Part of Antoinette's Christmas Eve 7-course set dinner ($130), this dish is absolutely divine. Don't be fooled by its savory facade. This "breakfast" item is more 'dessertesque'; a mango coulis sphere wrapped in a thin layer of gelatin to embody the elasticity of real egg yolks, circled by a ring of gula melaka enveloped under "egg white" coconut foam. A sprinkle of cocoa nibs and drizzle of sweet olive oil complete the dish, with a crisp slice of candied bacon to seal the deal. Smear a tad of each component onto the bacon and sink your teeth into a mouthful of heavenly goodness. The coconut foam adds a subtle nuttiness to the sweet tropical fruit, while gula melaka adds a depth to the harmony of sweet-savory flavors. What I really appreciate about Chef Pang's creations is his eye to detail while making each ingredient's presence worth (instead of the usual novelty appeal).