Pixy Tasting Session
16 Mohamed Sultan Road
Opening Hours:
Mon - Sat: 6pm - 12am,
Closed Sun
https://www.pixycuisine.com/
This was an invited media review. I did not pay for the meal during the free hosted tasting session.
Attended with representatives from Jennifer Yeo Lifestyle, Chubby Botak Koala, and MsJaniceEats.
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| Dragon & Buri |
Enjoy Food, Drink, And Conversation
(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 8
Ambience & Setting: 8
Food & Beverage: 9
Service: 9
Value for Money: 8
Budget about SGD $100++ per person.
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Established since January 2017, Pixy is a modern contemporary restaurant that serves up delicious fine-dining style Japanese French fusion, at reasonably affordable prices. Only open for dinner, the Pixy team is headed by Chef Tomine Nobuaki, who brings his experiences of living and working in America, Japan, and now, Singapore, to bear in his creative dishes. Prepared to be wowed by the novel combination of flavours in each artfully presented plate.
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| Pixy Exterior |
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| Pixy Interior |
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| Chef Tomine Nobuaki |
Ambience at Pixy is comfortable and inviting. The spacious, warmly lit place has a mix of furniture, from easy sofas to cushioned chairs to high bar stools, offering guests a variety of seats to suit the occasion. The sturdy wooden tables and counters look sleek and elegant. There's minimal decor, except for some pictures arranged in an eclectic layout, but the well-stocked bar is eye-catching. A highlight is the small but open kitchen, where you can watch as Chef prepares your meal.
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| Seating |
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| Seating |
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| Seating |
Service at Pixy is friendly and welcoming. The owners, if present, will engage you in conversation, they say they want to create an atmosphere where you can feel comfortable and welcome, even in everyday casual attire and flip-flops. As we sampled the omakase, they described each dish to us, from the ingredients used to how it's executed, displaying intimate product knowledge that draws you into the experience. Finished plates are proactively cleared after each course, and water glasses are discreetly topped up.
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| Seating |
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| Seating |
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| Seating |
Food at Pixy is Modern Fusion, a mash-up of Japanese and French influences, made with locally sourced, Singaporean ingredients. Yet, it remains distinct enough to defy easy classification. Skillfully prepared to order by Chef Tomine Nobuaki and team, each dish features a few key ingredients whose flavours shine through, plated and presented in beautiful, artistic form. Portions are sized for individuals. They believe in keeping prices reasonable and affordable, in fact, they offer among the most value-for-money omakase meals I've seen. Budget about SGD $100++ per person onwards for their 5-course omakase set meals.
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| Pixy Menu |
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| Pixy Menu Seasonal |
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| Flame Grilling & Smoking |
A trick of the mind, the Foie Gras Flan closely resembles the Japanese chawanmushi / steamed egg custard, except, that it's not. The dense yet velvety soft foie gras mousse carries delicate savoury salty flavour from being slightly torched, while the vegetal earthy sweet savoury burdock root braised in home made poultry consommé lends a contrasting crunch to texture. Luxurious creamy uni / sea urchin morsels round out this dish with briny salty sweet flavour. Chef spoons more of the consommé over before serving it. Incredible burst of flavour, yet, it remains light on the palate.
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| Plating |
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| Foie Gras Flan |
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| Foie Gras Flan |
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| Foie Gras Flan |
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| Foie Gras Flan |
The Wara Smoked Bonito features thick cut fillets of fresh bonito fish, flash smoked over rice straws, garnished with sliced cucumber and watercress leaves. You get the tender flaky meaty chew of the bonito fish with its deep savoury salty smoky flavour, then the fresh vegetal sweet notes of the juicy cucumbers and crunchy watercress leaves. The dressing of miso sauce, sherry vinegar, walnut paste, and chestnut oil lends alternating notes of savoury sour earthy nutty flavours, contrasted by the base which features creamy dollops of yoghurt with milky sour flavour, and crunchy Japanese leeks with vegetal earthy sweet flavour. These help cut through the richness of the fish. This dish leans more towards the French balance of taste profiles.
