A Deep Dive into Seven Eco-Conscious Restaurants and Bars
Executive Summary
Singapore’s dining landscape has undergone a remarkable transformation, with sustainability evolving from a mere buzzword to a genuine commitment embraced by forward-thinking restaurants and bars. This review examines seven establishments that are redefining what it means to dine responsibly without compromising on flavor, creativity, or the dining experience. From farm-to-table concepts to zero-waste cocktail bars, these venues demonstrate that sustainable dining is not only possible but exceptional.
1. Kaarla and Oumi: The Urban Farm Dining Experience
Location: 88 Market Street, CapitaSpring, Singapore 048948
Concept: Coastal Australian and Modern Japanese Kappo Dining
Sustainability Focus: ESG and UN SDG Alignment, Urban Agriculture, Nose-to-Tail Approach
The Vision
Housed on the 51st floor of CapitaSpring, Kaarla and Oumi represent a paradigm shift in how restaurants integrate sustainability into their core operations. These sister establishments aren’t simply restaurants; they’re part of a comprehensive ecosystem designed to demonstrate that fine dining and environmental responsibility can coexist seamlessly.
The Innovation: The 1-Arden Food Forest
The crown jewel of this concept is the 1-Arden Food Forest, an ambitious 10,000 sq ft urban farm—the world’s highest at its location. Organized into five themed gardens (Singapore Food Heritage, Wellness, Mediterranean Potager, Japanese Potager, and Australian Native), the Food Forest serves as both a working agricultural space and an educational hub. This partnership with social enterprise Edible Garden City represents a serious commitment to farm-to-table dining, ensuring that ingredients are literally grown steps away from where they’re prepared.
Culinary Approach
Kaarla exemplifies the closed-loop culinary philosophy, creating dishes with minimal waste. The signature Kaarla Closed Loop Salad showcases this philosophy beautifully, composed entirely of seasonal bounty from the Food Forest—roselle leaves, Filipino spinach, marigold, and other rotating ingredients, dressed in fermented calamansi juice and served on tiger nut curd. The “Our Zucchini” dish demonstrates how even specific components are sourced responsibly, featuring zucchini flowers from either the urban farm or local suppliers.
Oumi’s Japanese Kappo concept maintains the same sustainability principles while honoring traditional Japanese culinary arts. Seasonal craft cocktails showcase the collaborative spirit of the venue, with offerings like the Silk Merchant—a sophisticated blend of gin infused with farm-grown strawberries and lemon myrtle, combined with red shiso umeshu, ginger liqueur, honey, yuzu, and egg white foam.
The Experience
Diners at these restaurants enjoy more than a meal; they participate in a living demonstration of sustainable agriculture and ethical sourcing. The visible presence of the Food Forest outside both restaurants creates a compelling narrative about food origins and seasonal eating. This transparency builds trust and educates patrons about what sustainability actually means in practice.
Verdict
Kaarla and Oumi represent the gold standard for luxury sustainable dining. They prove that ESG principles and culinary excellence aren’t contradictory but complementary. The restaurants successfully balance sophistication with conscience, making them ideal for both the environmentally conscious diner and the culinary adventurer.
Rating: ★★★★★
2. Mallow: Foraged Minimalism with Nordic Soul
Location: 1 Nanson Road, #02-07, InterContinental Singapore, Robertson Quay
Concept: Vegetable-Forward, Foraged Ingredients Dining and Cocktails
Sustainability Focus: Locally Sourced Ingredients, Minimalist Approach, Artisanal Foraged Foods
The Concept
Mallow, named after a common edible plant abundant in Denmark, is the brainchild of renowned Singaporean pastry chef Janice Wong and Danish-American chef Christina Rasmussen, who previously served as head forager for the acclaimed restaurant Noma (ranked World’s Best Restaurant in 2021). This collaboration brings together Eastern sensibilities with Nordic foraging expertise, creating something entirely unique to Singapore’s dining scene.
The Philosophy
Mallow operates on the premise that conscious dining should inspire a broader lifestyle change. The restaurant embraces a “mindful and minimalist approach,” believing that thoughtfully prepared dishes can motivate patrons to live with greater intention. This philosophy permeates every aspect of the operation, from ingredient selection to presentation.
