After 15 years of dishing out bold Middle Eastern flavors, Chef Bjorn Shen decided to shake things up. He took his popular spot, Artichoke, and turned it into something fresh. Gone is the old mezza concept, full of small plates like hummus and falafel that drew crowds for their vibrant tastes. Now, it shines as a mozza-focused haven. Mozza means fresh mozzarella cheese, stretched and melted into gooey perfection, often the star of Italian-inspired bites.
This change births Artichoke Pizza Parlor. It’s a bold pivot. Picture pizzas baked with a wink—topped in wild ways that nod to Shen’s inventive roots. Think crusts crisp and light, slathered with cheese that pulls apart in strings, paired with simple twists like herbs or veggies for fun without fuss. Shen keeps his creative spark alive. He mixes global ideas into each slice, making sure every pie feels playful, not stuffy.
Why this shift? Shen spent years building Artichoke’s name on hearty, shared dishes. Fans loved the energy, the way meals brought people together. But in 2025, with tastes leaning toward comfort food, pizza fits right in. It lets Shen play with dough and toppings, staying true to his flair for surprise. No more heavy mezze spreads; instead, quick, joyful eats that spark smiles. This reimagining honors the past while chasing new bites, drawing in old fans and fresh faces alike.
Concept & Philosophy
Artichoke Pizza Parlor deliberately breaks from traditional wood-fired Neapolitan conventions. Instead, it embraces:
- 80s/90s American-Italian pizzeria nostalgia – Think childhood pizza parties and pure indulgence
- New-school innovation – Bold flavour combinations and unconventional ingredients
- Classic Bjorn approach – Unapologetically creative and deeply personal
This isn’t artisanal pizza meant to impress purists. It’s pizza designed to spark joy, crafted by a Singaporean chef for Singaporean palates, with local flair woven throughout.
Location & Accessibility
Address:
Artichoke
New Bahru
46 Kim Yam Road, #01-02
Singapore 239351
Nearest MRT: Fort Canning (Downtown Line)
Directions from Fort Canning MRT:
- Take Exit A
- Walk to the junction of River Valley Road and Clemenceau Avenue
- Cross and cut through UE Square to Unity Street
- Turn right onto Unity Street, walk to Mohamed Sultan Road
- Cross to Kim Yam Road
- Walk down Kim Yam Road to destination
- Total journey time: Approximately 10 minutes
Opening Hours:
- Tuesday: 5:00 PM – 10:00 PM
- Wednesday to Sunday: 11:00 AM – 10:00 PM
- Closed on Mondays
Ambience & Atmosphere
While specific ambience details weren’t extensively covered in the source material, the restaurant’s location at New Bahru and its “pizza parlor” concept suggest a casual, approachable dining environment. The playful menu and nostalgic references to 80s/90s pizzerias indicate a fun, relaxed atmosphere perfect for groups and casual gatherings rather than formal dining.
The Menu: Three Pizza Styles
Artichoke Pizza Parlor’s innovation shines through three distinct pizza formats:
1. Rounds
Inspired by Naples’ Montanara style – airy, puffy-crust pizzas that are fried then baked for added texture and dimension.
2. Stacks
Double-decker pizzas with layers of dough stuffed with fillings – an indulgent, loaded approach to pizza.
3. Slabs
A hybrid of Roman and Detroit styles featuring rectangular bases with a signature “undercrunch” – a layer of cheddar cheese baked beneath the dough for extra texture and flavour.
Detailed Dish Analysis
Appetizers & Starters
Beef Lasagna Nuggets – $16 | Rating: 4/5
These frozen lasagna cubes are breaded and deep-fried until golden and crispy. Each nugget delivers a delightful textural contrast – soft, layered pasta interior against a crunchy breadcrumb exterior. Served with bright, tangy marinara sauce that cuts through the richness.
Why it works: Nostalgic comfort food elevated with perfect execution. The marinara provides necessary acidity to balance the fried element.
