Treats

Small’s: Intimate 7-Seater in New Bahru Serving An All-Fish Korean BBQ Tasting Menu

3 min read

Fish isn’t exactly what you think of when it comes to Korean BBQ. It’s quite a delicate protein, and I just can’t picture fish slices with my samgyeopsal or beef brisket. However, Small’s changes your perception with an All-Fish Korean BBQ omakase menu.

7-Seater Chef’s Counter in New Bahru

Located within Artichoke in New Bahru, Small’s is an intimate, cozy 7-seater serving up an All-Fish KBBQ Menu. Previously, they had a seafood pizza omakase and noodle bar concept, just to name a few.

The restaurant is fully booked until May, but if you’re lucky, you might be able to reserve a seat on some days.

There is only one menu here, priced at $108 or $138.

I opted for the $138 menu because who knows when I’ll be able to come back again?

Small’s All-Fish KBBQ Review

Unlike most omakase or course menus that start with a snack or two, the meal dives right into a bowl of corn cheese-inspired somen served with striped jack slices.

I thought this was clever as most Korean restaurants specialising in seafood, especially sashimi places, always have a corn cheese dish.

While I expected something like creamy corn soup, the corn flavour wasn’t too overpowering but balanced. It’s also a nice take on Korean kongguksu.

This was followed by an Oyster Pancake that came in the shape of a ball, meant to be eaten in one whole bite. It’s quite amazing how they managed to hit all the notes of a Korean pancake in one small dish.

The meal continues with a tray of banchan and a bowl of tobiko-topped rice topped with seaweed. Gloves are provided to make your own jumokbap, also known as rice balls in Korean. This tray will stay with you throughout the meal, allowing you to discover various fish pairing methods.

Some side dishes I thought stood out were the pineapple kimchi, perilla leaf kimchi and sweet potato mash.

In true blue Korean fashion, these side dishes can be refilled throughout the meal!

‘Pork of the Sea’

One of the more memorable courses for me was the ‘Pork of the Sea,’ which features a slightly grilled swordfish belly. The fattiness of this cut replicates the feeling you get when biting into pork jowl, and it really does feel like you’re eating pork. It’s best paired with wasabi to cut through some of the grease.

Their secret Tuna cut (not so secret; just ask them what it is) was also executed perfectly. Grilled over a charcoal fire, the fish had a smokiness that you get from grilled meats. It was tender and simply melted in your mouth. If the previous one was like pork of the sea, this might be something like the wagyu of the sea.

They also had other dishes, like cuttlefish and jjigae, but I won’t say much because you need to experience them yourself.

The meal ends on a very high note with their ‘Banana Milk’ dessert. My friends all know me as someone who dislikes bananas to the core, but I gobbled this down like it was nothing. The crunchy toppings made using pine nuts, sesame and soy sauce really helped balance out the dessert while retaining a bit of that BBQ factor.

All-Fish Korean BBQ in Singapore

Chef Bjorn definitely killed it with this All-Fish Korean BBQ menu. It’s uncommon to see fish and KBBQ together, but this was a refreshing take, and I would return if I could. But it’s easier than it sounds because getting a seat here right now is like fighting for SEVENTEEN concert tickets.