Popular for its Izakaya sharing plates and energetic ambience along the lively street of Keong Saik Road, Neon Pigeon has launched new spring additions to their menu to usher in the new year. Helmed by Chef Dennis Smit, the food offerings comprise of twelve new items, showcasing bold modern dishes with Japanese inspired flavours.

A smooth introduction, the Chicken Liver Mousse (S$15/S$28) presents a creamy, savoury spread over lightly toasted bread in a bruschetta-style appetiser. Topped with nashi pear, tamari shallot jam and chives, the amalgamation of sweet and salty flavours in every bite is truly a sensational experience for the taste buds.

For a lighter starter option, opt for the Silken Uni Custard (S$20/S$38) that focuses on the texture and taste of the smooth custard, complemented with toppings of ikura, pomelo, chives and nori flakes. Pair this with the Tuna Sashimi Donburi (S$16/S$30) for the perfect Japanese seafood match. The tuna sashimi donburi is served with the healthier choice of brown rice and toppings of sweet potato, ramen egg and sunflower seeds for a crunchy finish.

(Above, left to right: Tuna Sashimi Donburi and Silken Uni Custard)

The Golden Curry Rice (S$17/S$32) is a treat for the eyes as much as it is a treat for your stomach. The curry is evenly distributed with the rice, in an almost risotto-like consistency, which results in a great contrast to the deep roasted cauliflowers that provide a delightful crunch. The egg yolk, once broken, ties all the elements of this dish together with a final, silky touch.

Paying tribute to the humble vegetable is the Blackened Carrots (S$12/S$22). The carrots are caramelised to perfection and seasoned with mirin, sushi-su vinaigrette and sprinkled with flaxseed. Alternatively, for a tangy, chilled treat, opt for the Chilled & Marinated Tomatoes (S$14/S$26). Fresh marinated tomatoes are drizzled with dengaku miso dressing and topped with wakame and wasabi peas – a refreshing side made to be enjoyed in the tropical heat.

(Above, left to right: Blackened Carrots and Chilled & Marinated Tomatoes)

The Meat N Poultry section features Neon Pigeon’s take on the classic Fried Chicken Wings (SS$18/S$34). This dish is a match made in heaven with a double crunch: crispy fried chicken wings with burnt miso and garlic dressing paired with preserved carrots. Alternate between bites of the savoury chicken wings and the tangy preserved carrots for maximum enjoyment.

(Above: Fried Chicken Wings)

This season, Neon Pigeon has introduced a brand new vivid wine menu, ideal for pairing with food or to be enjoyed on their own.

Under whites, new selections include Patrick Sullivan, Baw Baw Field, 2014 and Jamsheed Madame Chard. Hailing from Baw Baw Shire, Gipsland Victoria, Patrick Sullivan and his wife Megan produce authentic wines that reflect the terroir. He wants his wine to be all about the fruit, evident in the intense palate-weight and bright peach and pineapple tasting notes of the Baw Baw Field. Fresh as a new spring morning, the aroma dances while in your mouth rather than punching out as the glass passes your nose.

The Madame Chard is about good, honest, fun drinking – “a Chardonnay that tastes like Chardonnay – not bloody sauvignon blanc!” (Mills). The grapes hail from sites within the Yarra Valley and Upper Goulburn (Mansfield), creating a textured and vibrant white wine filled with honeycomb and oak flavours, along with notes of bright lemon sherbet. This wine’s complexity, depth and excitement is sure to keep you going back for more.

Amongst the newest additions of reds, the Momento Mori, The Incline, 2017 is a medium bodied, lively and silky Syrah with integrated tannins. Grown by the Chalmers Family Vineyard on the Mt Camel ranges in northern Heathcote, the Chalmers use organic viticulture practices and have decades of experience growing alternative varieties in Australia. You can expect bursts of blue fruits, violets and hints of pepper as you enjoy this wine.

For a full-bodied French red, enjoy a bottle of le Menut des Jacobins (St Emillion, France), 2011. The winemaking philosophy at Couvent des Jacobins encompasses finesse and balance. Slightly tawny in colour, this wine carries a great bouquet of fruit and terroir with nice length and a palate full of flavours.

Lastly, a medium-bodied red; the Ken Wright, Williamette Valley, Pinot Noir, 2015 presents an incredibly well balanced lush wine with beautiful structure and acidity from Oregon, USA. Aged in 100% French oak barrels for about a year, this Pinot Noir features notes of warming spices, rose petals, freshly turned earth, cola and tobacco mingled with fresh fruits of bright cherry and marionberry.

(Above, left to right: The Incline, le Menut des Jacobins and Ken Write Pinot Noir)

Come taste the newest additions to Neon Pigeon’s food and wine menu for a gastronomical start to this new year.