Neon Pigeon's New Dinner Menu Released!
Don’t eat like a bird when you dine at Neon Pigeon, thanks to a new dinner menu that mentions both cult classics like Tokyo Hummus but also new, delicious items!
Head Chef Paul Lim is bringing something new to the table, with a rotating list of cold plates that include Kumamoto Oysters, and King Ora Salmon (salmon sashimi, wasabi infused yakiniku paste, with salmon skin crisps, freeze dried yuzu peel, and ikura). Starters now also include Pork & Langoustine Dumplings, with a side of curry vinegar, and Kagoshima Wagyu Tataki, topped with shiso gremolata, pickled carrots, and crispy garlic.
Mains like the Grilled Octopus and smoked tofu, layered with Korean army stew from the in house made gochujang, make for a proper pairing with the coop’s shochu-based cocktails. Another main option? Galbi-Jjim,designed for sharing with around 4 friends. Wagyu short rib is cold smoked, then confit-ed in its own fat, and finally served bone-in with banchan, lettuce, and steamed buns. Those looking for something filling can get the Truffle Mushroom Rice a flavourful plate with its various mushroom toppings: truffled, mirin-glazed, and pickled!
Neon Pigeon
36 Carpenter Street,
#01-01
Singapore 059915
Menu: neonpigeonsg.com
Reservation: quandoo.sg
Phone: 6222 3623