Green N’ Golden Kiwi Salad – $14 | Rating: 4.2/5
An unexpected menu item featuring both green and golden kiwi topped with pecorino cheese, fresh mint, and black pepper. This dish exemplifies Bjorn’s creative approach – taking an unconventional ingredient pairing and making it work beautifully.
Why it works: The sweet-tart kiwi plays brilliantly against salty pecorino, while mint adds freshness and black pepper provides subtle heat. A clever play on sweet and savoury that’s both refreshing and delicious.
Super Crunch Fried Chicken – $24 | Rating: 4.2/5
An Artichoke classic reimagined for the new concept. Juicy chicken encased in an ultra-crisp coating, glazed with za’atar honey, and finished with garlic sauce.
Why it works: The Middle Eastern influences (za’atar, garlic sauce) remain, connecting the new concept to Artichoke’s heritage. The combination of sweet honey glaze and savoury garlic creates an addictive flavour profile. The chicken truly lives up to its “super crunch” name.
Chicory Salad – $20 | Rating: 3/5
Composed of radicchio, endives, roasted red grapes, onions, herbs, mango amba dressing, whipped sesame, and falafel crumbles.
The challenge: Radicchio’s pronounced bitterness is an acquired taste that won’t appeal to everyone. While the sweet mango amba dressing and nutty falafel crumbles help soften the edge, this salad remains divisive.
Who it’s for: Diners who appreciate bitter greens and complex flavour profiles.
Pasta
Creamy Green Harissa Prawn Spaghetti – $34 | Rating: 4.8/5
A standout dish that showcases bold, punchy flavours. The zesty green harissa sauce clings to each strand of spaghetti, creating an irresistible, flavour-packed experience.
Why it’s exceptional: Perfect sauce-to-pasta ratio, generous prawns, and that signature bold Bjorn flavour profile. The harissa provides heat and depth without overwhelming the dish. Every slurp delivers maximum flavour.
Pizzas: The Main Event
ROUNDS: Tropic Thunder – $32 | Rating: 4.2/5
Style: Montanara-inspired (fried then baked)
Toppings: Parma ham, burrata, jackfruit, ginger flower, honey
Analysis: This pizza embodies tropical decadence with a distinctly Southeast Asian twist. The combination of sweet jackfruit, fragrant ginger flower, and honey creates an exotic flavour profile, while Parma ham and creamy burrata provide salty, rich counterpoints.
Texture: The fried-then-baked crust delivers exceptional textural complexity – crispy exterior with an airy, puffy interior that’s both light and indulgent.
Best for: Adventurous eaters who appreciate tropical flavours and unconventional pizza toppings.
STACKS: Dirty Duck – $30 | Rating: 3.8/5
Style: Double-decker stuffed pizza
Fillings: Bali-spiced duck, mozzarella, snake bean lawar, sambal matah, coconut cream
Analysis: This is the most intensely flavoured pizza on the menu. The Balinese influences shine through with bold spices, the heat of sambal matah, and rich coconut cream. However, the richness becomes overwhelming.
The verdict: While flavour-packed and punchy, this combination feels better suited to a rice-based dish rather than pizza. The double-decker format amplifies the heaviness, making it difficult to finish.
Who might enjoy it: Those who love extremely bold, spicy flavours and aren’t concerned about richness overload.
SLABS: Beef Pepperoni with Pickled Long Pepper & Chilli Honey – $26 | Rating: 4.5/5
Style: Roman/Detroit hybrid with cheddar “undercrunch”
Toppings: Marinara, beef pepperoni, chilli honey, garlic oil, pickled long peppers
Analysis: This is where the Slabs format truly excels. The rectangular pizza delivers the signature “undercrunch” – that layer of cheddar baked beneath the dough creates an irresistible crispy-cheesy edge reminiscent of Detroit-style pizza.
Flavour profile: Perfectly balanced – the beef pepperoni provides savoury richness, chilli honey adds sweet heat, pickled peppers bring acidity and brightness, while garlic oil rounds everything out.
