![]() ![]() Chef was inspired by the Singaporean food culture, crafting this to pay homage to the exotic fruits on the island. Finally the fifth grainy minced garlic dressing with a sharp herbal sour earthy flavour to pair. The fourth crisp fried emperor vegetable / basella alba leaves with vegetal sweet salty flavour, is draped over the dish. This has a rich, creamy thick texture, with bright fruity sweet sour flavour. The second and third a blend of cream cheese and dragonfruit juice, smeared on the serving plate. The fish is light and flaky moist, with a distinct savoury salty fish flavour. The first lightly fried fresh buri / yellowtail / Japanese amberjack fish, coated in a crisp crunchy tempura batter. The awesomely named Dragon & Buri has 5 key ingredients. This dish leans more towards the French balance of taste profiles. These help cut through the richness of the fish. 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. 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 Wara Smoked Bonito features thick cut fillets of fresh bonito fish, flash smoked over rice straws, garnished with sliced cucumber and watercress leaves. Incredible burst of flavour, yet, it remains light on the palate. Chef spoons more of the consommé over before serving it. Luxurious creamy uni / sea urchin morsels round out this dish with briny salty sweet flavour. 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. Budget about SGD $100++ per person onwards for their 5-course omakase set meals.Ī trick of the mind, the Foie Gras Flan closely resembles the Japanese chawanmushi / steamed egg custard, except, that it's not. They believe in keeping prices reasonable and affordable, in fact, they offer among the most value-for-money omakase meals I've seen. 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. Yet, it remains distinct enough to defy easy classification. Finished plates are proactively cleared after each course, and water glasses are discreetly topped up.įood at Pixy is Modern Fusion, a mash-up of Japanese and French influences, made with locally sourced, Singaporean ingredients. 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. 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. Service at Pixy is friendly and welcoming. ![]() A highlight is the small but open kitchen, where you can watch as Chef prepares your meal. There's minimal decor, except for some pictures arranged in an eclectic layout, but the well-stocked bar is eye-catching. The sturdy wooden tables and counters look sleek and elegant. 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. Prepared to be wowed by the novel combination of flavours in each artfully presented plate.Īmbience at Pixy is comfortable and inviting. 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. (Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)Įstablished since January 2017, Pixy is a modern contemporary restaurant that serves up delicious fine-dining style Japanese French fusion, at reasonably affordable prices. I did not pay for the meal during the free hosted tasting session.Īttended with representatives from Jennifer Yeo Lifestyle, Chubby Botak Koala, and MsJaniceEats.
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