Neon Pigeon @ Carpenter Street - A Bold, After-Dark Izakaya Experience with Playful Cocktails & Modern Japanese Bites

Tucked within Singapore's vibrant dining scene, Neon Pigeon brings a spirited take on the modern Japanese izakaya, drawing inspiration from Tokyo's after-dark culture, where bold flavours, creative drinks, and lively conversations take centre stage. Recognised on the World's 50 Best Discovery list, the concept leans into a fusion of Japanese techniques with global influences, resulting in a menu designed for sharing, indulgence, and a touch of fun.

Ran-Ta-Ta Tan 4/5

The evening began on a high note with the Ran-Ta-Ta Tan ($26), a cocktail that makes quite the entrance, dramatically served in a lantern that releases a gentle smoky aroma upon arrival. The drink itself is a complex yet balanced blend of discarded grape skin vodka, TWG Sakura tea, passion fruit, and a hint of chartreuse yellow, finished with a cinnamon crack salt rim.

Pornstar Martiki 4/5

Equally memorable was the Pornstar Martiki ($27), a cheeky, playful cocktail that doesn't take itself too seriously, complete with a rather suggestive jelly garnish that adds a touch of humour to the experience. Made with Nikka Coffey grain whisky, Veritas rum, clarified passion fruit, Galliano vanilla, falernum, and topped with Bauget-Jouette Brut, the drink delivers a well-rounded balance of sweetness, tropical brightness, and gentle effervescence.

Spicy Tuna Roll 3.8/5

The Spicy Tuna Roll ($25 for 6pcs) is a familiar staple on the menu, and while it may not be the most groundbreaking dish of the night, it delivers reliably on flavour. The tuna is fresh and clean tasting, paired with a creamy, mildly spicy mayo that adds richness without overpowering the fish. It works well as an easy bite, especially when paired with cocktails.

A5 Wagyu Kushiyaki 5/5

A clear standout of the evening, the A5 Wagyu Kushiyaki ($24 for 2pcs) was nothing short of indulgent perfection. Using premium Miyazaki ribeye, the beef is expertly grilled to achieve a delicate char on the outside while remaining incredibly tender and buttery within.

Corn Kushiyaki 4/5

The Corn Kushiyaki ($12 for 2pcs) may seem understated, but it surprises with its depth of flavour. Grilled to bring out its natural sweetness, the corn is generously coated with miso butter and finished with a dusting of nori powder. The combination creates a savoury-sweet balance with a subtle umami punch.

Caramelised Brussels Sprouts 4.5/5

One of the more unexpectedly addictive dishes of the night, the Caramelised Brussels Sprouts ($15) delivers bold flavours with every bite. Lightly charred for a smoky edge, the sprouts develop a caramelised exterior that enhances their natural sweetness. While slightly on the saltier side, the intensity works in its favour.

Baked King Crab Leg 3.8/5

The Baked King Crab Leg ($50) arrives looking undeniably impressive, with its generous portion and creamy, spicy topping that adds a punch of flavour. The sauce carries a pleasant heat; however, the experience is slightly let down by the flesh sticking to the shell, making it less enjoyable to eat.

Carbonara Cup Noodle 3.8/5

A playful and creative take on a comfort classic, the Carbonara Cup Noodle ($18) is presented in a Neon Pigeon-branded cup, cheekily mimicking the familiar instant noodle format. The dish delivers on flavour, with a creamy, indulgent carbonara sauce coating thick udon noodles, but the udon's texture leans slightly too soft for our preference.

Chocolate Trifle 2/5

Unfortunately, the Chocolate Trifle ($14) did not quite meet expectations. While the combination of almond brittle and dulce de leche offers a promising flavour pairing, the overall dessert leans too sweet and slightly dry. The whipped cream feels a little heavy and cloying, which affects the dish's overall balance.

Neon Pigeon delivers a vibrant and engaging izakaya experience that leans heavily into creativity, both in its cocktails and its menu offerings. The highlights lie in its stronger executions, particularly the A5 Wagyu Kushiyaki and Caramelised Brussels Sprouts, alongside its visually striking and well-balanced cocktails.

While some dishes could benefit from refinement in texture and balance, the overall concept remains compelling, making it an ideal spot for a lively night out with friends.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Neon Pigeon
36 Carpenter Street
#01-01
Singapore 059915
Tel: +65 3129 7551
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Instagram
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 530pm - 12midnight

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to the destination. Journey time is about 5 minutes. [Map]

Chef X @ Clark Quay Central - A Comforting Hansang Pop-Up Serving Soulful Korean Home Cooking

Chef X at Clarke Quay Central welcomes its latest residency from Kimpson's Table, led by Korean-born chef Patrick Kim. Running from 16 January to 13 March 2026, the pop-up brings with it the comforting soul of Hansang dining, a traditional Korean home-style spread centred on balance, nourishment, and warmth. Kimpson's Table isn't entirely new to me, as I've previously tried their home-delivered meal kits. Still, there's something deeply satisfying about enjoying these dishes fresh and hot from the kitchen. Unlike the brand's rotating online menu, the menu at Chef X is fixed, allowing diners to enjoy a thoughtfully curated selection that best reflects Chef Kim's philosophy and flavours.

