Following the closure of Neon Pigeon earlier this year, many were left in shock and disarray having to witness yet another bar closure. We’re happy to report though, that the modern urban izakaya is back! Now buzzing along Carpenter Street, sporting the same eclectic vibe and immersive grit.
Like a Phoenix rising from the ashes, “Neon Pigeon 2.0” returns bigger and better in every sense of the word. From their supercool, gritty interiors to their array of cocktails and elevated nosh! Think: contemporary twists on Japanese staples accented by elegantly fashioned cocktails (that pack a punch); served alongside a unique mix of Japanese hip hop and stylish urban tunes to really set the tone for an evening of wonderfully unsupervised fun.
From the outside, the restaurant itself is not much to look at. But swing past the massive door out front and you’ll be transported to the underbelly of Tokyo’s underground; pulsating with a gritty interpretation of urban New York coupled with the same casual conviviality you’d expect from a back-alley izakaya.
New additions to the remodelled space include entire graffiti-clad walls, an all-new “Raw Bar” and a larger-than-life attitude centrepiece bar.
Cocktails at Neon Pigeon 2.0
On their newly-revamped menu, you’ll find familiar cult classics intertwined with a broad array of new offerings and on the cocktail front, there’s much to be excited about. To start off, we were treated to a sweet, frothy sour-type cocktail inspired by a classic whisky sour. Named, “Ichi-Go-Lightly”, this pinkish (seemingly harmless) cocktail comprises Suntory Roku, strawberry, nori, citrus and egg white.
The mouthfeel on this was incredible. Creamy and well-rounded with a good amount of acid to balance it out nicely—safe to say, we crushed this a little too easily. Some might find this variation leaning toward the sweet side. But for what it’s worth, we found it to be a rock-solid start to our evening.
Served adorably in a glass pigeon flute, the “Kosupure”—built using Midori, Laird’s applejack, Fino sherry, acid and bubbles—is a sweet, fruit-forward sparkling cocktail that pairs nicely with some of the richer, saucier dishes we had.
The combination of sweet liqueurs and sherry creates a rich syrupy base which some might find cloying but properly made with adequate dilution, the drink itself was nicely balanced with a good amount of fizz to refresh the palate.
Kumamoto Oysters
Kicking off the meal proper, it’s mandatory to order their Kumamoto Oysters. Chilled, plump oysters see a generous topping of smoked dashi jelly accompanied by a zingy ponzu sauce and a light sprinkling of chilli.
A refreshing, umami-packed dish that promises to jolt your tastebuds in a good way.
Tokyo Hummus
Borrowing the idea and fundamental qualities of your typical hummus but substituting chickpeas with native Japanese edamame, their Tokyo Hummus is tasty and beautifully creamy.
Surprisingly light, the dip is topped abundantly with furikake and served alongside thin pieces of crispy curried baguettes.
Horse Mackerel Crudo
Blessed be their speciality Raw Bar because of the amazingly fresh seafood delights it can conjure. Take their Horse Mackerel Crudo for instance. Fresh slices of raw mackerel, dressed with mitsuba (Japanese wild parsley), garlic and nori crackers. Simple, straightforward yet resoundingly delicious from start to finish.
Grilled Duck Breast
Foraying into the realm of fusion, the Grilled Duck Breast brilliantly combines the punchy sourness of Japanese pickled plums (fukujinzuke) with the aromatic flavour of curry powder, infused in a sweet, luscious and velvety pumpkin purée.
The duck itself is seasoned with nitro salt and curry powder and seared until pink in the middle. The dish is topped with thin slithers of crispy sweet potato.
Togarashi Monkfish
Perhaps one of the more intriguing dishes we had was the Togorashi Monkfish, a savoury-spicy dish that encompasses both Japanese and Korean flavours.
The sauce is made using monkfish bones, sweet Korean chilli paste (gochujang) and Japanese togarashi (a commonly used Japanese spice blend). Served alongside the monkfish are thin, crispy shards of puffed sago.
Sweet Corn Rice
A Japanese take on risotto, this luscious, decadent rice dish is awesome to end the meal with. It sports a lovely creamy consistency with a secondary layer of richness courtesy of the raw egg yolk.
The sweet, lightly smoked flavour of grilled corn is apparent throughout the dish. To best enjoy, we recommend mixing everything in together.
Yuzu Brulée
To end things on a sweet note, trust their Yuzu Brulée to hit the spot. Served on a bed of sesame meringue is a generous sprinkling of salty miso granola and a refreshingly zesty Yakult sorbet. It’s not overly sweet and has a good depth in terms of saltiness and tang to it. Ten out of ten for presentation too.
Address: 6 Carpenter Street, #01-01, Singapore 059915
Opening Hours: 11.30AM – 2.30PM, 5.30PM to 10.30PM (Mon to Sun)
Contact: +65 65 6222 3623 or info@neonpigeonsg.com
Nearest MRT Station: Clarke Quay
Disclaimer: We were guests of Neon Pigeon 2.0, but all opinions remain our own.
No Comments