Food

Taking over the previous space occupied by Ola in MBFC Tower 3, Path Restaurant is a new concept from 1855 F&B (behind other venues like The Spot and Wakanui) helmed by Chef Marvas Ng. It is his inaugural restaurant, having had various stints in critically acclaimed French fine dining places in China and Hong Kong, and most recently in Resorts World Sentosa.

The name Path is perhaps a relevant one for any restaurateur. The cuisine of any restaurant, after all, reflects where one is at a particular stage in life or the “path” that one has chosen to take. In Path Restaurant, Chef Marvas strikes a balance between his background in French dining and an inclination in East Asian ingredients, sauces and condiments. It may not automatically register to first-timers due to the European-style presentation but the cuisine here is decidedly modern Asian, with a familiarity that only comes when the food actually enters the mouth.

The space is decidedly relaxed. The wall features consist of wavy patterns and a predominant shade of beige down to the color of the napkins. Path Restaurant has separate menus for lunch featuring sets while the dinner menu has mostly ala carte dishes. 

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A new Chinese concept opened recently at Andaz Singapore. “5 on 25” – as the Cantonese restaurant is called, is named after the five taste senses and is also a nod at the venue’s high 25th floor setting. 

The 321 square meter Chinese restaurant used to be Auntie’s Wok and Steam and has been completely transformed by noted interior architect, Andre Fu, who also designed the rest of the hotel. The look of 5 on 25 takes on a subdued “Grand Shanghai” vibe but with noted modern touches. The restaurant is wrapped in a palette of rich colors and textures, blending dark leather with rush velvet, lacquer and warm timber. 

5 on 25 is helmed by Andaz Singapore’s Chinese head chef Lim Hong Lih who used to be the Assistant Chinese Chef at Summer Pavilion over at Ritz Carlton Millenia Singapore. Here at 5 on 25, he aims to rework classic Cantonese dishes by giving familiar ingredients an unexpected twist without sacrificing their comforting qualities and flavors.

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Rempapa is a new restaurant opened in Paya Lebar PLQ by celebrated chef, Damian D’Silva who formerly helmed memorable dining outlets such as Kin and Folklore. In keeping with Chef Damian’s background, the cuisine at Rempapa is multicultural. Think: flavors of the Chinese, Peranakan, Eurasian, Indian and Malay kitchens. The name Rempapa comes from two words -“Rempah” for the Malay spice paste and “Papa” which serves to honor Damian’s standing in the culinary scene.

Unlike Chef Damian’s previous ventures, Rempapa is an all-day dining concept. This means diners can come in for breakfast, lunch, afternoon tea, dinner or even for drinks and enjoy a different facet of the offerings here for each meal. In total, Rempapa has over 50 dishes in its repertoire – of which many are totally new even to Chef Damian’s most loyal customers.

As previously mentioned, there are a few menus at Rempapa that correspond to different mealtimes. Breakfast is from Mondays to Fridays 10:30AM to 12PM. Brunch is on weekends and public holidays 9:30AM to 3:30PM. Lunch is served on weekdays from 12PM to 3:30PM while dinner and bar snacks are served daily from 6PM to 10:30PM. They also serve afternoon tea from 3:30PM to 6PM daily. The dishes I tried during their preview were a mix of these different mealtimes.

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For a worry-free Christmas holiday without having to think of which specific dishes to cook or coming up with a long list of items to order, you can also consider ordering pre-packaged festive bundles and set meals instead. You can have them delivered to your home or you can opt to self-collect if you wish. Many of the sets here run the whole range of a good festive meal – from starters to hearty mains and even desserts and drinks.

Without further ado, here are some of my recommendations (not arranged in any particular order):

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In a street where Korean restaurants abound, NAE:UM stands out with its modern interpretation of the Northeast Asian cuisine. Opened only in mid-2021, it has become quite popular that it’s difficult to book a table if your intention is to dine a week or even a month later – the waiting time is now about 2 months! Despite two heightened alerts and dining restrictions, the interest in the modern Korean restaurant continues unabated.

From its debut menu, the restaurant has now moved to its second episode featuring autumn and winter ingredients. Chef Louis Han, who hails from Seoul, helms the kitchen here. He was previously at Kimme. NAE:UM is his own venture.

The second episode in NAE:UM’s menu takes on the theme of a mountain lodge. Autumn is a wonderful time to go hiking in Korea, especially with the bright red and yellow foliage that comes with the season. Chef Louis aims to evoke those days spent in his grandmother’s house near Cheonggyesan.

The menu at NAE:UM is rather straightforward. The 6-course menu in this second episode is priced at S$168++. Certain dishes can be added at a supplement and alcoholic/non-alcoholic pairings are available as well.

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Fat Cow commemorates its 10th year anniversary by launching a limited time menu available only for dinner until 31st December 2021. The team also takes this opportunity to introduce a brand new beef variation – the rich and savory kobujime wagyu which is offered in this limited time menu as well as a brand new donburi. 

Kobujime refers to a heritage curing method where the protein is wrapped with kombu and left to rest. This allows the protein to absorb the umami of seaweed and results in a silky melt-in-your-mouth sensation. 

The limited time 10th year Omakase Special at Fat Cow is priced at S$320++ and was formulated by Head Chef Shigeru Kasajima. The menu draws not just from Fat Cow’s heritage but also from the chef’s French fine dining background as some dishes have European techniques employed on them.

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