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Savour an extraordinary fusion of contemporary Chinese cuisine with modern French artistry in an exclusive four-hands collaboration! Join Chef James Tseng of 1-Michelin Star Wok by O’BOND, Taiwan as he demonstrates his mastery of the wok – a hallmark of Chinese cuisine – by reimagining the classic flavours of Taiwanese cooking with modern French techniques, while Chef Marvas Ng of Path, Singapore brings his signature flair to East Asian cuisine, elevating the bold and refined flavours with French finesse.

Indulge in a specially curated 10-course menu featuring dishes such as Shanghainese Hairy Crab with Uni, Pickled Chili and Kyoto Soy Milk, and Wagyu Tongue with Thai Basil and Ginger for an unforgettable night of exquisite flavours and craftsmanship!

MENU

Kha Khoo

“Pork Terrine”, Fried Rice Cake, Mustard Leaves

By Chef James

Oriental Ravioli

Botan Ebi, Teochew Chili, Ginger Scallion

By Chef Marvas

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Wagyu Beignet

Wagyu Beef, Mustard Seed, Black Pepper Sauce

By Chef Marvas

Duck Mole

Hibiscus, Mantou, Chinese Spices

By Chef James

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Liangpi Zi

Squid, Celtuce, Clarified Peanut Butter

By Chef James

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Shanghainese Hairy Crab

Uni, Pickled Chili, Kyoto Soy Milk

By Chef Marvas

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Tsang

4 Turnips, Hokkaido Cod, Caviar

By Chef James

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Rose Charsiew

Iberico Bellota Albanico, Bouquet Garni, Stone Fruit

By Chef Marvas

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The “San-Bei”

Wagyu Tongue, Thai Basil, Ginger

By Chef James

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Donnabe

Wagyu & Wild Mushroom

By Chef Marvas

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Citrus

Gardenia Flower, Citrus Sorbet, Aloe Vera

By Chef Marvas

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Petit Fours

Gula Melaka & Coconut Warabi Mochi

Okinawa Brown Sugar Madeleine

By Chef Marvas

Menu is subject to change due to availability and seasonality of ingredients.

Events

Events