Path has emerged as an intimate eight-seater chef’s table in Tsim Sha Tsui, led by rising star chef de cuisine Tony Mok.
Mok draws on his Cantonese roots and experience in Michelin-starred Western kitchens to create a refined but relaxed tasting menu that tells a story with each course. Rather than sticking strictly to tradition, Path treats classic Chinese dishes as a starting point, layering contemporary techniques and international influences while preserving familiar flavours, so that plates such as crab dan dan noodles, salted-egg choux or wide rice noodles with threadfin feel both comforting and quietly surprising.
The green-accented space, built around a single counter repurposed from the previous tenant, underscores Path’s ethos of renewal and honesty, inviting direct interaction between guests and the kitchen for an experience that feels more like being hosted at a chef’s personal table than a conventional fine dining room.
