The crispy pork belly, as the name suggests, had a crackling skin. I found the serving of pork belly to be really generous and the pork belly seems to have a strong western influence in terms of the way it was cooked. You don't get the thin crispy skin commonly found in Chinese restaurants but rather, a thick version of it. The aglio olio however, was really disappointing. It lacked flavour, especially in terms of the amount of salt added. The aroma from the garlic and chillis also failed to seep into the pasta. Also, it felt like the pasta was just boiled and tossed in an aglio olio seasoning. Improvements can definitely be made to the pasta and this dish will fare alot better.