Spanish Three-Star Michelin Chef to Perform in Singapore on 18 September 2014

For one night only, on 18 September 2014, gourmands in Singapore will have the rare opportunity of experiencing the culinary genius of Quique Dacosta, one of Spain’s hottest three-star Michelin chefs.

The master of ‘techno-emotional cuisine’ Dacosta has a reputation for creating edible landscapes that evoke the aroma and texture of the environment and leave guests with a sensory experience that has been described as "truly extraordinary".

He will present a specially designed five-course menu at Xperience, a new restaurant at Sofitel So Singapore, with each dish paired with fine wines from Spain’s Castell d’Encus winery.

The dinner is priced at just Sin$538++ including matched wines. The dishes to be presented will include:

The Haze – a dish that recreates the taste of humidity and warm of the earth after a storm – featuring pine nuts, raw peas, pig crackling crumble with mushrooms, black truffle and small flowers – paired with a Taleia 2012.

Cuba Libre of Foie Gras – a Dacasta signature of melt-in-your-mouth foie gras with cream, veiled with coca-cola and rum and granita of lemon with brioche on the side – paired with Ekam 2012.

The Hen of the Golden Eggs – a poached egg cooked at low temperature with a broth of chicken and vegetables, coffee and gold – served with Ascup 2011.

Ashes Rice – soft senia rice with smoked black truffle, braised pigeon, chanterelle mushrooms, inspired by the rice of Valencia after harvesting and burning – paired with Quest 2011.

Chocolate Sand – a signature delight of textures and tastes of chocolate – paired with Moet & Chandon Grand Vintage Blanc 2006.

Feted amongst legendary chefs including Ferran Adria and the Roca brothers, Dacosta is part-chef, part-botanist and designs dishes that are masterfully minimalistic while embracing bold flavours. He spends months researching and perfecting his menus and is renowned for presenting plates that are avant-garde and artistic.

The dinner is limited to just 100 diners. Advance reservations are a must.