3.5 munchies: Ribbons of well-cooked tagliatelle tossed with olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Topped with sweet, firm-textured tiger prawns, scallions, and crispy sakura shrimp, the addition of goma kombu cooked in soy sauce with sesame seeds gave the pasta a tinge of savoury and nutty flavour. #Burpproved

On a side note, I'm really going to miss Artistry’s signature Chilli Crab Burger. Last 2 weekends to get it in your belly before the café ceases operations on 25 March!