Culinary Highlights
The Taste of Mallow degustation menu is the ultimate expression of the restaurant’s vision, featuring six courses paired with four conscious cocktails. A standout dish is Tartlet Tears, a reinterpretation of Rasmussen’s kelp tart recipe from her Noma days. Updated with a briny cream filling made from oyster leaf, accompanied by blackberries, thinly sliced kohlrabi, bronze fennel, kelp “pepper,” and rose petals, this dish embodies the marriage of tradition and innovation.
The cocktail program, helmed by Sasha Wijidessa (former Operation Dagger head and Asia brand ambassador for Empirical Spirits), deserves special mention. The Orange Julius exemplifies this creative approach—blending Ayuuk (an earthy, smoky spirit from Empirical Spirits) with egg yolk, orange, and apricot to create a citrusy, creamy concoction reminiscent of the classic drink.
The Experience
Mallow excels at making minimalism feel luxurious. The restaurant doesn’t overwhelm with quantity; instead, it invites diners into a carefully curated experience. Each element—from the foraged garnishes to the unique spirits used—carries significance and tells a story of intentional sourcing and preparation.
Verdict
Mallow is perfect for diners seeking an educational and introspective dining experience. It’s less about spectacle and more about substance, making it ideal for those genuinely interested in understanding the connection between food, foraging, and conscious living. The European-influenced menu with Asian execution creates an intriguing culinary dialogue.
Rating: ★★★★☆
3. Putien: Celebrating Traditional Aquaculture and Heritage
Location: Multiple Locations
Concept: Fujian Cuisine with Specialty Duotou Clams
Sustainability Focus: Heritage Farming Methods, Ethical Aquaculture, Seasonal Dining
The Story Behind Duotou Clams
Putien stands out not for experimental sustainability practices but for championing an ancient, inherently sustainable method of clam farming. The Duotou clams of Fujian province, named after a fishing village in Putian, have been cultivated for over 600 years using methods that work in harmony with natural ecosystems rather than against them.
The Science of Sustainability
The farming process is a masterclass in environmental adaptation. Duotou clams thrive in the region’s unique black mud tidal flats—a 20,000 micron layer of mineral-enriched sediment evolved over a millennium, containing virtually no sand and enhanced with brine algae and organic matter. The seawater’s 18-20% salinity creates ideal conditions for these sweet, fat clams, which are considered superior to any other variety globally.
The farming methodology is intentionally labor-intensive and deliberately low-tech. Farmers hand-space baby clams in September and wait six months for them to reach 6cm before harvest. Harvesting requires over two hours of back-breaking work per bucket, as clams dig themselves into depths of up to 30cm. No machinery is deployed; the commitment to ancestral methods is absolute.
Culinary Offerings
As Singapore’s official promoter of Duotou clams, Putien offers nine distinct cooking styles. The Salt-baked Duotou Clams, prepared with salt studded with Szechuan peppercorns, represents the most traditional approach. For adventurous diners, the Red Mushroom Duotou Clam Soup offers an unconventional preparation featuring rare wild red mushrooms from Wuyi Mountains (a UNESCO World Heritage Site). These dried mushrooms, prized in Traditional Chinese Medicine and known as the “Oriental truffle,” release their natural red pigment during flash-boiling, creating a delicate pink broth that complements the clams’ sweet, crisp texture.
The Experience
Dining at Putien connects patrons to centuries of culinary heritage. The restaurant serves as an educational platform, helping diners understand that sustainability isn’t always about innovation—sometimes it’s about honoring and preserving time-tested methods that already work. The clams, shipped twice weekly, guarantee freshness and continued support for small-scale, ethical farming communities.
Verdict
Putien offers a refreshing perspective on sustainable dining. Rather than reinventing the wheel, it celebrates a pre-existing sustainable system, making it accessible and appealing to traditional diners who might be skeptical of more experimental establishments. The quality of the clams and authenticity of preparation justify the premium pricing.
Rating: ★★★★☆
4. Analogue Initiative: Bold Innovation in Sustainable Design and Plant-Based Cuisine
Location: 30 Victoria St, #01-31 Chijmes, Singapore 187996
Concept: Plant-Based Dining with Innovative Ingredients and Sustainable Design
Sustainability Focus: Recycled Materials, Mycelium Furniture, Alternative Proteins, Future-Forward Ingredients
The Wow Factor
Analogue Initiative makes an immediate visual statement. The striking cerulean blue bar top, rising and falling like undulating waves, commands attention—but here’s the revolutionary part: it’s a 3D-printed structure crafted from 1,600kg of recycled plastic bottles. The five-month production process demonstrates the restaurant’s genuine commitment to sustainability as both concept and aesthetic.
