That’s @smalls_sg for you. But it’s expected with @bjornshen as the brains behind this project kitchen concept.
To reach it, one needs to go down a ba...
That’s @smalls_sg for you. But it’s expected with @bjornshen as the brains behind this project kitchen concept.
To reach it, one needs to go down a back alley, through a door and up a couple of flights of stairs.
I really like the lighting design in Smalls. Not only does it set the mood but sections the large room into three zones. Essentially, each group of diners go on a little trip, moving together from zone to zone for every stage of the meal.
So this is how our evening unfolded.....
After we removed our footwear at the entrance, we settled into a sofa and low table at the lounge. Drink orders were sorted by Bjorn and @klarisssaaaaaaah (we picked a naturally fermented sparkling wine from Catalunya) and then, food started arriving.
The term “dough-gustation”, coined by @euniceq of the @straits_times couldn’t be more apt because basically, the same dough is featured throughout but in different ways. A Pizza Bianca, done with a simple olive oil, sea salt and oregano, got things rolling. Plated with it, an ambrosial 2-month-cured #Wagyu ham so moist and tender. Included in the spread were a wildly gorgeous platter of #crudités which we grabbed to dunk into green romesco made of green peppers with pistachios, a mentaiko dip and a lipsmacker of tofu turmeric with garlic and nutritional yeast. Bjorn also dropped off doughnuts. These were so winning in flavour, colourful words of appreciation rang around the table. He explained that they’re a homage to the Montanara (“mountain”) style of #pizza which meant that the dough was fried before being topped with the savoury-sweet combo of smoked anchovies, “kung pao” honey and Grana Padano cheese.
When every crumb was in our bellies, Klarissah ushered us to the second stop - the pizza station. Its counter seating was perfect for watching Bjorn and Chef @kbryanlim7526 work on our pizzas.
The first was an intensely moreish creation with clams, fermented tomatoes, mozzarella, bottarga, pork lard, garlic and fresh lemon juice. But that’s just part one. Part two involved splitting the outer ring of its crust and filling it with negitoro (minced tuna) and black truffle.
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gustation 在 コバにゃんチャンネル Youtube 的最讚貼文
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gustation 在 大象中醫 Youtube 的最讚貼文