Restaurant Background

What happens when two stylish eateries join forces to create one special dinner degustation?Uma Nota Manila presented their first collaboration with none other than Neon Pigeon, a Singaporean bar and restaurant known for disruptive yet delicious flavors.

Both restaurants are renowned for unconventional takes on Japanese food but while Uma Nota marries the Brazilian palate to such flavors, Neon Pigeon proudly reinvents traditional Japanese fare at their cheeky izakaya.

For this special two-night degustation, Neon Pigeon Bar Manager Mario La Pietra had concocted four special cocktails to be paired with an eight-course meal by Chef Andres Rendon of Uma Nota and Chef Sean Mell of Neon Pigeon. Having taken place on the nights of Jan. 22 and 23, 2025, this special collaboration is just the first of what we hope to be many more between Uma Nota and friends.

The Vibe and Venue

Uma Nota is known to be stylish and contemporary, with food that is just as impressive. At 7 PM, we were greeted at the door by the restaurant’s lovely general manager, Michele Cantini, and brought downstairs to The Living Room. Here, the famous “Hanging Tree” installation stands proudly in mid-air, surrounded by colorful artwork. As Uma Nota’s main dining room, The Living Room is often packed with happy diners, where at 10 PM, a DJ steps into the booth to play soulful tunes that encourage more conversation.

At the restaurant’s marble bar, Mario La Pietra demonstrated both talent and finesse, regaling us with stories while meticulously preparing a variety of cocktails. Service was of course exceptional, with attentive servers taking great care of diners’ needs. Throughout the eight-course meal, chefs Andres Rendon and Sean Mell would step out of the kitchen to explain each course, sharing invaluable insight into their menu and teamwork.

The Cost

The Uma Nota x Neon Pigeon collaboration introduced diners to a P3,900 degustation that can be paired with cocktails. Each cocktail cost P600.

The Menu

There’s a little bit of everything for everyone on the menu; however, majority of the courses prepared were meat or fish-based. Flavor profiles were varied and diverse; some courses – such as the Scallop Ceviche – were spicy and bold, while others – such as the Black Garlic Miso Cod – explored umami taste profiles. Obvious care was taken in creating this menu; everything was incredibly well-balanced, with plenty of fun textures to bite on.

Over at the bar, Mario was simultaneously preparing cocktails. Each cocktail beheld a different vibe from the sweet, smoky Banana Republic cocktail (made with butter-washed Johnny Walker Black, smoked miso caramel, and banana water) to the quirky, fruity Singapo-Riesling shaken with Tanqueray No.10, Curacao, Reisling, cherry, pineapple, and coconut-whey-peanut aerosol.

What We Tried

We began the night with drinks for, as loyal patrons will know, it is customary at Neon Pigeon to start and end the meal with a shot of sake. At the bar, Mario prepared an incredible tipple which remains my favorite of the night: the Japanese Loafer. Made with Midori and Don Julio Blanco, this cocktail is perfect for those looking for something light yet memorable. It is infused with yuzu lime and lemon, then topped with egg white which tampers down any strong alcoholic taste. A glow-in-the-dark ice cube is added to the drink, which Mario joked is customary in Neon Pigeon as both a tribute to its name and also a logistical must-have (due to the izakaya’s dark ambiance).

This was followed by a sip of the Banana Republic. Sweet tooths may have found themselves drawn to this beverage as it boasts of caramel and banana water but don’t be fooled. This tipple comes with a kick! Full-bodied and deep, the cocktail starts off sweet but ends with a lingering, smoky aftertaste that imbibes sophistication.

The eight-course meal then began with Neon Pigeon’s Tokyo Hummus, which Chef Sean proudly revealed has been on the restaurant’s menu for ten years now. A quick bite will explain why; this incredible dip replaces chickpeas with edamame to create a creamy appetizer that is topped with furikake and paired with crunchy baguette chips baked in curry oil. Flavorful, creamy, and crunchy, this was undoubtedly the perfect way to start the night.

The second course was one that easily refreshed the palate. The Coffee Cured Hamachi consisted of fresh sashimi garnished with watercress miso, wasabi yogurt, pomelo, and pickled shallots. All these flavors came together for a slightly sweet appetizer (due to the freshness of the fish as well as the shallots) that was also a little earthy (from the watercress miso and wasabi yogurt).

Up next was the Scallop Cevichewhich is served with crispy tapioca chips. A contrast to the previous course, this third appetizer was bold, spicy, and incredibly vibrant. It banked on the freshness of its scallops, which easily absorbed the flavors of yuzu kosho, tomato, and cucumber. Paired with bits of creamy avocado and crispy chips, Chef Andres rightfully described it as a “burst of flavor and texture.”

But of course, what is Japanese food without sushi? The fourth course introduced us to a smoky, savory delight: the Smoked Wagyu Roll. MB5 wagyu is smoked to perfection and then rolled with caviar and sweet, homemade BBQ sauce. It is then topped with crispy sweet potato and served with a side of soy sauce for a savory, smoky delight.

A main course to die for, the fifth item on the menu was the Black Garlic Miso Cod. It was a favorite for many due to the expert way it was cooked. The fish itself was sinfully soft and moist; laying on the plate atop crunchy, flavorful skin, all of which simply dances in the sweet, umami taste of black garlic miso. Truly an incredible taste profile to experience.

By this time, we definitely felt a little fullness in our stomachs but happily, the next course was just as tempting. The indulgent Crispy Duck Leg course is one for the books. A generous portion of duck leg is cooked in duck fat, yuzu, and ponzu, ensuring flavor in every bite. The skin is, of course, crunchy as can be expected, just the way Filipino diners like it.

The dinner’s penultimate course is perhaps what diners were most excited about: the Wagyu Katsu Sando. Soft, melt-in-your-mouth wagyu tenderloin was sandwiched between slices of bread and paired with shoestring fries and curry mayo. The pairing of decadent, tender wagyu with bold curry mayo (made with a little tonkotsu sauce to boot) felt absolutely indulgent for all the right reasons.

After a heavy meal, nothing feels better than a scoop of ice cream. The dessert, called the Abacaxi Churrasco, consisted of a scoop of coconut ice cream atop a bed of almond crumble. It was then drizzled with caramel sauce and paired with burnt pineapple on the side. Fruity, fun, and flavorful, the only fault for this course was that it simply wasn’t enough! The fresh coconut ice cream paired beautifully with the sweetened taste of burnt pineapple – add that to the crunchy, earthy texture provided by slivers of almond and you’ve got yourself a dessert that you can’t get enough of!

The Uma Nota x Neon Pigeon collab took place on Jan. 22 to 23, 2025 at Uma Nota, Bonifacio Global City, Taguig. Stay tuned for upcoming announcements on Uma Nota’s next degustation by connecting with them online.