Singaporean chef-owner at Middle Eastern-inspired restaurant Artichoke Masterchef SingaporeJudge Bjorn Hen is known for his bold and sometimes outrageous creations on plates. Small’s originally started as a 2m by 2m omakase pizza place in early February 2020. Dedicated to exceptional dough, the tiny joint was attached to Artichoke, and was really Bjorn’s R&D kitchen. He would host four people each day, and would do so a few days per week. His wild imagination inspired him to create amazing mainstays. Now, Small’s is located at King George’s Avenue, and its V2 menu kicks things up a notch.
It zooms in on – get this – bread sushi. The concept doesn’t veer too far off from the team’s dough-making know-how; after all, you can basically expect sushi to be served, except the raw, cooked, or cured seafood will not sit on rice, but on all sorts of bread that have a wide range of tastes and textures.
“Taking inspiration from Danish smørrebrød, Basque pintxos (a bread-based appetiser popular in Northern Spain), and Italian crostini, one can expect more than just fish on bread – condiments and other preparations join the party to give diners that riot of flavours they expect from a meal at Small’s,” explains Shen.
The tasting menu starts from $105++ and consists of three snacks, eight to 10 “bread-sushi”, one hotpot, and two sweets. Bjornshen.com/smalls.
Source: Her World
