Video Credit : SGFood Lifestyle
Pixy is a Contemporary French Cuisine and Bar with spacious seating and music piped through the room at such a perfect level that good conversations can be had
Treat yourself to the signature degustation menu, or take your pick from a series of beautifully plated seasonal specials, meats and desserts, designed to enhance your dining experience at this cosy and intimate space.
With a wide assortment of beers, wines, spirits and cocktails available at the bar, you’re all set for a perfect evening out.
Chef Tomine Nobuaki, was born in Japan, grown up in US, and went on to study French cuisine in US and Japan.
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Pixy Restaurant & Bar has launched an Autumn Degustation Menu, showcasing the finest flavours of the seasons. Curated by Chef Tomine Nobuaki (Nobu), who masterfully combines French culinary techniques with Japanese ingredients, this creation will be a treat to your senses. Pixy’s objective is to bring fine dining culinary creation to a family-friendly setting.
The Autumn Degustation Menu consist of amuse, appetizer, specialite, main and dessert.
Amuse - Foie Gras Flan
Steamed foie gras mousse in Japanese chawanmushi style. It is basked in braised burdock with chef’s housemade consommé and topped with uni from Japan. It has a smooth velvety texture, with a delicate foie gras aftertaste. The burdock adds a crunchy texture to the dish, while the sweet braising sauce accentuates the flavour of the foie gras.
The uni on top was slightly grilled, giving it a slight crisp exterior with melts in your mouth interior. The uni topping just added creaminess and the taste of the sea in this dish gives this dish an extra OMPH flavour. Yummy.
Appetizer – Wara Smoked Bonito
The fresh bonito is imported from Japan is flash smoked with wara (rice straws). It is then topped with miso sauce (miso, sherry vinegar and chestnut oil) and sliced cucumber and watercress.
The first thing that comes to mind when you see this dish is how amazing is the plating. The fresh bonito has a delicate smoky flavour with a touch of softness in the flesh. It is covered by the beautiful greens and cone-shaped shaved cucumbers and watercress.
The homemade miso sauce is bold and tangy, nicely complemented by the refreshing yoghurt drops. This dish not only visually engaging, it also delivers on taste.
Specialite - Dragon & Buri
Lightly-fried Buri (yellow tail Amber Jack) using tempura technique, with dragon fruit sauce (dragon fruit and cream cheese). Chef Nobu’s signature creation inspired by Singapore’s food culture.
The Buri is coated with light and crispy batter. The flesh is firm and has a good bite to it. It is accompanied with the cream cheese flavoured dragon fruit sauce and minced garlic that light up this dish. To balance this dish, Chef Nobu introduced a lightly sautéed emperor vegetables for that little bitterness in this dish. I think the garlic is too overpowering for this dish, it might be better to reduce it to half or go without the garlic.
Main - Roasted Irish Duck Rouennaise
Roasted Irish duck breast with Rouennaise sauce (rich classic red wine sauce with pureed duck liver) and Chef’s refreshing orange marmalade.
The middle part of the duck is juicy and fatty. The Rouennaise sauce is thick, rich and robust, paired nicely with the duck. To balance the richness of this dish is the cauliflower puree in the middle, and the housemade marmalade has a slightly sweet citrusy flavour to cut through the fats in this dish.
I only wish there is something spongy, like a bread to polish up the superbly delicious rouennaise sauce.
Dessert - Magical Banana
Caramelised banana, flourless chocolate brownie, vanilla ice cream and mysterious coffee sauce.
Affogato inspired dessert. The mini banana is lightly caramelised, mixed with light and crunchy flourless chocolate brownie. The vanilla ice cream binds the ingredients together, while the mysterious coffee sauce packs strong coffee flavour. A nice combination of sweet and bitter flavour.
Alternate Dessert - Chocolat
Since LD can't take coffee, Chef Nobu prepared Chef’s Gateau Au Chocolat and fruits. Chef’s flourless chocolate cake is thick, solid, like a dark chocolate bar. The berries cut through the richness from the chocolate cake, while the creaminess from the vanilla ice cream works wonder with the chocolate cake.
The atmosphere of Pixy is modern and sophisticated. It is best if you get a seat near the kitchen counter, where you can see Chef Nobu at work creating the amazing dishes. During the tasting, Chef Nobu was assisted by the owner Suzuki-san.
Overall, it was a treat looking and tasting the creations of Chef Nobu. The way he prepares our meal is almost effortless, however, from the plating you can see the in-depth preparations that goes into the dishes before the cooking time. For a fine-dining culinary experience with family-friendly pricing, Pixy is a must-try. Cheers!!
Autumn Degustation Menu
When: 1st September to 30th November 2019
Price: $100++ per person
For enquiries and reservations, please call 9171 7682 or email pixy@spottersg.com
For the full review together with drooling food photos, copy the link below to your browser:
https://www.chubbybotakkoala.com/2019/10/pixy-autumn-degustation-menu.html
The Autumn Degustation Menu consist of amuse, appetizer, specialite, main and dessert.
