It is way more stimulating than any salted egg yolk pasta. The sauce, fragrant with lime leaves, lemongrass, clings onto the spaghetti nicely. It is a little spicy, with creaminess rounding out the tangy edges. What gives the sauce its depth of flavour, which I found out later, is the shrimps stock which they have prepared by cooking the prawn shells for hours before reducing it to a flavourful base. No shortcuts. The prawns were succulent and squids were chewy, and its vibrant orange red makes this dish ever more appetising. Not to forget the stems of parsley that adds a great touch to the flavour. The nori does little to the taste, but it reflects the culinary background of Chef Charles, the soul behind kitchen, who is French trained but with strong Japanese influence.
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