Authentic Ginseng Chicken Set 4/5

The Authentic Ginseng Chicken Set ($15) is a classic Korean staple prized for its restorative qualities. At the centre is a tender half-chicken, boiled for four hours and stuffed generously with chewy Korean glutinous rice. The broth is where the magic lies, light yet deeply comforting, infused with fragrant ginseng, red dates, and garlic. Clean, herbaceous, and gently warming, each sip soothes without overwhelming the palate. Served with rice and three rotating banchan, it forms the heart of the Hansang experience at Kimpson's Table.

Spicy Pork Bulgogi Set 4.2/5

A cult favourite from Kimpson's Table, the Spicy Pork Bulgogi Set ($13) delivers robust flavours with finesse. Thinly sliced pork is marinated in Chef Kim's housemade blend of apples, pears, and leeks, lending natural sweetness while keeping the meat juicy and aromatic. Cooked to tender perfection, the bulgogi is satisfying without being cloying. Paired with rice and a trio of banchan, it's a hearty, well-rounded meal that showcases his respect for traditional techniques and quality produce. Other mains include the Beef Bulgogi Set ($14) and ChunCheon Style Spicy Chicken Set ($13), all very reasonably priced.

Kimchi Pancake 4/5

The Kimchi Pancake ($10) arrives with crisp edges and a flavourful, ingredient-studded centre. Savoury and punchy with just the right acidity from the kimchi, it's indulgent yet restrained, making it an ideal dish to share, whether as a starter or a comforting add-on to your meal.

Boneless Chicken 4.2/5

For something more indulgent, the Boneless Chicken comes in two flavours: Original ($14 for 6 pieces) and Sweet & Spicy ($15 for 6 pieces). Each piece is juicy, with a satisfying bite, while the seasoning enhances rather than masks the chicken's natural savouriness. Well-executed and crowd-pleasing, it's an easy favourite for those craving a little indulgence alongside the more homely fare.

Overall, Kimpson's Table at Chef X offers an accessible yet heartfelt introduction to Korean home-style cooking — honest flavours, comforting textures, and prices that make repeat visits tempting.

Note: This is an invited tasting.


Kimpson's Table @ Chef X
Clarke Quay Central
6 Eu Tong Sen Street
#03-103/104
Singapore 059817
Instagram
Website
Nearest MRT: Clark Quay (NE Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 5pm - 930pm

Direction:
1) Alight at Clark Quay MRT Station. Take Exit E or F. Walk to the destination. Journey time is about 3 minutes. [Map]

Neon Pigeon @ Carpenter Street - New Menu with $10 Dishes and Cocktails

Neon Pigeon, a well-loved name in the local dining scene and a 50 Best Discovery Bar, celebrates its 10th Anniversary with a refreshed culinary direction under Head Chef Sean Mell, formerly of Nobu Hawaii and Hong Kong. To mark the milestone, the restaurant is rolling out a brand-new menu alongside its celebratory “Perfect 10” lineup of $10 dishes and cocktails.

Tokyo Hummus 4/5

We started with the Tokyo Hummus ($12), a playful twist on the classic. Smooth, creamy edamame hummus is paired with curry chips as the perfect vessel for scooping. Light yet addictive, this is an excellent snack to kickstart the meal.

Toro Tataki 3.5/5

The Toro Tataki ($18/ $29) comes lightly torched, imparting a smoky aroma and a hint of caramelisation. Dressed in waku dressing with onion and wakame, the seaweed provides extra crunch for textural contrast. While enjoyable, the flavours felt a little restrained compared to the rest of the dishes.

Snapper 3.8/5

Served sashimi-style, the Snapper ($11/ $18) is clean and fresh, complemented by yuzu kosho, cucumber and pickled radish. The citrusy finish from the yuzu brightens the palate, giving the delicate fish a vibrant lift.

Shrimp Tempura Maki 3.8/5

The Shrimp Tempura Maki ($18) offers a delightful interplay of textures from sticky sushi rice, crispy shrimp tempura and refreshing cucumber crunch. A dollop of spicy mentaiko adds creamy heat, tying everything together nicely.

