Portions at Kilo are so generous it's enough for two. Albeit a little heavy (quite a bit of cream was used in this dish), the house signature angel hair pasta was pleasantly firm (unlike the usual soggy suspects), each strand of noodle coated in a thick cream of ebiko, sprinkled with smelt roe and garnished with freshly chopped chives. Fresh succulent king prawns grace the dish, conveniently de-shelled (save for its tail) to rescue you from having to peel off the shells, and instead, dive straight into the indulgent pasta—like you would want to.