Path

A Contemporary Chinois Dinner with Bowmore’s Limited Aston Martin Collections

27 November 2024
12 Marina Boulevard, Tower 3, #01-05/06 Marina Bay Financial Centre, Singapore 018982
7:00pm | 7:30pm
$198.00++ / $237.40 nett per pair

Path, a contemporary restaurant led by Chef Marvas Ng, presents a progressive take on the rich, meandering terrains of Modern Asian cuisine that cleverly weaves French finesse into the heartwarming familiarity of East Asian flavours. Complementing the 6-course menu are the rich and racy flavours of the Aston Martin Masters’ Selection, an exclusive collaboration between Bowmore, the oldest distillery on Islay, and Aston Martin, a British ultra-luxury automotive brand. Embark on a voyage of the senses and immerse yourself in this indulgent gastronomic experience.

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Exclusively for OCBC Voyage Cardmembers.

Featured Whiskies

Bowmore 12-Year Old

Bowmore 15-Year Old

Bowmore 18-Year Old

Bowmore Aston Martin Masters’ Select Limited Edition 3 22-Year Old

Bowmore Aston Martin Masters’ Select Limited Edition 4 21-Year Old

Path

Path is the inaugural restaurant of Chef Marvas Ng, launched in partnership with 1855 F&B. Located at MBFC Tower 3, it is a contemporary restaurant that presents the heart-warming familiarity of East Asian flavours, elevated with French finesse. Guests dine on modern cuisine where each dish is layered with strong personal style, inspirations and flavours. Coupled with the setting – a light, airy and welcoming environment, replete with understated elegance and sculptural touches inspired by nature, Path offers joyful Modern Asian dining where diners can step onto the path to a new dining journey every day.

Chef Marvas Ng
Executive Chef

After his graduation from the Manchester Metropolitan University at the top of his cohort, Chef Marvas worked with Chef Edward Voon for 12 years: first, in the Tower Club, then to Le Pan in Hong Kong, and Tianjin, China where he learnt all the different facets of cooking in and managing a fine dining kitchen, both in the “hot side” and the “cold side”. During this period, Chef Marvas was exposed to the art of pastry and dessert creation: he took charge of Le Pan’s bridging courses and desserts for three years. He was also deeply immersed in Chinese culinary culture, experiencing its rich tapestry and the push-pull of a demanding contemporary market – both as chef and diner.

Today, Chef Marvas is lauded for his many culinary achievements, including representing the nation in the 2020 Culinary Olympics. His culinary style is confident and refined yet possessing a sumptuous familiarity that warms the heart.

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