Distinctive of the style in their menu, this was their twist of local Ba Chor Mee in a pasta dish.
Besides minced meat and crispy pork lard, their Ba Chor Foie was zhng-ed up with chunks of foie gras for an extra punch.
Originally done with Angel Hair, we were a little disappointed that they had switched it to linguine instead which was less unique.
The “Honey Pot” was another of their special cocktails prepared and presented in interesting ways to tease the eyes and palate.

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