Chef and restaurateur Andrew Le will open an extension of the successful Pig and the Lady brand this fall in the old Kua ‘Aina space at Ward Village.

“It’s going to be Piggy Smalls, like a smaller version of The Pig and the Lady,” Le said. Piggy Smalls will serve the established Chinatown restaurant’s “greatest hits” but also will serve breakfast, he said.

“The breakfast menu is something we’re really excited about,” Le said. Pig and the Lady sous-chef Brandon Lee will head Piggy Smalls as chef de cuisine, and he is collaborating with Le on breakfast fare, which will be served until dinnertime, Le said.

The new restaurant will offer a rotating selection of pastries. “We’re going to have a jam program, and there’ll be an entire toast menu,” focusing on house-made breads including brioche, Le said. Toppings will include kaya, a type of coconut custard egg jam, “and we’ll serve that with fresh fruit and Thai basil,” he said. “That was my first dessert that we made for The Pig and the Lady pop-ups at Hank’s (Haute Dogs)” before the Chinatown restaurant opened.

“We’ll be making things that go well with the jam, like house-made ricotta (cheese), chocolate ganache-hazelnut butter, avocado toast with smoked tomatoes, pickled carrot and spring radishes,” he said. “This is food that, like, we just love to cook, but we don’t have a venue.”

The new venue’s name is a riff on the name of late rapper Notorious B.I.G., aka Biggie Smalls.

With indoor and outdoor seating, the 1,600-square-foot restaurant has a maximum capacity of about 90, and about 30 employees will be hired, Le said.

It will operate in Ward Village near restaurants planned by globally known chef Nobu Matsuhisa and Hawaii Regional Cuisine movement co-founder Peter Merriman.

“It’s really exciting to be a part of that. We get to be in the … eye of the storm,” Le said.

Le and partners secured the space from Howard Hughes Corp. through the services of MoJo LLC and Pacific Property Group Hawaii.