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Middle Eastern

Middle Eastern

Featuring Artichoke, Artichoke
Jason Wong
Jason Wong

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.

<< Invited tasting >>

Taste: 3.5/5

3 Likes

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.

<< Invited tasting >>

Taste:3.5/5

2 Likes

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.

<< Invited tasting >>

4 Likes

The secret to tender and succulent kebabs is apparently to fold ice cubes into the meat before grilling them. Chockful of flavour from garlic, onion and spices, the kebab is served with Artichoke’s signature toum, a potent cloud of Lebanese garlic sauce similar to aioli.

<< Invited tasting >>

Taste: 3.5/5

4 Likes

Sometimes you just want a no-nonsense, nicely cooked piece of meat. Artichoke’s steak of the day delivers just that. The rump cap is not the most premium or tender of cuts, but the wood-fire grilled beef is cooked a perfect medium rare and packing flavour, especially so with the butter sauce.

<< Invited tasting >>

3 Likes

Absolutely one of the best new things here at Artichoke is this ultra-pimped up version of your favourite Marche rosti in square form. Shredded potatoes are triple cooked – steamed, grated and baked, then shaped and deep-fried. The result? Only the crispest, fluffiest potato cake you’ll ever eat, crowned with a cloud of sour cream and za’ata spice. Insanely good.

<< Invited tasting >>

Taste: 4/5

Artichoke’s version of a salad bowl is an exotic combination of deep-fried cauliflower, rocket, lentils, mint, puffed corn, basmati rice and amba dressing. Plenty of texture, refreshing and relatively mild tasting for an Artichoke dish, however my tastes lean toward the restaurant’s bolder flavours.

<< Invited tasting >>

Taste: 3/5

2 Likes

9 years still not dead and still coming out with new bangers every year like this killer crab toast. Heaping moundfuls of blue swimmer crab and creamy tzatziki on a fluffy housemade brioche, Artichoke adds that extra special something with briny ikura and the crunch of fried chicken crackling that’ll have you hooked like crack and coming back for more.

<< Invited tasting >>

Taste: 4/5

3 Likes

Best hummus in town right here – ultra-smooth, creamy and redolent with the aroma of good olive oil. The locally-grown abalone mushrooms are succulent and flavoured with a Baharat spice mix that’s at once familiar yet exotic.

<< Invited tasting >>

Taste: 3.5/5

4 Likes

Artichoke has a stellar repertoire of mezzes, and my favourite is probably this bad mutha of an eggplant stuffed with onions and tomatoes and confit till gooey and soft before being deep-fried. They stack on umami upon umami with a handful of pine nuts, caramelised onions, and bath everything in an emulsified paprika-tinged tomato sauce for an intense flavour bomb you’ll need to eat with Artichoke’s signature Turkish bread.

<< Invited tasting >>

Taste: 3.5/5

3 Likes

The charred surface of that ridiculously good looking hummus surrounded by an EVOO moat looked so appealing that it was the first thing I dove straight for. While it bears all the hallmarks of a good hummus – silky smooth and with just the right balance of lemon juice and tahini – the miso aspect of it can get a little too salty, especially if eaten on its own. The walnuts and sweet blackcurrants garnishing the dish alleviate this somewhat, but the hummus really works best paired with bread.

Thanks @burpple for the invite and @artichoke_sg for hosting!

Taste: 3/5

6 Likes

The mother lode of all lamb dishes, this hulking 2.5kg beast of whole roasted lamb shoulder bathed in a meaty tasting milk sauce and surrounded by a Turkish bread fort is so majestically huge it can safely feed 6 people. This is one for lovers of lamb and strong flavours, but do take note it needs to be pre-ordered 3 days in advance.

Thanks @burpple for the invite and @artichoke_sg for hosting!

Taste: 3.5/5

5 Likes

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