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
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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]

Bancheria @ Concourse Skyline (Beach Road) - Where Banchan Meets Tapas, First Korean X Spanish Concept in Singapore

Singapore has seen its fair share of fusion concepts, but Bancheria sets itself apart as the first Korean x Spanish dining experience. Cosy yet vibrant, the restaurant is a playful stage where tapas and banchan meet, creating bold, unexpected flavour pairings. Bancheria feels both familiar and adventurous, precisely the kind of place where you'll want to bring friends to eat, drink and explore.

Signature Bancheria Banchan Platter 4/5

Our meal began with the show-stopping Signature Bancheria Banchan Platter ($12 per guest), a colourful spread of nine in-house banchan. Seasonal and ever-changing, the platter promises a different mix with every visit. Highlights from our visit included the crunchy pickled mustard greens, Spanish tortilla, Jeju mandarin kimchi and spicy jamón cucumber. The platter is priced per head, must be ordered by the whole table and comes with up to three refills. This makes the perfect bite over drinks.

Bancheria Mozzarella Balls with Kimchi Tomato Jam 4/5

Bancheria Paaprika Fried Chicken Wings 4/5

If there's one thing Bancheria does well, it's fried food. We sampled two signature tapas: Mozzarella Balls with Kimchi Tomato Jam ($7 for 3 pcs) and Paprika Fried Chicken Wings ($12 for 2 pcs). The mozzarella balls are exactly what you'd expect - hot, stretchy cheese encased in a crisp shell, but the kimchi tomato jam takes them up a notch, cutting through the richness with a tangy-sweet bite. The chicken wings were a revelation with crispy skin and juicy meat. Totally unexpected for wings to taste this good.

Bancheria Jamon Fries with Broken Egg 3.8/5

The Bancheria Jamon Fries with Broken Egg ($18) is indulgence done right, starting with the fries themselves, which are crispy, golden and easily some of the best fries I've had in a while. The creamy broken egg ties everything together, coating each fry in a rich, velvety layer. A generous snowfall of shredded cheese adds nutty depth while the jamón brings a punch of savoury-salty flavour that keeps things exciting. This is a great alternative to the usual truffle fries.

Iberico Bulgogi & Pipparas Montadito 4/5

Soy Crab Salad Montadito 3/5

Next came the Montaditos, open-faced bites served on crusty bread. The Iberico Bulgogi & Piparras ($8) was an instant favourite with tender, savoury bulgogi elevated by the kick of fresh piparras peppers. The Soy Crab Salad ($8) had generous chunks of crab, which I appreciated, though my dining partner found it a touch fishy. A squeeze of lime would have brightened the flavours and brought balance.

Chorizo Tteokbokki 5/5

For something heartier, the Chorizo Tteokbokki ($22) is a must-order. Chewy tteokbokki (Korean rice cakes) are coated in an addictive gochujang cream, layered with broken manchego and finished with aged sherry vinegar. The dish also hides pieces of Korean fish cake for extra texture and nostalgia. It's rich, bold and utterly satisfying that we cleaned the plate in minutes. It's no surprise this is Bancheria's bestseller; it's the dish we're already craving to return for.

Hotteok with Homemade Honey Selections 3.8/5

Churros with Plum & Cinnamon 3.8/5

Desserts at Bancheria are as playful as the savouries. The Hotteok ($5 per pc) arrives with a tasting flight of housemade honeys, each infused with unique flavours like orange peel, barley, corn, peppermint and even garlic. We loved the crispy pancake skin with its gooey brown sugar centre, especially paired with the orange peel honey.

The Churros ($4 per pc) are dusted with plum and cinnamon, an inventive twist that’s intriguing, though we still prefer the classic cinnamon-sugar (which is also available). A new Gochujang Chocolate Dip is in the works, which we’ll definitely be back to try. For cheesecake lovers, keep an eye out as Basque Burnt Cheesecake by Michelin-starred chef Albert Adrià will soon debut on the menu as well!

Solmija

House Sangria (Red)

Be sure to check out Bancheria's cocktails, priced at a very approachable $12. We tried the Solmija (gin, lemon, mint, omija, egg white), which is refreshing with a touch of herbaceous complexity and the House Sangria (Red), a fruit-infused wine topped with a foamy crown of red wine. Both were easy-drinking and perfect complements to the bold flavours of the food.

Bancheria is more than a fusion restaurant — it's a creative playground that makes you excited to see what's next. With a cosy, friendly vibe, pet-friendly outdoor seating and a menu that evolves with seasonal banchan and new creations, it's the kind of spot that rewards repeat visits. Just make sure to book ahead as tables are limited, especially on weekends.

PS: By popular demand, the full menu will be available all day on weekends starting 6 September 2025. Weekday lunch features lunch sets alongside selected tapas.

