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]

Nat's Chick @ The Venue Shoppes (Potong Pasir) - The Daughter of Five Star Chicken Rice Founder Relocated Her Stall to Potong Pasir

I have been following Nat’s journey since her early days at Ah Five Hainanese Chicken Rice in Ang Mo Kio, through to Nat’s Chick Cuisine Better Days Chicken Rice at People’s Park Centre. Now, she has relocated once again, this time settling into a new space at The Venue Shoppes in Potong Pasir. What continues to impress me is her dedication — a true one-woman show, handling everything from cooking to taking orders and serving, all these years.

Consistency has always been central to Natalie’s craft. She stays true to her philosophy of using premium grade A kampong chicken, just as she did from the beginning. The result is a poached chicken that is tender, juicy, and distinctly sweeter than the usual broiler chicken often used elsewhere.

Whole Kampong Chicken 4.2/5

On this visit, we ordered the Whole Kampong Chicken ($44). It was well-prepared, succulent, and full of natural flavour. However, the rice fell slightly short this time, lacking the signature chicken oil fragrance that makes or breaks a good chicken rice. Perhaps with more time to adapt to her new kitchen, she will fine-tune the consistency and restore the standard she is known for. That said, her housemade chilli sauce still delivers a fiery kick that pairs perfectly with the chicken.

Baby Kai Lan 3/5

Onion Omelette 3.5/5

The menu also includes other homely dishes to complete the meal. We tried the Baby Kai Lan ($6) and Onion Omelette ($7), both simple yet satisfying additions that complement the chicken nicely and offer diners more variety.

Nat’s dedication and passion remain unwavering, and while there’s room for refinement in certain aspects, it’s heartening to see her continue to uphold her one-lady legacy of serving quality kampong chicken rice.


Nat's Chick
The Venue Shoppes
2 Tai Thong Cresent
#01-07
Singapore 347836
Facebook
Instagram
Nearest MRT: Potong Pasir (NE Line)

Opening Hours:
Daily: 1130am - 9pm (or earlier till sold out)

Direction:
1) Alight at Potong Pasir MRT station. Take Exit B. Turn left and walk down Upper Serangoon Road. Turn left onto Tai Thong Cresent. At Tai Thong Cresent, cross the road and walk straigh to destination. [Map]