Kushiyaki Moriawase 4/5

Perfect for sharing over drinks, the Kushiyaki Moriawase ($29/ $48) features skewers of Pork Belly with Curry Salt, Corn with Miso Butter & Nori Powder, and Shiso Chicken Thigh with Yuzu Zest. Each is well-seasoned, smoky and flavourful, making this a standout pairing with cocktails.

Salt Baked Hamachi Collar 4.2/5

My personal favourite of the night, the Salt Baked Hamachi Collar ($25), showcases expert technique that keeps the fish moist with a perfect balance of firmness and flakiness. The buttery, sweet flesh is lifted by ponzu, daikon and lemon. It is a must-try dish.

A5 Wagyu Ribeye 4/5

The A5 Wagyu Ribeye ($54/100g) is grilled to perfection, served with tare sauce, yuzu kosho, ponzu and pickles. Tender and juicy, it delivers the richness one expects from premium wagyu.

Unagi Foie Gras Donabe 3.5/5

The Unagi Foie Gras Donabe ($22) combines smoky eel with buttery foie gras over rice, dusted with sansho and kinome. Comforting, hearty and indulgent, this dish is a clever East-meets-West pairing.

Chocolate Trifle 3.5/5

To end, the Chocolate Trifle ($12) brings layered decadence – chocolate ganache, cake, whipped cream, miso almond brittle and dulce de leche. A sweet finish that balances richness with a touch of crunch.

Overall, Neon Pigeon’s refreshed menu under Chef Sean Mell impresses with its creative flair and well-executed flavours, making it a strong new chapter as the bar celebrates its milestone 10th year.

Note: This is an invited tasting.


Neon Pigeon
36 Carpenter Street
#01-01
Singapore 059915
Tel: +65 3129 7551
Facebook
Instagram
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 530pm - 12midnight

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]

Chef X @ Clarke Quay Central - Marks Its First Anniversary with New Residency by MasterChef Duo and MissTamChiak Collaboration

To mark its first anniversary, Chef X at Clarke Quay welcomes a fresh new residency by MasterChef Singapore alumni Chef Nicholas Koh and Chef Leon Lim, the dynamic duo behind Kaya Rebel. Running from 3 June to 26 July 2025, the residency showcases their creative reimagination of kaya, Singapore’s beloved coconut jam. In addition, to celebrate the milestone, Kaya Rebel has teamed up with renowned food personality Maureen Ow (@MissTamChiak) to launch an exclusive Mango Kaya flavour and dish, available from 9 June to 5 July 2025.

Kaya Selections 4/5

Kaya Rebel presents three unique kaya flavours: Pandan, Earl Grey, and Okinawa Brown Sugar. Each offers a distinct profile to suit different palates, with the Earl Grey surprising with its floral notes and the Okinawa Brown Sugar adding deep caramel richness. What stands out is the kaya's custard-like texture, a departure from the more gelatinous local versions. Best enjoyed with toast, croissants, or biscuits, the kaya delivers comfort with a contemporary flair.

All-Day Kaya Breakfast Plate 2.5/5

Priced at $18 (Classic) or $24 (Deluxe), the Breakfast Plate includes a choice of kaya flavour, bread, eggs (any style), mesclun salad, protein, and a side. While it's a complete plate, the concept is too simple for its price tag, and some diners may feel that the components can be easily replicated at home. A more creative twist might elevate its value.

Iced Cloud Coffee 4/5

Perfect for pairing with breakfast items, the Iced Cloud Coffee ($7) is smooth and refreshing, topped with a creamy milk foam that adds body and visual appeal. It's a solid, satisfying beverage that complements the sweet and savoury flavours on the menu.

Mango Kaya Sticky Rice 4/5

A celebratory collaboration with MissTamChiak, this playful dessert reinvents the traditional Thai mango sticky rice. Here, the pairing of Mango Kaya with Sticky Rice results in a surprisingly bold and modern reinterpretation that delivers nostalgia with a twist. Available for a limited time at $8 nett, this is one not to miss.

Kaya Tart 3.8/5

The Kaya Tart ($8 nett) features kaya custard nestled in a buttery shortcrust base adorned with assorted toppings. While it's beautifully presented and texturally satisfying, some might find the kaya flavour slightly subdued compared to the standalone spreads.

Kaya Creme Brulee 3.5/5

Kaya Creme Brulee, the pandan-infused custard dessert topped with a crackling sugar crust, offers a nod to French technique while staying rooted in local flavour. At $8 nett, it's fun and Instagrammable, although it may not leave a lasting impression in terms of taste.

For those who fall in love with the kaya, Kaya Rebel’s bottled flavours are available for purchase during the residency. Housed in sleek, minimalist jars reminiscent of high-end skincare packaging, they make for a chic and tasty souvenir.

