Uma Nota Manila Collaborates with Singapore’s Neon Pigeon for a Limited Dining Event This January

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Uma Nota I Photo by Tatum Ancheta

Start the year with a lovely dinner at Uma Nota Manila this January. Book that romantic dinner you have been putting off and treat your special someone to a memorable culinary collaboration between Uma Nota Manila and Singapore’s modern Japanese izakaya, Neon Pigeon (ranked No. 429 on the Top 500 Bars list for 2024 and a Top 10 Regional Honoree for the APAC Best International Restaurant Bars by the Spirited Awards in 2024), happening on January 22 and 23 at 7pm.

 

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Leading the charge is chef Andrés Rendón from Uma Nota, known for his creativity and skillful fusion of Brazilian and Japanese influences. Every dish he crafts is a celebration of flavor, marrying the warmth of Nikkei traditions with the zest of Peruvian cuisine. Joining him is Neon Pigeon’s chef Sean Mell from, a former protégé of the legendary Nobu Matsuhisa. With years of experience at Nobu restaurants worldwide, Sean creates dishes that honor tradition while pushing culinary boundaries. The menu (PHP3,900 per person) features standout dishes like Tokyo Hummus served with crunchy curry chips, Coffee-Cured Hamachi paired with wasabi yogurt, Smoked Wagyu Roll with rich caviar and homemade BBQ sauce, and Black Garlic Miso Cod or the crispy Confit Duck.

Mario La Pietra, Neon Pigeon’s bar manager, will be mixing up signature drinks (PHP600 each) to elevate the experience. Cocktails will include Japanese Loafer, a sour-style mix made with Don Julio Blanco, Midori, yuzu ume, lemon, egg white; Singapo-Riesling made Tanqueray No.10, curaçao, riesling, cherry, pineapple, and a coconut-whey-peanut aerosol; the punchy Banana Republic, a butter-washed Johnie Walker whisky, smoked miso caramel, banana water, and bitters; and Pornstar Martiki made with Zacapa 23, vanilla, clarified passion fruit, falernum, Moët & Chandon Brut NV served with a shot of sake​.  

Mark your calendars for this culinary mashup. Seats will be limited, so be sure to reserve your tables today.  

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