After 15 years, Bjorn Shen’s Artichoke is now a pizza shop with dang good fried chicken
Chefs come and go, restaurants open and close — that’s the reality of Singapore’s bustling, but cutthroat, F&B industry.
It takes something veritably special to thrive in the long-term, but that’s exactly what Artichoke, celebrity chef Bjorn Shen’s restaurant, has achieved.
Many foodies would have heard of Artichoke, a popular restaurant that opened in 2010 at Middle Road. It moved to New Bahru in September 2024 and was best known for serving up modern Mediterranean cuisine.
However, probably even more of the public would be familiar with Bjorn Shen, a successful restaurateur who has also presided as a judge on MasterChef Singapore.
The chef, known for his outlandish and zany character, first made his mark right opposite Fortune Centre.
The original Artichoke caught public attention due to his flairful and unconventional takes on Mediterranean cuisine — something that stood out when Singapore’s dining scene was less mature than it is today.
After years of building up his base at Middle Road, Bjorn then made a bold decision to uproot Artichoke, and transplanted it in New Bahru just last year.
This year sees another surprise decision from Bjorn — he will officially be turning the page on his signature Mediterranean fare.
Moving forward, the New Bahru establishment will be operating under a brand-new identity called “Artichoke Pizza Parlor”.
Although we say it’s rather out of the blue — especially with the oversupply of pizza restaurants in recent years — anyone who understands Bjorn Shen’s unstillable mind probably will be less surprised.
The bossman has always professed an undying love for pizza. Small’s, the intimate omakase restaurant-within-a-restaurant at Artichoke had its origins as a pizza private-dining concept.
As he puts it: “It’s like we’ve been playing the same video game for 15 years. We’ve still got lives left, and it’s getting boring. So now we’re switching things up — same game, new weapon.”
Just Bjorn bjeing Bjorn
Be that as it may, it’s hard to toss 15 years of sentiment the wayside, especially for its die-hard regulars.
The team fully grasps the gravity of this pivot, incorporating quirky hashtags such as “#LetsHopeThisWasAGoodIdea” in Artichoke’s new branding.
So, was this a good idea? And how do the pies at Artichoke Pizza Parlor actually fare?
Artichoke’s menu comprises three different varieties of pizza: Slabs, Stacks and Rounds.
The pizzas are, for the most part, pretty good and full of personality — it’s markedly different from the artisan Neapolitan pizza that’s invaded every nook and cranny of the CBD at this point.
Of the three, the Slabs were the standouts for us. It reminded us of focaccia with that beautiful juxtaposition of soft, chewy crumb and dazzlingly crunchy crust.
Bjorn describes Artichoke’s Slab pizzas as “unintellectual pizza”, cheekily comparing it to the artisan Italian pizzerias with the most assiduous dough-making methods.
These slabs look like Sicilian-style pizzas with their rectangular shape, but the textures are more like the crunchier Roma pizza.
Aritchoke also incorporates cheddar into the bottom for extra crackling action — a technique that’s adapted from Detroit pizza.
The Slabs’ classic flavours of dirty margherita (S$22) and beef pepperoni (S$26) are both very dependable and enjoyable, but Artichoke also offers funkier options such as the bacon apple pie (maple bacon, apple, brie, rosemary and hazelnut, S$32)
As for Artichoke’s other two pizza styles, the airier Rounds are made using a fried-then-baked method and are closer to the familiar Neapolitan pizza style, whereas Stacks are double-decker stuffed Slabs.
The Rounds feel more like what you can get elsewhere, perhaps in part from the spicy octopus ragu and potato cream of the Ink Floyd (S$30) falling a bit flat.
Stacks are probably the way to go, since they treat you to heftier, crunchier textures — especially since there’s the Dirty Duck (S$30), which boasts a flavoursome medley of Bali-spiced duck and aromatic sambal matah (raw sambal).
Artichoke — not just a pizza parlour
Most people will be checking out the pizza, but we think the super crunchy fried chicken (S$24) is another must-order on the new Artichoke menu.
The karaage-like fried chicken is available in two permutations: Chinatown spice & fried peanuts, as well as za’atar honey & Lebanese garlic sauce.
No matter which one you order, the textures are superb. The skin crackles scandalously, but remains light and grease-free, while the flesh is as succulent as can be.
The former is one of the best fried chicken we’ve had in recent times — the vibrant honey, contrasted against the sharp and umami garlic sauce, is simply heavenly.
On top of that, Artichoke fans can still find reworked versions of its familiar signatures such as the creamy green harissa prawn spag (S$34).
That creamy and headily herbaceous sauce made out of harissa, green chillies and coriander? We can see why the pasta such a beloved dish.
Oh, and don’t neglect the desserts section of the menu — Artichoke also has some satisfying finishers for the meal.
For ice-cream fans, consider the supremely tangy sundae (S$20) that’s adorned with tons of goodies such as meringue, banana croutons and strawberry lemongrass cream.
Those with loud pie-loving friends can consider shutting their pieholes with a rustic and comforting cinnamon cherry pie (S$18) served with refreshing orange cream!
Whatever you do, though, just don’t forget to get the fried chicken. We’ll hunt you down if you don’t!
This was a hosted tasting.
For more ideas on what to eat, read our stories on the best spots to fill up your tummy when visiting Mandai Wildlife Reserve and an affordable and under-the-radar modern European restaurant in the CBD!
Wed 11pm - 10pm
Thurs 11pm - 10pm
Fri 11pm - 10pm
Sat 11pm - 10pm
Sun 11pm - 10pm
- Fort Canning
Evan started off writing about food on Instagram, before joining outlets such as Buro and Confirm Good to pursue his passion. His best work usually comes after his first whisky shot in the morning.
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