Amuse - Foie Gras Flan
Steamed foie gras mousse in Japanese chawanmushi style. It is basked in braised burdock with chef’s housemade consommé and topped with uni from Japan. It has a smooth velvety texture, with a delicate foie gras aftertaste. The burdock adds a crunchy texture to the dish, while the sweet braising sauce accentuates the flavour of the foie gras.
The uni on top was slightly grilled, giving it a slight crisp exterior with melts in your mouth interior. The uni topping just added creaminess and the taste of the sea in this dish gives this dish an extra OMPH flavour. Yummy.
Appetizer – Wara Smoked Bonito
The fresh bonito is imported from Japan is flash smoked with wara (rice straws). It is then topped with miso sauce (miso, sherry vinegar and chestnut oil) and sliced cucumber and watercress.
The first thing that comes to mind when you see this dish is how amazing is the plating. The fresh bonito has a delicate smoky flavour with a touch of softness in the flesh. It is covered by the beautiful greens and cone-shaped shaved cucumbers and watercress.
The homemade miso sauce is bold and tangy, nicely complemented by the refreshing yoghurt drops. This dish not only visually engaging, it also delivers on taste.
Specialite - Dragon & Buri
Lightly-fried Buri (yellow tail Amber Jack) using tempura technique, with dragon fruit sauce (dragon fruit and cream cheese). Chef Nobu’s signature creation inspired by Singapore’s food culture.
The Buri is coated with light and crispy batter. The flesh is firm and has a good bite to it. It is accompanied with the cream cheese flavoured dragon fruit sauce and minced garlic that light up this dish. To balance this dish, Chef Nobu introduced a lightly sautéed emperor vegetables for that little bitterness in this dish. I think the garlic is too overpowering for this dish, it might be better to reduce it to half or go without the garlic.
Main - Roasted Irish Duck Rouennaise
Roasted Irish duck breast with Rouennaise sauce (rich classic red wine sauce with pureed duck liver) and Chef’s refreshing orange marmalade.
The middle part of the duck is juicy and fatty. The Rouennaise sauce is thick, rich and robust, paired nicely with the duck. To balance the richness of this dish is the cauliflower puree in the middle, and the housemade marmalade has a slightly sweet citrusy flavour to cut through the fats in this dish.
I only wish there is something spongy, like a bread to polish up the superbly delicious rouennaise sauce.
Dessert - Magical Banana
Caramelised banana, flourless chocolate brownie, vanilla ice cream and mysterious coffee sauce.
Affogato inspired dessert. The mini banana is lightly caramelised, mixed with light and crunchy flourless chocolate brownie. The vanilla ice cream binds the ingredients together, while the mysterious coffee sauce packs strong coffee flavour. A nice combination of sweet and bitter flavour.
Alternate Dessert - Chocolat
Since LD can't take coffee, Chef Nobu prepared Chef’s Gateau Au Chocolat and fruits. Chef’s flourless chocolate cake is thick, solid, like a dark chocolate bar. The berries cut through the richness from the chocolate cake, while the creaminess from the vanilla ice cream works wonder with the chocolate cake.
The atmosphere of Pixy is modern and sophisticated. It is best if you get a seat near the kitchen counter, where you can see Chef Nobu at work creating the amazing dishes. During the tasting, Chef Nobu was assisted by the owner Suzuki-san.
Overall, it was a treat looking and tasting the creations of Chef Nobu. The way he prepares our meal is almost effortless, however, from the plating you can see the in-depth preparations that goes into the dishes before the cooking time. For a fine-dining culinary experience with family-friendly pricing, Pixy is a must-try. Cheers!!
Autumn Degustation Menu
When: 1st September to 30th November 2019
Price: $100++ per person
For enquiries and reservations, please call 9171 7682 or email pixy@spottersg.com
For the full review together with drooling food photos, copy the link below to your browser:
https://www.chubbybotakkoala.com/2019/10/pixy-autumn-degustation-menu.html
Classy, understated decor. fantastic food (pate is a must try!), good wine selection and attentive service. kitchen undercooked a main but made more than sufficient amends. we love this place and will be back! Rachel Natalie Lin reviewed Pixy on Facebook
I felt like I’m in a Tokyo & Paris , with the outstanding concept . Food menu are limited , which is better, if there are too many choices . I will sit the whole day looking through the menu . Classy place , price isn’t cheap but reasonable for the purpose of the outlook. Kuan Leocadio Kenson recommends Pixy on Facebook.
A real gem. Food is absolutely delicious and top quality. A Japanese Chef who worked in Paris, Italy and Australia. Service is amazing. And wine collection is superb. Branding and marketing need work but it makes the place more approachable and less pretentious. Sri Widowati reviewed Pixy on Facebook.
I felt like I’m in a Tokyo & Paris , with the outstanding concept . Food menu are limited , which is better, if there are too many choices . I will sit the whole day looking through the menu . Classy place , price isn’t cheap but reasonable for the purpose of the outlook. Kuan Leocadio Kenson recommends Pixy on Facebook.
A real gem. Food is absolutely delicious and top quality. A Japanese Chef who worked in Paris, Italy and Australia. Service is amazing. And wine collection is superb. Branding and marketing need work but it makes the place more approachable and less pretentious. Sri Widowati reviewed Pixy on Facebook.
