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 โ€œHoney Potโ€ was another of their special cocktails prepared and presented in interesting ways to tease the eyes and palate.

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