Pyxiemoss: Pretty & tasty

Pyxiemoss is a wallet-friendly, innovation-heavy, urban restaurant that champions upcycling

Columnist

Sep 14, 2016 06:00 am

Pyxiemoss is certainly one of the most interesting new restaurants in Singapore.

Chef and owner Tim Ross-Watson from the UK opened this wallet-friendly, innovation-heavy, urban restaurant that champions upcycling.

He uses usually discarded parts of produce and turns them into Instagram-friendly dishes.

And most of them are delightfully tasty.

The tiny menu has only three sections: hot, cold and sweets.

There is also a bar snacks menu and a lot of alcohol to go with it.

The casual eatery features a menu with iconic Singapore dishes such as laksa, satay, nasi goreng and fish curry.

Makan

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The small plates concept refuses to die, but here, it is such a relaxed, let-loose atmosphere that sharing food (and ordering the entire menu) seems like the best way to spend the evening.

The cool vibe at Pyxiemoss, coupled with the realistic prices, makes this one of the best places for a date.

The Pigaroon ($3) is a sight to behold. A pink cloud on a stick, next to a parcel of ham. For some, this is heaven. The macaroon, made from beetroot, is to be eaten together with a bite of the ham. Taste-wise, I don't think that made much of a difference, but it's a fun way to eat.

A ceviche made of sea coconut seems totally unfathomable, but Seaviche ($8) is an amazing experience. The cubes of sea coconut are tossed with chilli, coriander and lime. It's rich yet elegant.

If you're a fan of the classic TV series Friends, you'll recognise The Tribbiani ($15). It's in honour of Matt LeBlanc's character Joey Tribbiani who had a duck and a chicken as pets. This dish has duck liver and heart, and chicken schmaltz.

Not Just The Tip ($14) is one of my favourite dishes here, and I don't even like celery. The mix of flavours and textures is interesting and that bit of Stilton cheese adds something extra.