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


Bancheria
Concourse Skyline
302 Beach Road
#01-06
Singapore 199600
Tel: +65 8788 3337
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Mon, Wed-Sun: 1130am - 9pm
(Closed on Tue)

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge and walk to destination. Journey time about 5 minutes. [Map]

Filo Bistro @ Upper Thomson Road - Family-Run Bistro Offering Western Cuisine with Asian and Local Influences

"First in, last out" is what Filo Bistro set out to achieve when it first opened its doors at Upper Thomson a year ago. Unlike the more casual dining spaces in the vicinity, Filo offers a more elevated yet cosy experience, one meant to be so memorable that guests feel reluctant to leave, living up to its motto of being the "first in, last out." The team has now decided to bring together the most beloved dishes from both the Brunch and Dinner menus into a single Unified Menu, launching on 1 September.

Crispy Halibut 3/5

To start, the Crispy Halibut with Yuzu Mayo ($18) made for a delightful finger food. The airy batter encased firm and flaky slices of halibut, while the citrusy yuzu mayo added a creamy lift to the overall mouthfeel. However, I preferred a thinner crust, considering that the flesh is rather delicate.

Asahi Clams with Sourdough 5/5

From the appetisers, the Asahi Clams with Sourdough ($22) was a standout. Its soul lay in the broth, crafted with Asahi beer and Japanese sake, an aromatic mix carrying a waft of alcohol, a depth of umami from kombu, and natural sweetness from the clams. The toasted sourdough bread was served as a vehicle to soak up all the goodness of the broth, though it would be more practical to serve them warm in a basket lined with cloth rather than in a dim sum steamer.

Hokkien Mee Paella 4/5

The menu highlights Western cuisine with Asian and local influences, most evident in the Hokkien Mee Paella ($32). The rice was well infused with the flavours of a rich pork bone and prawn broth, offering both bite and depth. An assortment of seafood ingredients gave the dish a hearty texture, while the use of calamansi in place of lemon was a brilliant nod to a local delight. Still, the addition of a punchy sambal further reinforced that connection.

Aged Crispy Pork Belly 2.5/5

Less successful was the Aged Crispy Pork Belly ($32). While the skin delivered the desired crunch, the meat itself was tough, and the flavours didn't quite benefit from the ageing process. The accompanying Thai curry barley risotto, though robust in flavour, leaned overly creamy and somewhat cloying, as the barley seemed to have been stirred into a curry cream base rather than cooked together. A more balanced approach could be presenting the risotto topped with bite-sized pieces of crispy pork belly, allowing one to enjoy both elements in a single spoonful and achieve a better harmony of textures and flavours.

Eternal Blossom, Filo Signature

To complement the food, the drinks menu features curated gin-based cocktails such as Eternal Blossom, alongside a thoughtful selection of coffees and teas. An interesting option is the iced Filo Signature, a mild coffee infused with pandan extract, prepared in-house.

For those seeking a more intimate dining spot in the Upper Thomson area, Filo Bistro offers a distinctive alternative, presenting an elevated yet homely experience.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Filo Bistro
265 Upper Thomson Road
Singapore 574392
Tel: +65 8347 5888
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Nearest MRT: Upper Thomson (TE Line)

Opening Hours:
Thur - Tue: 1130am - 3pm, 530pm - 10pm
(Closed on Wed)

Direction:
Alight at Upper Thomson MRT station. Take Exit 4. Walk to destination. Journey time about 3 minutes. [Map]

The Library @ Boat Quay - New Bespoke Bar Serving Omakase Cocktails

Tucked away on the second floor of a shophouse along the river in Boat Quay, The Library is a hidden gem that just opened in April, offering a bespoke bar experience that stands out from the crowd. With an omakase-style cocktail concept led by the charismatic mixologist Fire, this intimate bar invites guests to sit back and let their taste buds be surprised. Perfect for an unhurried afternoon escape or a sophisticated evening out, The Library is redefining cocktail culture with creativity, hospitality and a personal touch.

Omakase Special (for 2) 4/5

We started our experience with the Omakase Special for 2 ($38), which was served elegantly in a traditional Chinese teapot with matching cups. After a quick chat about our preferred flavour profile, Fire crafted a Gin-based cocktail layered with fresh watermelon, mint, almond and a splash of Malibu. Refreshing and well-balanced, it was the kind of drink you could sip all day. To top it off, it came with a side of delightful homemade cookies.

Blue Sky 4/5

Next, we tried the Blue Sky ($28), a signature cocktail that immediately transported us to a tropical beach. A blend of Blue Curacao, Yuzu Gin, Bombay Gin, lemon juice and coconut water, Fire 'upgraded' the drink with a swirl of coconut cream, creating a cloud-like effect floating in the blue. Inspired by Thailand's skies, Fire recommended this cocktail to pair with their Thai-Style Top Shell, and the match was spot on.

Omakase Cocktail 4/5

As we were eager for another surprise, we left our next drink in Fire's hands once more. He returned with a fruity Omakase Cocktail ($33) made with rum, pineapple juice, passionfruit, and champagne. Light, bubbly, and tropical, this cocktail paired wonderfully with our ordered fresh oysters — a refreshing combo that made for an indulgent treat.

