Path Restaurant

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.

15 Days Dry Aged US Duck Crown served with 8 types of condiments such as Spinach Puree, Oba Leaf Kimchi, Pickled Cherry, Teochew Chilli, Pickled Mustard Salsa with Pineapple, Watermelon Radish with Leeks and Chives, Duck Rillette and Duck Jus

Prix fixe menus:

▪️Six-course Voyage ($188++)
▪️Eight-course Expedition ($228++)
▪️Wine Pairing Flight of 3 - $88++ | Flight of 5 - $128++

Location: Path Restaurant, 12 Marina Boulevard, Tower 3, #01-05/06, Marina Bay Financial Centre, Singapore 018982

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