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A favorite of many is the bak chor mee pasta ($19). Thick tagliatelle tossed in a soy based sauce topped with thin pork sheets(think shabu-shabu style) and a small piece of foie gras.
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While its always risky to redo singaporean classics, this is one that surprisingly works. The flavours are strong with the sauce playing a crucial role binding it all together. The foie gras adds a welcome touch of luxe while the wedge of lime appears to mellow out the richness of the dish. The vegetables added some freshness but i felt were generally unnecessary.
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This was a hosted eat-up courtesy of @burpple and @redpansg