Invited Tasting: Pixy Singapore

Pixy Restaurant & Bar~ Located in one of the shophouses at Mohamed Sultan. Pixy is a cozy place where we can just relax and enjoy food and drinks. They offer French cuisine with a japanese twist by Chef Tomine Nobuaki (Nobu). Born in Japan, Chef Nobu spent his formative years in the United States. After graduating from Le Cordon Bleu (an international chain of hospitality and culinary schools teaching French cuisine) in US, he honed his culinary skills at Michelin starred restaurant Gary Danko in San Francisco. When he was 26 years old, he went back to Japan and continue to refine skills at The Ritz-Carlton, Osaka and Luxury Resort & Spa Hotel, Sankara in Yakushima.

AMBIENCE
It has an industrial-chic ambience with cozy sofa seating areas. You can also sit by the bar or their show kitchen. I would highly recommend to sit by the show kitchen. It is fun to watch the chef at work! Can see how serious and focus the chef at doing up every dish. It is also amazing to see them showing their artistics skills. It would also be nice to just chill and relax in the sofa seats with a drink.

FOOD
They had just launched their Autumn Degustation Menu (priced at S$100++ per person) comprising of 5 dishes. I shall share my dining experience in this food review.

Foie Gras Flan
I enjoyed the Foie Gras Flan the most! It reminds me of Chawanmushi. It comprises of steamed foie gras mousse and braised gobo (burdock) with Chef’s homemade consommé topped with luscious uni (sea urchin) from Japan. Simply Divine! Delicate with A great harmony of flavours. The mousse is silky soft. The addition of gobo is a great idea as it gives another layer of texture with sweet and distinctive taste.

Wara Smoked Bonito
Served with Triple Cooked Fries, Gros Sel and Marrowfat Peas
I only tried shaved flakes of bonito before. Remember those lovely moving flakes that you found on delicious topping on takoyaki and okonomiyaki? Thats the bonito flakes. The bonito is actually small tuna from japan. They smoked the bonito with wara (rice straw). It is interesting to watch how they smoke the bonito with wara. The fresh bonito, together with the yoghurt toppings, the sliced cucumber and watercress, it is a symphony of savoury and sweet flavours with touches of soury tang.

Dragon & Buri
One of Chef Tomine’s signature creation which is inspired by our Singapore’s local food culture. Buri (yellow tail Amber Jack) is lightly-fried using tempura technique. It was fresh, moist, tender and flaky on the inside and golden crispy on the outside. Love the crunchiness and the bright shocking pink from the dragon fruit sauce! This is simply an amazing artwork! A chef who is also an artist!

Roasted Irish Duck Rouennaise
One of my favourite! I love how they roast the duck breast meat till the skin is crispy and the breast meat to a beautiful tender pink. The Rouennaise (rich classic red wine sauce with puréed duck liver) is also flavourful. The orange marmalade is also a refreshing touch. A delicate flavourful dish that is not over rich. Simply Perfect for me!

Magical Banana,
Aww the caramalised banana together with , Chef’s Gateaux Au Chocolat (flourless chocolate brownies) and vanilla ice cream topped with unique coffee sauce. Wow it is a great harmony of textures and flavours! It is not overly sweet as the coffee sauce balance it off! I always welcome a perfect sweet ending to the perfect meal! This dessert definitely is the perfect sweet ending!

~CONCLUSION~
Pixy Restaurant & Bar~ Located in one of the shophouses at Mohamed Sultan. Pixy is a cozy place where we can just relax and enjoy food and drinks. They offer French cuisine with a japanese twist by Chef Tomine Nobuaki (Nobu). They had just launched their Autumn Degustation Menu (priced at S$100++ per person) comprising of 5 dishes (Foie Gras Flan, Wara Smoked Bonito, Dragon & Buri, Roasted Irish Duck Rouennaise, Magical Banana). I love the Foie Gras Flan and Roasted Irish Duck Rouennaise the most! The Foie Gras Flan is silky smooth while the Roasted Irish Duck Rouennaise is flavourful and tender!