From the newly-opened Janice Wong Singapore which opens its doors today at National Museum Singapore. The XLB Tasting Platter consist of four XLBs in a dim sum basket; one of each flavour available on the menu. The white one is Whisky Pork; much like what you would expect out of an XLB but with a light whisky infusion in the savoury broth. Truffle Cheese Chicken exudes truffle aromas with a lighter-tasting broth from the chicken. The red one is a Foie Gras Cherry Pork XLB; Foie Gras isn't too intimidating here for the main flavours at play would be the pork and that cherry infusion; a rich and sweet, dreamy alcoholic flavour infusion that's feels quite dessert-y wine surprisingly goes well with the pork despite the initial huh? at the first mouth. The yellow XLB is a Shrimp Ebi Kombu XLB; pretty much like a Siew Mai but with a tinge of sweetness that runs through at certain bits. All of the XLBs come bite-sized, but packed with loads of liquid broth and the meat chunky but not too firm; the latter two definitely sending a very different impression from the former two being more innovative, daring and adventurous combinations that makes for a conversation at the table during the meal.