Nothing like what the name of the item suggests, it was actually duck liver mousse delicately crafted into praline look-alike hemisphere. Bits of fresh dates, parsley arranged painstakingly across the big plate which otherwise full of space. Here comes the interesting part, the service staff sprinkled on the puffed rice, milk chips and then pour-in a concoction from a beaker of burnt butter, thyme and foie milk with twirl of the wrist (think Saltbae-style). The presentation is so interesting and the result & color tone looks like a Tatooine landscape from starwars! This is by far the dish of the night, with the rich foie flavor shining right through - Strong is the Force.
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
And as if that weren't royal enough, dig in with Focaccia crisps smeared with a glistening layer of savoury Schmaltz (aka rendered chicken fat). So bad it's good for you.
Positively my favourite dish of the night and probably one of the tastiest form of Duck liver I've had in a long time.
Congrats @timrosswatson and the team rocking it at @pyxiemoss x
15bucks/serve
#FTrecommends
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#pyxiemoss #singapore #sgig #igsg #sgfood #sgeats #igerssingapore #igerssg #cocktail #bar #burpple #instagood #instafood
Rich Duck Liver Mousse encased in fragrant clarified brown butter, grains of puffed Duck Hearts complimented with Date Jam and Pedro Ximenez Glaze. And as if that weren't royal enough, dig in with Focaccia crisps smeared with a glistening layer of Schmaltz (aka rendered chicken fat). So bad it's good for you.
Positively my favourite dish of the night and probably one of the tastiest form of Duck liver I've had in a long time.
Congrats @timrosswatson and the team rocking it at @pyxiemoss x
15bucks/serve
#FTrecommends
The Tribbiani is my favorite item in the tasting menu. Very rich, very intense, very indulgent.
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The crunchy focaccia chips is coated with chicken oil. And as if the strong chicken aroma wasn't enough, it is to be spread with duck liver mousse encapsulated in that dome. Creamy, savoury and just a little sweet from the addition of Pedro Ximénez soaked Medjool date jam. It can get gelat, but I love the intensity in both aroma and taste due to both the chicken fats and duck liver.
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My tip: spread the duck liver on the side without chicken oil, and put it into your mouth with the chicken oil on the tongue. This way, you taste the chicken oil first, before being hit by the strong duck liver.
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This is an invited tasting.
