Got the opportunity to have a taste of Artistry's new menu that launches tomorrow for today's Burpple Tastemaker Eatup — they have kept quite a number of the favourites on the menu such as the Chili Crab Burger, Big Breakfast and BRB Pancakes with slight tweaks to the recipe whilst introducing new items such as the Ondeh Ondeh Pancakes and Steak & Eggs.

The old items that we had a taste on were all pretty satisfying — some of them being items that we loved in the past and still love; the Chili Crab Burger still carried potent kick being moderately spicy with a tang and a hint of crustacean sweetness that we found ourselves hard to hold back trying to dip everything we could in there. The crabcake patty was also a clear winner; loads of shredded crab meat without fillers within the crisp, fried crust. Big Breakfast saw a change from wholegrain toast to a mini croissant, while coming with eggs done in a few variations, bacon, sausages, sautéed mushrooms, fried potato balls and charred kale that replaces the spinach that was used previously — the scrambled eggs were especially delicious being creamy and runny; a comforting breakfast dish to wake up to for a satisfying weekend brunch. BRB Hotcake is Artistry's take on the ever-photogenic Ricotta Hotcake — a warm, fluffy hotcake that whiffs of buttery fragrance within that comes with sunflower seeds for a crunch, cream cheese, berries and a scoop of Vanilla ice-cream; literally a party in the mouth with its complex, but complimenting flavours that is bound to please.

Being one of the totally new items, the Steak & Eggs comes with 300grams of 150 days grain fed Australian Angus Striploin, served pink (which is, according to them, near medium-rare — level of doneness can be adjusted) with smashed Japanese pumpkin and Onsen eggs. The beef comes relatively tender, cut along the grain and rather easy to chew in general, while the pumpkin was a smart addition that cut the meatiness with its sweetness — a thoughtful touch which was incredibly well-executed. The Ondeh Ondeh Hotcake which was a spinoff of their BRB Hotcake — uses elements such as Pandan Coconut Gelato, Gula Melaka, Coconut Ricotta Cream; a more familiar, local-inspired version that hints of slight pandan flavour overall. We also tried the Beer Battered Fish Burger and Sakura Ebi Aglio Olio — both dishes being well-executed in their own right and stays true to Artistry's usual quality that they established their name with.

Thanks to Artistry for hosting and Burpple for the invite — a tasting that I had enjoyed both the food and the company!