Hits and misses at The Masses, but their take on chee cheong fun was like a chain reaction of flavours that made me go back for more. Moreish pulled duck confit is stuffed into silken sheets of rice flour and set in a pool of scallion oil, balsamic soy and sambal chilli that's packing heat and umami. Sprinkled on top is pangritata - or poor man's parmesan - toasted breadcrumbs with herbs that cleverly adds both flavour and crunch. Pro-tip: Top-up $4 for a helping of foie gras alongside your chee cheong fun; they go surprisingly well together.

Taste: 4/5