Why it’s successful: This pizza respects familiar flavours while adding just enough innovation (the chilli honey, pickled peppers, undercrunch) to make it memorable without being overwhelming.
SLABS: Bacon Apple Pie – $32 | Rating: 4.5/5
Style: Roman/Detroit hybrid with cheddar “undercrunch”
Toppings: Pancetta, apple butter, brie, baked apples, mozzarella, hazelnuts, rosemary
Analysis: This unconventional pizza is a triumph of sweet-savoury harmony. It walks the line between dessert and savoury pizza, landing somewhere delightfully in between.
Flavour breakdown:
- Pancetta: Salty, crispy pork flavour
- Apple butter & baked apples: Sweet, caramelized fruit notes
- Brie & mozzarella: Creamy, rich dairy
- Hazelnuts: Nutty crunch and earthiness
- Rosemary: Herbaceous, aromatic lift
Why it works: The combination sounds chaotic on paper but achieves beautiful balance. The hazelnuts add crucial textural contrast, while rosemary prevents the sweetness from becoming cloying.
Standout factor: This is signature Bjorn – bold, unexpected, yet executed with precision.
Desserts
Sundae – $20 | Rating: 4.2/5
A playful tropical dessert featuring passionfruit ice cream with lemongrass cream, banana bread croutons, meringue, and macerated strawberries.
Why it works: Light and refreshing with distinctly Southeast Asian flavours. The lemongrass cream adds exotic fragrance, while banana bread croutons provide textural interest. Perfect for ending a heavy meal.
Cinnamon-Cherry Pie – $18 | Rating: 4.2/5
A hearty baked dessert combining almond frangipane and sour cherry filling in a buttery crust, topped with cookie crumbs and orange cream.
Analysis: This is a proper, substantial dessert. The tartness of sour cherries balances the sweet frangipane, while orange cream adds citrus brightness. The cookie crumb topping provides textural contrast against the buttery crust.
Best for: Those who enjoy traditional, bakery-style desserts with European influences.
Mud Cake – $14 | Rating: 4.8/5
Not your average chocolate cake. Served warm with banana and raisin jam, layered with banana bread, topped with chocolate milk, Ovaltine crunchies, and smoked salt.
Why it’s exceptional: This dessert is pure nostalgia – childhood snack memories elevated to restaurant-quality. The warm chocolate cake with chocolate milk creates a molten, messy experience. Ovaltine crunchies add that uniquely Southeast Asian touch, while smoked salt provides sophisticated depth.
The verdict: Rich, indulgent, delightfully messy, and utterly memorable. This is “pure Bjorn style” – taking familiar comfort foods and reimagining them with creative flair.
Signature Techniques & Cooking Methods
The “Undercrunch” Innovation
The Slabs-style pizzas feature a unique technique where cheddar cheese is placed beneath the dough before baking. This creates:
- A crispy, caramelized cheese crust along the edges
- Additional flavour dimension beyond traditional pizza
- Textural contrast between the base and toppings
Montanara-Inspired Method
The Rounds pizzas employ a fried-then-baked technique:
- Pizza dough is first fried to create structure and initial crispness
- Then baked with toppings to finish cooking and meld flavours
- Results in exceptional textural complexity – crispy outside, airy inside
Recipe Recreation: Beef Pepperoni Slab Pizza
While exact recipes aren’t provided, here’s a home cooking interpretation based on the dish description:
Ingredients
For the Dough (makes 2 rectangular pizzas):
- 500g bread flour
- 325ml warm water
- 10g salt
- 7g instant yeast
- 15ml olive oil
For the Undercrunch:
- 200g aged cheddar cheese, shredded
For the Pizza:
- 200ml quality marinara sauce
- 300g mozzarella cheese, shredded
- 150g beef pepperoni slices
- 3-4 long peppers, pickled
- Chilli honey (honey mixed with chilli flakes)
- Garlic oil (olive oil infused with garlic)
Instructions
Day 1: Prepare the Dough
- Combine flour and salt in a large bowl
- Dissolve yeast in warm water, let sit 5 minutes
- Add yeast water and olive oil to flour, mix until combined
