How do I begin to describe this dish? Lets see. For starters, the tiger prawns were fresh, nicely shelled, and had a crunchy bite. The chilli flakes on the pasta were slightly overwhelming for me as I have a low tolerance for heat. But it did make the pasta more fragrant.

My favourite is definitely the mentaiko sauce, nicely torched and had a nice char fragrance to it. The pasta was cooked al dente, so springy and had a good bite. I squeezed the lemon and lightly drizzled its juice for a slight tangy punch. After mixing all the ingredients together with pasta, the flavour come full circle.

Overall I enjoyed this dish probably more than I should as I wiped off the sauce completely the bowl.