Neon Pigeon: Modern Japanese Restaurant Bar
Situated at the end of the hustle and bustle that is Keong Saik Road in Singapore is Neon Pigeon, a modern izakaya style eatery that makes interesting interpretations of modern Japanese cuisine. However, don’t take this place lightly as they have a cocktail programme that packs as powerful a punch as its food. From their iconic Tokyo Hummus made from edamame to their Teared Negroni using rosemary infused sake umeshu, you can see why the light of this pigeon shines bright.
The restaurant opens up to two separate areas, the main dining seating and the bar to the left, which doubles as a waiting area as you are prepared to be seated. The décor is industrial and chic, and very reminiscent of Yardbird in Hong Kong, with its wood and slate permeating through its design.
The kitchen at Neon Pigeon is helmed by Head Chef Dennis Smit, who trained under Dutch chefs Heman den Blijker, Onno Kokmeijer and Arjan Speelman before moving to Singapore furthering his career at Neon Pigeon. When asked about his philosophy when it comes to cooking, Smit quipped: –
“When I cook, I go back to my training, which is classical French. This combined with my experiences in various kitchens give me a different perspective when creating Japanese influenced dishes. When coming up with new dishes at Neon Pigeon, I focus on seasonal ingredients and their provenance to find inspiration and derive flavour combinations.” — Dennis Smit, Head Chef of Neon Pigeon.
Neon Pigeon Food Menu
The restaurant bar has quite an eclectic menu with a number of different dishes both inspired from Japanese cuisine but with a global twist.
Edamame, curry chips
The Tokyo hummus is a modern take of the middle eastern classic, but instead of using chickpeas edamame is used. The blended beans are then topped with furikake for that umami flavour, and is perfect with the ‘curry chips’ made from curry flavoured crispy toasted bread.
Soft Shell Crab Bao
Black pepper teriyaki, corn, avocado
The soft-shell crab bao takes a traditional Chinese dish and puts a Japanese twist on it using black pepper teriyaki topped with a corn, tomato and avocado salsa. The bun was soft and the black pepper teriyaki gives you a mix of sweet, savoury and spicy.
Charcoal Fired Rump
Konbu vinegar, tempura enoki, shichimi
Rump is one of the most flavourful cuts, and Neon Pigeon has taken this quite humble part and elevated it quite simply. The konbu vinegar gives the dish a nice sour umami punch while the tempura adds a contrasting texture. Simple yet effective.
Roasted Bone Marrow
Furikake seasoning, crispy garlic, toast
The roasted bone marrow is a umami punch of flavour, from the fatty flavour of the marrow coupled with crispy garlic and furikake to give the dish an instant punch of flavours and texture. The dish is best enjoyed by the spoonful.
Golden Curry Rice
Deep roasted cauliflower, green onion, egg yolk
The golden curry rice is creamy and risotto like in texture, with a pronounced Japanese curry flavour, not overtly spicy, but full of flavour. The roasted cauliflower is deep fried giving texture and crunch while the egg yolk adds another creamy dimension.
Neon Pigeon Cocktail Menu
The beverage menu consists on an interesting take on modern classics, with much thought put into the cocktails to give it that Asian twist.
“Known for its combination of laidback ambience and glowing hospitability, the main focus of the bar is to make innovative artisanal cocktails with Japanese influences. Taking inspiration from the interactions shared between the team and guests, Neon Pigeon has transformed traditional cocktails into their own daring creations. Keeping in mind the principle of sustainable practices, the bar makes their own house-made syrups, tinctures and infusions.”
Rosemary infused sake umeshu, Campari, mancino rosso vermouth, prosecco
The Teared Negroni takes a modern twist on a classic, using Japanese sake umeshu for a lovely plum flavour, complete with burnt rosemary for that extra smokiness. This spirit forward drink is one for the negroni lovers with its complex bitter taste.
Honey melon sake liquor, sakura wine reduction, grapefruit, prosecco
The Teasy is great as a starter drink, especially for those who love a little bit of melon and grapefruit. The sakura wine reduction adds that beautiful fragrance making this floral and fruity drink quite delicious.
Vodka, granola infused sake, lime sorbet, wasabi
The Wasabi Drop was a bit of a stinger with its main components being an umami granola infused sake with lime sorbet giving balancing the cocktail, while the wasabi appears more of an after taste than an over pungent element.
Dark rum, citrus cello, rose wine, chamomile Cointreau
The Citrus is perfect for fans of limoncello, but comes more complex with its dark rum base. Definitely for people who love drinks on the sweeter side, but still balanced well with the chamomile imparting that distinct flavour.
Frenet branca, shiso juice, sparkling coconut lychee
The Ciao Bartender is probably one of the most serious cocktails on the menu, famously made with the frenet branca, this medicinal tasting cocktail may be confusing for non-bartenders, hence the name. Give it a try to broaden your palate.
1A, Keong Saik Road,
#01-03 Singapore 089109
+65 6222 3623
Mondays to Saturdays, 6.00 pm to 12.00 am
Closed on Sundays.