Pixy – Autumn Degustation Menu [MEDIA INVITE]

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: 1^st September to 30^th 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

W: https://www.pixycuisine.com/

F: https://www.facebook.com/pixySG/

IG: @Pixysingapore

OH:

Mon – Sat: 18.00 – Midnight

LO: 23.00 for Food, 23.30 for Bar

Menu is available online

The Current Menu

NUDE Seafood – Seafood Gastronomic Expedition

Crab & Egg White Chawanmushi

Nude Seafood is a casual dining restaurant serving exceptional seafood ingredients with generosity and hospitality. Located in Marina Bay Financial Centre, NUDE Seafood (‘NS’) only open on weekdays.

NUDE Seafood

We visited NUDE Seafood as part of our foodies’ monthly gathering. Due to our group size, NS asked us to pre-order the food in advanced, to ensure we did not miss out anything from the menu and we have sufficient cooking time. What a thoughtful gesture.

We started with smaller dishes.

Tofu Skin Salad ($5.80). The beancurd skin use is similar to those commonly used in China. It has a slight rubbery texture, filled with the traditional smoky aroma of boiled soymilk. Together with the spinach and cloud ear fungus plus sour plum vinaigrette, it becomes an appetizing and refreshing starter.

Tofu Skin Salad

Crab & Egg White Chawanmushi ($8). This is a luxurious version of chawanmushi and it worth every penny. Using only the egg white, the texture of the steam egg is smooth, silky and infused with the sweetness of the crab meat.

Crab & Egg White Chawanmushi

Crab & Egg White Chawanmushi

Broccoli ($5.80). Simple stir-fried broccoli. It is crunchy and topped with almond for additional crunchiness.

Broccoli

Black Pepper King Prawn ($6.90), min order is 2 pcs and served with fried mantou. The prawns are crispy and aromatic. The sauce is thick, with strong assam flavour and black pepper. The crispy yet fluffy fried mantou nicely complement this dish and we use it to polish up the sauce.

Black Pepper King Prawn

Gochujang Cauliflower ($6.80). Combining the crispy texture Cauliflower coated with signature Korean red pepper paste. The pickled daikon helps to balance the overwhelming flavour; however, I find the crispy almond is unnecessary.

Gochujang Cauliflower

Moving to the bigger portion dishes.

Hickory-Smoked Salmon ($12.80) in Bamboo Leaf. The salmon has a moist with a nice smoky aroma to it. It is nice to eat on its own or with a bowl of rice.

Hickory-Smoked Salmon 

‘Squirrel’ Grouper ($18.80). Crispy deep-fried grouper fillet, highly stacked with sweet and sour sauce as the base. The oatmilk espuma on top gave it a wow factor. I like the juicy lychee, bursting with sweetness that enhances the sauce in this dish.

‘Squirrel’ Grouper 

Steamed Pomfret ($13.80). One side of pomfret fillet, steam on a lotus leaf and topped with ‘Mei Cai’ vegetables. You can taste the natural flavours and the firm texture of the pomfret, topped with crunchy and salty mei cai with a mild spicy flavour in it.

Steamed Pomfret 

Oatmilk Spinach Tofu ($12.80). Smooth and velvety spinach tofu topped with crispy kale. The sliced mushrooms and tofu are basked in the gravy. It tasted like Chinese olive leaves.

Oatmilk Spinach Tofu

Miso-Grilled Halibut ($20.80). A very simple presentation of the dish. The charred miso flavour works well with the fatty halibut fillet. It is served with robust mushroom broth to bind the shiitake and spinach together. I can finish a bowl of rice with just this dish.

Miso-Grilled Halibut

Miso-Grilled Halibut

For carbo, we ordered Salted Fish Blue Pea Flower Rice, Jinhua Ham ($4.80) & Blue Pea Mushroom Rice ($4.80). Using Nigata sushi rice, the rice is texture on these both carbo dishes are plump and juicy. The taste of Jinhua ham is very subtle and overpowered by the sweetness of the corn.

Salted Fish Blue Pea Flower Rice, Jinhua Ham

Meanwhile, the mushroom rice is outstanding. It is tasty and the umami flavour from the mushroom really shines. The content of the chopped mushrooms in the rice are very generous and the dish can be eaten on its own without the need to be complemented by other dishes.

Blue Pea Mushroom Rice

For desserts, housemade Tiramisu is a must-try here. Each layer in the tiramisu is very solid, filled with thick cream, solid coffee flavour and rum. This might not be a permanent item on the menu, so keep a lookout for it.

Titamisu

The restaurant setting is casual and modern, with Jazz music playing in the background serenading the diners. The open kitchen concept is an attraction on its own. Service is attentive and friendly. A good place to dine for casual or even business dining.

