbq merchandise which isn’t the norm in Asian delicacies.
Oriental Bouillabaisse
Seafood lovers will discover the Oriental Bouillabaisse beguiling. The broth relies on two completely different home made shares – one in all rooster and prawn and one other of fish. The result’s a soup that’s deep and wealthy and every sip highlights the briny sweetness of contemporary seafood. The flavors go properly with the ensemble of sea treasures together with chewy sea cucumber innards and a home made moneybag of tofu pores and skin full of sea cucumber, shrimp, bamboo shoots and Beijing cabbage.
Pork Trotter Crepinette
The Pork Trotter Crepinette is Chef Marvas’ tackle the Hakka Braised Pork Belly – all rolled right into a sphere. The crust was crispy after being pan-seared, revealing copious quantities of stuffing made from pork trotter and mushrooms. This was a extremely tempting affair however the excessive fats ratio was just too wealthy for me.
15 Days Dry Aged US Duck Crown
Those who’ve been to Path beforehand could keep in mind their Herb-Roasted French Poulet which was dramatically served in a field. They have since changed it with one other poultry dish – the 15 Days Dry Aged US Duck Crown. The duck right here is aged after which sluggish roasted for 7 hours earlier than being completed with a deep fry. The outcome are delightfully plump and tender items of pinkish duck meat. The duck is served with 8 sorts of condiments together with spinach puree, oba leaf kimchi, pickled cherry, Teochew chili, pickled mustard salsa, watermelon radish, duck rilette and duck jus.
Heirloom Tomato (Pre-Dessert)
For pre-dessert, we have been served heirloom tomatoes marinated with yuzu, sugar and plum powder alongside chamomile tea jelly and fruit tomato sorbet.
Blueberries (Dessert)
The customary dessert merchandise within the 8-course menu is the Mongolian Milk Curd however as I requested a non-dairy possibility, I received blueberries with sorbet as an alternative.
Petit Four
The petit fours consisted of Red Date Sorbet, Hawthorn Gummies, Lotus Seed Madeleine and Citrus Bonbon. I significantly loved the madeleines which have been baked to a close to crispy end.
Chef Marvas Ng has executed it once more with the refreshed menu at Path. While I do remorse that previous star dishes akin to the entire rooster and caneles are not provided, the brand new season brings with it some promising programs as properly. Path is certainly charting itself in the best route.
Path
12 Marina Boulevard, MBFC Tower 3
#01-05/06
Singapore 018982
+65 6443 0180
Monday to Friday: 11:30AM to 2PM, 6PM to 10:30PM
Saturday: 6PM to 10:30PM
