{"id":18816,"date":"2025-12-12T00:06:36","date_gmt":"2025-12-11T16:06:36","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=18816"},"modified":"2025-12-12T00:06:36","modified_gmt":"2025-12-11T16:06:36","slug":"dish-in-focus-flower-crab-dan-dan-noodles-at-path","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=18816","title":{"rendered":"Dish in Focus: Flower crab dan dan noodles at Path"},"content":{"rendered":"


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Path has emerged as an intimate eight-seater chef\u2019s table in Tsim Sha Tsui, led by rising star chef de cuisine Tony Mok.<\/p>\n

Mok draws on his Cantonese roots and experience in Michelin-starred<\/span> 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.<\/div>\n
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The green-hued space of Path. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

The green-accented space, built around a single counter repurposed from the previous tenant, underscores Path\u2019s 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\u2019s personal table than a conventional fine dining room.<\/p>\n

The flower crab dan dan noodles are a signature on the menu \u2013 a cold, mul-naengmyeon-style twist on the classic that swaps rich peanut paste for a lighter cashew sauce. \u201cWe drew inspiration from classic dan dan noodles and Korean cold soy broth noodles kongguksu, blending cultures with a refreshing twist,\u201d Mok explains.<\/p>\n

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Path chef de cuisine Tony Mok. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

It fits Path\u2019s modern Chinese ethos by challenging expectations \u2013 noodles over bread \u2013 while delivering Hong Kong flair through typhoon shelter elements. Fresh flower crab, sourced daily live from local waters, is extracted whole for a roe-infused dashi that soaks toasted cashews over two to three days to create a velvety base. Mok then blends these with house-made chilli oil. Japanese somen noodles get an ice bath and are hand-twirled for perfect starch and texture, akin to sushi shaping, then the dish is topped with crispy garlic, breadcrumbs and chilli flakes.<\/p>\n

Born from a pop-up with sommelier Wallace Lo a year ago, and refined through private tastings, the dish overcame several hurdles with sauce consistency before landing on the current iteration where the noodles are coated evenly. \u201cWe love the elegance of the cashew sauce paired with the delicate flower crabmeat \u2026 the typhoon shelter mix adds layers of texture and aroma that elevate the dish and bring Hong Kong flavours into the dish,\u201d Mok shares.<\/p>\n<\/div>\n


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Path has emerged as an intimate eight-seater chef\u2019s table in Tsim Sha Tsui, led by rising star chef de cuisine Tony Mok. Mok draws on…<\/p>\n","protected":false},"author":1,"featured_media":1864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[193,248,1264,3532,2051,1736,3486],"class_list":["post-18816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-crab","tag-dan","tag-dish","tag-flower","tag-focus","tag-noodles","tag-path","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/18816","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18816"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/18816\/revisions"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}