Small's

Small's Cooking whatever we feel like right now - watch this space for updates

06/07/2026

Thank you for your constant support. We know it’s not easy to get a seat at SMALL’S that’s why we opened a second creative omakase outlet JELLYFISH
There are still seats at Jellyfish so if you couldn’t get a spot for Smalls, why not check out jellyfish in the meantime?

03/07/2026

Hey folks!

If you're still looking for a spot at SMALL’S this weekend, three seats have just freed up for Sunday at 8:15 PM.

If you're a solo diner, there's also a single seat available at 6 PM if you're keen. Click on the booking link in our bio to check on all real-time availabilities.

This pork tomahawk can’t wait to go into your mouth.

03/07/2026

Jeju white pork is known for its incredibly clean flavor. We brine our tomahawk chops overnight for a juicy finish, and we score the fat cap very finely so that it puffs up almost like crackling.

We cook it really slowly so the heat has time to pe*****te to the middle without overcooking the outside bits. This is the kind of care and attention that we've put into the current menu at Smalls.

Get your seats now.

29/06/2026

SMALL’S classic M^CFlurry makes a return this week onwards with flavours of the moment - like this Hokkaido sweet corn soft cream, salted butter caramel & potato crisps.
FAT, FIRE & M^CFLURRY now on, a journey through Hokkaido’s flavours with the best pork we can find. There have been some cancellations since we launched the spots last week and there are some days with seats available. Snap them up quickly before someone else does!

19/05/2026

Sometimes we don’t need the fancy stuff. We just need to channel more energy, thought and love into the simple stuff.
While pomfret is amongst one of the more prized local fishes, it is nowhere near as fancy/pricey as some of the other fish we have on our menu (tuna, eel, abalone). But that doesn’t mean that it doesn’t have its place. We just need to relook we cook it.
Here we take it off the bone and we dry it in the fridge for a few days uncovered to intensify the flavour and tighten the texture. Then we salt the skin and cook it on low heat under a steak weight till just half cooked. Then we rest it for a few minutes and transfer it skin-side down over a binchotan fire to pop and blister the skin. The flesh-side never gets cooked directly. We rely only on heat transfer through the skin side.
Our all-fish Korean barbecue menu is sold out till the end of June, but there are always cancellations. Please check back our booking site often to pick up on these cancellations. See you at

Don’t sleep on this!
27/02/2026

Don’t sleep on this!

9.30pm - after fumbling about with technical issues, our booking link is now ready for you. Please head onto the link in...
26/02/2026

9.30pm - after fumbling about with technical issues, our booking link is now ready for you. Please head onto the link in our bio to make all your bookings. Apologies for yesterday’s technical snafu.

Please bear with us
26/02/2026

Please bear with us

Sorry about this, we just migrated to a new booking system today and the confirmation system seems to be down. We are wo...
25/02/2026

Sorry about this, we just migrated to a new booking system today and the confirmation system seems to be down. We are working on it currently and will update everyone ASAP.

4.24pm - slots now live! Go get em!
25/02/2026

4.24pm - slots now live! Go get em!

Address

46 Kim Yam Road #01/02
Singapore
239351

Opening Hours

Tuesday 18:00 - 20:00
20:15 - 22:15
Wednesday 18:00 - 20:00
20:15 - 22:15
Thursday 18:00 - 20:00
20:15 - 22:15
Friday 18:00 - 20:00
20:15 - 22:15
Saturday 12:00 - 14:00
18:00 - 22:00
Sunday 18:00 - 20:00
20:15 - 22:15

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