Good to see Chef-owner Bjorn Shen in the kitchen at Artichoke yesterday, and that there are a couple of new items on the menu too.
Although I had dreamt earlier of digging into their “Haloumi & Scrambled Eggs”, I couldn’t mute the caveman in me raging for red meat. Hence, this plate of 150gms-but-somehow-felt-bigger Flank Steak.
Lean and done to a perfect medium-rare, it was topped with a very appetising pistachio pesto. I really liked how the thick, aromatic sauce complimented the stronger flavour of this cut of beef, and gave the soft, creamy scrambled eggs extra oomph.
Together with the chunky pieces of Kranji Farm mushrooms and Turkish toast (these are so good!), they make up a brunch dish that would easily see you through to dinner. Breakfast even.