Piggy Smalls

Restaurant Week Hawaii
Lunch Menu

LUNCH COCKTAILS - $11 ea.
THIRSTY PIG - park cognac, blackberry/clove/cinnamon syrup, asian pear shrub, bitters

BLUSHING PIG - sparkling rose with homemade hibiscus, lemongrass syrup

Li Hing Kunia Cart - li hing muoi, GR Mango Cart, Kohana Rum, lime juice

FIRST THINGS FIRST
choice of:

  • WEEKEND @ BURMESE - green papaya, tomato, garlic, sesame, preserved lemon, various toasted nuts & sprouting seeds, serrano pepper, fermented lahpet vinaigrette

  • CRUNCHY, SALTY, LEMONY, SWEET - shaved raw / brined / pickled root vegetables, citrus, parmesan, anchovy-date vinaigrette

ENTRÉE
choice of:

  • TRUFFLE SHUFFLE QUICHE - a light soufflé of eggs with porcini & truffle sofrito, roasted mushrooms, taleggio cheese, baked in a buttery pie crust, side salad of house greens

  • PHO-STRAMI BANH MI & PHO - all day smoked beef brisket, pickled mustard seeds, sriracha-lime onions, super awesome sauce, side of our signature pho broth & rice noodles

  • VEGAN PHO FRENCH DIP BANH MI - smoked portobello mushroom, pickled mustard seeds, sriracha-lime onions, super awesome sauce, side of our signature pho broth & rice noodles

  • BUTTERNUT CACIO E PEPE -  bucatini, parmesan, pink peppercorns, fried sage

DESSERT
PUMPKIN PIE COOKIE - with maple & vanilla bean soy milk

$27

Restaurant Week Hawaii
Dinner Menu

FIRST THINGS FIRST
Flatbread Toast - smoky miso eggplant spread, pickled Vietnamese eggplant, shiso
+ wine pairing: Domaine De Pellehaut Rose 2017, France

SALADS
choice of:

  • WEEKEND @ BURMESE - green papaya, tomato, garlic, sesame, preserved lemon, various toasted nuts & sprouting seeds, serrano pepper, fermented lahpet vinaigrette

  • CRUNCHY, SALTY, LEMONY, SWEET - shaved raw / brined / pickled root vegetables, citrus, parmesan, anchovy-date vinaigrette

ENTRÉE
choice of:

  • SURF & TURF - kalbi steak a la plancha & shrimp wedge salad with kimchi bleu cheese dressing
    + wine pairing: Masseria Li Veli Passamante Negro Amaro 2017, Italy

  • CRISPY PORK BELLY - fingerling potato, braised red cabbage, maple yuzu mustard sauce
    + wine pairing: Sierra Cantabria Tempranillo 2016, Rioja, Spain

  • UNI ALLA VODKA - serrano pepper, shiso, nori bread crumbs
    + wine Pairing: Prendo Pinot Grigio 2017, Italy

DESSERT
+ wine pairing: Pineau Park Pineau Des Charentes, France
choice of:

  • PINEAPPLE SLUSHIE & DONUT SOFT SERVE

  • FROZEN S’MORES - chocolate sorbet, house made graham crackers, bruleed marshmallow fluff

  • MISO APPLE CROSTATA - a warm pastry of sweet & savory apples, with a flaky crust accompanied with house made donut custard

$42
+ WINE PAIRING - $22

Restaurant Week Hawaii
Brunch Menu

BRUNCH COCKTAILS - $11 ea.
THIRSTY PIG - park cognac, blackberry/clove/cinnamon syrup, asian pear shrub, bitters

BLUSHING PIG - sparkling rose with homemade hibiscus, lemongrass syrup

Li Hing Kunia Cart - li hing muoi, GR Mango Cart, Kohana Rum, lime juice

FIRST THINGS FIRST
SMOKED SALMON TOAST - roasted beet & horseradish spread, pickled mustard seeds, dill

MAINS
choice of:

  • ITS ALWAYS SUNNY IN SAIGON - marinated steak, 2 sunny eggs, schmear of viet pate, spicy pickled green papaya, tomato & maggi salad, toasted baguette

  • HOT CRAB & SHRIMP BENEDICT - old bay hollandaise, poached egg, chives, lemon, side salad of house greens

  • BUTTER BEAN SHAKSHUKA - spiced tomato & bell pepper sauce, 2 baked eggs, sumac yogurt, with avocado toast for dipping

SWEETS
choice of:

  • CINNAWAFFLES - house-made cinnamon rolls pressed in a waffle maker with butterscotch, toasted macadamia nut

  • MILK & HONEY CAKE - kinako granola, fresh berries, shiso

  • PB&J MALASADAS - sweet & salty candied peanuts, caramelized banana coconut jam, fresh grape sauce

$32

PIGGY SMALLS is the newest restaurant from award winning chef Andrew Le and his team at The Pig & The Lady. In keeping with Andrew's culinary philosophy, this new iteration will have a unique and eclectic menu different from the main restaurant in Chinatown. Open 7 days a week serving lunch and dinner items, PIGGY SMALLS will also have quick takeaway items for the "on-the-go" diner, and also sit down service with playful bar menu and a dessert menu including the famous soft serve program, which will expand its myriad of flavors.

