Modern Asian PATH
Chef Marvas Ng’s new joint venture with 1855 F&B is a casual fine dining restaurant honouring his Chinese heritage, but prepared with the European techniques he’s accumulated while working at French fine dining establishments in China and Hong Kong.
As Albert Einstein said, “you can’t use an old map to explore a new world”, Ng charts a personal map at Path, forging forward with culinary techniques amassed through research and refinement. When it comes to food, there is no shortage of ideas. In addition to the distinct cultures of mainland China (and its different dialects), Japan and Taiwan offer a smorgasbord of flavours to explore. The trick is in finding the right balance.
Ng's cuisine for now suggests he hasn't yet found that sweet spot with dishes that tend to err on the side of caution, staying true to their original flavour profiles. Nevertheless, there are a few surprises to look forward to, such as the fermented black bean beurre blanc sauce served alongside a tender Japanese Amadai fillet with crispy scales. Or his raison d’être, the Signature Butter-Roasted Herb-Brined French Poulet. A full fowl prepared in its own diorama, it is brined for 16 hours in a mix of Chinese herbs, blanched Hong Kong-style and smoked; an equal melding of Asian and French cuisine in a plump, juicy chicken.
Bu hikaye The PEAK Singapore dergisinin April 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye The PEAK Singapore dergisinin April 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Giriş Yap
A Sophisticated Bachelor Pad
In this two-storey apartment belonging to a finance in professional, designer Jerry Tan of Joey Khu ID created distinct arez ork and play.
Fringe Modalities
Poet, frontwoman, and shamanic healer ArunDitha Emmanuel returns to Singapore with renewed vigour to push the state-enforced boundaries of art.
Taking On Decolonisation
The annual Per°Form Open Academy of Arts and Activations by T:> Works this year tackles the complex subject of decolonisation with a line-up of artists from the global south.
Japan at Half-speed
A walking tour through the Kunisaki Peninsula in Kyushu is an invitation to appreciate thé country’s beauty ata snail's pace.
Truffle Sabotage
In the heart of Chianti, dark tales of the truffle trade, bacchanalian feasts, and sun salutations await at Christina Ong's COMO Castello del Nero in Tuscany.
Is Barolo the Next Burgundy?
With Burgundy prices reaching starry heights, we find out why Barolo is the next frontier for oenophiles.
Hungry for Hansik
Hansik, or Korean food, is becoming more popular worldwide due to the proliferation of Korean pop culture. We explore two of the cuisine's stalwart elements.
Maxed Out
We explore the intricacies of high-performance tyre development inside Continental’s top-tier test facility in Germany and put its new MaxContact MC7 tyres to the test.
India Rising
From a culture whose glorious traditions have greatly influenced luxury jewellery today, young designers like Renu Oberoi are rewriting the narrative.
A Life Less Ordinary
Street culture pioneer-entrepreneur Feroze McLeod defies convention, even in his watch collection.
