{"id":326502,"date":"2025-09-09T17:00:29","date_gmt":"2025-09-09T09:00:29","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=326502"},"modified":"2025-10-03T13:26:17","modified_gmt":"2025-10-03T05:26:17","slug":"artichoke-pizza-parlour-singapore-review","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/artichoke-pizza-parlour-singapore-review\/","title":{"rendered":"Artichoke review: From mezze to pizza, Singapore\u2019s cult fave gets a bold makeover"},"content":{"rendered":"<p>After 15 years of serving <a href=\"https:\/\/thehoneycombers.com\/singapore\/mediterranean-food-in-singapore\/\" target=\"_blank\" rel=\"noopener\">Middle Eastern food in Singapore<\/a>, Artichoke decided to flip the script by transforming its restaurant into a pizza parlour. Hold up! Is the establishment going through a midlife crisis? Or is it a much-needed change? I dropped by to see what the fuss was about. After all, when an icon ditches mezze for mozza, it\u2019s basically the culinary equivalent of Taylor Swift going full-on pop.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_72 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Artichoke Pizza Parlour review<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/thehoneycombers.com\/singapore\/artichoke-pizza-parlour-singapore-review\/#artichoke-review-details-at-a-glance\" title=\"Details at a glance\">Details at a glance<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/thehoneycombers.com\/singapore\/artichoke-pizza-parlour-singapore-review\/#goodbye-mezze-hello-pizza\" title=\"Goodbye mezze, hello pizza\">Goodbye mezze, hello pizza<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/thehoneycombers.com\/singapore\/artichoke-pizza-parlour-singapore-review\/#exploring-the-three-pizza-types\" title=\"Exploring the three pizza types\">Exploring the three pizza types<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/thehoneycombers.com\/singapore\/artichoke-pizza-parlour-singapore-review\/#sides-sharing-plates-and-sweet-treats\" title=\"Sides, sharing plates, and sweet treats\">Sides, sharing plates, and sweet treats<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/thehoneycombers.com\/singapore\/artichoke-pizza-parlour-singapore-review\/#verdict-is-artichoke-20-worth-it\" title=\"Verdict: Is Artichoke 2.0 worth it?\">Verdict: Is Artichoke 2.0 worth it?<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"artichoke-review-details-at-a-glance\"><\/span>Artichoke review: Details at a glance<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div class=\"video-wrapper\"><iframe title=\"New Pizza Place in Singapore: Artichoke Pizza Parlor #pizza #singapore #foodie\" width=\"422\" height=\"750\" data-src=\"https:\/\/www.youtube.com\/embed\/4XxyTUHlfZI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" data-load-mode=\"1\"><\/iframe><\/div>\n<p><strong>Best for:<\/strong> Pizza obsessives, fans of chef Bjorn Shen, and those who love a good plot twist<br \/>\n<strong>Opening hours:<\/strong> Tuesdays, 5pm to 10pm and Wednesdays to Sundays, 11am to 10pm<br \/>\n<strong>How much:<\/strong> Pizzas from $24; snacks from $8; sharing plates from $20; desserts from $14<br \/>\n<strong>Address:<\/strong> <a href=\"https:\/\/www.artichoke.com.sg\/\" target=\"_blank\" rel=\"noopener\">Artichoke<\/a>, #01-02, New Bahru, Kim Yam Road, Singapore 239351<\/p>\n<h2><span class=\"ez-toc-section\" id=\"goodbye-mezze-hello-pizza\"><\/span>Goodbye mezze, hello pizza<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure id=\"attachment_326504\" aria-describedby=\"caption-attachment-326504\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-326504 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-outdoor-area-sign-sufyan-saad-900x643.jpg\" alt=\"Artichoke's outdoor seating area | Artichoke Pizza Parlour in Singapore review\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-outdoor-area-sign-sufyan-saad-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-outdoor-area-sign-sufyan-saad-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-outdoor-area-sign-sufyan-saad.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-326504\" class=\"wp-caption-text\">Same space, different menu. Photography: Sufyan Saad<\/figcaption><\/figure>\n<p>The burning question on everyone\u2019s lips: why the sudden change? According to chef Bjorn Shen: \u201cIt\u2019s like we\u2019ve been playing the same video game for 15 years. We\u2019ve still got lives left, and it\u2019s getting boring. So now we\u2019re switching things up.\u201d<\/p>\n<p>Turns out, the plot twist isn\u2019t so random. Pizza happens to be his all-time fave \u2013 he even has a tattoo of it inked on his arm. His carb-fueled love story started in childhood, when family dinners at Milano\u2019s Pizza Restaurant were a regular affair, and later carried into his early working days in Australia, where he learned to bake pies.<\/p>\n<figure id=\"attachment_326505\" aria-describedby=\"caption-attachment-326505\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-326505 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-chef-bjorn-shen-kitchen-sufyan-saad-900x643.jpg\" alt=\"Chef Bjorn Shen in the kitchen | Artichoke Pizza Parlour in Singapore review\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-chef-bjorn-shen-kitchen-sufyan-saad-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-chef-bjorn-shen-kitchen-sufyan-saad-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-chef-bjorn-shen-kitchen-sufyan-saad.