Food Review: Artichoke Pizza Parlor At New Bahru | Finally, A Singaporean-Style Pizza?

Posted on September 15, 2025 by theRantingPanda in Food

The Place Located at New Bahru, Artichoke is not a new restaurant in Singapore but after 15 good years, chef-owner Bjorn Shen has transformed the brand from a Middle Eastern concept to a pizza parlor. Meet Artichoke Pizza Parlor, a new-school pizza joint with old-school soul. The space of Artichoke Pizza Parlor is pretty much the same as what it was as Artichoke, where you still get indoor and outdoor seatings. The table sizes are ideal for small groups, 4-8 pax.

The Food With a dough formula years in the making, two different crisp crusts and three types of pizzas — slabs, stacks, and rounds — and unique toppings, do not come here expecting traditional Italian-style pizzas. To go with the pizza, snacks, sharing plates, desserts, and beverages make up the rest of the menu.

For a start, I had the refreshing Green N’ Golden Kiwi, Pecorino, Black Pepper, Mint (S$14) where green and golden kiwi are peeled and chopped into bite-sized pieces before it is tossed in olive oil.

A heartier starter to have is the Beef Lasagna Nuggets, Red Sauce (S$16) which is basically breaded beef lasagna in cubes shape deep fried until golden brown.

The Chicory Salad (S$20) with Roasted Grapes, Mango Amba, Falafel Crumble and Whipped Sesame is easily one of the lighter dishes on the palate.

For carbs, there is the Creamy Green Harissa Prawn Spag (S$34) which is finished with chopped coriander, thinly sliced red onion, and crispy shallots. The portion is quite generous and good to share for 2-3 pax if you are already going to have a few pizzas.

My favourite non-pizza dish has to be the Super Crunchy Fried Chicken (S$24) with Za’atar Honey & Lebanese Garlic Sauce. I love the golden fried crispy skin of the chicken where the meat is juicy too.

On to the main highlight at Artichoke Pizza Parlor which is pizza, every pizza here is built on a high-hydration dough which lends it the airy and light interior. There are different types of pizzas here and one of it is coined Slabs which combine two classics — Roman and Detroit. Another clear trait of the pizza here is that it is topped with overflowing ingredients, which is how I like my pizza to look visually.

I tried the Bacon Apple Pie (S$32) with Maple Bacon, Apple, Brie, Rosemary, Hazelnut where it is topped with pancetta, apple butter, brie, baked apples, and mozzarella, and finished with hazelnuts and rosemary. It has the thick, rectangular base of Sicilian pizza, with the crispy cheddar cheese crust inspired by Detroit-style frico.

Unlike regular Detroit-style frico, where cheese is added to the sides of the crust, Artichoke’s version places the cheddar cheese directly on the bottom, creating a golden, “undercrunch” layer beneath the dough. A one of a kind in Singapore.

The other slab I had was the Dirty Margherita (S$22) with Mazzarella, Pecorino, Tomato, Basil, Spicy Garlic Oil, and finished with fresh basil and a drizzle of spicy garlic oil.

The other type of pizza is Stacks which is a double-decker version of Slabs where you get two thick layers of pizza dough stacked and stuffed with ingredients. I had the Dirty Duck (S$30) stack where the pizza is based with red sauce and mozzarella, topped with spiced duck, snake bean lawar, and finished with a drizzle of coconut cream and dollops of sambal match.

The last type of pizza here is coined Rounds – puffy, airy-crust pizzas inspired by pizza Montanara from Naples made using a fried-then-baked method. I had their Tropic Thunder (S$32) pizza where the fried-then-baked pizza dough is topped with tomato sauce base, Parma ham, burrata, sliced jackfruit, and ginger flower, then finished with grated pecorino, mint, and a drizzle of honey.

For desserts, my favourite is the Cinnamon-Cherry Pie (S$18) with Almond and Orange Cream where the housemade butter crust is delicious. The crust is filled with almond frangipane and sour cherry filling cooked with cinnamon,

Other options include the Sundae (S$20) where passionfruit ice cream is served with lemongrass cream, banana bread croutons, meringue, macerated strawberries, and strawberry drizzle.

For something richer, the Mud Cake (S$14) is served warm where you get banana & golden raisin jam stuffed between the banana bread, topped with chilled Choco milk, Ovaltine malt crunchies, and smoked salt.

Rants Nothing in particular.

Will I Return Again? The food is hearty at Artichoke Pizza Parlor, and it is a nice and casual dining vibe to enjoy and share the pizzas in a group setting. Expect strong and punchy flavours for most of the dishes here which should appeal to the Singaporean palate.

Make your reservations instantly at Artichoke Pizza Parlor here.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 4/5