Japan Hyogo Oysters 4.2/5

Speaking of oysters, the Japan Hyogo Oysters ($28 for 6 pcs) were a standout. They were sweet, plump, and generously sized, served with lemon wedges and Tabasco for those who like a tangy kick. Simple and satisfying, they were the kind of dish that speaks for itself.

Thai-Style Top Shell 4/5

We highly recommend the Thai-Style Top Shell ($22) for something with a spicy punch. Tossed in a fiery garlic sauce and served with crunchy cucumber slices, it delivered both heat and flavour in every bite. Generously portioned, this addictive dish is ideal for sharing over cocktails.

Chicken Gyoza 3.5/5

If you're after something more filling, go for the Chicken Gyoza ($18 for 10 pcs). These golden dumplings had crispy skins and juicy fillings, served with a tangy soy-vinegar dip on the side. They did the job nicely and helped round out our drinking session.

The Library also offers two private rooms — one overlooking the river through large windows and the other tucked deeper inside for a more secluded setting. These spaces are ideal for small gatherings, private parties or business meetups.

The overall vibe here is relaxed and cosy, even on weekday afternoons. The bar is open Monday through Friday, with Wednesdays reserved exclusively for members. For those interested, the members' package starts from $2,000 and includes six bottles of Ballantine's, one bottle of red or white wine, and unlimited oysters from 6 to 9 PM. Members also enjoy access to live music on members-only nights.

Whether you're a cocktail connoisseur or simply someone who enjoys discovering cool hidden spots, The Library offers a delightful escape with bespoke drinks, tasty bites and a welcoming ambience. With Fire at the helm, every visit feels like a personal experience — and we're already looking forward to our next surprise.

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


The Library
41A Boat Quay
Singapore 049830
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Tue, Thu-Fri: 2pm - 12midnight
Sat-Sun: For private events only
(Closed on Wed, for members only)

Direction:
1) Alight at Raffles Place MRT station. Take Exit G. Turn right and walk towards the river. At the river, turn left and walk down the river. Walk to destination. Journey time about 3 minutes. [Map]

Kaya @ The Standard Singapore - A Bold New Take of Japanese Izakaya

Kaya at The Standard Singapore is a relatively new addition, opening in December 2024. The menu offers sharing plates inspired by familiar Japanese flavours with a fresh, inventive twist — mirrored by the equally creative cocktails from Kaya Bar.

Daikon Slaw 5/5

To begin with, both starters — the Daikon Slaw ($14) and It Is What It Is ($26) — were excellent. The Daikon Slaw delivered the perfect crunch, thanks to the way the white daikon was sliced into bean sprout-like strips and then tossed with charred corn and cucumber slices. A generous heap of crispy onions and ginger added a savoury warmth that balanced the freshness of the dish. Lightly coated in dressing, every bite celebrated the simplicity and quality of the ingredients.

It Is What It Is 5/5

It Is What It Is was a beautifully plated presentation of seasonal sashimi, dressed in a tangy wasabi vinaigrette and topped with dashi jelly and olive dust. The vinaigrette was vibrant and addictive, delivering a mustardy sharpness that enhanced the delicate flavours of the fish. A sprinkle of mustard cress echoed the wasabi notes, while the olive dust — presumably made from dehydrated olives — added a salty umami depth reminiscent of shoyu.

Nikujaga 5/5

For mains, the Nikujaga ($39) impressed me with its twice-cooked short rib, which had a buttery mouthfeel and a robust beefy flavour. An umami-sweet nikutare, shio kombu, and katsuobushi elevated this richness. Pickled shimeji mushrooms added just the right acidity to cut through the fattiness of the meat.

Kani Meshi Nabe 3.8/5

The Kani Meshi Nabe ($65) offered an interesting take on Japanese claypot rice, combining elements of Kani Meshi and Kani Nabe. Served tableside with a drizzle of uni crème mixed into slightly scorched rice, the dish brought together sweet, oceany, and briny notes from the snow crab, ikura, and uni. While the flavours were spot on, I would have preferred the rice to be firmer and less wet, better to emulate the texture of traditional claypot rice.

Sweet Potato Mont Blanc 4/5

Dessert was a tough choice, with every option looking equally tempting. I settled on the Sweet Potato Mont Blanc ($16), which featured a trio of Japanese sweet potatoes: velvety purple potato purée, yellow sweet potato crisps, and savoury-sweet orange sweet potato dust, served together with nutty pistachio sponge and candied chestnuts. I loved the interplay of textures and the depth of flavour, though I felt the generous amount of sweet potato purée could have been better balanced with a bit more of the pistachio sponge.

Niji Negroni

From Kaya Bar, the meal was completed with the Niji Negroni — a vibrant concoction of Sakura tea–infused Roku Gin, Discarded Cascara Sweet Vermouth, yuzu umeshu, barrel-aged Campari, and yuzu bitters, served in a glass rimmed with zero-waste lemongrass powder.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Kaya
The Standard, Singapore
12 Orange Grove Rd
#02-00
Singapore 258353
Tel: 6040 1888
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Sun-Thu: 630am - 1030pm
Fri-Sat: 630am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]