Path Restaurant

Had lunch at Path restaurant at MBFC. Very innovative dishes. Flavours were intense and goes well together. The Straits Memories were a Suan pan zi (Abacus) dish of taro and slightly spicy crunchy hei bi hiam (dried prawn) and tea encapsulated in a thin jelly so the tea bursts in your mouth and werefreshes your palate. Peruvian Tamarillo (Chrysanthemum, Amela Tomato, Passionfruit) - the chrysanthemum flavour in the appetizer was so refreshing. The passionfruit in the "caviar" bits bursts in your mouth. The tomatoes are so fresh and the tang of the tomatoes acts as a nice balance to the other sweet components. The ice plant adds crunch. Shanghainese Hairy Crab Roe (Pickled Chilli, Brown Crab, Crystal Bread) - the tuile is so pretty we couldn't bear to break it. We are the bread like eggs and soldiers style, some of the soup scooped onto bread. The hairy crab roe packs a punch and well paired with silky soy milk curd underneath. Pork Collagen Bone Broth (Soft Bone Cartilage, Fungus, Lotus Root, Soy Milk) - The pork broth and soy milk broth was gelatinous but not at all cloying. The lotus roots was cut in a very pretty shape, attention to detail. Crispy Scale NZ Chatham Island Blue Cod (Spinach Purée, Fermented Black Bean Beurre Blanc) - the scales were fried and so crispy, complements the soft cod flesh, chef is very skillful to make the scales and skin so crispy yet not overcooking the flesh. The sauce is so flavourful, I lapped it all up. YM had Aus Wagyu Oyster Blade MBS6 (Black Pepper Croquettes, Cauliflower, Black Trumpet). The relish balanced out the fatty Wagyu. The croquette was very good too. Pahang Jackfruit (Sago, Pomelo, Vanilla Ice Cream) - a play on Mango sago dessert. The vanilla ice cream acts as the milk component. Can see many flecks of vanilla, not made with vanilla extract. The Okinawa Brown Sugar Madeleine is so fragrant, the sides were so crispy and the inside so fluffy and soft. I wished I had more. Service was also excellent. Would highly recommend!

We tried their set lunch and every course was a feast for both the eyes and the palate. The presentation was stunning and the flavors lived up to the visuals. The Shanghainese Hairy Crab Roe had a gentle kick of spice, balanced by silky tofu. The Grain-Fed Angus Striploin MBS4 was tender, juicy and with just the right amount of marbling. The Japanese sweet potato has a caramelised layer which added a delightful crunch that paired well with the ice cream. Also, the Madeleines were golden and crisp on the outside, warm and soft inside.

The food and service were absolutely fantastic! Thanks a bunch, Chef, for putting together such a great menu. It was a wonderful family dinner, and I loved the way the dishes were presented and introduced. The atmosphere was okay, though. The lighting and space weren’t exactly fancy, but the food and service were so good that I’ll definitely be back!

We celebrated our 1st wedding anniversary, and it was nothing short of spectacular! From the moment we arrived, we were greeted with warm hospitality and a beautifully designed space that set the perfect tone for a memorable evening The staff was incredibly meticulous, ensuring every detail of our experience was flawless. Their knowledge of the menu and wine pairings added to the exceptional service. Food was absolutely outstanding! Each dish was a work of art, both visually stunning and packed with incredible flavours. It's clear the chef put immense thought and creavity into every plate. Well balanced flavours and textures. Highly recommend for anyone looking for an extraordinary dining experience!

Had a good experience at Path, most of the dishes were perfectly presented and served. Plating was pretty, food was tasty, apart from the Omakese menu, we even ordered two additional signature dishes which were unforgettable. Staff are very friendly, especially restaurant manager Lyn, she answered our questions very professionally and sincerely, and listened to our feedback very patiently. We had a lot of joy to our first experience.

We were Opus clients and received a complimentary lunch. Unfortunately, the experience fell short of expectations. The portion size was surprisingly small, and the quality was average. While the plating was impressive, the taste didn't match. The atmosphere was a major letdown – noisy and crowded, contradicting the 'fine dining' vibe promised on their website. The only standout was the cappuccino, which was fragrant and smooth. Service was decent, with our server attempting to guide us through the dishes. However, given the experience, it's unlikely we'll return as paying customers – the price and ambiance just don't align.

Really creative and delicious food. The abacus seed and osmanthus starter kicked things off on a great note. I loved the prawn paste pork belly and firefly squid. We shared two mains - the golden croaker, and BBQ prawn - both were interesting takes on Asian food with French influences. Definitely a place worth trying.

Path is a local F&B concept that makes us proud as a culinary destination. Bold, innovative and stylish, this should be one to-try place of all foodie. The fusion of flavors worked beautifully. I have since returned for their dinner tasting menu. It was both a culinary and visual experience. This is a place not to miss.