One of the dishes I most enjoyed, doled out by the experts behind The World Is Flat in SG who now also runs the kitchen at The Bee, Publika. The white truffled mushrooms gave the (sometimes al-dente, sometimes too tough) charcoal pasta all the flavour it needed. Meanwhile, the duck leg confit offered saltish duck meat, pulled into the pasta for a tasty combo. Love that they serve it with garlic bread so none of that truffle sauce goes to waste.