Pixies is KL’s new trendy Fine Dining spot.

Walking into Pixies for the first time was an exciting experience in itself. In all honesty, the moment we saw the talented Chef Joeri behind the kitchen counter, working his magic, we immediately knew that we are in good hands. Taking up a spot in a hidden place somewhere in KL (Opps we’re not about to disclose the location!), Pixies is an exquisite fine dining restaurant set up that offers a private dining experience for 12-18 pax. The perfect spot for intimate dinner parties with friends or a birthday celebration.

Pixies is a private dining restaurant ideal for groups as well as lone diners. The reservation-only restaurant offers a six-course dinner and a selection of wine and sake pairings, but what really stands out is how Chef Joeri cooks over coals.

Once we were comfortably seated, each course was presented one at a time. We had the 6-course tasting menu, here’s what we had.

Potato/ Caviar Tuna/ Red Sorrel & Shichiken Yamanokasumi Sparkling Sake

The 6-course Chef’s Table dinner began with a dish of tuna topped with red sorrel, it had a strong tangy flavour and with hints of citrus. The first bite melted into our mouths like butter, and what we liked about this dish was how it was beautifully decorated. Looks, taste, speed and elegance – this ticks all the boxes! There’s no better way to wake up our palate, followed by a pairing of Shichiken’s sparkling Sake.

 

Burattina/ Cosmos Flowers/ Shellfish Oil & Chill Bill Red Ale

Net up is Chef Joeri’s exuberant “Burattina served with Shellfish Oil”, an explosion of Burattina cheese, Cosmos Flowers, anchored by Shellfish Oil — made of prawn and a few other secret recipes proved it to be one of the best seafood oil we’ve ever had. We’re guessing Chef Joeri also use this oil to add a beautiful richness to a plethora of dishes he makes. The milky flavour of the cheese itself is rich without being overly decadent, which makes it a perfect match with the oil. Th dish was paired with locally brewed Chill Bill Red Ale.

 

Prawn/ Green Sauce/ Japanese Mustard & Chitosetsuru Tanrei

Next, came the second best part, A huge Prawn served with Green Sauce glazed with Japanese Mustard. The best way Chef Joeri infuses his personality into a dish is through the food presentation. And he does it by enhancing each dish with flowers. The delicious green sauce is made from mint, coriander, parsley, and lemon(oh we were mindblown with the green sauce!) The green sauce complements well with the ginormous prawn we had. Paired with Chitosetsuru Tanrei, a sake that goes particularly well with seafood.

 

 

Ravioli/ Ricotta/ Black Truffle & Chateau Fabre Gasparets, Le Camin Viognier 2019

We’ve been looking forward to this dish. Ravioli,  with a filling of ricotta cheese, and black truffle served with Chef Joeri’s very own dashi poured over it. The umami-filled dashi, which is made from burnt onion, kombu, and shiitake mushrooms, surprisingly pairs well with Italian Ravioli. The wine pairing of Chateau Fabre Gasparets, Le Camin Viognier proved to be an excellent companion to the umami flavours.

 

Wagyu/ Burnt Onion/ Tamari/ Shiitake & Moulin de Gassac, Pinor Noir 2019

Australian Sher Wagyu provided a flavorful combination that may have been our favourite dish of the evening. It paired well with Moulin de Gassac Pinot Noir 2019, allowing the meat’s flavours to stand out against a background of fruity sweetness. Oh boy, we crave this fantastic dish whenever we think about it.

 

 

 

 

Chayote Granita/ Jackfruit/ Pumpkin/ Ginger Flavour & Tsuru ume Yuzuki

Wrapping things up with dessert was the Chayote Granita. The name of this dessert is nowhere near to Malaysian dessert names but really, the moment we tasted this, it tasted very local! We were surprised by how delicious it was. The granita is served with a cool bottle of Tsuru ume Yuzu to balance out the flavours.

 

 

 

 

 

 

Pixies proved to not only expand our culinary horizons but also to provide a delicious meal that was worth every bite. It was a delightful adventure from beginning to end. Don’t miss this fantastic exploration if you enjoy a little bit of Australian cuisine and wine pairing!

Pixie’s is a private kitchen that only discloses its location when reservations are made and confirmed via Instagram DMs.

Opening hours: Thursday-Sunday, 7 pm onwards; Monday-Wednesday, private bookings only.

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Featured Image & all images courtesy of Pixies KL.