Dine Out This Month

At two new establishments and a relaunched stalwart, you'll find a taste of familiarity.

- LU YAWEN

Modern Asian PATH

Chef Marvas Ng’s new joint venture with 1855 F&B is a casual fine dining restaurant honouring his Chinese heritage, but prepared with the European techniques he’s accumulated while working at French fine dining establishments in China and Hong Kong.

As Albert Einstein said, “you can’t use an old map to explore a new world”, Ng charts a personal map at Path, forging forward with culinary techniques amassed through research and refinement. When it comes to food, there is no shortage of ideas. In addition to the distinct cultures of mainland China (and its different dialects), Japan and Taiwan offer a smorgasbord of flavours to explore. The trick is in finding the right balance.

Ng's cuisine for now suggests he hasn't yet found that sweet spot with dishes that tend to err on the side of caution, staying true to their original flavour profiles. Nevertheless, there are a few surprises to look forward to, such as the fermented black bean beurre blanc sauce served alongside a tender Japanese Amadai fillet with crispy scales. Or his raison d’être, the Signature Butter-Roasted Herb-Brined French Poulet. A full fowl prepared in its own diorama, it is brined for 16 hours in a mix of Chinese herbs, blanched Hong Kong-style and smoked; an equal melding of Asian and French cuisine in a plump, juicy chicken.