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| Arrangement |
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| Plating |
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| Wara Smoked Bonito |
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| Wara Smoked Bonito |
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| Wara Smoked Bonito |
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| Wara Smoked Bonito |
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| Wara Smoked Bonito |
The awesomely named Dragon & Buri has 5 key ingredients. The first; lightly fried fresh buri / yellowtail / Japanese amberjack fish, coated in a crisp crunchy tempura batter. The fish is light and flaky moist, with a distinct savoury salty fish flavour. The second and third; a blend of cream cheese and dragonfruit juice, smeared on the serving plate. This has a rich, creamy thick texture, with bright fruity sweet sour flavour. The fourth; crisp fried emperor vegetable / basella alba leaves with vegetal sweet salty flavour, is draped over the dish. Finally the fifth; grainy minced garlic dressing with a sharp herbal sour earthy flavour to pair. Chef was inspired by the Singaporean food culture, crafting this to pay homage to the exotic fruits on the island.
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| Arrangement |
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| Dragon & Buri |
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| Dragon & Buri |
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| Dragon & Buri |
The Roasted Irish Duck Rouennaise is perfectly executed with flair. A thick and succulent Irish duck breast is roasted till the skin turns slightly crisp on the surface, yet retains a soft chew underneath. The duck breast is moist and tender, with a dense bouncy chew akin to a good medium rare steak. This has lovely meaty savoury salty flavour, with a hint of smoky notes. Accompanied with sliced chargrilled vegetables (baby potato, carrot, brussel sprout) which lend a soft crunch and bright vegetal sweet smoky flavour. Plated over a generous serving of rich gravy, made from a blend of red wine, duck fat, and pureed foie gras, reduced till it achieves a thick velvety consistency, with bold earthy meaty savoury sweet flavour. A creamy cauliflower mousse with delicate vegetal sweet flavour, and a quenelle of sticky gelatinous orange marmalade with bright tangy zesty sweet sour flavour, rounds out the dish, and helps cut through the heavier flavours of the duck and gravy. So yummy.
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| Roasted Irish Duck Rouennaise |
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| Roasted Irish Duck Rouennaise |
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| Roasted Irish Duck Rouennaise |
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| Roasted Irish Duck Rouennaise |
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| Roasted Irish Duck Rouennaise |
The Magical Banana is an affogato-inspired dessert, featuring a base of Chef's Gateaux Au Chocolat brownie cake, topped with caramelised bananas and a quenelle of vanilla ice cream. Before serving, Chef pours a hot 'mysterious coffee sauce' over the dessert. The flour-free, gluten-free chocolate brownie cake is nicely soft and dense, crumbling easily when cut, and carries rich chocolatey sweet flavour. The caramelised bananas weren't too sweet, and I found them too firm for my liking; we recommended Chef get softer, sweeter bananas instead. The thin 'mysterious coffee sauce' lends earthy bitter sweet smoky notes of roasted coffee beans and espresso, complementing the dessert. The creamy smooth vanilla ice cream has bold floral sweet milky flavour, and surprisingly, takes awhile to melt. Of all the dishes we had here, this was the most 'normal' of the omakase experience.
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| Magical Banana |
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| Magical Banana |
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| Magical Banana |
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| Magical Banana |
The simply named Chocolat dessert is exactly that; a slice of Chef's Gateaux Au Chocolat brownie cake, surrounded by a medley of fresh seasonal berries (strawberries, blueberries, raspberries), plated over a stripe of strawberry compote, accompanied by a quenelle of vanilla ice cream. The flour-free, gluten-free chocolate brownie cake is nicely soft and dense, crumbling easily when cut, and carries rich chocolatey sweet flavour. The juicy seasonal berries lend sharp sweet sour bursts of flavour, while the creamy smooth vanilla ice cream has bold floral sweet milky flavour. Part of the regular menu, this is a lovely bookend to a delicious meal.
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| Chocolat |
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| Chocolat |
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| Chocolat |
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| Chocolat |
The omakase dining experience at Pixy is like rediscovering the wonderment and excitement of a meal. With fresh seasonal ingredients, prepared simply but perfectly, each part contributes to the overall taste. Unmarred by heavy sauces, the French Japanese influence is distinct in that each plate carries some sweet, some sour (acidity), some savoury or salty. Completely delicious food. Coupled with personalised service and a cozy ambience, I find myself drawn to Pixy, and will return for more.
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CONVERSATION