Innovative modern European cuisine and “chef-driven” cocktails at newly opened city-fringe restaurant

pyxiemoss interior

September 30th, 2016


Introducing innovative interpretations of modern European cuisine within an intimate city-fringe restaurant and bar – the newly opened PYXIEMOSS is the creation of locally based British chef Tim Ross-Watson. An intriguing expression of his experimental and frequently unorthodox approach to modern cuisine, at Pyxiemoss diners can experience the imaginative melding of traditional European culinary techniques and ingredients with modern dining sensibilities and Asian inflections. In addition to the innovative dishes, the same culinary aesthetic is extended to the bar where the specialty is the chef-driven cocktails conceived by Head Chef Tim. Set within a ground level shophouse space facing onto North Canal Road, Pyxiemoss is conveniently accessible to the CBD and Boat Quay precincts. Taking its quirky name from a uniquely flowering species of moss, Pyxiemoss aspires to surprise and delight adventurous diners – while quenching thirsts at the convivial bar with sophisticated yet well-priced libations.

Design   Matching the idiosyncratic culinary concept, the utilitarian interior decor of Pyxiemoss takes its cues from a meld of punk rock and industrial influences. An essentially monochromatic palette of grey tones is accented with steel and mesh surfaces, blacked-out ceiling and a wall of growing moss at the entrance. A long timber bar counter spans one side of the narrow space – with the generously proportioned open kitchen at the rear. Diners are seated along banquette table settings facing the bar and kitchen, while bar stools are good for interactive engagement with the culinary team.

Cuisine  Highly regarded within Singapore culinary circles, Chef-Owner Tim deploys an unfiltered enthusiasm for experimentation and the unexpected in his cuisine at Pyxiemoss. His forte is the transformation of familiar ingredients with modern culinary techniques to create unexpected textures and multi-layered flavours. Equal attention is paid to both plants and vegetables as to meats – with vegetarian dishes such as the Carrot Dog – a vegetarian take on the hotdog; and for the adventurous meat lovers – Mother’s Lamb – tandoor-roasted lamb hearts and neck with lamb bacon. Dishes on the menu are categorised under Cold, Hot and Sweet – while a selection of bar snack Treats is served after 10:30pm.

Cocktails  Highlighting the drinks list are Chef Tim’s Pixie Potions – “chef-driven” cocktails – an amalgam of savoury influences with bold spirit-forward taste profiles. Try the Bananarama for a delicious expression of avant-garde mixology – homemade beer syrup is combined with burnt banana infused dark rum, extra dry vermouth infused with herbs – shaken with aquafaba – and topped with grated cinnamon.

Pyxiemoss currently serves dinner only – Monday to Saturday from 5pm to midnight. The Dining menu is served until 10:30pm – followed by Pixie Treats until closing. With seating limited, bookings are recommended.

Pyxiemoss Interior

Pyxiemoss Cuisine

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    Pixie Treats selections - Carrot Dog + Primal Buns + T.F.C.
  • The Tribbiani - duck liver mousse, brown butter, schmaltz, duck heart, px, dates, focaccia, parsley
  • Not Just The Tip
    Not Just The Tip - celeriac, celery, barley, green apple, stilton, candied walnuts
  • PYXIEMOSS - Mother
    Mother's Lamb - lamb neck, belly & heart, mint, grapes, herb brioche
  • PYXIEMOSS - Pina Colada
    Pina Colada - coconut, pineapple, granola, olive oil, pineapple caramel ice cream, coriander

(food images courtesy Pyxiemoss)

Pyxiemoss Cocktails

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    In The Mead Thyme - Bulleit bourbon, Lillet Blanc, Tio Pepe, malt soda
  • pyxiemoss cocktail
    Chef Tim Ross-Watson
  • pyxiemoss cocktail
    SRWMC - Four Pillars Rare Dry Gin, Suze, Cocchi Americano Bianco, La Quintinye Extra Dry
  • pyxiemoss cocktail
    Ginger Julie - Monkey 47 gin, shiso sake, grapefruit, Erasmus Bond Tonic, pyxie dust