In contrast to Episode 6 where Ritz turned a locally-known dish Thai, what if we made a Singaporean non-Singaporean dish?

With years of culinary experience under his belt, Chef Eric gives the Italian dish a twist by making it familiar to the local Singaporean palate, while keeping it classy and refined. A step into international waters, this Squid Ink Seafood Bee Hoon showcases a myriad of layers of what fusion food can offer.

How would you incorporate your comfort dish into a foreign one?

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