Raymond Tham and Marvas Ng are two peas in a culinary pod; their philosophies embedded in elevating Asian food and ingredients to new realms and new audiences. For one night, these two chefs will bind their culinary visions to one tasting menu, at Path on March 13.

Raymond Tham is the chef and visionary behind Beta KL, one of Malaysia’s most acclaimed dining destinations. It was Raymond’s time spent in the kitchens of fine dining restaurants in Europe which cemented his approach: A deep appreciation for Malaysia’s culinary heritage, he weaves together traditional flavours with contemporary techniques to create dishes which feel both nostalgic and avant-garde. It’s an approach that appeased the critics; Beta has one-Michelin star and a spot on the Asia’s 50 Best Discovery list.

Sharing the pots will be Marvas Ng, executive chef of Path. With a commitment to locally sourced and regional ingredients and balancing bold flavours with delicate textures, Marvas redefines Modern Asian cuisine through the lens of French finesse, crafting dishes that are both innovative and visually stunning; craftsmanship which has earned Path a Michelin Select recognition.

Guests can expect an exploration of heritage flavours reimagined with modern artistry, showcasing the duo’s shared philosophy of honouring tradition while pushing culinary boundaries.