Cover Artichoke chef-owner Bjorn Shen (Photo: Artichoke Pizza Parlor)
Artichoke chef-owner Bjorn Shen (Photo: Artichoke Pizza Parlor)
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Artichoke’s rebrand—Artichoke Pizza Parlor—comes on the heels of the restaurant’s 15th year anniversary, with the chef-owner sharing that he is switching things up by spotlighting pizzas
It’s been the year of pizza in Singapore, with a wave of openings from Vincenzo Capuano to Pizza Studio Tamaki. Now, joining the fray is Singaporean chef Bjorn Shen, who has transformed his Middle Eastern restaurant Artichoke into Artichoke Pizza Parlor.
The change in concept comes as Artichoke celebrates its 15th anniversary this year. It’s a feat for the local landscape, given the difficult climate. But Shen sees it as a chance to take on the next challenge. “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.”
Going back to making pizzas isn’t a surprise for Shen, who first introduced us to his experimental pizza creations when he opened Small’s in February 2020. While Small’s has since evolved into his platform for experimental omakase menus (remember his bread sushi omakase?), his love for pizzas has never wavered.
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Above Artichoke Pizza Parlor has taken over Artichoke's space in New Bahru
Artichoke Pizza Parlor has taken over Artichoke's space in New Bahru
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He fondly recalls tucking into Super Supremes and buffalo wings at family gatherings at Milano’s Pizza Restaurant. And, after a life-changing meal of Neapolitan pizza in Japan, he went on a quest to make the perfect pie, going as far as trying 20 pizzerias in nine days. This led him to consulting for a pizzeria in Jakarta and launching Baba G’s Pizza Place in Bali, before finally making the jump to rebrand Artichoke.
Artichoke Pizza Parlor isn’t your average joint. As Shen describes it, its DNA is part ‘80s and ‘90s American-Italian pizzeria throwback, sprinkled with part new-school edge and all classic Bjorn. This translates into the warm and welcoming interior design and an exciting menu that still harbours Middle Eastern accents reminiscent of pre-evolution Artichoke.
Above Pepperoni Slabs at Artichoke Pizza Parlor
Above Ink Floyd Rounds at Artichoke Pizza Parlor
Pepperoni Slabs at Artichoke Pizza Parlor
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Shen’s pizza menu starts with the dough, which gives you a choice of two crusts and three types of pizza. Slabs are crunchy Sicilian-esque rectangles; Stacks are double-decked stuffed slabs; and Rounds are airy, golden-brown bases that are fried and baked to achieve their texture. These serve as the base for a slew of toppings that, in typical Shen fashion, run the gamut from familiar to wacky. His offerings include pancetta with apple butter; spicy octopus masak hitam; and jackfruit, ginger flower and chilli honey. The pizzas are complemented by an array of snacks, sides and desserts, as well as a decent wine list, ice-cold beers, cocktails and non-alcoholic options.
With the rebrand of Artichoke to Artichoke Pizza Parlor, we can expect from Shen the same experimental spirit that has kept diners on their toes for the past 15 years. Is this the right time to change the concept of a dining institution? Only time will tell—but as Shen has expressed in his social media hashtags, #fingerscrossed and #wehopethiswasagoodidea.
Artichoke Pizza Parlour
Address: 46 Kim Yam Road, 01-02 New Bahru, S(239351)
Credits
Images: Artichoke Pizza Parlor
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
