Another dessert inspired by a popular noodle dish. This one had mango vermicelli ‘noodles’, mango pudding with aged balsamico ‘vinegar’, raspberry reduction ‘chilli’, sesame snow ‘minced meat’, peanut ‘lard’, sea coconut ‘mushrooms’ and a coconut parfait ‘fishball’. I really wanted to love this, given that Bak Chor Mee is one of my favourite Singaporean dishes ever. Yet... this still feels a little lacking. The ‘noodles’ had the texture of soggy instant noodles to me, and overall there wasn’t many flavours to really lift the dessert. The ‘fishball’ was nice though. And it does visually resemble the actual dish so props to the chef for that.