Small's is the brainchild of Chef Bjorn Shen, serving four-person pizza omakase in a tiny 2m-by-2m space back in February 2020. Fast track to February 2022, Small's has evolved into a bigger space at King George's Ave, access via the back alley. In addition, Small's V2 now offers a brand new bread sushi omakase concept.
Tomato with Dried Perilla 3.5/5
Jalapeno 4.2/5
Wasabi Pea 4/5
The Doughmakase menu started with three snack items. First is the Tomato with Dried Perilla. The sweetness and sourness are very appetising, whetting up the appetite. Next is the Jalapeno paired with mentaiko mayonnaise, followed by the Wasabi Pea resting on the crispy bread cracker with sushi vinegar powder.
Shima Aji 4.2/5
Next is an 8-10 bread sushi selection, starting with the Shima Aji. For a refreshing finish, the striped jack white fish is top with Spanish-style grated tomato and ginger-scallion relish. I didn't quite know what to expect when I popped the morsel into my mouth, replacing the usual sushi's rice with bread; it felt like have a Spanish pincho.
Hamachi 4.2/5
The second sushi is Hamachi (kingfish) with housemade kumquat kosho, wedge of cold seaweed butter, grated daikon, and wasabi served on toasted bread.
Negitoro 4.5/5
Next is the Negitoro. The tuna belly tartare, tossed in a housemade bulgogi dressing sits on a spongy schiacciata. It is crowned with strips of nashi pear and chrysanthemum petals for a refreshing finishing. Love the Korean flavoured bread sushi.
California Roll 4/5
I prefer to call this a sushi cone rather than California Roll. The deep-fried dough (montanara) is stuffed with crab meat, ohba leaf, cucumber strips, tobiko, nori mayonnaise and yuzu dressing. There are many flavours and textures at play for delightful enjoyment.
Tenshi No Ebi 4/5
The Tenshi No Ebi is a good break from the bread sushi. In the plate, raw angel prawn and Spanish migas are married together in a pool of ajo blanco, finished with a drizzle of Arbequina olive oil.
Engawa 4.5/5
Next is the crowd's favourite Engawa. The lightly seared flounder fin is topped with Thasom tum, bursting with Thai flavours. The highlight is the generous shower of frozen monkfish liver, elevating the whole enjoyment.
Chirashi 4.2/5
I would not have served the Chirashi like a pizza on a lavash in my wildest imagination. Expect a firework of flavours from the scallop, whelk, assorted fish, tamagoyaki, trout roe, pickled cucumber and uni cream.
Akami 4/5
The Akami is another bold combination of lean tuna, heart of palm, and sambal matah served on toasted bread.
Monga Ika 4.2/5
The doughmakase concept is not just about bread sushi. It also introduces diners to a global flavours journey, incorporating them into the bread sushi. The Monga Ika is a Mauritian version of vindaloo. The naked neapolitan pizza is topped with baby cuttlefish, pumpkin cream and pickled shallots. To be more exact, it felt like having an Indian pizza, or maybe prata and curry.
Vegetable Hotpot 4.5/5
After the selection of bread sushi, the hotpot course follows. The Vegetable Hotpot comes with lavosh noodles, mushrooms, vegetables and cute-shaped radish. It is a refreshing and comforting bowl of soup to wash down all the richness.
Black Truffle Ice Cream & 20 Year Mirin 4/5
The desserts start with the Black Truffle Ice Cream & 20 Year Mirin which you need to receive with your palm, and the chef will shave the winter truffle onto the bread ice cream. Then, pop the whole thing into the mouth to appreciate the beautiful chemistry of the flavours coming together.
Strawberry, Yoghurt & Olive Oil 3.5/5
Wrapping up the doughmakase is the Strawberry, Yoghurt & Olive Oil dessert for a refreshing finish. There is a scoop of strawberry sorbet, frozen yoghurt, puffed buckwheat, and olive oil in the bowl.
Chef Bjorn Shen has brought an exciting and refreshing concept to the F&B scene in the Bread Sushi Omakase, pairing loaves with fish. Small's version two is definitely a much more exciting experience compared to its original pizza omakase concept.
Note: This is an invited tasting.
Small's
115 King George's Ave
#02-02
Singapore 208561
Website
Nearest MRT: Bendemeer (DT Line), Lavender (EW Line)
Opening Hours;
Wed-Fri: 6pm - 10pm
Sat: 12pm - 2pm, 6pm - 10pm
Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left and walk down Horne Road towards King George's Ave. Turn right and walk down King George's Ave. Walk to The Refinery Cafe. Go to the back alley and walk to destination. Journey about 8 minutes. [Map]
2) Alight at Bendemeer MRT station. Take Exit B. Walk to traffic junction Kallang Bahru and Lavender Street. Cross the road. Turn left and walk down Lavender Street. Walk towards King George's Ave. Turn righ onto King George's Ave. Walk to The Refinery Cafe. Go to the back alley and walk to destination. Journey about 8 minutes. [Map]