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-326505\" class=\"wp-caption-text\">Chef Bjorn Shen in Artichoke 2.0\u2019s kitchen. Photography: Sufyan Saad<\/figcaption><\/figure>\n<p>So yes, the pivot is personal. But how did the public take it? The decision to overhaul Artichoke was met with curiosity, scepticism, and the kind of side-eyes usually reserved for pineapple on pizza. Some diners were intrigued, others mourned like they\u2019d just lost a bet. One follower on <a href=\"https:\/\/www.instagram.com\/p\/DONOVMtkorI\/\" target=\"_blank\" rel=\"noopener\">our Instagram reel<\/a> even lamented the \u201cdisappointing\u201d change. But hey, not everyone can handle a glow-up.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"exploring-the-three-pizza-types\"><\/span>Exploring the three pizza types<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure id=\"attachment_326525\" aria-describedby=\"caption-attachment-326525\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-full wp-image-326525 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-beef-pepperoni-dirty-margherita-slabs-sufyan-saad.gif\" alt=\"Artichoke's beef pepperoni and dirty margherita Slabs | Artichoke Pizza Parlour in Singapore review\" width=\"900\" height=\"643\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\"><figcaption id=\"caption-attachment-326525\" class=\"wp-caption-text\">Beef pepperoni and dirty margherita slabs. Photography Sufyan Saad<\/figcaption><\/figure>\n<p>As someone who has visited his fair share of <a href=\"https:\/\/thehoneycombers.com\/singapore\/best-pizzas-singapore\/\" target=\"_blank\" rel=\"noopener\">pizza places in Singapore<\/a>, I was curious to see if the restaurant\u2019s overhaul was worth the effort. The revamped menu features three pizza personalities: Slabs (crunchy rectangles), Stacks (double-decked stuffed slabs), and Rounds (fried and baked puffy pies).<\/p>\n<p>The first Slab I sank my teeth into was the beef pepperoni with chilli honey and pickled long peppers ($26), which is savoury, smoky, and spicy, with a tinge of sweetness. I daresay we were off to a good start! Next, I had the dirty margherita ($22), which comes with mozzarella, pecorino, tomato, basil, and spicy garlic oil \u2013 if you loved the regular version, this will be a hit with you. One thing I loved about the Slabs is the cheesy bases, which add more dimension to the pies\u2019 flavour profiles.<\/p>\n<figure id=\"attachment_326506\" aria-describedby=\"caption-attachment-326506\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-326506 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-dirty-duck-stacks-ink-floyd-rounds-sufyan-saad-900x643.png\" alt=\"Artichoke's Dirty Duck Stacks and Ink Floyd Rounds | Artichoke Pizza Parlour in Singapore review\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-dirty-duck-stacks-ink-floyd-rounds-sufyan-saad-900x643.png 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-dirty-duck-stacks-ink-floyd-rounds-sufyan-saad-768x549.png 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-dirty-duck-stacks-ink-floyd-rounds-sufyan-saad.png 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-326506\" class=\"wp-caption-text\">Dirty Duck Stacks and Ink Floyd Rounds. Photography: Sufyan Saad<\/figcaption><\/figure>\n<p>When the Stacks arrived at our table, the first thing I thought of was how they resembled a bready lasagna, thanks to the double layers. The dirty duck ($30) was brimming with Bali-spiced duck and sambal matah; think of it as a loving tribute to Indonesian cuisine. After the first bite, I felt transported straight to Jakarta\u2019s street food stalls, minus the traffic jams.<\/p>\n<p>Unfortunately, the Rounds were where I encountered the first roadblock. The Ink Floyd ($30), containing spicy octopus ragu, squid ink, potato cream, and basil, felt like the weakest link after everything I tried. I wasn\u2019t sure if this pie was intended to taste briny or spicy; the addition of the potato cream further confused the flavour profile. Skip this one and save your carbs for the slabs and stacks.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"sides-sharing-plates-and-sweet-treats\"><\/span>Sides, sharing plates, and sweet treats<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure id=\"attachment_326521\" aria-describedby=\"caption-attachment-326521\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-full wp-image-326521 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-super-crunchy-fried-chicken-creamy-green-harissa-prawns-spaghetti-sufyan-saad.gif\" alt=\"Artichoke's super crunchy fried chicken and creamy green harissa prawns spaghetti | Artichoke Pizza Parlour in Singapore review\" width=\"900\" height=\"643\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\"><figcaption id=\"caption-attachment-326521\" class=\"wp-caption-text\">Super crunchy fried chicken and creamy green harissa prawn spaghetti. Photography: Sufyan Saad<\/figcaption><\/figure>\n<p>Of course, it\u2019s not a proper Artichoke dining experience without trying everything else. The new menu is decked out with sides, snacks, and desserts \u2013 enough to start and end your meal. Ready your palate with the green and gold kiwi ($14) plate. There are two types of kiwi used, so you get a mixture of sweetness and slight tanginess. The pecorino, black pepper, and mint ensure this side doesn\u2019t end up being two-dimensional.