Neon Pigeon’s head bartender Symphony Loo, one of the top four rising stars in Singapore’s Bar Awards 2017, is introducing a brand new cocktail menu this summer.
With flavours that complement menu items, Symphony is bringing the bar and kitchen closer than ever before.
Expect to be wowed by Symphony’s unique spin on drinks: Karashi Sour with Hendricks Gin as its base, lemon and red cabbage juice; Taro San, aka the yuzu-cello, Neon Pigeon’s version of the Italian classic, limoncello; and Gei-sha, martini made using apricot brandy, sherry, umeshi, sake and shiitake mushrooms for a jolt of umami.
Neon Pigeon is also adding six new sakes, perfect complements to the dishes on their menu.
#01-03, 1A Keong Saik Road. Tel: 6222 3623
Cover: Neon Pigeon’s Teared Negroni cocktail
This was first published in Wine & Dine magazine’s July 2017 issue – ‘Aperitifs’