Recent social media posts
20/06/2026
it's 32 degrees outside and we're in here making this.
Built with Japanese spirit, spun into a frozen obsession, and served exactly how we like our nights — cold, loud, and impossible to stop at one.
See you at the bar.
19/06/2026
Hamachi Maki.
Yuzu kosho, jalapeño, coriander, cucumber. Bold, punchy, unapologetically good — just like everything else on this menu.
Reserve via link in bio.
16/06/2026
Hong Kong's most iconic bar doesn't do things quietly. Neither do we.
takes over Neon Pigeon — one night, exclusive cocktails, DJ Kira Moon, and a door open to everyone.
No cover. Just show up.
Saturday, 27 June
8PM til late.
Reserve via link in bio.
13/06/2026
not every seat at the table is for everyone. save yours for someone worth it. you know who.
12/06/2026
Free Wagyu Smash Burgers. Every Friday, Saturday and Sunday.
Be there at 7:30PM — first 25 get theirs on the house.
That's how Neon Pigeon makes its GastroBeats debut.
*Valid for one redemption per person.
09/06/2026
otah toast.
prawn mousse. smoky otah. milk bread. tare glaze. yuzu kosho mayo.
rich, punchy, doesn't stay on the table long.
new on the menu. come hungry.
08/06/2026
Tomorrow. Bangkok hits Carpenter Street.
Daniel from is behind the bar for one night — pouring three Takamaka Rum cocktails you won't find anywhere else in Singapore.
tamarind highball. clarified strawberry milk punch. bamboo sherry twist. the kind of drinks that make you order another before you've finished the first.
don't sleep on this. link in bio to book.
06/06/2026
A chef's day is measured differently.
Most people see the plate.
We see the cuts, burns, late nights, endless prep, and the quiet obsession that happens long before service starts.
The glamour is on the table.
The grind is in the kitchen.
Welcome to the chaos behind Neon Pigeon.
04/06/2026
The pigeon has left the nest.
Catch us at GastroBeats from 5–28 June, where we'll be doing what we do best: feeding people who said they weren't hungry.
📍 Booth F38
See you in the queue.
01/06/2026
THE CUP EVERYONE'S WALKING AROUND WITH.
Creamy carbonara udon served in a takeaway cup and built for people who always order the good stuff.
Grab it at Booth F38 before somebody else does.
Address
36 Carpenter Street
Singapore
059915
Directions to Carpenter Street in Singapore:
Public Transport:
1. Take the MRT to Clarke Quay Station and take Exit E.
2. Walk straight until you reach Carpenter Street.
Driving/Parking:
1. Head towards the Central Expressway (CTE) and exit at Merchant Road.
2. Turn left onto North Canal Road, then turn right onto Boat Quay.
3. Drive straight and turn left onto Circular Road, then turn right onto Carpenter Street.
4. There are several parking lots along the street, or you can park at the nearby Clarke Quay carpark.
Opening Hours
| Monday |
17:30 - 00:00 |
| Tuesday |
17:30 - 00:00 |
| Wednesday |
17:30 - 00:00 |
| Thursday |
17:30 - 00:00 |
| Friday |
17:30 - 00:00 |
| Saturday |
17:30 - 00:00 |
| Sunday |
17:30 - 00:00 |
Alerts
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What people say
Neon Pigeon on Carpenter Street in Singapore is a must-visit spot for anyone looking for a great night out. This modern urban izakaya offers mouth-watering progressive Japanese food and delicious cocktails that are sure to impress. The atmosphere is lively and fun, making it the perfect place to hang out with friends or enjoy a romantic evening with your significant other.
One of the highlights of Neon Pigeon is their talented owner and bartender, Soowon Lee. He brings his expertise from one of Seoul's coolest speakeasies, Bar SookHee, to create traditional Korean spirits-based cocktails with a twist of local Singapore flavors. It's an experience not to be missed!
The staff at Neon Pigeon are friendly and attentive, ensuring that every guest has a fantastic time. And if you're looking for something different, keep an eye out for their special events like sacred sake sessions or guest bartenders from around the world.
Overall, Neon Pigeon is a fantastic cocktail bar and Japanese restaurant that should be on everyone's list when visiting Singapore.