top of page
Neon Pigeon Logo (1).png
50-best-discovery-award.webp

Neon Pigeon’s New Winter Menu Is Here — Premium Japanese Flavours, No Velvet Rope Required.



Luxury, Without the Ceremony


There’s a certain way luxury dining is supposed to feel. Quiet. Serious. A little intimidating. Neon Pigeon has never really played by those rules.


From 2 January 2026, Neon Pigeon rolls out its new à la carte menu, and it’s doing exactly what the brand does best — taking premium Japanese ingredients and serving them with confidence, energy, and zero pretense.


Think A5 Miyazaki wagyu, Hokkaido uni, king crab, and Argentinian red prawn — not locked behind tasting menus or white-tablecloth formality, but placed front and center in a menu designed for sharing, craving, and coming back for more.


This isn’t about making luxury louder. It’s about making it more fun.


Premium Ingredients, Surprisingly Accessible


The idea behind the new menu is simple: exceptional produce, approachable pricing, and dishes you actually want to order again.


Where premium ingredients often come with eye-watering price tags, Neon Pigeon flips the script. Hero dishes land comfortably between $24–$50, allowing guests to explore high-end flavours without turning dinner into a once-a-year occasion.

Highlights from the new menu include:


  • Wagyu & Uni Gunkan ($31)A rich, indulgent bite pairing A5 Miyazaki wagyu with Hokkaido uni — decadent, but unapologetically bold.

  • Baked King Crab Leg ($50)Creamy-spicy, finished with tobiko and lemon for balance and lift. Big flavour, zero fuss.

  • A5 Wagyu Kushiyaki ($24)Grilled simply, letting the quality of the beef do the talking.

  • Spicy Tuna Roll ($25) and Tuna Tartar ($25)Clean, punchy, and designed to hit that sweet spot between indulgent and addictive.


These are dishes usually reserved for fine-dining counters or special occasions — here, they’re just… dinner.


Familiar Favourites, Still Right Where You Left Them


While the new menu introduces premium heroes, Neon Pigeon knows exactly why guests keep coming back — and those dishes aren’t going anywhere.


Fan favourites like Tokyo Hummus, Mushroom Bao, Carbonara Udon, KFC Bao, and Duck Gyoza remain firmly on the menu, anchoring the experience in comfort and familiarity.

It’s a menu designed for mixed tables — first-timers ordering the hits, regulars diving straight for the wagyu, and everyone sharing across the table.


No pressure. No wrong choices.


The Neon Pigeon Way


At its core, the new menu is a sharper expression of Neon Pigeon’s identity — Tokyo-inspired, modern Asian, loud in flavour and attitude, and never trying too hard to impress.

Head Chef Sean Mell leads the kitchen with a clear point of view: premium ingredients should be enjoyed boldly, not tiptoed around. The result is a menu that feels elevated but approachable, indulgent yet relaxed — the kind of place where king crab and uni feel just as at home as late-night udon and bao.


A New Year, A New Reason to Come Back


Launching at the start of the year, Neon Pigeon’s new menu taps into that familiar New Year mindset — craving something fresh, exciting, and worth gathering friends around.

Whether you’re here to explore the premium end of the menu or to revisit old favourites with a drink in hand, the message is clear:


Luxury doesn’t need a dress code. You don’t have to whisper to enjoy wagyu. And great food should always feel like a good time.


The new menu is now live at Neon Pigeon. Come hungry.




Comments

bottom of page