Lebanese

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

The seabass fillet was well-cooked – pan-seared to seal in the juices then finished in the oven. Seasoned with thyme, basil, rosemary and tahini, I found the fish to be tender and flavourful. The herbed crusted potatoes went really well with the fish too, however the baba ghanoush to be a little too sour for my taste.

This was an invited tasting courtesy of @urbanbitessg and @sixthsensepr

Taste: 3/5

Wholesome quinoa-esque burghul mixed through with fresh herbs, onions and tomato sauce form the base of this salad packed with bright flavours and the crunchy sweetness of cherry tomatoes, cucumber and pomegranate seeds. A drizzle of lemon oil adds a clean, citrusy finish to a surprisingly tasty salad I could see myself ordering again.

This was an invited tasting courtesy of @urbanbitessg and @sixthsensepr

Taste: 3.5/5

Urban Bite's Sample Platter is a good introduction to what Lebanese cuisine has to offer. Everything is made in-house to owner Christine Khanashat’s father’s original, time-honoured recipes. Scoop up scrumptiously smooth hummus or creamy labneh with the pillowy, freshly baked bread, then move on to the more substantial falafels and meaty lamb kibbehs – deep-fried croquettes made from spiced lamb stuffed into a lamb and bulgur wheat shell.

For something refreshing, try the tabbouleh salad, made of tomatoes, chopped parsley, mint, bulgur, onion and seasoned with olive oil, lemon juice and salt.

Lastly, there’s warak enab, rice stuffed vine leaves that are served cold. To be honest, I was never a fan of the leaf’s slightly leathery texture.

This was an invited tasting courtesy of @urbanbitessg and @sixthsensepr

Taste: 3.5/5

Some exciting vegetarian options over at Urban Bites. New executive chef Haroutioun Ara Sayegh keeps Lebanese food contemporary with the Falafel Salad - a nutritious yet tasty combination of toasted chickpeas, mesclun greens, cucumbers, beetroot, avocado, chia and sunflower seeds tossed in tahini dressing that's popping with bright colours, textures and flavours. The falafel patties are authentic and very good as well; crunchy on the outside and moist within.

This was an invited tasting courtesy of @urbanbitessg and @sixthsensepr

Taste: 4/5

Perfect for sharing, chomp down on four charcoal-grilled kebabs served with a light and garlicky toum dip. Whilst the Shish Taouk (cubed chicken) and Kafta Chicken (minced chicken) were well-seasoned and suitably moreish, the Shikaf Lahmeh (cubed beef tenderloin) was a little dry. My preferences might be skewed toward stronger flavours, but I favoured the moist and tasty Kafta Lamb (minced lamb) most.

This was an invited tasting courtesy of @urbanbitessg and @sixthsensepr

Taste: 3.5/5