Modern urban izakaya swoops in on the weekend scene with the Neon Pigeon brunch

So typical of the expected scene outside Neon Pigeon in the past, used to be queues of diners waiting to get it. Feeling that buzz and in anticipation of being greeted with amazing food, is how I used to feel when waiting in line. 

Well if you don’t already know, Neon Pigeon have moved to larger premises in Carpenter Street. No queues in sight this time however I sensed that there would still be people hunkering to get in, at dinner time. 

Recognising the famous electric pink pigeon icon on its door, I stepped in to a dimly-lit, spacious venue. Fabulous for a lazy weekend brunch, high tables of six lay interspersed in this fashionable Izakaya establishment. 

Having made a name for themselves with the edamame hummus and curry crackers, I was there to report on the recently launched “Let There Be Brunch” menu priced at a mere $49++ for three courses. 

If you have been to Neon Pigeon you will know that the quality of their food is outstanding. The Japanese-inspired dishes that are produced only seek to make me yearn for more. 

Choose a main from salubrious offerings like the pork katsu that was paired with scrambled eggs in a sandwich made from sourdough brioche. For Unagi lovers, the Birdfeed Benedict with yuzu hollandaise and spinach on a thick slice of brioche is another stunner. 

For red meat lovers, a Wagyu steak and eggs would fit the bill. Served with Japanese curry sauce it tasted pretty good. The duck confit ramen has also made it to the brunch menu but in limited portions so book early in the piece if you are an avid fan.  

The 3-course brunch offer comes with a choice of one snack, a pickle type starter to get the gastric juices going. To follow, a choice of edamame hummus or roasted white miso eggplant. 

A hard choice to make so I recommend that you order one of each and share. For a weekday lunch, Neon Pigeon was almost full to capacity. Nice to know that regulars follow good food. 

If you’d like to convert your quiet brunch plans into a boozy one then Neon Pigeon has catered for that too. Offering a 2-hour free flow for $75 this is certainly tempting for drinkers especially because it goes beyond the usual wine and beer.
With four unique cocktails thrown into the mix, the Bloody Mariko seemed to be worthy of a mention. Sold in carafes that pour 5 – 6 glasses, I feel this would be a great start to a weekend brunch. 

Made with Shochu rather than the traditional Vodka and spiced with Umami-Togarashi, this sounds like a must-try the next time I frequent Neon Pigeon. 

For this sober afternoon, I resorted to the safe non-alcoholic side of the menu which was very exciting. I tried the Shiso Wa Goo – a combo of Shiso, lime, orange blossom and soda. 

So refreshing and a great accompaniment to the Izakaya small plates. Other sodas on offer were salted cucmber, yuzu and Nori lemon, all of which tempt me as they sound void of sugar. My kinda drink!

Outside of the Brunch menu were some of my favourite bao’s – grilled mushroom, soft shell crab and sake smoked pork varieties. For about $15 a plate of two bao’s these are seriously the Izakaya small plates I love. 

It affords me the variety of a bunch of different flavours that I typically don’t cook. So why not? Neon Pigeon also serves bento lunch sets at a mere $29 for 3 courses. 

So worth every penny, I said just like I did before, that I’ll be back. Perhaps for the “Let There Be Brunch” menu as the curated mix of Japanese hip-hop belting out in the background certainly gave ambience to this stylish, urban establishment.

Neon Pigeon is a modern urban izakaya that shot to fame at Keong Saik Road. In November 2020, Neon Pigeon moved to 36 Carpenter Street where it continues to channel all the notes of a coveted den in the city. The graffiti-clad space pulses with a gritty interpretation of urban New York meets Tokyo’s underbelly, showcasing a menu by Head Chef Paul Lim that adds novel twists to regional Japanese flavours and traditional cooking techniques.

The Neon Pigeon of today also features a Raw Bar, which doles out an ever-changing selection of seasonal plates in true Japanese fashion along the likes of crudos, to tatakis and ceviches. Behind the cocktail bar is Andy Griffiths, who is responsible for shaking up Tokyo-inspired tipples featuring Japanese spirits and ingredients