Not that much of a fan of the black pepper prawn pasta here at Violet Oon's kitchen as I was hoping for something a little more reminiscent of black pepper crab. While the pasta was cooked al dente, the prawns huge and fresh, I didn't quite like the black pepper sauce that coated the spaghetti. It lacked the fieriness of typical pepper dishes and I felt that a little too much vinegar was added to the sauce, making the dish a tad too sour and overwhelming the focus on the pepper. I would guess that this a contemporary take on the traditional black pepper prawn/crab dish but sometimes, old school still rules.