In introducing this dish, Chef Willin shared that he once had this vision of serving up laksa in the iconic Singapore rooster bowl in his restaurant, and he finally did it. The laksa wasn't as fiery as some would like it, but the fragrant broth was delightful for me. Both handmade, the bigger ravioli was chock-full of sweet spanner crab, while the smaller, green one bulged with pesto made using laksa leaves.