I first heard of Small’s when they were serving their Fish BBQ menu so I decided to go back again for their Beef & Kakigori. Priced at $150 for a 8 course menu, I assure you will leave the place feeling really full

It’s a very small and cozy bar counter, inside Artichoke restaurant and they serve the meal for all guests together. So if you are late, then you just need to eat faster to catch up to the next course

First Course: Miso & Tofu Dip, Served with Fresh Vegetables

The dip was refreshing. I liked the soy and nuttiness of it. You could taste the freshness of the vegetables which go with the dip really well. I liked that different vegetables tasted differently with the dip. The red bell pepper actually tasted quite good with its slight pepper taste and the cucumber was a good option to cleanse your palate off

Air-Dried Wagyu Ham w Monaka, Chargrilled Rockmelon pickled with Ume, Mascarpone, Fermented Chilli, Honey, Hazelnut

This monaka when you eat in one bite was a burst of flavours. You could taste the creaminess of the mascarpone and sweetness of the rock melon together with the chewiness of the wagyu, topped it off with the crunch from the hazelnut. There were so many layers and texture in this dish but yet they complemented each other nicely. I had to say the favours were really good

Obanzai: Dashi Eggplant, Potato Salad, Japanese Vindaloo Egg, Ume Heirloom Tomatoes, Renkon Kinpira

Pickles: Cabbage Shio Kombu, Shibazuke, Curry Shop Pickle

Kizami Wasabi: Marinated Wasabi Stems

One look at this tray made me really happy. Is like a choice of so many sides to complement your beef dishes

Oyster Oyster Oyster Oyster

They named this dish Oyster x4 due to the ingredients that were put together – Wagyu Oyster, Japanese Oyster, Oyster Mushroom, Oyster Sauce

Using Sandalwood Wagyu for their menu, the beef was lightly grilled over charcoal to perfection. The beef was really tender and went well with the wasabi stems. The Japanese oyster was lightly steamed and pickled but I thought the texture was a little too soft for my liking. The oyster mushrooms cooked in soya sauce and dressed in balsamic powder gave a nice crunch. Overall this was a pretty balanced dish

Sukiyaki Beef Sandwich, Egg Yolk Jam

Using the ribeye, this sukiyaki sandwich was amazing. The beef was super tender and it really tasted like sukiyaki with the egg yolk. The pizza bread came from Artichoke kitchen which was well-made. I had half of the sandwich cos I wanted to keep my stomach space for the rest of the dishes

Kushiyaki – Beef Cheek, Mushroom

The beef cheek was done really well. I thought it was good on its own, without the need for the sauce. Generally a salty dish. You need the obanzai to wash it down

Gyutan Mapo Tofu, served in the cutest form

Using beef tongue and minced beef cheek, the mapo tofu was cooked Japanese style with the use of sansho pepper. I thought the flavours were not bad. It had the slight numbing taste without being overly spicy. But I wished they had used other parts of the beef instead of the tongue cos the tongue was a touch tough which was a pity. I say 100 points for presentation but not quite there for the taste. lol

Kakigori – Caramel Corn

Charred Corn, Vanilla Corn Milk, Custard Pudding, Black Coffee Jelly, Soy Sauce Butterscotch, Miso Hazelnut Caramel

There were 2 options for the kakigori and I decided to go with the caramel corn. It was a combination of sweet and salty with alot of ingredients. It was a good end to the meal but at this point, I was so ready to roll out of the restaurant

I have to say this current beef menu was better than the fish’s, in terms of flavours and execution. Give it a try if you manage to snag a seat. And I definitely look forward to what other menu they bring to the table

Small’s

46 Kim Yam Rd, #01-02

New Bahru

Singapore 239351