The Black Pearl (黑珍珠) @ Odeon 333 - A Modern Interpretation of Cantonese Classics in the Heart of the City

Perched atop Odeon 333, The Black Pearl offers an elegant dining experience, complemented by a magnificent view of downtown Singapore’s skyline. Helmed by Chef Dee Chan, the restaurant’s latest menu presents a thoughtful interplay between heritage Cantonese ‘Yue’ cuisine and contemporary finesse, drawing inspiration from the elegance of the pearl and the grandeur of Qing Imperial banquet dining.

75°C Drunken Prawns 4.5/5

The 75°C Drunken Prawns ($26) is a masterclass in precision cooking. Departing from the traditional method, the prawns are sous vide at an exact temperature of 75°C, resulting in a firm yet succulent texture that retains their natural sweetness. A bespoke sake-infused sauce lends a refined aromatic profile, offering delicate fruity and rice notes without the harshness often associated with Chinese wine. The balance here is key, enhancing rather than masking the seafood’s intrinsic flavours.

Eight Treasures in Whole Winter Melon 4.8/5

A showstopper on the menu, the Eight Treasures in Whole Winter Melon ($128) is a labour-intensive creation that requires a minimum one-day pre-order. The broth, simmered for over 12 hours with pork bones and old hen, delivers remarkable depth and richness. Within, a medley of premium ingredients — including prawn, dried scallop, crab meat and Chinese ham — comes together harmoniously. The winter melon, meticulously prepared and braised, acts as a sponge, soaking up the essence of the luxurious broth while retaining its delicate, juicy texture.

Stir-fried Mini Buddha Jump Over The Wall with Pearl Rice 3/5

The Stir-fried Mini Buddha Jump Over The Wall with Pearl Rice ($68) offers a creative reinterpretation of the classic Fujian delicacy. While the dish retains its luxurious ingredients, transforming it into a dry, rice-based version somewhat diminishes the appreciation of each component. The intermingling of ingredients results in a loss of distinction, making it less satisfying compared to the traditional soup format.

Braised Homemade Beancurd with Mini Abalone 4.2/5

The Braised Homemade Beancurd with Mini Abalone ($36) highlights the kitchen’s craftsmanship. Made in-house using premium soybeans and Japanese eggs, the tofu boasts a silky texture with a gentle bounce. Paired with a rich, umami-laden abalone sauce and tender mini abalone, the dish delivers depth without overwhelming the palate.

Braised Dongpo Pork Belly with Aged Hua Diao 4.5/5

A nostalgic dish with personal significance to Chef Dee, the Braised Dongpo Pork Belly with Aged Hua Diao ($36) impresses with its meticulous preparation. Infused with 15-year-old Hua Diao wine and slow-braised to perfection, the pork belly achieves a melt-in-the-mouth consistency. Despite its luscious layers of fat, the dish remains balanced and not overly greasy, with the aged wine imparting a mellow, aromatic complexity.

Diced Chinese Sausage & Seasonal Mushroom Rice 4/5

The Diced Chinese Sausage & Seasonal Mushroom Rice ($48) is a comforting staple elevated through thoughtful ingredient selection. Featuring Hong Kong-sourced lap cheong and seasonal mushrooms, the dish is further refined by a carefully calibrated blend of pearl rice and jasmine rice, achieving an ideal balance of fragrance, texture and bite.

Almond Cream with Peach Gum & 2 Glutinous Rice Balls 4.5/5

Ending the meal on a soothing note, the Almond Cream with Peach Gum & Glutinous Rice Balls is light yet satisfying. Its gentle sweetness and silky consistency make it a comforting finale, with the chewy glutinous rice balls adding a pleasant textural contrast.

From technique-driven dishes to soulful classics, The Black Pearl’s new menu reflects Chef Dee Chan’s dedication to honouring tradition while embracing modern refinement — all set against a stunning cityscape backdrop.

Note: This is an invited tasting.


