COCONUTS HOT SPOT — Small plates. You either love ’em or hate ’em. On one hand, you can pretty much order the entire menu, get a taste of everything the chef has to offer, and walk out without feeling your stomach’s food baby straining against your pants. But then again, you may have to sit through dishes you’re not such a big fan of, rather than gorge yourself on a regular-sized portion of your favourite menu item.
Whatever your views are, you should at least pay a visit to new restaurant and bar PYXIEMOSS before you brush it off. Nestled in a shop house along North Canal Road, the mod European space is awash in dark tones, making it a chill dinner (or date) spot — it is, after all, only open in the evenings for now.
Bar nibbles, cool cocktails and affordable small plates feature on the relatively small menu here, where head chef Tim Ross-Watson infuses British and Asian influences into his creative dishes that, more often than not, upcycle oft-discarded parts of produce to make sure nothing goes to waste.
On how he curated his menu at PYXIEMOSS, the chef explained, “I locked myself in a room, blasted Guns N’ Roses for a few hours and came up with ideas that draw inspiration from my British roots and love for Asian ingredients. The kid in me loves experimenting and playing with ingredients; most recently I’ve been exploring ways to utilise a whole plant or vegetable, literally from root-to-tip!”
Let’s start with the cocktails (because why not). The Ginger Julie ($18) is a refreshing blend of Monkey 47 gin, Japanese shiso sake and grapefruit juice, served in a glass rimmed with Japanese pink ginger sugar and Monkey 47’s herb blend. There’s also the Bananarama ($16), a creamy mix of homemade beer syrup, burnt banana dark rum, extra dry vermouth with herbs and freshly grated cinnamon. Or you could whet your appetite with the bar’s rendition of the white Negroni — SRWMC ($22), a concoction of gin, two types of vermouth and Suze gentian liqueur.
If you’re hitting up the place just for drinks, order a round of snacks (from 10.30pm onwards) to munch on while you knock back those glasses. Pigaroon ($3) is a quirky-looking dish of beetroot macaron swirl with pickled pig skin and cream cheese wrapped in pork belly and smoked bacon on a stick; the Bag ‘O’ Skin ($5) of crispy pork chicharrón is great for those who want something bite-sized to constantly pop into their mouths; and the Carrot Dog ($5) is a veggie variant of a hot dog starring char-grilled carrot doused in gula melaka and nestled in a bun with curry leaves and pickled achar.
For those keen on sampling the experimental small plates, start with cold dishes like the punchy Seaviche ($8), a sea coconut version of ceviche tossed with chilli and coriander, plus a side of delish hickory-smoked corn chips. Another must-try is Coffee Lox ($18), vibrant slices of Norwegian salmon cured with upcycled coffee grinds and served with green apple sorbet, cucumber and freeze-dried grapefruit.
Bigger portions come in the form of The Tribbiani ($15), a silky smooth duck liver mousse made slightly sweet with the addition of a dark sherry. Paired with crispy focaccia chips and sherry-soaked Medjool date jam, the result is luscious and rich.
As for the hot dishes, Mother’s Lamb ($18) has got our stamp of approval. The heartier plate includes lamb heart and neck on herbed brioche breadcrumbs with slabs of lamb bacon and pieces of carbonated green and purple champagne grapes.
Also try The Rump ($22) — it’s pan-seared grass-fed beef paired with quinoa that’s been cooked in chicken stock and fried with onions and garlic. Chunky roasted beetroot and horseradish chutney complete the dish.
If you’re a veggie lover, Not Just The Tip ($14) is an interesting order, where every part of celery is used — from the roots to the stem and the tip. Cooked over minimal heat for six whole weeks, the leaves are deep fried and the skin is dehydrated and turned into charcoal. Green apple, stilton cheese and candied walnuts are sprinkled into the mix for added crunch and creaminess.
Oh, and plus point for this space — since the plates are small, you can go ahead and get dessert without feeling guilty. For a light, refreshing end to the meal, try the Pina Colada ($10) of fermented young coconut cake, coconut granola, salted coconut cream and caramelised pineapple ice cream.
But our fave is the Snickerz ($10), a chewy, mochi-like glutinous rice brownie surrounded by salted gula melaka cream, Thai basil leaves and hunks of caramelised peanuts in homemade ‘Snickers’ powder.
PYXIEMOSS is at 43 North Canal Rd, 6532-2171. Mon-Sat 5pm-midnight.
