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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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]

Sushi Masa by Ki-setsu @ Cuppage Plaza - An Intimate Masterclass in Seasonal Craftsmanship

Tucked away on the sixth floor of Cuppage Plaza near Orchard Road is Sushi Masa by Ki-setsu, an intimate omakase sanctuary helmed by the meticulous Chef Masa. This eight-seat counter offers a refined dining experience where guests sit up close to witness the chef's precision and artistry firsthand.

With only one dinner seating per night, the pace is highly personalised. The menu evolves constantly with the seasons, featuring ingredients flown in directly from Japan's Toyosu Market to ensure peak freshness. For my visit, I opted for the Yukiwari Ichige Omakase ($320++ per person), an 18+ course progression that seamlessly balances traditional edomae techniques with subtle, creative flourishes.

Tofu 3.5/5

Winter Spinach 3/5

Squid Ball with Bonito 4.2/5

The meal commenced with a delicate Tofu dish paired with creamy Uni and Lily Bulb, followed by a refreshing Winter Spinach to whet the appetite. A standout warm starter was the Squid Ball with Bonito. Bouncy and comforting, the real surprise lay at its centre — a hidden core of rich uni. This was a delightful revelation, as I had never encountered a preparation quite like this.

Kinmedai Sushi 4.5/5

Hokkaido Soft Shell Clam, Hokkigai Sushi 5/5

The sushi progression began with Kinmedai (Golden Eye Snapper). This highly prized white fish delivered a rich, buttery, and slightly oily texture that practically dissolved on the tongue, leaving a mild yet intensely sweet finish. In contrast, the Hokkigai (Hokkaido Soft Shell Clam) was refreshing and firm, offering a satisfyingly crunchy and chewy texture.

Negitoro 4/5

Chef Masa's rendition of Negitoro is a textural triumph. Rather than a standard roll, the fatty tuna is sandwiched between two crisp wafers and paired with uni, shiso leaf, sweet onion, and a fermented chilli soy sauce. The interplay between the wafer's "snap" and the creamy richness of the tuna and uni was exceptional.

Sumi-Ika (Golden Cuttlefish) 4/5

Akami 4.2/5

The Sumi-Ika (Golden Cuttlefish) was notable for its elegant sweetness and unique, snappy texture. Unlike stickier varieties of squid, it offered a "clean-cut" bite that felt firm at first, then quickly melted away. This was followed by the Akami, a lean cut of bluefin tuna celebrated for its deep red hue and clean, intense umami flavour.

Baby Sea Eel 3.5/5

A rare seasonal delicacy, the Baby Sea Eel was a fascinating new experience for my palate. It has a translucent, glass-like appearance and an exceptionally delicate, silky profile. While the texture is naturally slippery, Chef Masa cleverly paired it with seaweed to provide a textural contrast that masked any overwhelming sliminess.

Amaebi 4.5/5

Grilled Scallop 4/5

The Amaebi (Sweet Shrimp) was truly "seafood candy" — intensely sweet with a buttery, creamy mouthfeel. This was followed by a plump, Grilled Scallop wrapped in lightly toasted seaweed. The seaweed provided the essential crunch and a deep savoury base that tied the succulent scallop and seasoned rice together.

Yellowtail with Egg Yolk Sauce 4.2/5

Next was the Yellowtail, which was lightly torched to accentuate its buttery richness. Dressed in a velvety egg yolk sauce, the fish possessed a subtle sweetness that balanced its fat content. It was firm enough to hold its shape yet tender enough to require almost no chewing.

Red Lotus Root 3/5

Chutoro 4.5/5

Serving as a bright palate cleanser, the Red Lotus Root had likely been pickled, offering a sweet and zesty finish. This prepared the way for the Chutoro (Medium Fatty Tuna), which struck a perfect balance between a buttery flavour and the savoury, iron-like depth of the tuna.

Kohada 4/5

Next, we moved on to the Kohada (Gizzard Shad), a classic Edomae sushi staple that truly tests a chef's curing skills. The primary flavour profile here is bright, clean acidity derived from the rice-vinegar cure. It provided a sharp, refreshing contrast to the fattier tuna cuts that preceded it.

Monk Fish Liver 3/5

The Monk Fish Liver was pan-seared and served with caramelised onions. While the liver was undeniably creamy, I found myself craving a sauce with a bit more acidity or a sharper sweetness to better complement the richness of the ankimo.

Ice Plant, Mozuku Seaweed 3/5

We were given a brief interlude with Ice Plant and Mozuku Seaweed. The clean, briny ocean flavour of the seaweed paired beautifully with the refreshing crunch of the ice plant, providing a light reset for the palate before the final courses.

Otoro

Uni

Asari Miso Soup 4.2/5

The Otoro (Fatty Tuna), the most decadent cut of the bluefin, was grilled over an open fire to infuse the fat with a delicate smokiness. This was followed by Uni, which boasted an incredibly rich, custard-like consistency. As we transitioned towards the end of the meal, we were served the Asari Miso Soup. It delivered an intense oceanic umami and a refreshing, briny finish from the clams' natural juices.

Anago 4.2/5

Castella-style Tamago 4/5

The Anago (Sea Eel) was prized for its fluffy texture and clean, subtle sweetness, lacking the heavy oiliness of freshwater eel. To round off the savoury portion, we were served the Castella-style Tamago. Mimicking a Japanese sponge cake, it was moist and airy with a signature caramelised crust and deep umami notes.

