 |
| Amuse - Foie Gras Flan |
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.
 |
| Pixy Restaurant & Bar |
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.
 |
| Amuse - Foie Gras Flan |
The
uni on top was slightly grilled, giving it a slightly 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.
 |
| Bar & Open Kitchen Area |
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.
 |
| Flash Smoked Bonito with Wara |
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.
 |
| Plating in Progress - Fresh Bonito |
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.
 |
| Appetizer – Wara Smoked Bonito |
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.
 |
| Chef Tomine Nobuaki (Nobu) - Right with Owner Suzuki-san |
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.
 |
| Specialite - Dragon & Buri |
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.
 |
| Main - Roasted Irish Duck Rouennaise |
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.
 |
| Main - Roasted Irish Duck Rouennaise |
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.
 |
| Dessert - Magical Banana |
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.
 |
| Dessert - Magical Banana |
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.
 |
| Alternate Dessert - Chocolat (non-coffee) |
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.
 |
| Part of the Seating Area |
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!!
 |
| Part of the Seating Area |
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
Thank
you very much Jennifer,
Chef Nobu and Suzuki-san for hosting the media tasting.
 |
| The Bar |
Food: 8.75/10
Value: 8/10
Service: N/A (Tasting Invitation)
Ambiance: 7.75/10
Budget per Person: $51 - $80; $81 &
Above
Pixy
Restaurant & Bar
16
Mohamed Sultan Road
#01-01
Singapore
238965
T:
+65 9171 7682
IG:
@Pixysingapore
OH:
Mon
– Sat: 18.00 – Midnight
LO:
23.00 for Food, 23.30 for Bar
Menu is available online
 |
| The Current Menu |
No comments:
Post a Comment