Singapore, 17 July 2018 – Popular for its Izakaya-styled sharing plates and innovative Japanese inspired cocktails, Singapore’s Neon Pigeon invites guests to experience an incredibly exciting collaboration with Hong Kong’s TokyoLima, presented by The Cocktail Social Series. For a two-night-only pop-up on the 1st and 2nd of August 2018, this collaboration marks the second edition of The Cocktail Social Series, which aims to bring people with interests across art, food and entertainment together through a line-up of experiential events. Sponsored by four globally renowned spirit brands – Altos Tequila, Jameson Whiskey, Havana Club and Monkey 47 – this series marks the launch of the food edition.
Tucked away on Lyndhurst Terrace, Hong Kong, late-night restaurant and bar TokyoLima highlights the best of Nikkei cuisine in the atmosphere of a buzzing Izakaya. Heading up the kitchen at TokyoLima is Peruvian Chef Arturo Melendez. With a passion for the complexities and multiculturalism, Arturo was always eager to bring the country’s unique recipes, flavors and culture to the rest of the world. At TokyoLima, he brings his own interpretation of Nikkei cuisine in a casual way. He respects the traditional techniques and history behind each recipe, adding his own unique flair for food that is approachable and utterly delicious.
Armed with a strong passion for ingredients and culture, Chef Arturo take guests on a culinary journey as he combines the heat of Peru with the delicate flavors of Japan. Like a match made in heaven, Nikkei brings together Japan’s love for all things fresh with the punchy heat and colorful zest of Peru. At Neon Pigeon, a specially curated 9-course menu (S$95++), packed full of flavor and zest will be featured. To complement the dining experience, TokyoLima's Group Bar Manager, Dom Carella will be showcasing signature cocktails with daring combinations and intriguing ingredients.
This exclusive menu will feature acclaimed small plates such as La Causa, a dish tied to the history of Peru, that consists of beetroot causa, prawn tartar, rocoto mayo, prawn tempura and charred avocado for a smoky finish.
Paying tribute to one of TokyoLima’s favorite parts of Nikkei cuisine is the Yellowtail Tiradito, featuring raw yellowtail ‘cooked in citrus’, passion fruit tigers milk served with tobiko and crispy sweet potato. Experience a typhoon for your taste buds with T – 3, a three-texture salad comprising of pumpkin, mix leaf, poached quail egg, charred heirloom tomato, grilled fennel, crispy glass noodles and wanton skin, finished off with a punchy Nikkei dressing and crunchy almonds.
The featured Octopus Stick showcases Peruvian street food at its finest. A popular dish originated from the Andes; this simple seafood dish comprises of grilled octopus, black olive tapenade, carrot puree and capers for a burst of acidity. Another highlight from this esteemed menu is the Beef Short Ribs in Red Miso-Panca Sauce, showcasing succulent slow-cooked beef short ribs in a deep, fragrant red miso – panca sauce, accompanied with a purple sweet potato puree.
Finish the meal with the indulgent Oye Papi, made up of baked chocolate cookies and chocolate 58% mousse. To complement the sweetness, this sinful delight is finished off with crunchy caramelized almonds and a side of coconut sorbet to cleanse the palate.
Guests will be taken on a journey from Japan all the way to Peru with sensational cocktail offerings on the night. Drawing inspiration from Nikkei elements, the 4 featured cocktails infuse South American and Japanese ingredients with daring combinations and intriguing flavors. For a strong yet refreshing tipple, the Ichigo is a must, consisting of Monkey 47, Amontillado Sherry, Sake, passion fruit, and pickled strawberry. The Shi’s So Yummy is a perfectly balanced cocktail made with infused Havana 3 Rum, calpis, musk melon, shiso, guava, and lime juice for acidity. Experimental cocktail, Purple Ame brings forth the true spirit of Japan with infused red cabbage Altos Tequilla Plata, apple syrup, beetroot juice, citrus mix, salted peanut butter and teriyaki sauce. Completing the cocktail menu is Polvora, a delicate, bittersweet tipple made up of infused Gomashio Jameson Whiskey, pisco, umeshu, smoked pineapple, caramel and fresh lime juice.
Guests can choose to pair the menu with the featured cocktails or ordered a la carte.
Book your tables early as this is one not to be missed!