<\/p>\n<p>Fans who want a throwback to the restaurant\u2019s past life should order the beef lasagna nuggets ($16). This is a moreish dish, though I do wish the crew were more generous with the red sauce. Another revived favourite is the creamy green harissa prawn, which now comes with spaghetti ($34). I can\u2019t put my finger on it, but the dish tasted familiar\u2026 the closest I could think of is mee rebus.<\/p>\n<p>One must-order is the super crunchy fried chicken ($24). Tip: be sure to eat them immediately \u2013 these babies lose crunch faster than McDonald\u2019s fries in humid weather! Between the two available options, go for the za\u2019atar honey and Lebanese garlic sauce. It perfectly complements the chook, and you\u2019ll be going for seconds and thirds without realising it. I can\u2019t wait to be back just to have this sharing plate \u2013 all to myself!<\/p>\n<figure id=\"attachment_326507\" aria-describedby=\"caption-attachment-326507\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-full wp-image-326507 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-sundae-mud-cake-cinnamon-cherry-pie-sufyan-saad.gif\" alt=\"Artichoke's sundae, mud cake, and cinnamon cherry pie | Artichoke Pizza Parlour in Singapore review\" width=\"900\" height=\"643\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\"><figcaption id=\"caption-attachment-326507\" class=\"wp-caption-text\">Sundae, cinnamon cherry pie, and mud cake. Photography: Sufyan Saad<\/figcaption><\/figure>\n<p>There are only three dessert selections, but thankfully, they\u2019re all equally delicious. My top vote goes to the cinnamon cherry pie ($18) \u2013 it\u2019s warm and not too sweet, balanced with slightly tart, nutty, and citrusy notes. If you prefer a cool scoop, the sundae ($20) will definitely hit the spot. The banana croutons give it some crunch, ensuring the treat isn\u2019t texturally flat.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"verdict-is-artichoke-20-worth-it\"><\/span>Verdict: Is Artichoke 2.0 worth it?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure id=\"attachment_326526\" aria-describedby=\"caption-attachment-326526\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-326526 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-entrance-looking-in-sufyan-saad-900x643.jpg\" alt=\"Artichoke's entrance | Artichoke Pizza Parlour in Singapore review\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-entrance-looking-in-sufyan-saad-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-entrance-looking-in-sufyan-saad-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/09\/artichoke-pizza-parlour-review-entrance-looking-in-sufyan-saad.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-326526\" class=\"wp-caption-text\">Who\u2019s excited for Artichoke 2.0? Photography: Sufyan Saad<\/figcaption><\/figure>\n<p>Change is never easy, especially when you\u2019ve been holding court for 15 years, but Artichoke has always been more than just a restaurant \u2013 it\u2019s chef Bjorn\u2019s sandbox for culinary chaos. This pivot proves he\u2019s still not afraid to smash it up and build something new. It\u2019s bold, risky, maybe even reckless\u2026 but also kind of brilliant.<\/p>\n<p>That said, not every dish is a slam dunk yet (looking at you, Ink Floyd), but that\u2019s the thrill of Artichoke 2.0. Give it a little time, and I bet the non-believers will be back, fork in hand, pretending they never complained in the first place.<\/p>\n<p>P.S. Shoutout to the derpy dog illustration on the menu. If anything can soften the haters, it\u2019s this scruffy little mascot leading the pizza revolution.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>After 15 years of serving Middle Eastern food in Singapore, Artichoke decided to flip the script by transforming its restaurant into a pizza parlour. Hold up! Is the establishment going through a midlife crisis? Or is it a much-needed change? I dropped by to see what the fuss was about. After all, when an icon [&hellip;]<\/p>\n","protected":false},"author":107587,"featured_media":326503,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,6363],"tags":[6601,41120],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.7 (Yoast SEO v23.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Artichoke Review: Singapore\u2019s Cult Fave Gets A Bold Makeover<\/title>\n<meta name=\"description\" content=\"Singapore\u2019s Artichoke pivots to pizza after 15 years of serving Middle Eastern cuisine. Here\u2019s what\u2019s worth tasting and what to skip.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/singapore\/artichoke-pizza-parlour-singapore-review\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Artichoke review: From mezze to pizza, Singapore\u2019s cult fave gets a bold makeover\" \/>\n<meta property=\"og:description\" content=\"After 15 years of serving Middle Eastern food in Singapore, Artichoke decided to flip the script by transforming its restaurant into a pizza parlour. 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