Located on Amoy Street but with the entrance via the side of the shophouse building is Travis Masiero’s latest F&B venture - @nixtasg. A stone’s throw from his first, @lukesoysterbar & Chop House, this cosy establishment serves authentic Mexican cuisine that’s designed for sharing. Most impressively, the kitchen team led by Chefs @boonteow and @tan_yew_wei_rex, creates key items from scratch. Most notably the #chips in the “Chips & Salsa” ($8), which they make daily by grinding, pressing, searing and air-drying the heirloom white corn from @masienda. Our friend @tristan.parlour, whom we were dining with, loves avocados, so we also had the “#Guacamole Nixta” ($20). I really liked how roasted baby tomatoes were added to its creamy goodness. Based on the recommendation of the Manager, we went for the “Tlayuda de la Casa” ($20) from the section in the menu entitled “Heirloom Corn Masa”. As it featured roasted kernels of corn, epazote, queso fresco and a drizzle of herb oil, you bet beautiful flavours reigned on the very thin, crispy-chewy base. However, I must say it was outshone ever so slightly by the “#Quesadilla Oaxaca” ($22). Filled with red chorizo, crushed avocado and fried potato, it turned out to be the flavourbomb I didn’t know we needed. A must-try for sure. It was tough deciding which of the wood-fired grilled items to order but the “Duck #Barbacoa” ($48) became my eventual pick. BEST DECISION EVER! Wrapped with herbs and green chilli in leaves and roasted, the meat was insanely flavourful and tender. We got to build our own #tacos with it because this dish was accompanied by a stack of warm corn tortillas (housemade of course) and a plate of white onions, tomatillo salsa and fresh lime. I would say, for me, this was the highlight of the meal. Tristan was in the mood for fish. Thus, we selected the “Whole Fish a la Contramar” ($87) to share too. The European seabass came smothered in two wonderful sauces - a green one of parsley, cilantro, garlic, olive oil and epazote, and a rich, smoky red starring roasted guajillo (a type of Mexican pepper). Taste-wise, there was no faulting this dish. ⬇️Continued in Comments⬇️

Congrats to @tacomaria for its @michelin star in the new California Michelin Guide!! Pictured: Quesadilla de Champinones with queso Oaxaca, oyster mushroom, and epazote cream #newpost #ontheblog #tacomaria #taco #🌮 #tinyurbancalifornia #fishtaco #tinyurbantravels #ontheblog #michelinstar

13. Rosio's mole with dried scallops and grilled hoja santa _ @ Noma Mexico, Tulum, Mexico (5.28.2017) _ When the dish came, I first tried the mole and the hoja santa and epazote leaves with scallop fudge and the mole separately. _ The leaves are really the continuously extended version of the scallop fudge, which had gone through multiple versions from grilled cucumber to aerated scallop in Japan to scallop pie in Australia to grilled ransom or beach plants with scallops and now, with local Mexican leaves. It is once again, Noma flavor delivered via Mexican produce. _ That mole though, is definitely Rosio's flavor. I am no expert in mole sauce but for me, mole in Mexico is like curry in India. Different flavors in different regions vary further by difference in certain additional elements and the flavor changes down to the person who make it. Each chef will have hjs / her own recipes and hence it comes down to the person who makes it. _ #littlemeg_mexico #littlemeg_tulum #tulum #mexico #littlemeg_noma #littlemeg_nomamexico #noma #nomamexico #food #foodstagram #foodies #foodpics #instafood #instagramers #followme #yummy #amazing #gourmet #iphonesia #picoftheday #photooftheday #bestoftheday #igdaily #lefooding @lefooding #theartofplating @theartofplating #gastronart @gastroart #gastronogram @gastronogram #mole #scallop