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An average chili crab pasta, but what’s memorable are the elements that gives this pasta Japanese fusion attributes. Notice the heap of nori strips, and white sesame seeds that changes a westernized pasta to an Asian-influenced, especially with the whole deep-fried soft shell crab.

Tossed in home made chili crab sauce, egg white and mixed wild mushrooms, the spaghetti was far from al dente but had a texture somewhat like thick beehoon. The chili crab sauce was tangy, but also got spicier increasingly. Considered generous for the size of its soft shell crab.

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