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Pixy Restaurant & Bar @pixysingapore launches Autumn Degustation Menu from 1 September to 30 November 2019. _ @pixysingapore is the perfect place to enjoy food, drinks & conversation with friends & family. Helmed by Chef Tomine Nobuaki, the restaurant offers contemporary & inventive French cuisine with a Japanese twist. _ @pixysingapore has just launched an Autumn Degustation Menu, showcasing the finest flavours of the season. This refreshing menu is truly an ode to Autumn, showcasing the culinary dexterity of Chef Tomine Nobuaki _ Magical Banana Caramelized Banana, Chef’s Gateaux Au Chocolat, Vanilla Ice Cream, Mysterious Coffee Sauce. _ Another Unami flavoured dessert. Sweet caramelised banana, rich chocolate cubes, coffee jelly, melting vanilla ice cream, have this non dessert guy cleaning the bottom of the plate, shamelessly asking for more. _ This 5-course Omakase Degustation menu start from $100++ per person. _ Pixy Restaurant & Bar 16 Mohamed Sultan Road # 01-01 S 238965 Tel: 9171 7682 Opening Hours: Mon - Sat: 6pm - 12am LO: Food 11pm; Bar 11:30pm. _ Thank you Jennifer @jennifer_yeo for the invite; Chef Tomine @pixysingapore for hosting us and the wonderful Umami experience. _ #pixyrestaurantandbar #pixyrestaurant @pixysingapore
Alex
3w
Pixy Restaurant & Bar @pixysingapore launches Autumn Degustation Menu from 1 September to 30 November 2019. _ @pixysingapore is the perfect place to enjoy food, drinks and conversation with friends & family. Helmed by Chef Tomine Nobuaki, the restaurant offers contemporary & inventive French cuisine with a Japanese twist. _ @pixysingapore has just launched an Autumn Degustation Menu, showcasing the finest flavours of the season. This refreshing menu is truly an ode to Autumn, showcasing the culinary dexterity of Chef Tomine Nobuaki _ Roasted Irish Duck Rouennaise Roasted Irish Duck Breast with Rouennaise sauce (rich red wine sauce), Chef’s Orange Marmalade _ The Irish Duck Breast is roasted to perfection. Crispy skin, layer of fats and medium rare breast meat. _ Thick, moist, tender, succulent duck breast is done to a perfect medium rare. _ Salty, smokey flavour is further enhanced with rich red wine reduced sauce. Velvety, earthy flavour consistent with bold, rich flavour of the duck. _ The delicate, sweet, creamy cauliflower purée helps to balance the palate with the heavier, fuller flavour of the Rouennaise Sauce. _ The Chef’s orange marmalade, citrusy, tangy, sweet sour notes helps to cut through the cloying, bold flavour of the duck. The reminds me of sweet sour tangy Plum Sauce uses with Chinese Roasted Duck. _ The sides of fresh watercress, burnt corn, carrot & a slice of radish helps to balance & soften the flavour from the duck. _ The braised Gobo makes a comeback in this dish with the Chef cutting the Gobo lengthwise along the fibre, giving the Gobo a different texture to the palate. _ Pixy Restaurant & Bar 16 Mohamed Sultan Road # 01-01 S 238965 Tel: 9171 7682 Opening Hours: Mon - Sat: 6pm - 12am LO: Food 11pm; Bar 11:30pm. _ Thank you Jennifer @jennifer_yeo for the invite; Chef Tomine @pixysingapore for hosting us and the wonderful Umami experience. _ #pixyrestaurantandbar #pixyrestaurant @pixysingapore
Alex
3w
Pixy Restaurant & Bar @pixysingapore launches Autumn Degustation Menu from 1 September to 30 November 2019. _ @pixysingapore is the perfect place to enjoy food, drinks and conversation with friends & family. Helmed by Chef Tomine Nobuaki, the restaurant offers contemporary & inventive French cuisine with a Japanese twist. The restaurant prides itself on serving delectable cuisine prepared using fresh, premium, sustainable & natural ingredients. Every creation is a visual and sensual treat. They believe that food has to satisfy the soul & the senses, therefore, they can personalise & customise a menu to suit your palate. _ @pixysingapore has just launched an Autumn Degustation Menu, showcasing the finest flavours of the season. This refreshing menu is truly an ode to Autumn, showcasing the culinary