The surrounding tables, crafted from mycelium (the root-like structure of fungi), continue this eco-conscious design narrative. These fixtures aren’t mere decoration; they’re manifestos of what restaurants can become when they prioritize environmental responsibility.
Visionary Leadership
Founded by Vijay Mudaliar, who also established the acclaimed bar Native, Analogue Initiative is positioned at the forefront of next-generation sustainable hospitality. The team openly states their ambition: to set the standard for restaurants and bars of the future. This isn’t hyperbolic; the execution backs up the rhetoric.
The Menu Philosophy
Analogue Initiative operates with a fully plant-based menu, acknowledging that rising global temperatures and altered crop harvests necessitate dietary evolution. Rather than simply removing meat, the restaurant reimagines ingredients for a changing world.
Carob replaces chocolate, tonka bean substitutes for vanilla, and chicory stands in for coffee. These aren’t compromises but thoughtful alternatives that open new flavor possibilities. The Carob cocktail exemplifies this philosophy—a dessert-like drink combining carob (a Middle Eastern legume traditionally used as chocolate substitute), pumpkin seed cream, mint, and xylitol, creating an explosion of chocolate and mint flavors without relying on traditional ingredients.
Standout Dishes
The Jackfruit Tacos represent plant-based dining at its most compelling. Jackfruit, slow-cooked until tender in aromatic rendang, is stuffed into crispy taco shells with butterhead lettuce and micro coriander, then lightly toasted over a binchō-tan grill to enhance its rich, meaty flavors. The result is genuinely satisfying, not merely a vegetarian substitute.
The plant-based Nuggetz deserve particular mention—they’re visually indistinguishable from fast-food chain nuggets but made from soy protein. Despite their humble inspiration, they’re crispy, juicy, and addictive, served with a house-made sweet and spicy curry crack sauce that elevates them beyond novelty.
The Drinks Program
The inclusive drinks programme embraces both alcoholic and non-alcoholic cocktails with equal creativity. The focus on developing flavor-forward options appeals to all diners, reflecting a truly inclusive approach to hospitality.
Verdict
Analogue Initiative is essential dining for anyone interested in the future of restaurants. It successfully demonstrates that plant-based, sustainable dining can be exciting, visually stunning, and genuinely delicious. The restaurant appeals equally to committed vegans, flexitarians, and curious omnivores. It’s both a restaurant and a statement about possibilities.
Rating: ★★★★★
5. Native: The Pioneer of Zero-Waste Sustainability in Singapore
Location: 52a Amoy St, Singapore 069878
Concept: Plant-Forward Restaurant and Bar with Local/Regional Ingredients
Sustainability Focus: Zero-Waste Operations, Local Sourcing, Heritage-Inspired Cooking, Nose-to-Tail Approach
Setting the Standard
Since its opening in 2016, Native has established itself as the forerunner of sustainability and zero-waste dining in Singapore and the broader Southeast Asian region. This isn’t recent positioning; Native has been at the forefront for nearly a decade, demonstrating staying power that transcends trend.
The restaurant’s expansion to occupy all three floors of its shophouse unit and addition of a ground-floor restaurant reflect both its success and commitment to growth. This expansion allows for greater accessibility while maintaining the high standards that defined the original concept.
Local and Regional Excellence
Native’s commitment to using only local and regional ingredients represents a philosophy rather than a marketing angle. Head chef MJ Teoh and her team pay deliberate homage to Southeast Asian heritage, infusing dishes with personal and cultural memories while maintaining a plant-forward menu where more than three-quarters of offerings are vegetarian or vegan.
Culinary Storytelling
The Miang Kham represents Teoh’s personal culinary narrative. Originally experienced at culinary school, Teoh’s version reinvents this Thai wrap with rojak flavors, deconstructing it for diners to assemble themselves. The pineapple shoyu paste is made from fermented pineapple trimmings—byproducts from the Pineapple Arrack cocktail served at the bar upstairs. This exemplifies Native’s zero-waste philosophy: nothing is discarded; everything becomes part of the narrative.
The accompanying components—ginger flower, lemongrass, borlotti tempeh crisps, toasted coconut, and wild pepper leaves—demonstrate how vegetable-forward cooking, when executed with skill and intention, requires no justification or apology.
