One night only: Sofitel SO Singapore welcomes Quique Dacosta

Quique Dacosta will be coming to Singapore (Image credit www.quiquedacosta.es)

For one night only Sofitel So Singapore presents three-Michelin star chef Quique Dacosta

Mark your calendars foodies, on Sep 18, Sofitel SO Singapore will be hosting an exclusive dinner for 100 diners to experience the culinary genius of Quique Dacosta, Spain’s hottest three-Michelin star chef.

Quique Dacosta will be coming to Singapore (Image credit www.quiquedacosta.es)
Quique Dacosta will be coming to Singapore (Image credit www.quiquedacosta.es)

 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 is truly extraordinary. He will present a specially designed five-course menu in Xperience, with each dish paired with fine wines from Spain’s Castell d’Encus winery.

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Michelin Star Meal

Quique's beautifully plated Gambas de Denia byPelut i Pelat (Image credit www.quiquedacosta.es)
Quique’s beautifully plated Gambas de Denia byPelut i Pelat (Image credit www.quiquedacosta.es)

The dinner is priced at $538++ including matched wines, making this the most affordable way to experience Dacosta’s cutting-edge gastronomy without having to purchase a flight to his homeland of Valencia

Quique's "What came first, chicken or the egg" dish from his restaurant in Valencia
Quique’s “What came first, chicken or the egg” dish from his restaurant in Valencia (Image credit: www.quiquedacosta.es)

Feted amongst legendary chefs including Ferran Adria and the Roca brothers, Dacosta is part-chef, part-botanist and designs dishes that are 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 dishes being presented will include:

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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

Tickets are selling fast and are strictly limited to just 100 diners. To book your place call 65701 6800