Current Feature
The Cuisine of Wok by O’BOND
, Taiwan and
Path, Singapore
20 – 22 February 2025
Path, 12 Marina Boulevard, Tower 3,
#01-05/06 Marina Bay Financial Centre,
Singapore 018982
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!
VOYAGE Cardmembers enjoy exclusive dining privileges.
The Cuisine of
Wok by O’BOND
, Taiwan
and Path, Singapore
20 – 22 February 2025
Path, 12 Marina Boulevard,
Tower 3, #01-05/06 Marina Bay
Financial Centre,
Singapore 018982
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!
VOYAGE Cardmembers enjoy exclusive dining privileges.

About James Tseng
Head Chef
Wok by O’BOND, Taiwan 
About Wok by O’BOND
A graduate of the Department of Culinary Arts from National Kaohsiung University of Hospitality and Tourism, Taiwan, Chef James started his culinary journey in his hometown of Taichung as Chef de Partie of Le Moût, one of Taiwan’s first French haute-cuisine restaurants which ranked among the 50 Best Restaurants in Asia for 4 consecutive years. Following which, he steadily climbed the ranks as a Sous Chef in Mirawan and Executive Chef in Lopfait, before arriving at Wok by O’BOND as Head Chef.

About Marvas Ng
Executive Chef
Path, Singapore
About Path
After his graduation from the Manchester Metropolitan University at the top of his cohort, Chef Marvas worked with Chef Edward Voon for 12 years: first, in the Tower Club, then to Le Pan in Hong Kong, and Tianjin, China where he learnt all the different facets of cooking in and managing a fine dining kitchen, both in the “hot side” and the “cold side”. During this period, Chef Marvas was exposed to the art of pastry and dessert creation: he took charge of Le Pan’s bridging courses and desserts for three years. He was also deeply immersed in Chinese culinary culture, experiencing its rich tapestry and the push-pull of a demanding contemporary market – both as chef and diner.
Today, Chef Marvas is lauded for his many culinary achievements, including representing the nation in the 2020 Culinary Olympics. His culinary style is confident and refined yet possessing a sumptuous familiarity that warms the heart.
Past Features

August 2024 Edition
The Cuisine of Aven Lau

July 2024 Edition
The Cuisine of Ciccio Sultano

May 2024 Edition
The Cuisine of Álvaro Clavijo

February 2024 Edition
The Cuisine of Diego Rossi

November 2023 Edition
The Cuisine of Marco Sacco