When new diners open and close within nine months, Singapore favourite ‘funky Middle Eastern’ restaurant Artichoke still remains strong after nine years, thanks to madcap chef-owner Bjorn Shen’s whimsical spin on the cuisine. Family-style classics like the vegan-friendly Hummus & Iraqi Spiced Mushrooms ($14) continue to draw fans; whipped creamed tahini, lemon juice and garlic are blended with blanched chickpeas, cumin and Cobram Estate olive oil - the smooth, creamy goodness a match with abalone mushrooms from Kin Yan Agrotech seasoned in baharat. The Green Harissa Prawns, Split Cream, Charred Onions ($38) is another classic; prawns are cooked in a small skillet until the juice runs out before they are mixed with harissa and cream.
New highlights like Cauliflower Kushari ($24), Crab & Bacon Toast ($30), and Crispy Lamb Floss (28) are available on the weekend brunch à la carte menu, and the former stand outs. Cauliflower is deep-fried till it shrivels to retain a bitter edge. Then basmatic rice, onions, lentils and puffed corn are added in for textural depth and tossed in shallot oil and seasoned in amba, a Middle Eastern pickled mango condiment. A ramen egg, marinated in liquid smoke, crowns the scrumptious salad.
Shen also plans to helm a new four-seater bar within the premise next year where he intends to create monthly changing themed menus. First up: an eight-course pizza dinner with a twist.
