Path Restaurant

The Dragon Head Fish ‘Popiah’ delivers the perfect balance of lush sweetness of the delicately sliced Bombay Duck fish rolled into a crisp spring roll, paired with the tartness of vinegared Chinese green chili.

A favourite of Chef Marvas who grew up enjoying this fish, it’s sustainably sourced from the waters of Balai, Indonesia, supporting local fishermen who use small boats to preserve the ocean floor.

Exclusively available in our dinner tasting menu.

Book your table via the link in bio.

Sparked by poignant memories of his stay in Tianjin, China, where a local dish – BBQ lamb – kept him warm through the winters, Chef Marvas spotlights this vivid experience on his eco-conscious journey’s new chapter via the sustainably sourced NZ Lumina Lamb Rack “Roti”.

Dry-aged for 2 days, hung over binchōtan, and finally grilled to perfection. Infused with a house-made oriental 9 spice mix, it’s served alongside a burnt nightshade tartlet and green chili, delivering a harmonious blend of umami and herbaceous notes.

Savour this exquisite creation from our lunch set and à la carte menus.

Come 15 July, join Chef Marvas as he pursues new gastronomy frontiers and treks fresh grounds with the introduction of 2 Course Set Lunch menus and the a la carte format to dinner service.

Dinner Exclusive: Sustainably sourced fish maw is the focal point as Marvas pens this fresh chapter of his eco-conscious endeavor to conjure culinary delights. To spotlight this favoured seafood produce, revel in a complementary lush, and savoury beurre blanc sauce with a glass of champagne to enjoy this tribute on a perfect note.

With the fish maw’s limited availability, this dish is exclusive to dinner services at $8.80 for only the first 588 diners from 15 July onwards.

Join us for an enchanting evening of dynamic culinary presentations as Singapore's Path and Thailand's 80/20 unite for an unforgettable culinary experience.

Awarded 1 Michelin star for 5 consecutive years and listed among La Liste’s 2024 Top 1,000 Restaurants, 80/20 is led by Chef Thav who has spent time in acclaimed kitchens such as the 2 Michelin starred Hibiscus in London.

For one evening only on 31 July, Chefs @‌marvasng and @‌topspinking will present iconic dishes that transcend the ordinary, using locally sourced ingredients to reflect their unique culinary journeys. This unforgettable night celebrates sustainable dining with a 6-course tasting menu, showcasing bold flavours and innovative combinations.

A Gastronomic Friendship Beyond Borders, at $198 per person, book now via the link in bio.

Thrilled to be listed alongside some of the industry’s most renowned names! We are honoured to grace @‌timeoutsg Time Out Eat List, showcasing curated favourites across Singapore’s gastronomic landscape. From boundary-pushing restaurants helmed by renowned chefs to charming local spots, we’re immensely proud to be a part of this diverse culinary tapestry.

Read on at https://www.timeout.com/singapore/restaurants/the-50-best-restaurants-in-singapore.

Each dish at Path is more than just a meal. From concept to creation, Chef @‌marvasng and his dedicated team puts their heart into every ornate detail, ensuring each plate shares a story that Chef @‌marvasng hopes will remind diners of their own.

Join us on a journey of discovery, as we present the heart-warming familiarity of East Asian flavours, elevated with French finesse.

Don't let the name fool you—our Bombay Duck isn't duck at all! Chef @‌marvasng's innovative twist on the beloved Sichuan classic, La Zi Ji (辣子鸡), featuring the delicate and omega-3 rich Bombay Duck!

At Path, we infuse our menus with unique ingredients, experience the crispy goodness of this soft and flaky deep-sea fish, expertly seasoned with lardon, cereal, dried chili, and peanuts.

"Keep learning and be humble, always."

Fabian, our Sous Chef, started his culinary journey 17 years ago. Like his mentor, Chef Marvas, Fabian often helped in his grandmother's kitchen, sparking his interest in food at an early age.

Part of the Singapore National Team from 2015 to 2020, Fabian competed internationally in many culinary competitions, such as the 2018 Expogast Culinary World Cup that took place in Luxembourg and was awarded second place and clinched 2 gold medals under hot cooking and cold display categories.

Under the guidance of Chef Marvas, Fabian rose through the ranks and continues to do what he does best — bringing joy to people through his cooking.

