Small's

96 Wishlisted
~$165/pax
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Reviews

From the Burpple community

My favorite pizza was the 𝑼𝒏𝒊𝒄𝒐𝒓𝒏 𝑷𝒊𝒛𝒛𝒂. Roman thin crust pizza topped with fresh uni, uni bottarga, sweet white charred corn and trout roe.

A wonderful play of hot and cold with two different kinds of tomatoes used, topped with Thai basil, coconut burrata and shrimp floss that gave it a nice umami touch, this was everything you want and wish for, in a margherita pizza. Next, the Pepper Crab Pizza was generously topped with blue swimmer crab and fresh green peppercorns, an ingredient that you can hardly find in Singapore, served with a Mussel & Truffle Curry, another ingenious creation of having white curry paired with freshly shaved black truffle. Perfect to slurp it down on its own or taking some of your pizza crust and dipping it in so that it soaked up all the curry goodness. Last but not least, the pièce de resistance, the Godzilla in the menu, the towering beast that is named the Crying Tiger Sandwich. Definitely not for the faint hearted, the Crying Tiger Sandwich is constructed with a pizza dough base before topping with slices of turkey, beef, baloney sausage and finally packing them together. Served with a nam jim jaew sauce, this Crying Tiger Sandwich will surely give you the meat sweats from eating it.

The fun did not just stop there as we were ushered to the next table for sweets. The “Pineapple Fried Rice” was served, a different interpretation on what we are usually familiar with and this time round, rice krispies, raisins and pineapples were baked on top of a cookie and served with a Thai green tea ice cream, the slight bitterness from it helped to balance the overall sweetness of the dessert. The final curtain call was the Lychee & Sake, a dessert served with chopsticks and took all of us by surprise with the refreshingly delightful sake granita, fizzy lychee (yes, you heard me right, lychee with a fizzy flavour to it) and lemongrass jelly noodles; a dish that plays on the familiar fishball noodles. We were so full that we literally rolled back home thereafter.
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✨ Small’s
📍 115 King George’s Avenue, Unit 02-02, Singapore 208561
🌐 smalls.as.me
🍴 [Media Invite]

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What started out in a small room that was attached to Artichoke restaurant has now moved to a bigger location. Bookings are usually released on a monthly basis and each booking is for 4 pax, and there is only a single fixed menu at each point of time, hence, the restaurant is not able to accommodate any substitute of courses. For the month of August, it will be the Thai Dough-makase ($650++ for 4 pax), a menu that was conceptualized back in May but was only launched now due to the past dine-in restrictions. Forget about all your tom yum, green curry or basil pork, for the Thai Dough-makase, you will experience a Thai infusion of flavours, almost like going onto a cultural trip but tasting things that you will not normally get elsewhere.

We started off with a couple of snacks in the Dough-ritos & Crudites, which were crispy dough chips and fresh vegetables with a nam prik noom guacamole and unicorn dip of sea urchin presented in 3 ways. The former was a guacamole spiked with green chillies that brought a spicy kick to each bite while the unicorn dip contained charred corn and ikura with velvety uni dip. The Northern Thai pork donut came next, a homage to the popular dish of nam prik ong which traditionally comes with a dip of ground pork, tomato and chilli paste with fresh vegetables, but in this case, the pork was topped onto one of the most ridiculously soft chewy doughs, with a touch of young mango to cut through the richness and fresh dill for their refreshing flavour.
•••••••••••••••••••
✨ Small’s
📍 115 King George’s Avenue, Unit 02-02, Singapore 208561
🌐 smalls.as.me
🍴 [Media Invite]

Only during covid lockdowns!

👑 MUSHROOM ROYALE 👑
Turkish-style pide pizza, abalone mushroom, smoked cheese, egg yolk, garlic butter, 8g shaved truffle 💗

It was the jaw-dropping main course - a D.I.Y. “Banh Mi Party” with steaming hot, straight-from-the-oven fluffy pizza dough bread as the base. To build our own sandwich, we had four outstanding meats: lemongrass pork belly, spam pate, house-made beef tongue pastrami and pistachio-studded mortadella, as well as a truckload of fresh herbs, an assortment of pickles made in-house (think daikon, chillies and beetroot), and finally, the all-important condiments: spring onion relish, Maggi seasoning mayo and fermented chilli with shrimp salt. You bet we went crazy piling everything on, to customise behemoth #BanhMi #sandwiches we had to unhinge our jaws for. Flavour-wise, it was off-the-charts!

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Open for dinner from Friday to Sunday is chef Bjorn Shen's new concept housed in the courtyard of Artichoke. Grab three foodie friends and reserve your seats for dinner (omakase, from $650 for four pax) at what might be the world's tiniest pizza bar. Knockouts include the soupy clam-laden Pizza Vongole, the umamilicous squid ink Pizza Black, and the show-stopping Pizza Alla Banh Mi — a pizza-wich with kurobuta pork, pickles, herbs and pate mayo. P.S. Bookings open at 12pm on the 24th of each month.
Photo by Burppler Jason Wong

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