Part of Dining Area

Overall, it was like a gastronomic journey of in the sea world. There are many different types of fishes to try cooked in different ways. The seafood is fresh and it is enjoyable to the palate. A must try restaurant around Marina Bay Financial Centre. Cheers!!

Food: 8.5/10

Value: 9/10

Service: 8/10

Ambiance: 8/10

Budget per Person: $11 - $25, $26 - $50; $51 - 80

NUDE Seafood

12 Marina Boulevard

#01-02, Tower 3 Marina Bay Financial Centre

Singapore 018982

T: +65 6443 1167

W: http://www.nudeseafood.com/

F: https://www.facebook.com/nudseafood/

IG: @Nudeseafood

OH:

Mon – Fri: 08.00 – 22.00

Sat & Sun: Closed

Menu Available Online

Dinner Menu

PUTIEN – Live Eels from Fujian [MEDIA INVITE]

Live Eel Cooked in Natural Spring Water

Following the successful DUOTOU Clam season where 130 tons were sold worldwide, PUTIEN introduces another seasonal ingredient – live eel. Famously known as a delicacy in Japan, these plump, live eels are best enjoyed in Midsummer (between August and October).

Live Eel

With the high demand for live eels from the Japanese market, China has taken the lead to cultivate eel agriculture concentrated in Fujian, Guangdong and Jiangxi provinces to fulfil the demand of the Japanese market.

Master Chefs at PUTIEN will be showcasing 2 different way on live eel preparation in PUTIEN, in a minimalist way.

Live Eel Cooked in Natural Spring Water

Live Eel Cooked in Natural Spring Water ($29.90). The eel is cooked in natural spring water with ginger, goji berries and sea salt. The result is springy and bouncy texture of the eel, with subtle sweet and savoury taste at the same time. The spring water broth is light and sweet. Yummy!!

Live Eel Cooked in Natural Spring Water

Pan-fried Live Eel on Hot Plate ($26.90 for small, $40.30 for medium). It is grilled on the hot plate with only a pinch of sea salt. The eel is plump and juicy, with a hint of crispiness on the exterior. The flavour is very light, it might need additional salt and lemon to lift the taste.

Pan-fried Live Eel on Hot Plate

I find the taste and texture of the eel are different from those normally served in a Japanese restaurant. Instead of the sweet flavour followed with delicate texture, the eel in PUTIEN is plump and springy. I really enjoy it and was hoping for more. Yum Yum. 

Pan-fried Live Eel on Hot Plate

PUTIEN Live Eel Promotion

When: 9^th August to 31^st October 2019.

Where: 13 PUTIEN outlets, island-wide

Although the live eel is seasonal items, you can enjoy the dishes below are the mainstay in PUTIEN menu.

‘100-Second’ Stewed Yellow Croaker - Sambal

PUTIEN Bian Rou Soup ($4.90). This Fujianese speciality with more than 500 years of history. The dumpling wrapper is made from pork meat, filled with more pork feelings. It is meaty, springy and swimming in robust tangy broth filled with seaweed.

PUTIEN Bian Rou Soup 

‘100-Second’ Stewed Yellow Croaker $14.90 – Original, Tomato & Sambal. It comes in different flavour but my pick still the original and tomato flavour. No matter which version you choose, you can be sure that each croaker is perfectly cooked.

‘100-Second’ Stewed Yellow Croaker - Original

‘100-Second’ Stewed Yellow Croaker - Tomato

Shredded Pork with Sesame Bun ($4.90 / pc, min 2 pcs). The shredded pork is succulent, well coated with a sweet and savoury sauce. The fried sesame bun has a crispy exterior and fluffy interior provided an irresistible pillow to savour this delicious pork.

Shredded Pork with Sesame Bun

Shredded Pork with Sesame Bun

Sambal White Water Snowflakes ($14.90 for small). The white water snowflakes vegetable is commonly found in Taiwan. It has a nice crisp and crunchy texture.  In PUTIEN, this vegetable is fried with the fragrant sambal resulting in an aromatic and crunchy vegetable dish.

Sambal White Water Snowflakes

PUTIEN Style Pork Ribs ($6.50 / pc, min 2 pcs). Tender and succulent pork ribs braised with gooey sweet sauce. Keep a lookout for the surprise ingredient at the bottom of the ribs, Wai San. This root vegetable helps to thicken the gravy and balance the fattiness of the ribs.

PUTIEN Style Pork Ribs

Stir-fried Yam ($14.90). One of 10 PUTIEN Signature dish. Caramelised externally, yet soft and moist internally plus filled with the delicious flavour of the yam. This time around, the plating just go up another notch with the dry ice.