Kaya Rebel at Chef X delivers a commendable effort in reimagining kaya beyond tradition. While some dishes are more conceptual than essential, the innovation and passion behind the residency shine through. Whether you're a kaya purist or curious to explore its modern interpretations, this residency is worth a visit—especially for the limited-edition Mango Kaya creations.

Note: This is an invited tasting.


Chef X
Clarke Quay Central
6 Eu Tong Sen Street
#03-103/104
Singapore 059817
Facebook
Instagram
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Tue-Thu: 830am - 430pm
Fri-Sat: 830am - 930pm
(Closed on Sun & Mon)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E or F. Walk to destination. Journey time about 3 minutes. [Map]

Meh'r by Inderpal @ South Bridge Road - MasterChef Singapore 2023 Winner Inderpal Singh’s Playful Take on Southeast Asian Street Food

Tucked away behind a discreet back alley along South Bridge Road, Meh'r marks the exciting debut restaurant of MasterChef Singapore 2023 winner Inderpal Singh. As the country's first and only Indian MasterChef, Chef Inderpal brings his culinary flair to the forefront with bold, creative renditions of Southeast Asian street food. The restaurant's current spotlight is the limited-time KTM Express Menu, a culinary journey through Malaysia and Thailand, available from 1 April to 30 June 2025.

Pani Puri 3.8/5

We began the experience with a playful take on an amuse bouche – Pani Puri. Unlike the traditional savoury version, this one was filled with white dragon fruit, watermelon, and honeydew, with flavour contrasts brought in by basil, curry leaves, and banana yoghurt. One pop delivers a refreshing explosion of sweet and herbaceous notes – a surprising and lively start to the meal.

Bak Bak Wings II 4.2/5

The Bak Bak Wings II ($26) from the small plates menu stood out as a clever reinterpretation of Hainanese Chicken Rice. Deboned chicken mid-wings were stuffed with chicken rice, while lollipop drumlet was glazed with a sticky-sweet char siew sauce. The dish came complete with a side of banana chilli and chicken consommé for a full chicken rice experience. Surprisingly, if we hadn't known the chef's background, we might have guessed this was a dish from a Chinese kitchen – that's how refined the interpretation was.

Thosai Matti 4.2/5

The Thosai Matti ($28) took another familiar favourite — thosai — and gave it a bold, modern makeover. Beetroot-infused thosai was wrapped around a masala sardine pâté and topped with a charred French sardine. Traditional accompaniments like sambar, orange rind chutney, and coconut espuma tied the dish together, enhancing both flavour and nostalgia in every bite.

Scallop Ceviche 3.8/5

For something bright and refreshing, we had the Scallop Ceviche ($34), where the sweetness of fresh scallop was uplifted with a zesty cure of orange, lemon, and chilli padi. A tom kha reduction, Thai mango, basil, ikura, and beetroot further added layers of tang and umami.

Lamb Biryani 5/5

The showstopper of the night was undoubtedly the Lamb Biryani ($48). Served in a generous portion, the cranberry and pistachio-laced rice was light and aromatic, while the tandoori lamb rack was juicy, tender, and packed with spice. Paired with an eggplant pachidi and burnt cucumber raita, the dish delivered a robust symphony of flavours and textures. It's a dish you'll remember long after the last bite.

Roti Canai 4.5/5

We were wowed by the Roti Canai ($18) for dessert, which masterfully reimagined the beloved Malaysian staple into a sweet treat. The shredded roti was tossed in sweet rasam powder and curry caramel, topped with a plum brûlée, and served with a side of spicy tapioca chips. It was quirky, bold, and immensely satisfying.

Beyond the food, Meh'r also boasts a rooftop bar with stunning city skyline views. Whether you're dining in the main hall or enjoying drinks upstairs, the atmosphere feels equal parts sophisticated and relaxed – a fitting reflection of Chef Inderpal's culinary ethos.

Meh'r isn't just a restaurant; it's a love letter to street food, artfully reimagined through the lens of a MasterChef. If you're in the mood for bold flavours, inventive twists, and a dash of nostalgia, this is one culinary journey you won't want to miss.

Note: This is an invited tasting.


Meh'r by Inderpal
42 South Bridge Road
#05-01
Singapore 058676
Tel: +65 8839 5637
Facebook
Instagram
Website
Nearest: Clarke Quay (NE Line)

Opening Hours:
Tue-Sat: 11am - 230pm, 530pm - 1030pm
Sun: 11am - 4pm
(Closed on Mon)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Turn right and walk to Carpenter Street. Walk down Carpenter Street, Walk to destination. Journey time about 5 minutes. [Map]