Privileged gourmands and devotees of Hennessy X.O arrived at the historic grounds of St. Joseph’s Novitiate, built in 1925 as quarters for novices for St. Joseph’s Training College, in anticipation of a night of culinary adventure from celebrated chef Michael of Fifty Three in Singapore. Within the historic chapel, guests were treated to deconstructed Penang cuisine over six courses - the first course, Pie Tee, comprising Chutoro and Ginger, was a new take on the familiar Kuih Pei Tee, and presented on a tiled slab. But the real show-stealer was Asam Laksa – scallops from Froya that sat at the bottom of the bowl. Guests were invited to pour the accompanying sauce from a brown bottle to “construct” the dish, in a novel departure from the hawker version. As each night drew to a close, guests were invited to the lounge where conversation ensued on Hennessy X.O Appreciation Grows, the astonishing menu by Michael Han and the stunning venue – every element a reflection of Hennessy X.O’s vision of sourcing innovation from heritage.