Singapore’s Path and Malaysia’s Eat and Cook join hands for two National Days

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26.07.2023

Singapore’s Path and Malaysia’s Eat and Cook join hands for two National Days

Review: Potager and Odette’s four-hands collaboration was a showcase of culinary finesse

Malaysia and Singapore have always been bound by an intricate connection that is unique to our geographical, historical, and cultural roots. From our mutual past as British colonies to our Independence Day celebrations that fall in the same month, there are arguably no other two countries in the world that share the same bond as ours. Even some of our diverse and polyglottic cultures can be traced back to common ancestry and generations of bilateral migration.

It’s no surprise then that we also have similarities in our cuisine. Notwithstanding our perpetual genial rivalry on “whose food is better”, both countries have a rich, diverse foodscape owing to our melting pot of race, religion, and tradition. So, why not celebrate our interconnectedness while learning and respecting the quirks and nuances that set us apart? And if we can agree on one thing, the best way to do this is by sitting down together to enjoy a meal.

From left: Eat and Cook’s Chefs Soh Yongzhi and Lee Zhexi, and Path’s Chef Marvas Ng.

This August, Singapore’s Path and Malaysia’s Eat and Cook restaurant are teaming up to present a “culinary salute” to the National Days of both countries. Chef Marvas Ng of Path and Chefs Lee Zhexi and Soh Yongzhi of Eat and Cook will join hands at each other’s kitchens in a series of collaborative events. As the former’s National Day arrives first, it will host the first leg of dinners, before reciprocal events across the border later in the month.

Ahead, we unpack what to expect from this special collaboration.

Path, Singapore

Opened in 2022, Path blazes a trail in East Asian flavours prepared with French finesse. Helmed by Executive Chef Marvas Ng, the restaurant’s dishes offer both a heart-warming familiarity and modern, personal touches that promise to make every visit a journey of discovery.

In conjunction with Singapore’s National Day on 8 August, Path will present two nights of exclusive dinners on the 7th and 8th of August. The menu takes inspiration from the three chefs’ favourite dishes that reflect the food cultures of their respective countries. Guests will discover the personal anecdotes behind the dishes and taste unique regional styles as they partake in this inimitable gesture of heritage and renewal, tradition and modernism, as well as past and future between Singapore and Malaysia.

Here are the highlights of the Path X Eat and Cook tasting menu:

Canapes – Crystal Chicken Feet with Teochew Chilli & Yuzu Pickled Cherry Tomato (Path) & Century Egg Shu Mai & Siew Bao (Eat and Cook)
Oita Farmed Hamachi (Path)
Cuttle Fish (Eat and Cook)
Maine Lobster “Sui Gao” (Path)
Penang Oyster (Eat and Cook)
Turbot (Path)
Aged Duck (Eat and Cook)
Pumpkin (Eat and Cook)
Japanese Sesame (Path)
Petit Four (Path)

Where: Path, 12 Marina Boulevard, Tower 3, #01-05/06 Marina Bay Financial Centre Singapore 018982

When: 8 & 9 August 2023 | 7pm – 10pm

Price: $258

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For more information or to make a reservation at Path, click here.

Eat and Cook, Malaysia

Located in Bukit Jalil, Kuala Lumpur and led by chef-owners Lee and Yongzhi, Eat and Cook launched in 2021 to near-instant fame for its refined cooking techniques and refreshing modern Malaysian dishes. By 2022, the establishment earned a spot among Asia’s 100 Best Restaurants and repeated the feat in 2023, while also being named a Michelin Selected restaurant this year.

To celebrate Malaysia’s Independence Day on 31st August, Eat and Cook will host Path for two days of collaborative lunches and dinners. Just like the first leg, the menu will continue to reflect the favourite dishes of the three chefs that are enjoyed throughout the day. Further, it will feature unique Malaysian ingredients that are farmed, caught and foraged locally. Keep some appetite for the finale, as Eat and Cook will present a set of petit fours that showcases the culinary traditions of their respective countries.

Take a look at the Path X Eat and Cook menu below:

Canapes – Crystal Chicken Feet with Teochew Chilli and Yuzu Pickled Cherry Tomato (Path) & Chicken Toast and Century Egg Shu Mai (Eat and Cook)
Local Aged Tilapia (Path)
Cuttle Fish (Eat and Cook)
Slipper Lobster “Sui Gao” (Path)
Penang Oyster (Eat and Cook)
Marble Goby Roulade (Path)
Aged Duck (Eat and Cook)
Apam Balik (Eat and Cook)
Japanese Sesame (Path)
Petit Four (Eat and Cook)