Strawberry 3.5/5

The meal concluded with a fresh Strawberry. While the fruit was of high quality, I found it a slightly underwhelming finale to such an extraordinary meal. I would have preferred a more elaborate or substantial dessert to end the evening on a high note.

Overall, Sushi Masa delivers a quietly luxurious experience that emphasises the intimate connection between the chef and the diner. The craftsmanship and dedication to seasonality are evident in every course.

Noted: This is an invited tasting.


Sushi Masa by Ki-setsu
Cuppage Plaza
5 Koek Road
#06-03
Singapore 228796
Tel: +65 9752 5851
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Sat: 7pm till Late (Private Booking available on Sun)
(Closed on Mon)

Direction:
1) Alight at Somerset MRT station. Take Exit B, C or D. Walk to Orchard Road. Cross the road and walk to Cuppage Road. Walk down Cuppage Road. Walk to Cuppage Plaza. Walk to the destination. Journey time is about 5 minutes. [Map]

54° Steakhouse @ Amoy Street - A Contemporary Steakhouse Redefining the Classics

Located in the heart of the CBD along Amoy Street, 54° Steakhouse is the newest contemporary steakhouse concept by Food Concepts Group (behind Altro Zafferano and Griglia). Its name pays homage to both its address and the precise internal temperature (54 °C) of a perfectly cooked medium-rare steak. Unlike the group’s previous Italian concepts, 54° Steakhouse reinterprets the classic steakhouse through a globally inspired, modern lens.

Potato Brioche 4/5

A must-try to begin is the Potato Brioche ($8), served with three types of housemade butter – Original, Whipped Caramelised Onion, and Beillevaire Salted Butter. Fluffy and pillowy, the brioche offers a comforting start, elevated by the rich butters.

Yellow Tuna 4.2/5

Beef Tenderloin Tartare a la Parisien 4/5

Seafood lovers will appreciate the Yellow Tuna ($24), inspired by smoky Korean beef tartare. Wild-caught Australian tuna is seasoned with smoked ponzu, sesame oil, and crowned with cured egg yolk, its freshness balanced by sweet nashi pear. Alternatively, the Beef Tenderloin Tartare à la Parisien ($28) delivers a more classic rendition. Finely chopped Black Onyx beef is combined with Dijon mustard, gherkins, capers, shallots, and Worcestershire, then topped with egg yolk and accompanied by crisp paprika chips.

Amela Tomatoes 4.2/5

For something refreshing, the Amela Tomatoes ($22) makes a delightful Mediterranean-style salad with Japanese Amela tomatoes, French beetroot, and smoked Greek yoghurt. Each element is carefully prepared — the beetroot marinated French-style with orange juice and sherry vinegar, while the yoghurt is smoked with applewood, giving depth to the vibrant dish.

Capellini 4/5

Pan-Seared Hokkaido Scallops 4/5

The Capellini ($58) is an elegant cold pasta inspired by Japanese noodles, topped with raw Mozambique langoustines and caviar. Seasoned with truffle oil, shio kombu, and Sichuan pepper, the dish is refined yet indulgent. Another highlight is the Pan-Seared Hokkaido Scallops ($32), paired with smoked Snake River Kurobuta bacon and truffle leek velouté — a surf-and-turf interpretation that strikes a balance of richness and delicacy.

Satsuma Wagyu A4 4.2/5

Of course, the stars of the menu are the steaks. Using a signature method, each cut is first seasoned with a proprietary spice blend before being grilled over Australian ironbark wood for a smoky depth, then finished over white binchotan charcoal for that perfect caramelised crust.

USDA Prime Linz Heritage Angus 4.2/5

Black Onyx Angus by Ranger Valley 4/5

Australian Sanchoku Wagyu 4.5/5

- Satsuma Wagyu A4 ($98/170g) from Kagoshima impresses with its silk-like texture and snowflake marbling.

- USDA Prime Linz Heritage Angus (from $98/320g) delivers bold, full-bodied flavours.

- Black Onyx Angus by Ranger Valley (from $78/250g) is prized for its buttery richness from long grain-feeding.

- Australian Sanchoku Wagyu (from $48/300g) balances tenderness with clean, juicy flavours.

To further enhance the experience, housemade sauces ($8++ each) are available — from the house-blend 54 Steak Sauce to Café de Paris, Chimichurri, Pepperberry & Brandy, and Béarnaise.

The Lemon 4.2/5

Burnt New York Cheesecake 4.5/5

Desserts are no afterthought here. The signature The Lemon ($18) surprises with its citrus parfait encased in a delicate white chocolate shell, revealing a refreshing yuzu gel core with lemon sorbet and crumble. For something more indulgent, the Burnt New York Cheesecake ($14), double-baked with French cream cheese and paired with vanilla-blueberry compote, hits the spot. Chocolate lovers will adore the Cold Fondant ($16) — layers of sponge, praline, mousse, and a liquid Gianduja hazelnut-chocolate centre, crafted with Valrhona chocolate for a decadent finish.

Cold Fondant 4.2/5

54° Steakhouse is not just another steakhouse in the CBD. With its meticulous approach to steaks and a globally inspired menu that strikes a balance between creativity and comfort, it stands out as a destination for both meat lovers and those seeking contemporary dining flair. From refined appetisers to showstopping mains and inventive desserts, it delivers a complete dining experience worth seeking out.

Note: This is an invited tasting.


54° Steakhouse
54 Amoy Street
Singapore 069880
Tel: +65 8893 7701
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 11pm
Sat: 6pm - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 6 minutes. [Map]