dexterity of Chef Tomine Nobuaki _ Carpacci Sliced Aged Black Angus beef Rump Cap, Smoked Potato Purée, Garlic Clive infused Olive Oil. _ A much tone-down in flavour from the previous Foie Gras Flan, allowing the palate to take a break from flavour overdose. _ Having said that, the flavour in this dish is not totally blend. _ Though the aged beef slice does not have the strong flavour of a beef steak, it does has a soft undertone of beefy-ness. Flavours are further enhanced with the watercress (peppery), smoked potato purée (smokiness & sweetness), Umami Garlic Clive infused olive oil. _ Pixy Restaurant & Bar 16 Mohamed Sultan Road # 01-01 S 238965 Tel: 9171 7682 Opening Hours: Mon - Sat: 6pm - 12am LO: Food 11pm; Bar 11:30pm. _ Thank you Jennifer @jennifer_yeo for the invite; Chef Tomine @pixysingapore for hosting us and the wonderful Umami experience. _ #pixyrestaurantandbar #pixyrestaurant @pixysingapore
Alex
3w
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Nonya Dishes Been wanting to try this for awhile and it was shiok! Atas version of nonya caipng, I love, but not well-versed in this cuisine - but every dish was pretty well executed to me. Quite a good variety of dishes to pick from and there’s an interesting kerabu (salad) section. The prices turned out ok, ranging from $5-10. Everything would’ve been about $15/pax, with the exception of the fish (swipe to see!) which we happily ordered without checking the price 😂 The fish was firm flaky and nicely crisp and flavour - which was good, but was very, very pricey. My favourite was the yam cake, which was nicely fried, soft and you could still taste the chunks of yam; hae cho with bits of fresh prawns in deep fried bean curd skin; chapchye was also very flavourful and texture was soft with a bit of bite from the black fungus. Go for the tender beef rendang! Ayam Buahkeluak was earthy but rather light while the chicken was undoubtedly tender and succulent. We also ordered a soup - the meatball was juicy and well seasoned, tho we weren’t a fan of the soup itself which had a hint of alkaline taste. Good for groups if you like sharing and trying a bit of everything. Wouldn’t mind coming back once in awhile!
Zhihui
6w
Hits And Misses For Now But They Are Sincere About Improving And That Is A Great Sign Four ladies and fourteen small plates of Peranakan food. That was the final count at lunch with my three food-loving friends. I love how Milly‘s initial concern about us having ordered too much food was put to rest by Gail’s quick-thinking comment to divide the twelve different dishes by four - “We would each order three dishes anyway”. Mathematics FTW. My favourites from the spread would be the Belimbing Pork (its thick gravy which is high-in-acidity and thus very sour, was the perfect foil for the soft chunks of fatty pork belly), Cinchalok Bomb (recommended by Angeline, the crunchy-on-the-outside ball of beancurd was deliciously savoury and umami) as well as all four of the assorted Kerabu (Asian salad) we had chosen. There were a few items that we found lacking, namely the Sotong Hitam, Belachan Chicken and Sambal Brinjal. When a staff came by to enquire about our meal, we shared our honest feedback. This was done in the spirit of hoping the team will want to work on improving the dishes, and not because we wanted to complain for the sake of complaining. To our surprise, when it came to payment, those items were omitted from our bill. Even though we protested and insisted on paying for them, she stood firm, explaining that since the eatery is still new and in the process of tweaking recipes, the management takes every customer’s feedback very seriously. Moreover, she pointed out, we hadn’t eaten much of those said dishes either. Wow, we were really impressed by this. One thing’s for sure, Belimbing Superstar gets a star from us for their service.
Veronica
7w
These cincalok bombs were my favourite. They tasted like the pork dumplings my Poh Poh use to make except these are on steroids. So yummy.
Blueskies
9w
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