MOCA Museum of Contemporary Arts (MOCA)

Vine-ripened tomato, shallot, garlic, basil virgin olive oil. Quite amazing how juicy and fresh everything was, and how they had included onions to help give it a twist in the flavour profile from the originally zesty flavours it gives.

The sweet ending to Chef Le Quellec's six-course dinner on the opening night of pop-up event, Epicurean Journeys, by The Luxury Collection. Hard to go wrong with piped blobs of luscious coffee and chocolate mousse, cocoa nibs, and soft chocolate sponge.

Becos all meals should end with dessert. Chef Stéphanie Le Quellec's interpretation of Guanaja Dark Chocolate. A deconstructed dark chocolate dessert. Dollops of chocolate, coffee mousse, chocolate sponge cake & a sprinkle of anise seeds.

Probably sous vide because the whole piece had the same doneness. Served with black olive marmalade, capers and anchovies. (It's a tad salty like how the food are when we ate in Paris). #EpicureanJourneys #LuxuryCollection

I personally preferred FG pan fried. This tasted too rich for me. The pickled turnip gave it a contrasting punch to cut the richness. Clams in the broth to give it some sweetness. #EpicureanJourneys #LuxuryCollection #anniversaryDinner

Braised in sweet spicy broth. Pickled cauliflower and onions. #EpicureanJourneys #LuxuryCollection