Amazing amazing stuff. Another class act of Kilo, which assembled the al dente fettuccini richly coated with squid ink, tempura baby squids, onsen egg and topped off with ikura (salmon roes). And the result is an ensemble of richness, savoury, al dente in a fusion pasta dish, nothing short of experimentation, but expertly done in brining together the right ingredients, taste and texture. The only shortcoming which is usually not what I see myself complaining is that the pasta's slightly under-cooked.