The intent of PIGGY SMALLS is to be a fixture and dining destination for the emerging urban core in Kaka‘ako. Located in Ward Village Shops, dine in... Spend your Sunday having brunch with your family or dog in our outdoor seating area... Or if you're on the run, pick up some food at our to-go counter.

LOCATION/CONTACT

HOURS

  • Monday–Saturday, 11am–9:30pm

  • Saturday, 10am–9:30pm

  • Sunday, 10am–3pm

The Pig & The Lady

Restaurant Week Hawaii
3 COURSE LUNCH Menu

DRINKS +$4
choice of:

BINTANG PILSENER
CHANH MUOI SODA
STRAWBERRY & ORANGE FLOWER SHRUB
GINGER BEER
SAN PELLEGRINO SPARKLING
COFFEES / TEAS

SALAD
GREEN PAPAYA SALAD WITH CRISPY CAULIFLOWER
cherry tomato, thai basil, tamari preserved lemon, sprouting seeds, fried shallots, P&L nuoc cham

ENTRÉE
choice of:

  • PHO FRENCH DIP BANH MI (V)
    12hr roasted brisket, spicy hoisin BBQ sauce, thai basil chimichurri, sauteed bean sprouts & onions, our classic pho broth for dipping

  • TIGER STYLE RICE
    fried kauai shrimp, braised pork in fish sauce caramel sauce, black pepper, green onions, steamed pandan rice, side of tomato and winter melon soup

  • AHI TATAKI COLD NOODLES (V)
    dill, scallions, pickled ogo, fried shallots, thin vermicelli, yuzu & garlic shoyu nuoc cham

FINALE
FALL MALASADAS A LA SOFT SERVE
dusted with kaffir lime sugar, kabocha squash cream, chilled coffee foam, pomegranate seeds, swirl of our P&L house made soft serve flavors

$29

(V) = Vegetarian option available
Menu subject to change

Restaurant Week Hawaii
4 COURSE Dinner Menu

BITES
banana blossom
Paired with Bintang Pilsener

NOODLE
choice of: 

  • HANOI STYLE “FISH & POI” (V)
    local I’a of the day, carmelized with turmeric, dill, scallions, pickled ogo, chilled vermicelli, fermented pineapple & poi mam tom
    Paired with King Estate, Pinot Gris, Willamette Valley, Oregon 2016

  • OL’ DIRTY PASTA (V)
    conchigle, braised giblets & onion ragu, saigon cinnamon, parmesan, pink peppercorn
    Paired with Alexana Terroir Series, Pinot Noir, Willamette, Oregon 2015

MAIN
choice of:

  • NIIHAU LAMB SAUSAGE
    marinated with sweet spices, wrapped with wild betel leaves then grilled, spicy coconut curry sauce, kabocha, grilled okra, thai basil, warm baguette for dipping
    Paired with Barrel Burner, Cabernet Sauvignon, Paso Robles, California 2016

  • MARY’S DUCK LEG CONFIT
    jellyfish salad with sesame, rau ram, scallion, ginger, daikon, nuoc cham a l’orange
    Paired with Amalie Robert Estate, Pinot Meunier, Willamette, Oregon 2015

  • DUROC PORK
    inspired from Duong Lam village in Northern Vietnam... marinated in spiced guava leaves then grilled with local prawns, black eyed peas, pickled pearl eggplant herb sauce, chrysanthemum leaves
    Paired with Clos de Trias, Côtes du Rhône, Grenache, Syrah, France 2012

FINALE
DUO OF DESSERTS
green apple puff / valrhona chocolate cremeaux
Paired with Pineau des Charantes

$59
+ Drink pairing - $20

(V) = Vegetarian option available
Menu subject to change

From its humble beginnings as a pop-up restaurant, to a farmer's market stand and now a successful brick-and-mortar eatery, The Pig and the Lady cook up what is essentially the family meal in the truest sense -- Exposing Honolulu diners a cross-section of cuisine that has Vietnamese origins, but is eclectic and daring.

Led by twice-nominated James Beard semifinalist Chef Andrew Le and his team (including his mother, Mama Le and his older brother, Alex, who is the General Manager of the restaurant and Farmer's markets), they have developed a modern, fresh take on traditional Southeast Asian food, utilizing local products -- serving their famous banh mis and phos, along
with new favorites.

LOCATION/CONTACT

HOURS

  • Lunch: Monday–Saturday, 11am–3pm

  • Dinner: Tuesday–Saturday, 5:30pm–9:30pm

  • Closed Sunday