Recent social media posts
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
27/02/2026
Don’t sleep on this!
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.
26/02/2026
Please bear with us
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.
25/02/2026
4.24pm - slots now live! Go get em!
22/02/2026
A great collection of shots, thanks to you, our amazing guests.
New slots for the months of March and April will drop sometime on Wednesday. Please look out for a new IG post that day.
The theme is still Korean Duck and the price stays at $138++
Please see the pinned post for the menu.
31/12/2025
We know we unleashed these spots on you quite suddenly yesterday. 😜
Some days still have two seats left. Get them before they sell out! Booking link in bio.
30/12/2025
That’s the post.
I mean… are you ready to DUCK?
Jan 8 - Mar 1, 2026.
$138++/diner.
Menu details on our pinned post.
See you soon!
11/12/2025
KOREAN DUCK FEAST
R&D done. 2026 starting theme is now decided.
From 2nd week of Jan onwards, we serve the revered Silverhill Farm Irish duck, done in a multitude of ways, served as part of a DIY gimbap meal. A real feast for the senses as well as the stomach. This premium variety of duck is known for even marbling, exceptionally creamy and clean tasting fat and minimal gaminess.
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As always, bookings will be launched later in the month, and we will create a new post with details on how to book. Please hang tight for now and share this with your duck/korean food loving friends. Sorry, we cannot accommodate “no duck/no meat/no vegetable requests”. The team is small is the menu is fixed. If you can’t eat duck, we invite you back when our theme changes again somewhere later in 2026. Or else visit our sister restaurants .sushi.sg and in Singapore, or .pg in Penang in the meantime.
Chefs .khor and worked very hard on this menu, and we hope you like it too.
28/11/2025
turns 6 in just a couple of months.
It’s been a long, wild ride — and we’ve cooked up so many fun, experimental concepts over the years.
We’ve always had a rule not to repeat ideas, which means saying goodbye to popular concepts in the name of constant evolution. One of those was BREAD SUSHI, which we ran through almost all of 2022 at our chic 25-seat loft on King George’s Ave.
—
Bread Sushi was born at Smalls, and of brilliantly called it “Doughmakase.”
Think fish on bread shaped like nigiri — no rice at all. And not just one bread, but a single dough cooked multiple ways:
low-temp baked, high-temp charred, deep-fried, turned into a cracker, or stretched into a flatbread.
Pair that with fish you’d typically associate with sushi — raw, cured, marinated, seared, or cooked.
—
Now meet .sg, the new sibling of — a very strange sushi bar that plays with weird forms of sushi, picking up where Smalls left off in 2022 with Bread Sushi; also the first of any past Small’s concept to be given its own permanent platform.
Like a jellyfish with no bones, this sushi has no boundaries. We drift wherever our weird ideas take us. Don’t expect traditional sushi here.
are tossing out the rulebook and pushing the boundaries of what is sushi, what looks like sushi, and what eats like sushi.
Official Opening: January 2026
Soft launch: next week — limited spots coming up.
More info soon. Follow .sg for updates. 🪼
Address
46 Kim Yam Road #01/02
Singapore
239351
To get to Middle Road in Singapore, you can take the MRT and get off at Bugis station. Once you exit the station, head towards Rochor Road and turn left onto Middle Road.
Alternatively, if you're driving, you can take the ECP and exit at Rochor Road. Turn right onto North Bridge Road and then turn left onto Middle Road. There are several parking options available along Middle Road.
Please note that these directions are generic and not specific to any particular location or restaurant.
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 |
Alerts
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What people say
Small's, located on Middle Road in Singapore, is a restaurant that offers a unique dining experience. The menu changes often and is updated frequently on their social media pages, so customers can always expect something new and exciting. Small's works with local and regional producers for small-batch seafood and veggies, ensuring the freshest ingredients are used in their dishes. Although the menu may not be 100% the same as what is posted online, there will always be at least three vegetarian snacks and one vegetarian pizza available for those with dietary restrictions. The chefs at Small's are passionate about their craft and it shows in the quality of their food. Their New School Kebab Omakase created by Chef .khor is a must-try for anyone looking for an innovative take on traditional kebab dishes. Small's also offers a cozy atmosphere perfect for intimate gatherings of 1-4 people. Bookings can easily be made through their website, making it convenient for customers to secure a spot at this popular restaurant. Overall, Small's is a great choice for those looking to try something new and exciting in Singapore's culinary scene.