Strategic Meat Usage
The Nose to Tail Chicken Pao Fan showcases how carnivorous dining can align with sustainability principles. When meat is used, every part of the bird counts. Tender thigh meat sits atop rice in broth made from roasted wings and feet, with chicken gizzards adding texture. Puffed rice, made from leftover cooked rice, and Ah Moy’s chilli—prepared according to Teoh’s mother’s recipe—complete the dish.
The inclusion of Ah Moy’s chilli in one of Native’s cocktails (the Ah Moy’s Mary, Native’s Bloody Mary variant) demonstrates how the restaurant builds a cohesive culinary language across food and beverage offerings.
The Cocktail Program
Native’s drinks program emphasizes pairing with food. The Ah Moy’s Mary—made with shiitake distillate, black garlic, pickled cucumber, cherry tomatoes, Ah Moy’s chilli, and local Kwong Woh Hing light soy sauce—proves that zero-waste cocktails need not compromise on complexity or flavor. Each ingredient serves a purpose; nothing is included for mere effect.
The Experience
Native succeeds because it avoids performative sustainability. The restaurant doesn’t lecture or moralizing; it simply demonstrates through cooking that plant-forward, locally sourced, waste-conscious dining creates extraordinary flavor. Diners leave satisfied and inspired, having experienced genuinely excellent food that happens to be sustainable.
Verdict
Native remains the gold standard for sustainable dining in Singapore. Its longevity, consistent excellence, and authentic commitment to principles distinguish it from restaurants that adopt sustainability as an afterthought. This is essential dining for anyone serious about understanding how sustainability and culinary excellence intersect.
Rating: ★★★★★
Comparative Analysis
For Different Dining Occasions
Special Occasions & Romance: Kaarla and Oumi, with their elevated settings and refined execution, best suit anniversary dinners or significant celebrations.
Educational Experiences: Putien and Mallow excel at teaching diners about food origins and culinary philosophy, making them ideal for curious food enthusiasts.
Innovation & Entertainment: Analogue Initiative captivates with visual spectacle and boundary-pushing cuisine, perfect for adventurous diners seeking novelty.
Consistent Excellence: Native offers the most reliable experience, suitable for regular dining or introducing friends to sustainable cuisine.
Price-to-Value Assessment
Kaarla and Oumi command premium pricing justified by their elevated settings, farm access, and refined execution. Mallow’s degustation menu provides excellent value for the chef-driven creativity on offer. Putien’s clams may seem expensive but reflect the labor-intensive harvesting methods and genuine quality of the product. Analogue Initiative offers surprising value for innovative, visually stunning plant-based dining. Native provides the most approachable entry point to high-quality sustainable dining.
Authenticity and Commitment
All five establishments demonstrate genuine commitment to sustainability rather than superficial greenwashing. However, Native and Putien stand out for their long-term consistency and refusal to compromise principles for convenience.
Overall Conclusions
Singapore’s sustainable dining scene has matured significantly. These restaurants demonstrate that environmental responsibility, social consciousness, and culinary excellence aren’t merely compatible—they’re synergistic. When restaurants commit to sustainability, it often forces creative thinking that enhances rather than diminishes the dining experience.
Key Observations:
- Authenticity Matters: Restaurants succeeding in this space have genuine commitments, not surface-level greenwashing.
- Education Enhances Experience: Diners appreciate understanding the “why” behind dishes and sourcing choices.
- Design Reflects Values: The physical spaces communicate sustainability through material choices, not just words.
- Plant-Forward ≠ Vegetarian: These restaurants prove that sustainable dining benefits all eaters, not just vegans or vegetarians.
- Local Sourcing Creates Narratives: Using local ingredients and traditional methods creates richer stories than importing “sustainable” products.
Final Recommendation
For a comprehensive exploration of Singapore’s sustainable dining landscape, visit in this order: Start with Native for reliable excellence and accessibility; progress to Analogue Initiative for innovation and excitement; experience Putien for heritage and tradition; enjoy Mallow for Nordic-inspired minimalism; and conclude with Kaarla and Oumi for luxury sustainable dining. This progression offers a complete understanding of how sustainability manifests across different culinary philosophies and price points.
Review Date: July 2022 (Updated October 2025)
Note: Restaurant details, menus, and hours may have changed. Advance reservations are strongly recommended for all establishments.
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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