Hardly a fusion dish, but it was generally well-executed. The roast pork came in generous thick slabs, with a decadent heart-stopping 1:1 fat-to-meat ratio. Additionally, the tail-end of each cut gave us a glimpse into the marinade used. Instead of just unimaginative saltiness, there was a very distinctive trace of Chinese spices we've never really encountered so far. The roast skin was faultless, as was the garlicky aglio olio which packed a persistent spiciness - though the chef was probably too cavalier with the amount of olive oil he doused over the spaghetti.
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