First Look: Path Restaurant – Modern Asian Cuisine in MBFC Tower 3

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. 

Wakamatsu Strait Yellowtail

We started the meal with the Wakamatsu Strait Yellowtail (S$36). Great as a starter, the raw fish teases the palate, having been drenched in spring onion infused with grapeseed oil.

Hand-Dived Hokkaido Scallops

Many of the dishes at Path Restaurant are served in a theatrical manner. I first witnessed this in the next dish, the Hand-dived Hokkaido Scallops (S$58). A staff member came by with a tray and cooked the dish right before our very eyes. The scallops were seared on a hot plate until just cooked. These plump pieces were then topped with seaweed truffle sauce. I love scallops in general and I was pleased to find the ones here to be large and plump. The staff member carefully explained that they won’t overcook the scallops in order for it to retain its softness. The scallops also come with a Pickled Kombu Pumpkin Salad on the side. 

Premium Kuhlbarra Fish Maw

My favorite dish during the dinner has got to be the Premium Kuhlbarra Fish Maw (S$35). My usual experience with fish maw doesn’t stray far from the usual Fish Maw Soup or Pen Cai that one finds during Chinese New Year. Chef Marvas’s take on it is totally new to me. What makes the fish maw exceptional, in my view, is the beurre blanc which gives it a richness in flavor. The addictive butter sauce has an Asian flair, being made from the fish maw’s collagen stock as well as fermented black bean, garlic, chili and sake. For added texture, it’s also topped with caviar, tobiko and ikura. 

Suan Ni Hong Man

Another highlight at Path Restaurant is the “Suan Ni” Hong Man (S$24). Showcasing a mix of eastern and western sensibilities, eel is used just as much in French cuisine as it is in Japanese dining. The one used here – yellow eel – is deliberately partially deboned – with just the spinal column remaining intact. According to Chef Marvas, this allows the fish to better absorb the juices. The eel is then coated with corn flour and deep fried.

Two things make this a standout, in my view. First is the crispy exterior and the second is the braising sauce made with kudzu, dou ban jiang, plenty of garlic and a special blend of chili that will simply make you want to slather it all over a piping hot bowl of rice. So good!

French Organic Cauliflower

Cauliflower seems to be quite popular in many restaurants these days, with plenty of venues offering the “charred” sort. The French Organic Cauliflower (S$24) here is a breath of fresh air against all the similar ones I’ve tried elsewhere. The vegetable is not burnt here. On the contrary, Chef Marvas’ cauliflower is one of the softest out there. You just have to strike it once with a fork to separate it out. As with the preceding dishes, Chef Marvas really has a knack for making really good sauces. The exterior of the cauliflower is coated with furikake, buckwheat seasoning and housemade mayonnaise for an added contrast to the softness within the cauliflower. Each bit of the cauliflower is best eaten with a bit of that seasoning in tow.

Butter-Roasted Herb-Brined French Poulet

One of the signature dishes at Path Restaurant is the Butter-roasted Herb-brined French Poulet (S$72). A staff member came by with a large box and opened it before us to reveal one whole chicken with head and feet intact. The chicken here was brined with a selection of Chinese herbs such as dang gui (angelica root), dang shen (codonopsis) and chuan siong (Chinese lovage root). After at least 16 hours, the bittersweet flavor of the herbs permeate through the whole chicken. The bird is then coated with around 1kg of butter, resulting in a tender and flavorful fowl. Even the breast portion was wonderfully supple. Despite the large amount of butter coating, I did not get to taste it that much but the herbs were quite perceptible. Do note this is quite a large portion and is best shared in a table of at least 4 persons if you intend to try other dishes.

There is also an option to add Donabe at a supplement of S$38. The Donabe consists of premium Japanese rice with waxed meat and mushrooms – essentially a Japanese style claypot rice.

Desserts at Path Restaurant

A number of the desserts at Path Restaurant make use of alcoholic ingredients. Sweet endings like the Whiskey Bombe Alaska (S$28) and French Canele (S$18 for 3)  – infused with Chinese Bai Jiu – are sure to pique the interest of those looking for something different to end the meal with. The alcoholic taste was quite evident, especially in the Whiskey Bombe Alaska.

View Path Restaurant’s full menu.

Path
12 Marina Boulevard
MBFC Tower 3
#01-05/06
Singapore 018982

+65 6443 0180

Monday to Friday, 11:30AM to 3PM, 6PM to 10:30PM
Saturday, 6PM to 10:30PM