Yet another dish that scored a goal. The instructions to enjoy this was simple; peel off the rice paper atop, squeeze the calamansi over and just dig in. Absolutely in love with the Iberico Pork; simply one of the most tender ones I have ever had for now that doesn't need a knife to cut through for the tender meat is all bouncy, juicy and all streaky coated in a layer of smoky sweetness that is pretty alluring. Quinoa was decent, but do portion it out with the Shanghai Kaocai which adds a umami factor to the Quinoa. Even the mushroom at the side deserves a little mention for the subtle sweetness that sets it apart from the usual dried mushrooms we are used to getting out there. It is said that the rice paper was added as a carb for the dish, for this was a dish inspired by the "Tau Yu Bak" and the rice paper intentionally replaces the bread, though typically the staff would advise patrons to leave it out for the texture of a half-steamed rice paper may not appeal to all (but it's been noted that some patrons do eat it anyway).