Rich Middle Eastern Cuisine

These lamb riblets were amazing! Lamb intercostals (bouncy meat between the ribs) with shawarma spices and lime. I hope this will be permanent feature in the menu. Hint hint 😉!
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Date pudding with burnt dulce de leche custard, espresso agar and cashew brittle with a scoop of salted dulce de leche softie on top. The taste of the burnt dulce de leche and the texture of the espresso agar with the date pudding made the whole combination so unami and addictive!
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Chendol in a neh neh pop. The delicious flavours of gula melaka (palm sugar) and coconut milk in an artisanal creamsicle. Amazing!
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Chef @bjornshen's use of bold, contrasting yet somehow complementary flavours is evident even in his desserts. Love 'em!
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The hot skillet prawns is a must order. The sauce made of green harissa and split cream was intense and flavourful. Served with lots of fried onions which made it taste even better.
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The other dish which I will happily come back for is the caramelised cauliflower. Well charred and yummy with tahini yoghurt, dill oil and shallots.
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Whole grilled seabass with chermoula onion relish preserved lemon butter and grilled lemon. Another dish which was sold out the last time we were here. We made sure dinner was early this time around so that nothing would be sold out 😂.
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This was incredibly tasty. I honestly don't remember Middle Eastern food tasting anywhere as yummy as this.
I love strong flavours and Chef @bjornshen does an amazing job of striking a perfect balance with bold flavours.
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In its own ink with chicken skin dukkah and spicy avocado zhoug.
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This was sold out the last time we were here and now that we have tasted it, we can totally understand why. The squid was smoky yet tender and the flavours were awesome. Just shot right up to the 'must order' list.
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Thank you again @veronicaphua for introducing us to @artichoke_sg. I have a strong feeling we will be back again soon 😉.
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Smoked eggplant, sesame, yoghurt, pomegranate molasses teriyaki.
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Slightly sweet with a creamy consistency, this went very well with pitta.
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Fried brussel sprouts, raw cauliflower 'grains', red cabbage, pickled onions, almonds and labneh ranch (dressing). Another bold and strong tasting dish.
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Chef @bjornshen even made brussel sprouts taste good!
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With toum garlic sauce, tomato ezme and dirty onion. The lamb was roasted until it was actually crispy to the bite and yet it was still very tender and moist.
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Do note that the portion is quite large so it is better to share it.
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With tahini (sesame seed paste) yoghurt, dill oil and shallots. This was sooo good 😍.
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The cauliflower was grilled crispy and tasted fantastic with the yoghurt sauce.
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With green harissa (Maghrebi hot chilli pepper paste), split cream, fried onion and coriander.
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The flavours were very strong and bold. The sauce was sooo delicious that we used the pitta to mop up all of it! Chef-owner @bjornshen does an amazing job of combining strong yet contrasting flavours. I especially loved the taste of the spicy Maghrebi pepper paste 😍. His generous use of fried onions 😍😍 also won our hearts over.
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Thanks @veronicaphua and @blueskiescottonclouds for the recommendation. I don't know what took us so long to pay @artichoke_sg a visit 😊.
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