Artichoke Pizza Parlor at New Bahru is turning the dial back to where it all began — its Middle Eastern roots. Six months into its opening, the refreshed menu isn’t about reinvention but a confident recalibration. Chef Bjorn Shen’s irreverent style remains unmistakable, now sharpened with a more pronounced Middle Eastern DNA. The result? A menu that feels tighter, more intentional, yet still brimming with playful surprises.
Hummus 4.2/5
We started with the Hummus ($16), a returning staple that continues to hold its ground as a dependable opener. Made in-house from dried chickpeas soaked overnight, the hummus is smooth, nutty and deeply satisfying. It comes crowned with housemade chilli oil and chilli crunch, almond dukkah, and a medley of roasted seasonal vegetables such as lotus root, broccolini, mushrooms and baby carrots. A squeeze of lemon lifts the richness, setting the stage for the bold flavours that follow.
Garlic Bread 4/5
To complement it, the Garlic Bread ($10) is a must-order. Crafted from Artichoke’s pizza bianca — a focaccia-like dough — the bread is brushed with an aglio olio-style garlic relish before being toasted to a crisp. The relish itself is thoughtfully prepared, with garlic fried in oil and gently braised in water to mellow its sharpness while retaining its aromatic depth. The result is a crisp, flavourful base that serves as the perfect vehicle for scooping up every last bit of the hummus.
Baked Camembert 4.2/5
For something indulgent, the Baked Camembert ($28) delivers in both richness and comfort. The whole wheel of Camembert is baked until molten and oozy, then drizzled with black truffle-infused honey — made by shaving real black truffles into honey — and finished with roasted mixed nuts tossed in brown butter. Served alongside Ritz crackers, it’s a decadent combination of sweet, savoury, creamy and crunchy elements that come together effortlessly.
Arti-Casear 4.5/5
The Arti-Casear ($24) offers a lighter interlude. Featuring pistachio mortadella, soft egg, crisp greens and croutons, the salad is tossed in a well-balanced Caesar dressing. While straightforward in concept, the interplay of textures — from crunchy vegetables to the richness of the soft egg — keeps it satisfying without feeling heavy.
Sunny Slice 4.5/5
The spotlight, however, firmly belongs to the pizzas. The refreshed menu places a stronger emphasis on Artichoke’s signature rectangular UnderCrunch pizzas — pillowy slabs with cheddar-crisped frico bases that deliver both crunch and chew.
The new Sunny Slice ($26) is a standout addition. Built on a pizza bianca base spread with toum (a punchy garlic sauce), it is layered with roasted fennel, haloumi cubes and fresh kumquat slices. Finished with housemade hot honey, arugula, mint and pistachio crumble, the pizza offers a vibrant balance of sweet, savoury and herbaceous notes. The kumquat lends a bright citrusy pop, while the haloumi adds a satisfying saltiness against the crisp, golden base.
Crab-Onara 4.2/5
On the other end of the spectrum are the Stone Baked Rounds, which mark a return to a more traditional style. The Crab-Onara ($34) is a prime example of how Artichoke blends classic techniques with bold creativity. The dough, fermented for three days, yields a light and puffy crust. Topped with garlic cream sauce, fior di latte, zucchini and sautéed pancetta, it is then finished with generous chunks of crab claw meat. A unique “jellified” egg yolk sauce — made by cooking yolks sous vide before seasoning — adds a luscious, carbonara-like richness, rounded off with a dusting of pecorino and black pepper. It’s indulgent, complex, and undeniably satisfying.
OG Date Pudding 4.8/5
Dessert brings us to the OG Date Pudding ($16), a nostalgic throwback made the original way in 2010. This warm steamed date cake is paired with a cold dulce de leche sauce, creating a pleasing temperature contrast. Accompaniments of black coffee jelly, crunchy cashew nougat and a touch of smoked salt add layers of bitterness, sweetness and texture, elevating the dish beyond a typical sticky date pudding.
Artichoke Pizza Parlor’s refreshed menu feels like a confident step forward by looking back. By leaning into its Middle Eastern roots while refining its offerings, the restaurant delivers a dining experience that is both focused and full of personality. It’s not about doing more, but doing what it does best — with even greater clarity and conviction.
Note: This is an invited tasting.
Artichoke
New Bahru
46 Kim Yam Road
#01-02
Singapore 239351
Website
Nearest MRT: Fort Canning (DT Line)
Opening Hours:
Tue: 5pm - 10pm
Wed-Sun: 11am - 10pm
(Closed on Mon)
Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to the traffic junction of River Valley Road and Clemenceau Ave. Cross the road and cut through UE Square to Unity Street. Turn right onto Unity Street and walk to Mohamed Sultan Road. Cross the road and walk to Kim Yam Road. Walk down Kim Yam Road. Walk to the destination. Journey time is about 10 minutes. [Map]
