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3230 Wishlisted
Deviant Middle Eastern food. Not the kind of thing you'll ever get in the Middle East itself. We love doing things differently, and hate conforming to so-called 'norms'. Communal plates, cool music, chummy service, no pretentious bullshit, nuff said.

161 Middle Road
Singapore 188978

(open in Google Maps)

06:30pm - 10:30pm

06:30pm - 10:30pm

06:30pm - 10:30pm

11:30am - 03:30pm
06:30pm - 10:30pm

11:30am - 03:30pm


06:30pm - 10:30pm

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Top Dishes

What you should order based on community favourites


From the Burpple community

After nine years of operation and #stillnotdead, Artichoke has refreshed their weekend brunch menu, offering hearty and honest fare, none of the hipster waffles and pancakes. It’s always a joy to dine at Artichoke as you can be rest assured that you are in good hands to fill your bellies with good food. In addition to the must-orders of Turkish bread and hummus, we shared the Brunch Snack Pack ($22), a constructed plate of sharwarma spiced chicken, fried egg, fries and pickled onions among the medley of ingredients, and the Cauliflower Kushari ($24) which I have shared my review on it previously. We left the restaurant filled and satisfied.
161 Middle Road, Singapore 188978


If you like eggplants, stewed veggies, and olive oil, you’ll like this iconic Mediterranean dish: imam bayildi. To be fair I’ve not had this anywhere else so there’s nothing to compare Artichoke’s against, but their rendition is, without doubt, absolutely delicious. What you’ve got is a plate of eggplants stuffed with tomatoes and onions, simmered in oil till they practically disintegrate and melt in your mouth. It’s extremely confit-like, if not for the clearly roasted exterior and how the eggplant’s absorbed all the amazing flavours from its stuffing. All those intense flavours are then balanced out with dollops of creamy yogurt, and a generous glug of fruity olive oil. Grab some bread and tuck in to this, just trust me on it.


Don’t get me wrong, texture wise it was absolutely fantastic and I think this concept of a really thick hashbrown as opposed to the thin ones is a stroke of genius. It’s super crispy on the outside with that lovely golden crust, and the inside’s so pillowy and soft, it kinda reminds me of confit potatoes. The issue here though, is that our hashbrown was completely unseasoned. Which, to me, is a big...why guys. They’ve got this mountain of sour cream on top, which will a add a lovely chilled, creamy, and acidic contrast; but having no salt at all made it all really unbalanced and unpleasant. It could be a mistake that our portion wasn’t salted, but even if it was it’s such a rookie mistake idk what to say 😞


If it ain’t broke don’t change it. I was duly impressed when I had this previously and that opinion still stands. A sinfully rich coriander, green chilli and split cream sauce sees huge, succulent, smoky prawns submerged in them. The individual elements are excellent, but I’m still not entirely convinced they go hand in hand. Nevertheless, utterly delicious.

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Taste: 3.5/5


Inspiration can come from the most unlikely of places, and this twice-cooked crispy shredded lamb shoulder by way of adobo flakes from Philippines is a sexy stroke of genius. Salty, savoury, crunchy outside and pleasingly chewy within, the meat floss is served with a salubrious combination of runny hummus, sunny side up, turkish toast, fruity olive oil, grapes and housemade pickled radish. Beautiful.

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Akin to the lighter Japanese-style cheesecakes with a bouyant fluffiness but possessing all the richness of a New York cheesecake, this new dessert is a decadent tribute to the Baklava. Soaked through with an aromatic lemon rhubarb syrup and topped with toasted chopped pistachios, orange blossom honey, tufts of whipped cream and crunchy kataifi pastry, the variety of tastes and textures came together in harmonious congruence and certainly reminded me of the Middle Eastern dessert it was inspired by.

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