A 'special' on their menu, this would be a modern take on one of my favourite local dishes - bak chor mee. Springy tagliatelle strands were tossed in a savoury & slightly vinegary sauce, peppered with soft minced pork, pork belly, mushrooms, and atas-ified with foie gras. So lip-smackingly satisfying that we wasted no time in polishing it off.