My choice of protein, the grilled curry chicken, proved to be better than the steak I had previously. The skinless, boneless pieces of chicken breast were tender and well-marinated with a mild curry spice. I chose the fusilli as my base, and opted for broccoli, sweet corn and Japanese cucumber for the allotted three toppings. In the end, because the chicken had more than enough flavour, I found no need for dressing.