Chef Jonathan Lee & Bjorn Shen
At 22, Jonathan Lee threw caution into the wind and ditched his business degree to join the opening team of Artichoke as a Commis. After taking a break and gaining a Bachelors in Culinary Arts Management, Jonathan returned to Artichoke and now heads up the kitchen under mentor’s tutelage.
Chef Jonathan is old school, preferring to build big flavours with his wood fired hearth and brick oven than to dabble in fancy presentations; just the kind of personality that a restaurant like Artichoke needs.
Mentor chef Bjorn Shen himself burst onto the Singapore restaurant scene, with a rebellious, devil-may-care attitude reflected by the fiercely food-driven, Middle Eastern-inspired Artichoke restaurant he founded. Chef Bjorn is far from done, creatively-speaking and recently launched a new venture, Bird Bird, which specialising in Chiang Mai curry noodles, Thai fried chicken and milk tea slushies.
Pide O’ Fish ($6)
Smoked Swordfish, Burnt Cabbage Tartar, Pink Peppercorn, Turkish Pide
Nugget Royale ($12)
6pc Duck Nuggets, Toum Garlic Whip, Truffle
Crab BLT ($12) *
Spiced Bacon Chop, Crab & Lettuce Tzatziki, Tomato, Breakfast Muffin
Baller Breakfast ($24)
1 Crab BLT, 1 Pide O’ Fish, 3pc Nugget Royale
* Martell Pairing