In Partnership with the Southern Weekend

Piggy Smalls serves up eclectic fusion fare in Ward

Sponsored by Hawaii Gas

HI Now host Kanoe Gibson got the chance to join executive chef Andrew Le in the kitchen to see what’s cooking at Piggy Smalls. It’s a hot restaurant from the creator behind the hugely popular sister restaurant, The Pig & the Lady.

RECIPE: Crunchy, Sour, Salty, Sweet Salad

Green olive & medjool date vinaigrette

3/4c garlic sliced
2 1/4c shallots minced/small dice
1 1/8c medjool dates halved and sliced thin
1 2/3c lemon juice + zest
2 cups pitted green olives cut in half
½ cup brine juice of the green olives
½ cup shiro dashi
S & P to taste

Lightly saute the garlic, shallots, dates, and green olives in the evoo til fragrant but no color. Take off of heat and add the lemon juice and zest. Add the shiro dashi and olive brine. Season to taste w/ salt and pepper. Serve over fresh vegetables.

About Andrew Le – Creator/Owner/Chef – The Pig & The Lady
Creator, owner and chef Andrew Le is the mastermind behind two innovative restaurants, The Pig & The Lady and Piggy Smalls. Le is the one of the few chefs cooking contemporary food built on Southeast Asian flavors that has garnered rave reviews – a foundation built on delicious memories first introduced by his mother.

He is called a “rising star” by national online magazine Star He is also a 2014 James Beard Foundation “Rising Star Chef of the Year” and 2015 “Best Chef: West” semifinalist. Le has also won several local awards including winning Gold for Honolulu Magazine’s Hale Aina Best New Restaurant in 2015, Best Oahu Restaurant 3 times in a row, 2017 – 2019, and was honored Restaurateur of the Year in 2017.

Along Le’s gastronomic journey, he’s learned how cooking can bring people together: everyone from the farmer, to the rancher and fisherman, and of course, to the restaurant staff and the diner.

“Cooking is very much a collaborative effort,” he said. “With this in mind, everything you do and handle has great significance – even a humble vegetable should be treated with respect.”

Born and raised in Honolulu, Le attended the Culinary Institute of America in New York, and graduated in 2006. Soon after, he landed a job at Chef Mavro, working under the tutelage of namesake Chef George Mavrothalassitis, founding member of the Hawaii Regional Cuisine movement. After five years working at Chef Mavro, Le decided it was his time for people to experience his own cooking and launched The Pig & The Lady in the summer of 2011, causing an immediate buzz and following among foodies.

For more information:, FB: PiggysmallsHI, IG: piggysmallshawaii, FB: ThePigandTheLady, IG: pigandthelady