Pixy Restaurant & Bar - 16 Mohamed Sultan Rd

Amazing food French/Japanese fusion. Every dish was carefully executed at Michelin star level. The oysters are delicious and fresh. We loved the squid filled with risotto. Anchovy dish with pickled veggies. As well as shrimp battered and dragonfruit sauce. There is not one dish that disappointed. We will come back.

Ala carte here is really good but the Chef Degustation (Omakase) is the best! You get to try different menus each time as the chef remembers what you were served every time? Staff are friendly and attentive too. This place should be Michelin recommended.

I've been here twice and thoroughly enjoyed my dining experiences - I definitely this is one of those F&B establishments worth supporting, during this difficult time. The freshness of their ingredient is top-notch, and dishes are well executed and friendly for both small and large group meals. A lot of people mentioned their oysters - they are really that good and totally worth the premium price. Aside from food, staff were really friendly, corkage is charged at $30 which is really really reasonable for a restaurant of their calibre, and lastly and very importantly, they don't do multiple sittings, which is becoming a common practice these days and really annoys me - I get it you need to make more money, but we consumers spending so much on a meal deserve to have a good fun time without having to worry about some stupid 2-hour limit. I also understand they are running some very good promotion during this period, be sure to check it out!

This place is a gem of a restaurant! The French-Japanese fusion food is delicious, the wine selection is fantastic, and the decor is modern and elegant. Watching the chefs work felt relaxing, and you could tell they cared a lot by the way they were checking the tables from time to time. The service was fast but not rushed. When we asked very last minute if we could get a candle on our dessert they accommodated and even wrote a little happy birthday message with chocolate. We will definitely come back!

I wish I could give this place 10 stars!! What delicious food and warm hospitality from both the young female wait staff and the 2 chefs helming the kitchen. The main chef Mr Nobu San even served the tables at times and talked to the customers briefly. We ordered oysters which were so so delicious, you literally drink them down. The smoked trout was beautifully plated with basil and cream cheese dressings. What a pretty pretty dish! Our mains were nothing short of amazing. Grilled pork collar was so juicy, succulent and filled with a deep smoky flavour. The accompaniments that came with it, baby corn and Brussels sprouts were full of flavour. I especially love the humble little baby corn. It looks so simple but was so crispy and morish! My hubby’s sea bass was tender and fresh with a piquant sauce. Overall we really enjoy Pixy. The lovely ambience, casual and low-key with comfortable seats and a romantic day light. The food was also much much better than some of the Michelin restaurants that we have been to. A definite hidden gem! ???

The oysters were really fresh and tasted a bit creamier than the usual ones. The risotto was not too bad either. However, the hamburg steak didn't impressed. Overall, a decent restaurant with its prices.

A very spacious and cozy casual dining restaurant. Service waitress was very attentive. I find the food ingredients fresh and good however taste a little lackluster, not too sure if this is because the main chef was off for the day. Overall, I think worth giving a 2 try

Simplistic looking restaurant, lovely atmosphere ?? love the complimentary dessert for our anniversary❤️ Their steak and duck breast were tender and moist. Love the wasabi with the steak, simply delicious & my all time favorite combo. There’s a tangy flavor to the duck breast coasting which I found not very flattery to my taste. We ordered a risotto as well but it wasn’t photogenic enough to post ? the rice was half-cooked, hard to chew … I don’t recommend that dish. Note: shortage of staff and chefs so the waiting time for food to be served was longer than expected.