Neon Pigeon

PRESS RELEASE

Its days at Keong Saik Road may be in the past, but an exciting new journey is about to begin as the hot spot leads the flock of eclectic souls to a sprawling new nest at Carpenter Street. The self-described misfits that add novel twists to regional Japanese flavours and traditional cooking techniq ...More

Its days at Keong Saik Road may be in the past, but an exciting new journey is about to begin as the hot spot leads the flock of eclectic souls to a sprawling new nest at Carpenter Street.

The self-described misfits that add novel twists to regional Japanese flavours and traditional cooking techniques, now bring you a new adventure in Neon Pigeon 2.0 Taking over the kitchen is Head Chef Paul Lim, who was previously overseeing Fat Prince. At Neon Pigeon, he brings his Korean heritage to add another twist to the Japanese inspired food.

New to the Neon Pigeon experience is the Raw Bar, which celebrates an ever-changing selection of beautiful, seasonal ingredients in true Japanese fashion, except one shouldn’t expect sushi here. Instead, the Raw Bar dishes out fresh plates along the likes of crudos to tatakis, carpaccios and ceviches.

Neon Pigeon 2.0 also takes it up several notches with an expanded cocktail bar swirling and shaking up Tokyo-inspired tipples. Sake continues to rule but makes ample space for Bar Manager Andy Griffith’s crushable tipples featuring Japanese spirits and ingredients. Cheekily christened Ichi-go Lightly, named after the fictitious soul reaper Kurosaki Ichigo from a popular Japanese animation series, is a punchy gin sour with strawberries and savoury seaweed that easily sneaks up on you. Other homages to Japanese pop culture are Tokyo Drift, a riff of a Suntory highball with southern charms of peaches and toasted pecan, and the rum-based Tiki Otaku with a tropical yet savoury miso flavour.

While the Neon Pigeon of yesteryears was only ever known to be a spot for night owls, the saying “the early bird catches the worm” will be taken quite literally at Neon Pigeon 2.0, where brunch and lunch menus are introduced and will be rolled out in the middle of December. (Nov 2020)