Bacon and chocolate? Psh, so late 2008. Sunda chef Rodelio Aglibot does the dessert-plus-breakfast-meat trend one better with tonight’s introduction of his chocolate rice pudding, preserved coconut, crispy lap cheong, and rice crispies (lap cheong, of course, being a Chinese pork sausage flavored with five spice, a sweet-savory blend of cinnamon, cassia, anise, ginger, and cloves). Aglibot drew his inspiration for this dish from a classic Filipino rice pudding called champorado, in which the sausage role is played by preserved fish. In the meat-for-dessert realm, is there anywhere left to go from here?