Stir-fried Yam

PUTIEN Lor Mee ($10.90 for small). Signature PUTIEN dish. The silky noodle, cooked with pork belly, prawn and clam and braised with the superb pork stock. I never miss ordering this whenever I am dining at PUTIEN. 

PUTIEN Lor Mee

PUTIEN Lor Mee

Overall, it was a unique experience to try the minimalist preparation of live eels in PUTIEN. I like both ways, though I would prefer if the portion is bigger. Cheers!!

Thank you very much for Relish PR and PUTIEN for hosting the media tasting.

***Congratulations to PUTIEN at Kitchener Road on receiving its 4^th consecutive Michelin One-Star Restaurant.***

Food: 7.75/10

Value: 8.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.75/10

Budget per Person: $26 - $50

PUTIEN

127 Kitchener Road

Singapore 208514

T: +65 6295 6358

W: http://www.putien.com/

F: https://www.facebook.com/PUTIEN.RESTAURANT/

IG: @putien_sg

OH: Daily, 11.30 – 15.00 (LO 14.30), 17.30 – 22.00 (LO 21.30)

Menu and Branch Location available online

[CLOSED] Clementi Tze Char – Delicious Hearty Tze Char [MEDIA INVITE]

Marmite Chicken

Calling for the residents in the West Coast area, Clementi Tze Char (‘CTC’) has been sizzling their wok and ready to tantalise your taste buds. Located at Tastebud Foodcourt by Jus Delish Group Singapore you can look forward to hearty and delicious Tze Char dishes.

Clementi Tze Char

One of their signature dishes is KL Hokkien Mee ($4.50). This dark colour noodle dish made popular in KL but well-liked by diners in Singapore as well. The version at CTC uses thick noodles like the one in KL, which have a QQ texture with a solid noodle bite in it. It is stir-fried with pork lard and pork oil, covered with thick, sweet and tasty dark soy sauce to inducing the signature Wok Hei together with the umami punch. If you are a huge fan of pork lard like us, you might want to ask for more when you order this dish.

KL Hokkien Mee

KL Hokkien Mee

Marmite Chicken ($10 for Small, $14 for Medium, $18 for Large). Diced chicken thigh meat cooked with marmite sauce. The chicken is tender and succulent, while the marmite sauce really shines and absorbs into the chicken. You can easily finish one plate of rice with this dish alone. I called it a “rice thief” dish.

Marmite Chicken 

Nyonya (Assam) Fish Head ($20). We had a choice of curry fishhead or assam fishhead, which are their speciality. We decided on the latter. At first, I was sceptical as I saw the fishhead are not fully cover with assam sauce. So, I tried to spread the sauce evenly on the fish.

Nyonya (Assam) Fish Head

The fishhead is fresh and the assam sauce is thick and intense. I like the tanginess from the chopped pineapple, tomato and the sharp flavour from the lemon leaf. To my surprise, the assam sauce manage to penetrate into the fish meat. It was a very good dish and the sauce goes well with a plate of white rice.

Nyonya (Assam) Fish Head

Jiang Nan Sheng Mian ($6). LD favourite Tze Char dish. The egg noodle is fried till crispy and covered with seafood egg gravy. The gravy is filled with solid seafood flavour and the gooey texture helps it to cling on to the noodles. Yum Yum.

Jiang Nan Sheng Mian

Jiang Nan Sheng Mian - The Crispy Noodle

Imperial Prosperity Chicken (帝王富贵鸡). One of the dishes that is in the pipeline. The kampong chicken is steamed with Chinese herbs such as Dang Gui (当归), goji berry (杞子), Yu zhu (玉竹), Pao shen (泡参), Dang shen (当参) and many more. The chicken is tender, succulent and the flesh easily fall off the bones. The best part of the dish is the broth that is infused with the Chinese herbs and essence of the chicken. It is savoury, gelatinous and tastes healthy. Superb.

Imperial Prosperity Chicken

Imperial Prosperity Chicken

Overall, from the dishes that we tried at CTC, we find the food to be hearty and delicious. Do take note that CTC dishes can be bold and tasty. Give this place a try if you are around Clementi or West Coast side of Singapore. Cheers!!

Check out their Facebook Page for their promotion. Thank you very much to Royston and CTC team for hosting us.

 Food: 7.25/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: Coffeeshop

Budget per Person: $0 - $10, $11 - $25

Clementi Tze Char

Blk 208C Clementi Ave 6

#01-01. Tastebud Foodcourt.

Singapore 123208

T: +65 9115 8807

W: https://www.tastebud.com.sg/tastebud-eating-house-clementi

F: https://www.facebook.com/clementitzechar

OH:

Mon – Fri: 11.00 – 14.30; 16.30 – 23.00

Sat & Sun: 11.00 – 23.00