Yes lotsa cross-cultural ideas going around here - but don't be mistaken, it's in no way fusion. Modelled after the Canadian Poutine, Chef Sam's Eastie rendition sees chunky fries topped with a Taiwanese-inspired 'Lor Bak' mince, Japanese takuan pickles and bits of egg white. Think of it as lor bak deconstructed and reinterpreted with a poutine-scaffold. Can't say I really got that savoury 魯肉 flavour (the mince was more sweet than savoury), but I love how the different components complemented one another. And by golly those golden chunky fries are mad delicious?!