It is no ordinary dinner; it’s a sensorial and memorable dining experience that is one for the books.
Photo: Crizelle De Guzman/When In Manila
When two culinary powerhouses come together for a collaboration, expectations are high! Both restaurants are renowned for venturing into Japanese cuisine, but Uma Nota Manila takes it one step further by adding a touch of Brazilian and local twists, while Neon Pigeon Singapore is an Izakaya-inspired dining venture that marries bold and dynamic flavors that will tickle your fancy.
The special collaboration transformed the nights of January 22 and 23, 2025 into something magical. Neon Pigeon Bar Manager Mario La Pietra concocted four amazing cocktails which set the tone for an eight-course meal by Chef Andrés Rendon of Uma Nota and Chef Sean Mell of Neon Pigeon, where each bite was a harmonious dance that showcased finesse, innovation, and passion for food.
Starting it off with killer cocktails
Mario La Pietra turned into an alchemist behind the marbled bar counters as he candidly shared his stories about his creative process and Singapore’s drinking culture. Beyond his expertise in the world of mixology, the man is also a great conversationalist—encouraging us to ask more questions.
Out of the four cocktails, the Japanese Loafer was the instant crowd favorite! Made with Don Julio Blanco and Midori, the crisp and bitter flavors transformed into something sweet and light when infused with lemon and yuzu lime, then topped with egg white. And who wouldn’t love the theatrics? Mario served the cocktail with a glow-in-the-dark ice cube that added a luminous touch to the sleek, dark atmosphere of the place.
Japanese Loafer (Photo: Crizelle De Guzman/When In Manila)
Of course, the other three cocktails deserve their share of the spotlight as well. The Singapo-Riesling combined Tanqueray No.10, curaçao, and riesling with a hint of cherry and pineapple flavor topped with a dusting of coconut-whey-peanut aerosol; the Banana Republic featured a butter-washed Johnnie Walker Black mixed with smoked miso caramel, banana water, and bitters; and finally, the Pornstar Martiki, was a cheeky mix of Zacapa 23, vanilla, clarified passion fruit, falernum, and Moët & Chandon Brut NV, served with a shot of sake.
Then, off we go to the epic eight-course menu
Finally! The Japanese-inspired eight-course menu we had was a crazy (in a good way) rollercoaster for our taste buds.
We started strong with the Tokyo Hummus, which, I believe, is one of the most memorable “first bites” I’ve ever had in recent memory. We were served crunchy baguette chips baked in curry oil, paired with an edamame dip topped with crispy furikake. The varied textures were very pleasant, and I devoured those chips in no time. My only regret is that I didn’t slow down!
Tokyo Hummus (Photo: Crizelle De Guzman/When In Manila)
The next dish we tried was their Coffee-Cured Hamachi, which put the fresh sashimi center stage, beautifully garnished with watercress miso, wasabi yogurt, pomelo, and pickled shallots. Personally, I was initially intimidated by the intricacy of the dish, but when I tasted it, it was fresh, delightful, and straight to the point.
Coffee-Cured Hamachi (Photo: Crizelle De Guzman/When In Manila)
The Scallop Ceviche was another intimidating dish for me, mainly because I’m not the biggest seafood fan myself. However, the bits of tomato, cucumber, yuzu kosho, and avocado, served with crispy chips, made me enjoy the different flavors and textures I was experiencing all at once.
Scallop Ceviche (Photo: Crizelle De Guzman/When In Manila)
We then reached the exciting part: the Smoked Wagyu Roll! At first bite, the smoked wagyu with homemade barbecue sauce felt comforting (probably because it had a semblance of Filipino flavors), then it was topped with crispy sweet potato that elevated the overall dish.
Smoked Wagyu Roll (Photo: Crizelle De Guzman/When In Manila)
The Black Miso Cod is honestly my favorite out of everything we had! From the moment I took my first bite, I couldn’t stop eating. It didn’t have a fishy or unpleasant taste; instead, it had a sweet and umami flavor that infused the entire fish—all the way to the skin. It was so good that we were nodding in satisfaction in our seats.
Black Miso Cod (Photo: Crizelle De Guzman/When In Manila)
Who could say no to the Crispy Duck Leg? The skin is reminiscent of the classic chicharon we all love, but what struck me most was the soft, succulent, and juicy duck leg, slowly cooked in duck fat, yuzu, and koshu.
Crispy Duck Leg (Photo: Crizelle De Guzman/When In Manila)
We were already full of all the food and drinks, but the Wagyu Katsu Sando was a standout dish we couldn’t resist indulging in. The mouthwatering wagyu tenderloin sandwiched between soft (and almost pillowy) bread blew my mind. The flavorful shoestring fries were an added bonus to the flavor bomb we just devoured.
Wagyu Katsu Sando (Photo: Crizelle De Guzman/When In Manila)
After all, we still had room for the Abacaxi Churrasco! We immediately stood up and opened our camera apps to take videos of the pineapple being torched right in front of us. Once the theatrics were over, the torched pineapple slices were elevated with cold coconut ice cream, almond crumble, and a drizzle of whisky caramel sauce. It was sweet, sour, and the perfect way to end a satisfying eight-course meal.
Abacaxi Churrasco (Photo: Crizelle De Guzman/When In Manila)
It’s not every day that you can indulge in something so luxurious, yet the overall dining experience felt familiar and comforting. The flavors I’ve tasted that night, as well as the stories we shared, are truly moments I’d remember.
Uma Nota Manila
Address: Shangri-La The Fort 30th Street, corner 5th Ave, Taguig, 1634 Metro Manila
