It wasn’t readily apparent from the description on The Spice Table‘s menu how Kon Loh Mee could rival duck rice for dineLA Restaurant Week entree supremacy…and then the bowl arrived. Chef Bryant Ng remains committed to “Cooking Southeast Asian Cuisine inspired by Singapore and Vietnam,” and for Restaurant Week, he offered a noodle bowl that you’d probably find in Singapore. He topped egg noodles that displayed good bite with juicy ground pork, savory, dark-rimmed slices of roasted pork belly char siu, and both stalks and leaves of choy sum with balancing bitterness. The toppers were a healthy dollop of chile sauce, which I made sure to disperse, and a finishing shower of scallions.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.