Restaurant Review: Journey Through Food And Memories With Path Restaurant At Marina Bay
PUBLISHED June 8th, 2023 06:00 am | UPDATED July 8th, 2023 01:09 am
Playing with food may be frowned upon at the dining table, but when Chef Marvas plays in the kitchen, the result is a course of delightful dishes that journeys to the depth of our memories and brings cherished ones to mind. Path, the modern Asian restaurant on the first floor of Marina Bay Financial Centre, steps into the next chapter of its culinary journey with curated small plates and prix fixe menus. Indulge in familiar tastes presented in unique forms with gratifying surprises every step of the way. Read our review here:
Often confused as a boutique, Path boasts an interior that is sleek and stylish. Expect calming beige walls adorned with rustic floral arrangements and topographic curves that glow in the warmly-lit space. Within this welcoming area, we set off on our 8-course Expedition menu (S$228++ per pax), where memories come to life through the chef’s masterful creations of beloved East Asian flavours executed with the same French finesse that the restaurant is lauded for.
Expedition Menu
In the toothsome starters “Memories”, Chef Marvas reminisces about winning two gold medals at the Culinary World Cup 2022 with the Aubergine “Sphere, which sees blended eggplants frozen and handcrafted into a sphere placed atop house-made parmesan sable tartlet. A nostalgic throwback to childhood, the heartwarming abacus seed (算盘子) is grilled on binchotan and elevated with dried shrimp ragu topped with winter truffle shavings in the smoky and chewy Abacus Seed “Skewer”. And remembering his time in China, chef serves Lamb “Beignet” with teriyaki lamb fashioned after the Chinese hamburger, 肉夹馍. Whether due to the use of New Zealand Lumina lamb or its multi-phased preparation, this appetizing starter is even well-enjoyed by people who typically shun lamb for its gamey taste.
Another childhood memory and tribute to chef’s mom comes in the form of the Pork Trotter “Crepinette”. Taking inspiration from mom’s Hakka Braised Pork Belly with Preserved Vegetables (梅菜扣肉), chef mixes pork trotters with mushroom ragu in the French crepinette technique, giving a textured mouthfeel to this tender and scrumptious dish. The accompanying sauce is a housemade Hakka Preserved Vegetables (mei cai) sauce which completes the dish with its layered and balanced flavours. This creative take on a traditional dish is definitely a nod to the past with a modern twist.
In the Oriental “Bouillabaisse”, diced Australian sea cucumber and prawns are filled inside a tofu skin “money bag” and served alongside chopped sea cucumber intestine and sea cucumber muscle in a prawn and fish stock Bouillabaisse. The flavourful soup is blended with fresh tomato, chilli and garlic for a tangy finish with a slight kick. The best way to enjoy this is to mix everything up before savouring this dish. Its rich umami aroma and taste will easily delight all seafood lovers.
Desserts
Desserts are a pleasing mix of Mongolian Milk Curd and Petit Fours. inspired by his travels, Chef Marvas recreates the memory of the milk he drank in Inner Mongolia using whole milk enriched with Valrhona white chocolate and Greek yoghurt. With the soft and almost cheesecake-like consistency, the milk curd pairs well with the crunchy pistachio nuts and fresh blueberries. Although delicious on its own, a regular customer at Path suggested adding a dash of whisky to bring out the sweetness in the milk curd. So if this liquid sunshine is accompanying your meal, remember to give it a try.
Petit Fours are a fun mix of childhood snacks, from candied mandarin oranges coated with dark chocolate in the Citrus “Bonbon” to Hawthorn “Gummies” wrapped in an edible “paper’ – an inspiration from yet another popular childhood candy. Bringing a local dessert to the table, chef surprises us again by turning cheng tng into a Red Date “Sorbet”, served as a lollipop, coated with white chocolate. This special item began as a request from a regular diner who loved having his cheng tng and has now found its place on the menu. Alternatively, the Lotus Seed “Madeleine”, a classic brown butter financier topped with homemade lotus paste, is a light and pleasant twist to the traditional mooncakes.
The imaginatively elegant and enjoyable meal can be further enhanced with wine pairings. Curated by sister company 1855 The Bottle Shop, diners can choose between a flight of three (S$88++) or five (S$128++) wines from some of the most respected family-owned wineries in the world.
Path Restaurant is located at Marina Bay Financial Centre, 12 Marina Boulevard, Tower 3, #01-05/06, Singapore 018982, p. + 65 6443 0180. Open Mon-Fri 11.30am-2pm (lunch), Mon-Sat 6pm-10.30pm (dinner). Closed on Sun. Voyage, six-course dinner runs S$188++ per pax, Expedition, eight-course dinner runs S$228++ per pax.
