An adventure for the tastebuds.

Wander into PYXIEMOSS, a lively and upbeat restaurant that still exudes sophistication. It serves what I would call Modern European cuisine as the menu offers many unique dishes that utilises new flavours and combinations that will leave you curious as you eat.

Out of the many small and affordable plates, one of my favourites is The Tribbiani. Within the dome of solidified brown butter is a rich yet sweet duck liver mousse, like a fine pâté that can be consumed on its own or together with beautifully crisp focaccia topped with chicken schmaltz (rendered fat). Accompanying the intriguing structure are puffed grains of duck heart and date jam with streaks of Pedro Ximénez (a Spanish white grape sherry).

The dish's heavy hitting elements sound intimidating but trust me, they're good. #Burpproved #BurppleXChope