Here's another main course from Les Patisseries that I think was done right. The Lp's Chilli Crab Pasta (S$18.00) is served with house-made chilli crab sauce from scratch, plus generous portion of tempura soft shell crab and came with a fried bun (man tou) for a hearty meal.

The soft shell crab was fried to a very crispy finish, and eating it together with some chilli crab gravy and linguine, I felt that the combination in my mouth was heavenly. Although the gravy can level up with a little more sweet and sour finish, look closely into it and you can find traces of real crab meat and egg!

The chef did not scrimp on the gravy for this pasta, so if you have already finished the pasta and don't know what to do with the residual gravy, that is when you can use the man tou to wipe the plate dry and finish everything to the last drop. I'm bloated by the end of this meal.