Twelve new items are available to nosh on at modern Japanese eatery Neon Pigeon, which recently launched its latest Spring menu.
This time, Head Chef Justin Hammond and Chef de Cuisine Dennis Smit want to show a punchier side to their Asian fusion cuisine — namely, through using Japanese fermentation techniques for a deeper, spicier kick. Pigeon’s Pickles ($10/$18) acts an introductory appetizer to this concept, with various pickled carrots, eggplant, ginger shoots, lotus root and nori, with a side of creamy avocado to offset the other flavors and textures.
Continuing on with the cured capers, the Hamachi Tartare ($16/$30) sees diced, salted and torched Japanese amberjack fish mixed tableside with miso-tofu dressing, quail egg, pickled daikon, sesame tulle and chili flakes.
As for the mains, this season’s giving us a few solid picks to choose from. Among them, the grilled barramundi ($18/$34): first marinated with two variations of miso before cooked over charcoal and served with parsnip crème, rosella compote, and shiso. And, the Duck Tonkatsu ($18/$34) — deep-fried duck breast that actually works. Instead of the typical pork cut, duck breast is breaded and lightly fried, while a topping of citrusy ponzu sauce helps to cut through its rich flavors. Pickled cucumber makes an appearance as a side to provide some acidity.
Springtime (within the Neon Pigeon menu, at least) ends with Seaberry Bombe ($12), a mousse made of the aforementioned seaberry, aka sea buckthorn, which is naturally sour. The tartness is complemented with a sweet matcha sponge, glazed with white chocolate and topped with toasted meringue.
FIND IT:
Neon Pigeon is at 1 Keong Saik Road, #01-03
Reservations at 6222 3623
Open Mondays to Saturdays 6pm-12am; closed Sundays.
MRT: Outram Park
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