Embracing the beauty of locally sourced ingredients, we're thrilled to feature stunning edible flowers from @‌hydrogrosg in our culinary creations! At Path, reducing our carbon footprint is at the heart of our culinary ethos. That's why we prioritize sourcing locally first and by partnering with local farms like @‌hydrogrosg that uses hydroponic planting technology to ensure a steady supply of edible flowers, we not only support our community but also ensure fresher, more eco-friendly ingredients in every dish. Join us in savouring East Asian flavours while taking a step towards a greener future.

Embracing the beauty of locally sourced ingredients, we're thrilled to feature stunning edible flowers from Hydrogro in our culinary creations! At Path, reducing our carbon footprint is at the heart of our culinary ethos. That's why we prioritize sourcing locally first and by partnering with local farms like Hydrogro that uses hydroponic planting technology to ensure a steady supply of edible flowers, we not only support our community but also ensure fresher, more eco-friendly ingredients in every dish. Join us in savouring East Asian flavours while taking a step towards a greener future.

Fostering growth of our dynamic team through the provision of opportunities, resources, and a nurturing environment.

Chef Marvas Ng takes pride in mentoring his team, offering avenues for learning and development to fuel their success.

“We’re not a Chinese restaurant, but we serve Chinese food.”

Fearlessly taking on some iconic dishes, such as Peking Duck and Chicken Rice, and giving them a refreshingly personal twist. Path is Chef Marvas Ng inaugural restaurant, where the magnificent, meandering tasting menus take diners on the journey of how he got here.

Read more about his journey and the cuisine that’s the culmination of it at https://thedotmagazine.com/chef-marvas-ngs-path-singapore-is-a-trip/.

Refreshing medley of fresh greens from local urban farm, Nosh Produce, delicately wrapped with white radish and dressed in a white sesame vinaigrette. A delightful hors d'oeuvre to kickstart your gastronomic journey beyond borders with dynamic duo Chefs Marvas Ng & Chef Shaun Ng of Hide, Michelin Selected Restaurant 2024.

Reuniting at Path for an unforgettable culinary experience, the exclusive 6-course tasting menu showcases iconic dishes that transcend the ordinary and exquisitely crafted with local and regional produce.

$218 per person, book your table now via https://sevn.ly/xajqidQ1.

We are honoured and humbled to be featured in the Michelin Guide Singapore 2024.

Led by Chef Marvas and our dedicated team at Path, culinary excellence is our constant pursuit. Each dish is crafted with passion, aiming to create unforgettable dining experiences for our cherished guests. Our heartfelt gratitude to MICHELIN Guide for this recognition, inspiring us to continue elevating Singapore's gastronomic scene.

Marvas Ng

Elevate your dining experience with our specially curated wine flights to pair. Choose between a flight of three or five glasses, all created in partnership with the expertise of our sister company, 1855 The Bottle Shop.

Selected from some of the most respected family-owned wineries in the world, such as South African winery Alheit Vineyards and VIK Winery from the Cachapoal Valleys of Chile – both of which have earned international acclaim and received praise from prominent wine critics and esteemed publications such as The Wine Advocate.

Available with our lunch and dinner prix fixe menus, from $88++ onwards.

Embark on a journey beyond borders with us! After wowing taste buds at Tatler Dining’s Off Menu 2023, KL, dynamic duo Chefs & Chef Ng Yi Shaun of Hide, Michelin Selected Restaurant 2024 is reuniting at Path for an unforgettable culinary experience.

Presenting iconic dishes that transcend the ordinary, the 6-course tasting menu is paired with curated cocktails, eloquently articulating their shared vision of innovating culinary experience to elevate your dining experience.

Join us on 18 April 2024 for a night where innovation meets tradition, where every dish tells a story of passion and creativity. Book your seat now via the link in bio and let’s embark on this gastronomic adventure together!

A Gastronomic Friendship Beyond Borders, from $218 onwards, book now via the link in bio.

A harmonious blend of tradition and innovation, Chef Marvas Ng draws inspiration from his culinary experiences while in Hong Kong and employs traditional French techniques to present an exquisite creation.

The US Maple Leaf Duck Rillette "XO Style" is available in both our a la carte and Prelude lunch menu, from $22 onwards.

Step into a warm and welcoming space, where you’ll find a unique dining experience each time you walk through our doors.

A brand new dining journey every day, reserve a table via https://bit.ly/Path-Reserve-here.

Marvas Ng

Confident and refined yet possessing a sumptuous familiarity that warms the heart.

