With Chef Bjorn Shen back at the helm, Artichoke has introduced several new mezzes to the revamped menu, but sometimes the classics are still the best.

I’m glad they kept the babaganoush because this chunky eggplant dip is absolutely addictive in its smoky creaminess, which is only made better by the treacly sweet pomegranate molasses teriyaki. Utterly delicious with their fluffy, house-made bread

Thanks @burpple for the invite and @artichoke_sg for hosting!

Taste: 4/5