The Place Located along North Canal Road, the few weeks old PYXIEMOSS sounds like an enigma. The restaurant’s name is inspired from Pixie moss; the only flowering moss in over 12,000 species. It sounds all geeky, but that is what Chef Tim Ross-Watson alludes his restaurant to be – an aspiration to blossom and flourish. The rugged interior is chef’s idea of punk rock meets apocalyptic, think industrial theme with ample use of metal and steel, with a seating capacity of about 40 pax. The Food We struggled to pinpoint a specific cuisine to PYXIEMOSS, even though it is probably closest to Modern European. That is no surprise, as Chef Tim has British roots, Indian heritage and has spent a great deal of time living in Asia. We started with the Seaviche (S$8), a vegetarian dish which looks like raw seafood at first glance but is in fact freah sea coconut. The sea coconut strips are tossed with chilli, coriander and lime, and it comes served with hickory-smoked corn chips. It is an ingenious pairing of the crunchy chips which brings out the fresh flavours of the dish. Try having it on its own without the chips too, I was [...]![]()
