Artichoke Venue hot100

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Bras Basah


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.
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161 Middle Road
Singapore 188978

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11:30am - 03:30pm


06:30pm - 10:30pm

06:30pm - 10:30pm

06:30pm - 10:30pm

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

Of course it would be Bjorn Shen, the irrepressible chef-owner of “Artichoke” to think of coming up with his own take on a certain fast food brand’s seasonal specials. Even though it may be an ongoing insider joke with his team, it doesn’t mean any less attention is given to making these creations taste scrumptious. This Chocolate Salty Pie is proof of that.
My hubby TH was right on the money when he likened it to our local hawker snack - the “hum cheem peng”. This large piece of deepfried pastry really did taste similar. But with the blanket of chocolate powder and filling of dark chocolate cream, it was transformed into pure decadence, the stuff of a chocoholic’s dirty fantasy.
Good by itself, but better with the housemade Burnt Honey soft serve ($6++).


Neapolitan-style pizzas have just been launched recently at Artichoke. They are made from dough that‘s been slow-fermented for 96 hours, then baked at 500 degrees for less than 90 seconds. This gives them a distinct smoky chewiness that I find very appealing.
One of Chef-owner Bjorn’s personal favourites is the “Croque Manoushe” which comes topped with Wagyu ham, two eggs, mozzarella, Parmesan, za’atar and tomato. Doesn’t it sound like the perfect all-day breakfast pizza? 😄


We visited “Artichoke” for brunch today and were seriously bowled over by their recently-launched pizzas.
I am a fan of Neapolitan-style pizzas (go watch David Chang’s “Ugly Delicious” on Netflix if you wanna learn more about them) and Chef-owner Bjorn Shen has done a lot of R&D to come up with a version he is happy with.
Measuring between 9 and 11 inches across, it is made with dough that has undergone slow fermentation for 96 hours. As with the classic, it is then baked at 500 degrees for less than 90 seconds to achieve that addictive smoky chewiness. By the way, don’t worry about the random black spots - they are the charred marks of a properly done Neapolitan style pizza and they actually contribute to the overall deliciousness.
Instead of simply smothering the base with cheese and typical toppings, trust Bjorn to get creative in this department. And judging from the three types of pizzas we ate, it’s definitely not a case of concept superseding taste. We found them ranging from good to fantastic with the “fantastic” title going to the “Chinatown Special” pictured above.
We think it’s ingenious of him to take the signature slab of bacon chop “Artichoke” is famous for, cut it into chunks, marinate those with a kickass Sichuan/Szechuan seasoning before throwing them on the base with eggplant, mozzarella, parmesan. A good shake of sesame seeds completes this ensemble.

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