Growing up in a multi-generational family home where his grandmother reigned supreme in the kitchen, Chef Marvas grew up first watching and learning the ropes before finally getting to watching his work transform into dishes that brings joy to his diners.

Together with 1855 F&B, Chef Marvas continues to tread new ground for his cuisine, elevating the reassuring familiarity of his favoured East Asian flavours with French finesse and a strong personal perspective.

Marvas Ng

Silken Bird’s Nest | 燕窝

Chef Marvas' take on the classic “tong sui” (糖水) that his mother used to make for him as a child. With subtle notes of pandan, Chef Marvas introduces this luxurious and nourishing dessert, layered with Japanese soy curd, ginkgo nut, amaretto jelly and silken bird's nest.

Silken Bird’s Nest is available for lunch, from $32 onwards.

Delighted to extend our gratitude to The Edge Singapore for featuring our latest culinary expedition, meticulously curated by Chef Marvas Ng.

Intricately weaving Asian flavours with his signature French finesse, each dish showcases a harmonious blend of tradition and innovation, sourced from local, sustainable ingredients.

Join us on a culinary odyssey, where every element is crafted to elevate your fine dining experience.

Marvas Ng

Joyful dining experiences filled with boundless creativity. Join Chef Marvas Ng and his team on their continuous journey of culinary discoveries.

Persimmon - a refreshing pre-dessert that bridges the course from savoury to sweet. Overripe persimmon is frozen, delicately peeled and thawed to reveal its luscious, jelly-like texture. Torched with Okinawan brown sugar, creating a citrusy bite of sweet and tart notes.

Available in our dinner menu - Expedition, from $228 onwards.

Delight in our signature favourites coupled with delectable creations thoughtfully created by Chef Marvas Ng and his team in a 5-course tasting menu, this Valentine’s Day.

Enjoy a glass of champagne on us, available during the evenings of 13 to 17 February.

Reservations now open.

A harmonious blend of tradition and innovation, welcome the Year of the Dragon with our 步步糕升 Fortune Radish Cake.

Topped with 7-coloured radishes; each represents vibrant blessings that the New Year brings. From auspicious red radish for prosperity to the refreshing green, symbolising growth, health, and new beginnings.

The perfect addition to your festive table this Lunar New Year, visit https://1855fnb.company.site/products/Path-Fortune-Radish-Cake-p619099717 for more details.

Marvas Ng

Last August, together with Chefs Lee and Yongzhi, Marvas Ng and our media friends went on a discovery of the freshest produce that KL has to offer.

In the second leg of the collaboration, the Eat and Cook team introduced the finest ingredients that are mostly drawn from local sources, ensuring greater sustainability of the food supply chain; and improving the environmental and social impact.

The tasting menu showcased unique Malaysian ingredients that are farmed, caught and foraged; reimagined through the contemporary lenses of Chefs Marvas, Lee and Yongzhi.

Allowing guests to participate in the finishing touches of our dishes, 25-day-old red Batavia and Cerbiatta lettuce are expertly cut and served at the table, alongside our 15 Days Dry Aged Duck Crown.

With the addition of green and red vein sorrel, cucumber, onion and edible flowers, the medley of greens is locally grown by Nosh Produce and adds a refreshing touch to your gastronomic journey at Path.

A tribute to the treasures of the Straits.

Line-caught local marble goby is brined and gently steamed, preserving its tender succulence.

Embraced with a medley of earthy flavours; porcini, bamboo fungus, white judas ear and kampot peppercorn. Straits Bounty is served with a light fish consommé skillfully infused with the essence of locally dried Balai threadfin fish maw, steamed in sake and chicken stock.

With focused efforts to spotlight locally sourced seafood and regional produce, Straits Bounty is available in our dinner menus - Voyage and Expedition, from $188 onwards.

Marvas Ng 1855 F&B

芝麻糊, the classic Cantonese dessert.

An intriguing play of textures and versatility of the sesame seed by Chef Marvas. Give the delicate sesame tuile a light tap to make way for the refreshing white sesame sorbet paired with a generous pour of rich black sesame sauce.

Available in the dinner menu - Flow, Voyage and Expedition, from $138 onwards.

Marvas Ng

A touch of warmth this festive season.

Neutral coloured free-flowing curves and contours coupled with a beautiful touch of green. Relax in a lush intimate space and explore new discoveries at Path.

Reserve a table via https://bit.ly/Path-Reserve-here.

Marvas Ng