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Housemade refreshing tea with option of 0% sugar level..

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Mascarpone cream infused with light coconut & pandan taste; lady's fingers soaked with coffee, rum & gula melaka taste; love how well the tastes of each ingredients complement one another; twist to the usual tiramisu; 1 of the better tiramisu worth a try..

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SWEET SOY CRACKLING PORK BELLY: Crispy roasted pork belly glazed with sweet soy sauce; love that it is lean, meat is not dry & crispness still maintaining even when coated with sauce..
CEMPEDAK SQUID: Squid is chewy & coated with cempedak sauce; sauce is peppery & mildly sweet with pronounced cempedak taste & aroma; worth a try..
SHIITAKE & BAMBOO SHOOTS: Mushroom & bamboo shoot are well-braised with crunchy bite; sauce is flavorful with medley of spices & with distinct star anise taste..
SATAY CHICKEN: Chicken cube is tender & coated with satay sauce; sauce is fragrant, nutty & towards sweet side..

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Generous portion of tender & well-braised duck meat; fermented bean paste sauce is rich & robust with flavors; noodle slightly undercooked; nonetheless 1 of the well-executed dish worth a try..

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Garlic fried rice infused with buah keluak taste; with few pieces of tender chicken; felt the buah keluak sauce doesn't really complement the fried rice well as there's too much flavors in 1 mouth; Achar (carrot, cucumber, cabbage) at the side is crunchy & appetizing; sambal is fragrant with distinct shrimp & lemongrass taste, towards sweet side, not spicy; came with few pieces of crispy prawn crackers..


Dessert proved to be another hit. PATH’s Sesame, a delicious take on reinventing the classic Chinese black sesame soup, was made with white sesame ice cream, light black sesame paste, ginko, and sesame crumbs, crowned with a white sesame tuile. Lip-smacking, the aromatic combination offered so many flavours and textures. Marvelously nutty and earthy - one for the goma fans.

For course 3, I switched out their Mala Cereal coated Crispy Bombay Duck due to my low spice tolerance and had their Marble Goby in a comforting warm bath of fish consomme. Stacked with fungus and threadfin fish maw, the fish was fresh, silky, flakey and oh-so-sweet. There was also a welcomed tinge of spice and crunch hidden in the layers.

Then came my favourite item of the night, their take on the usual bread and butter course, the Shanghainese Hairy Crab Roe was bangin’. Paired with a delightfully crunchy Crystal Bread, the savoury hairy crab roe was wonderfully balanced with creamy beancurd, chili oil, spring onion puree, garlic, and bubu arare (tiny rice pops). Sweet, and salty with a mild lingering heat, the smooth curd was so moreish and especially so with the fragrant piece of toasted bread.

Next was the Japanese Tai, Chef Marvas' rendition of chicken rice without the chicken or rice. Dressed with a Hainanese Sauce which included vinegar and pandan oil, the wrapped Japanese Tai sashimi and Quinoa were topped with briny ikura - light and savoury.

Showcasing their signature and newer dishes from their refreshed menu during Restaurant Week; Path Restaurant’s special 5-course dinner ($118) was a fun localised Modern Asian line-up. Starting strong, the Amuse Bouche, Memories, included Yuzu Pickled Cherry Tomato, followed by Crystal Chicken Feet Tartlet, Osmanthus Sphere and my favourite one-bite Lamb "Beignet" featuring hand-shredded braised lamb shoulder mixed in house-made teriyaki sauce encased in a pillowy beignet.

Iberico Pork Char Siu & Crispy Roast Pork Belly ($38), i’m usually a Char Siu person but this place did the crispy roast pork belly so damn well‼️💯‼️ better than the duck even 😂 so crisp yet not too oil with the right heat and chewiness bite wowowow💯💗

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it’s definitely a good cookie type egg tart and the yuzu filling at the base is of quality but i guess i expected the yuzu to be infused instead of a separate layer 🤔still good though!😊