The thought of chicken breast might sometimes be associated with tough and dry meat. But this dish at The Masses, was surprisingly the opposite. 2 pieces of chicken breast cooked till light pink colour, juicy and tender. The accompanying truffle mousseline was lightly flavored, and instead tasted like mashed potato. Topped with slightly charred but sweet sautéed baby kai lan and chicken floss that added some sweetness to the dish. It's my first time seeing purple baby kai lan!