Despite being barely 30 years old, chef de cuisine Tony Mok packed in time at Amber, Mono, Écriture and Singapore’s acclaimed Zén before opening this own intimate eight-seater restaurant in Tsim Sha Tsui. Path is the result of that broad training, a place where Mok presents a tasting menu built around Cantonese flavours refracted through Western technique. Dishes like croustade with tea-smoked pineapple (inspired by his childhood growing up in Yuen Long), XO scallop tartare with charcoal-grilled broccoli, and flower crab dan dan noodles served cold with a cashew sauce show a kitchen successfully playing within tradition rather than battling against it.

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