- Knead for 10 minutes until smooth and elastic
- Place in oiled bowl, cover, refrigerate overnight for slow fermentation
Day 2: Shape and Bake
- Remove dough from refrigerator 2 hours before baking
- Preheat oven to 260°C (500°F) with baking steel or stone
- Divide dough in half, shape each into a rectangle
- Let rest 30 minutes at room temperature
Assemble and Bake:
- Oil a rectangular baking pan generously
- Sprinkle shredded cheddar evenly across the bottom (this creates the undercrunch)
- Stretch dough to fit pan, place directly on cheddar
- Spread marinara sauce, leaving 1cm border
- Add mozzarella cheese
- Arrange pepperoni slices evenly
- Bake 12-15 minutes until crust is golden and cheese bubbles
- Remove from oven, immediately drizzle with chilli honey and garlic oil
- Top with pickled long peppers
- Let rest 3-5 minutes, slice into rectangular pieces
Pro Tips:
- The cheddar beneath the dough caramelizes during baking, creating crispy edges
- Don’t skip the overnight fermentation – it develops complex flavour
- High heat is crucial for proper crust development
- Let the pizza rest before slicing to allow cheese to set slightly
Price Range & Value
Appetizers & Starters: $14 – $24
Salads: $14 – $20
Pasta: $34
Pizzas: $26 – $32
Desserts: $14 – $20
Overall Assessment: Mid to upper-mid range pricing that reflects the quality ingredients (Parma ham, burrata, duck) and creative execution. Portions appear generous based on the review, making the pricing reasonable for the Singapore dining scene.
Delivery Options
Note: The source material does not provide specific information about delivery services, hours, or platforms.
For current delivery options, it’s recommended to:
- Check the restaurant’s official website
- Visit their Instagram or Facebook pages for updates
- Contact the restaurant directly at the New Bahru location
- Check popular delivery platforms (GrabFood, Deliveroo, foodpanda) for availability
Who Should Visit
Perfect for:
- Pizza enthusiasts looking for innovative, non-traditional interpretations
- Adventurous eaters who appreciate bold flavour combinations
- Fans of Chef Bjorn Shen’s previous work
- Groups wanting a fun, casual dining experience
- Those seeking Instagram-worthy dishes with substance behind the style
May not suit:
- Pizza purists seeking authentic Neapolitan or Italian traditions
- Diners preferring subtle, delicate flavours
- Those with limited spice tolerance (some dishes pack serious heat)
- Anyone looking for fine dining formality
Final Verdict
Artichoke Pizza Parlor is Chef Bjorn Shen’s most personal and playful project – a bold reinvention that trades Middle Eastern mezza for innovative mozza while retaining his signature creative spirit. This isn’t pizza bound by tradition but reimagined with local flair, unexpected ingredients, and plenty of heart.
Strengths:
- Innovative three pizza formats (Rounds, Stacks, Slabs)
- Bold, successful flavour combinations
- Standout dishes: Creamy Green Harissa Prawn Spaghetti, Mud Cake, Bacon Apple Pie pizza
- Approachable pricing for quality and creativity offered
- Nostalgic yet contemporary concept
Areas for consideration:
- Some dishes (like Dirty Duck) may be too rich for pizza format
- Bitter elements in some salads won’t appeal to all palates
- Location requires a 10-minute walk from MRT
Bottom Line: Come with an open mind, stretchy pants, and a willingness to embrace pizza as pure fun rather than sacred tradition. You’ll leave grinning, which is exactly what pizza should make you do.
Overall Rating: 4.3/5
Contact & Social Media
- Website: Visit Official Site
- Facebook: Artichoke Facebook
- Instagram: Artichoke Instagram
- Phone: Contact via website or social media for reservations
Reservations recommended, especially for weekend dining.
Review based on invited tasting experience. Individual experiences may vary.
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
Cooking Techniques Highlighted:
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