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From the Burpple community

Only during covid lockdowns!

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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The pièce de résistance at Bjorn Shen’s upcoming @smalls_sg omakase($500++/4 pax) is not a pizza per se. This bad boy banh mi sees the signature pizza base in sandwich form, fully loaded with kurobuta pork chop, mortadella, unctuous pate mayo, a shitload of pickles, herbs and greens, and the secret ingredient which makes a banh mi taste like a banh mi – Maggi sauce. Each bite is a guaranteed flavour and textural beast. Completely worth the visit just for this dope ass super sub. Very nais.

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Taste: 4.5/5


No biggie @smalls_sg is just opening its doors next month and Bjorn Shen will be personally dishing out his killer Neapolitan-style pizzas to no doubt very eager punters.

His omakase-style dinner will feature oft-times nostalgia-fueled twists on Italian dishes, such as this gorgeous Pizza Vongole inspired by his first job cooking pasta at a cafe in Tanglin Mall.

Loaded with succulent Sunset Clams from Lombok sauteed with butter, garlic and white wine, heirloom yellow tomatoes, samphire and cow's milk mozzarella as well as Pecorino, this moist cheese pie will make you weak in the knees. It’s finished with a fragrant spring onion oil that adds an extra punch of umami.

Online reservations at will open up to the public on 24th January so watch their Instagram for the drop and be quick, because this hole-in-the-wall eatery only seats 4 and will be hosting only 1 session(for now) each on Fridays, Saturdays and Sundays.

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I was the exception in my opinion of this snack at soon-to-be-opened Small’s, because while the flavour of the rich alfredo-esqu sauce brought me back to my childhood, I found the abalone mushroom gnudis a little too smooth and mushy for my liking. I think what was needed was something extra that provided a contrast in texture.

Taste: 3/5