So, I had to lor. I wanted so badly to try the flavour and texture combination of this grilled chayote with pinto beans, ginger-compressed beetroot and vanilla. It was a little acquired for the dining companions, but I quite like it because of the gourd's signature meaty crunch. The vanilla needs to be a little more intense though. Check out the half chao ta lime wedge...it being grilled mutes its acidity a little and adds subtle smokiness to the mix. Ok, that's all.