Neon Pigeon at Keong Saik Road launches 16 new dishes this fall

Neon Pigeon at Keong Saik Road launches 16 yummy new dishes

Sarah Khan

07 Nov 2016

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Neon Pigeon
Browse through our gallery to learn about the inspiration behind some of the new 16 new dishes in Neon Pigeon's fall menu!
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Scallop Crostini
This mouthwatering dish consists of sautéed scallops, basted in a beurre noisette (brown butter) sauce until it turns golden brown, with a garlic crostini.
Chef Hammond drew inspiration from the classic Prawn Toasts served in dim sum restaurants, but re-interpreted with his own twist.
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Crispy Smoked Potatoes
This dish is sentimentally inspired by Chef Hammond's late grandmother's roasted potatoes, but infused with a unique Japanese twist.
Potatoes are steamed with its skin on for this dish, before being flattened and smoked over wood chips, and then shallow fried until they turn crispy. The dish is then served with a delicious herb ponzu dressing, karashi kimi zu (Japanese mustard), togarashi (Japanese dried chili pepper) and spring onions.
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Unagi Rice Pan
This dish was inspired by the traditional barbecued unagi (freshwater eel) popular in sushi outlets across Japan. A mouthful of this spectacular rice dish is reminiscent of Spanish paella or Korean bipimbap, but with a Japanese twist.
Rice and vegetarian dashi are cooked with butter, before being transferred to a cast iron pan and heated over an open flame to smoking point, till a crunchy crust forms on the base. The rice is then drizzled a delectable assortment of BBQ sauce, sweet snap peas, BBQ unagi, spring onion, crispy fried nori and topped with a raw egg yolk.
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Kurobuta Pork Chop
The initial result of a happy accident by Chef Hammond, this dish is made by soaking a serving of Kurobuta pork chop in a thick sauce and grilling it over charcoal. For freshness, lemon is squeezed over the pork, with salt served on the side to dip.
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White Miso Yellowtail Tartare
This dish is based on a 'Namero', a Japanese snack which literally means to 'lick the plate'. The Yellowtail Tartare combines high-grade white 'saikyo' miso, spring onions, white pepper, lemon zest, topped with picked vine ripened cherry tomatoes, and a crumb made pumpernickel bread and roasted pumpkin seeds, finished with cresses and shiso ponzu vinaigrette.
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Neon Pigeon
The new Neon Pigeon fall menu features a total of 16 new delectable dishes created by Chef Hammond, that continues to push boundaries of Japanese flavours and culinary technique.

If you love Japanese fusion food, you’ll definitely want to try Neon Pigeon’s delectable new fall menu.

Brace yourself for those hunger pangs when you hear of Neon Pigeon’s delectable new menu this fall. The eatery, located at Keong Saik Road, continues to expand the boundaries of quintessential Japanese flavours and culinary techniques with the addition of 16 new dishes to its menu. With mouth-watering culinary creations such as Kurobuta Pork Chop, White Miso Yellowtail Tartare, and Herb Crusted Tuna Tataki, these dishes definitely live up to what the chef describes as a ‘Progressive Japanese’ culinary fusion style.

Helmed by Chef Justin Hammond, you can expect stunning dishes designed for sharing, and a curated beverage programme centering on sake and original Japanese-inspired cocktails, all in a laid-back ambience for your perfect dining experience. Head up to our gallery above to learn more about the inspiration behind some of the new tantalising menu items!

Sarah Khan

Photos: Neon Pigeon

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