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  • Airplane

    Copper wire, wood base. I created this piece in late 2008. For this work, I aimed to convey both the industrial heaviness of an airplane, but also the cloudlike floating quality you feel when you’re in one.

  • Meteor Shower

    I looked up at the night sky to find the stars performing a remarkable silent ballet. I watched alone for a few moments before waking my partner. The two of us quickly pulled on our slippers and walked into the backyard for a better view.

  • A side profile of a woman in a russet-colored turtleneck and white bag. She looks up with her eyes closed.

    “Contributing makes me feel like I’m being useful to the planet.”

    — Anna Wong, Volunteer

  • Italian Tomato Sauce

    Recipe by Chia

    4 Servings

    Cooking Time
    40 minutes

    300 kcal


    • 1/3 cup extra virgin olive oil
    • Pinch of red pepper flakes
    • 4 crushed garlic cloves
    • ¾ cup chopped onion (optional)
    • 1 tsp. fresh chopped oregano
    • 1 tbsp. chopped basil
    • 1 tsp. chopped mint
    • 1 tsp. sugar
    • 1 tsp. salt
    • ¼ tsp. black pepper
    • 2 28-ounce cans of whole tomatoes
    • ¼ cup grated Parmesan cheese
    • 2 tbsp. unsalted butter


    1. Before you begin, pour your two cans of tomatoes into a bowl and crush with your hand. Don’t break them up too small, you want large chunks.
    2. In a large, heavy-bottomed pot with a lid, pour in olive oil. Add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar salt and pepper. Turn on the burner and slowly turn it up to hot. When the onions and garlic start to cook, stir and heat for five minutes.
    3. Remove the pot from the burner and place a heat diffuser over the burner. Place the pot over the heat diffuser and add the tomatoes. Turn burner to medium high and stir until they start to boil. Then reduce to simmer, partially cover and simmer 90 minutes.
    4. After 90 minutes, remove from heat and add the reserved herbs and Parmesan cheese. Add the butter to round out the flavors. Stir again and serve.
  • À La Carte

    Our menu offers a selection of artisan goods.

    Tiger Grilled Shrimp — $54

    Grilled tiger shrimp served with garlic butter, basmati rice and vegetables.

    Grilled Wagyu Steak — $99

    A tasty wagyu steak with sweat potato chips and mint sauce.

    Green Burger — $99

    Green bread with fried chicken, filled with cheese, guacamole and coleslaw. Topped with onion.

    Salmon Fillet — $32

    Fresh coast salmon served with chickpeas in tomato, peppers and sour cream.

    Fresh Tagliolini — $35

    This pasta is one of our most famous dishes, served with king crab and chilli pepper.

    Hot & Bold Salad — $35

    Hot chèvre salad with endives, mustard sauce, walnuts, Port wine and pear.

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  • Hello.

  • The voyage had begun, and had begun happily with a soft blue sky, and a calm sea.

    They followed her on to the deck. All the smoke and the houses had disappeared, and the ship was out in a wide space of sea very fresh and clear though pale in the early light. They had left London sitting on its mud. A very thin line of shadow tapered on the horizon, scarcely thick enough to stand the burden of Paris, which nevertheless rested upon it. They were free of roads, free of mankind, and the same exhilaration at their freedom ran through them all.

    The ship was making her way steadily through small waves which slapped her and then fizzled like effervescing water, leaving a little border of bubbles and foam on either side. The colourless October sky above was thinly clouded as if by the trail of wood-fire smoke, and the air was wonderfully salt and brisk. Indeed it was too cold to stand still. Mrs. Ambrose drew her arm within her husband’s, and as they moved off it could be seen from the way in which her sloping cheek turned up to his that she had something private to communicate.

  • Image of a woman being carried through the air by swans.

    82 Main St. Brooklyn, NY

    October 24, 2021