The Black Pearl
Odeon 333
333 North Bridge Road
#07-11/12
Singapore 188721
Tel: +65 6022 1022
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm
Sat-Sun: 11am - 3pm, 530pm - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to Bras Basah Road. Walk to the traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk down North Bridge Road to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk to Bras Basah Road. Turn left and walk down Bras Basah Road. Turn left onto North Bridge Road. Walk to the destination. Journey time is about 6 minutes. [Map]

SABOR Cocina Y Tapas @ CHIJMES - A New Lively & Stylish Spanish Dining with Room for Refinement

Located within the charming grounds of CHIJMES, SABòR Cocina Y Tapas is a bold new addition to the dining scene, officially opening on 1 April 2026. Taking over the former space of Privé, this 100-seater Spanish concept is helmed by the team behind Duomo Ristorante. The restaurant offers a lively, communal dining experience, seamlessly transitioning from a laid-back daytime setting to a vibrant evening destination. Diners can choose between the sleek glass-enclosed dining hall or the picturesque alfresco courtyard, which comes alive at night with twinkling lights set against the historic chapel backdrop.

Bikini Sobrasada, Honey & Cheese 3.8/5

We started with the Bikini Sobrasada, Honey & Cheese ($18), a modern take on the classic Spanish pressed sandwich. Stuffed with sobrasada, a soft, paprika-spiced cured sausage. The sandwich delivered a rich, smoky depth, elevated by melted cheese. A drizzle of honey adds a distinct sweet note, giving it a sweet-savoury profile that leans away from the traditional version. While interesting, preferences may vary depending on whether one favours the classic savoury rendition.

Bread & Tomatoes 3/5

The Bread & Tomatoes ($12) pays homage to a Spanish staple. Featuring crisped crystal bread topped with ripe tomatoes, olive oil and salt, it celebrates simplicity and ingredient quality. However, the seasoning was a tad heavy-handed, slightly overshadowing the natural flavours.

Spicy Crab Croquette 3/5

Jamón Serrano Croquette 3/5

Moving on to the croquettes, both the Spicy Crab Croquette ($4/pc) and Jamón Serrano Croquette ($4/pc) boasted a crisp exterior with a molten, creamy interior. Unfortunately, the fillings lacked distinction, with neither the crab nor the jamón coming through clearly, leaving us underwhelmed.

Chicken Wings' Dirty Pepe' 3/5

The Chicken Wings' Dirty Pepe' ($18) takes inspiration from Madrid's iconic Casa Pepe. Deep-fried to a satisfying crisp, the wings are coated in a smoky, sweet-savoury glaze that is more balanced and approachable than the original's punchy saltiness. Interestingly, the flavour profile and glaze evoked Korean-style fried chicken, with its addictive sweet-savoury coating.

Grilled Wagyu Beef Paella 3.8/5

For a hearty centrepiece, the Grilled Wagyu Beef Paella ($48) offers a meat-forward take on the traditional dish. While flavourful, the rice leaned closer to a risotto-like consistency, lacking the coveted socarrat — the crispy caramelised crust that defines a well-executed paella.

Grilled Barramundi, Picon Sauce 4/5

From the grill, the Grilled Barramundi with Picon Sauce ($34) was well executed, with crisp skin and moist, flaky flesh. The accompanying mojo picón sauce added a punchy, smoky spice that complemented the fish beautifully.

Crispy Pork Belly, Green Apple 3/5

The Crispy Pork Belly, Green Apple ($36) featured tender meat but fell short on the crackling, with the skin turning out slightly rubbery rather than crisp. The green apple slaw, however, provided a refreshing acidity that helped balance the richness.

Potatoes 'Bravisimas' 4.5/5

One of the highlights of the meal was the Potatoes 'Bravisimas' ($16). This elevated take on patatas bravas features golden, crispy potatoes, fluffy inside, coated in a deeply addictive seasoning. It's the kind of dish that keeps you reaching for more.

Crema Catalana with Cookies 3/5

Churros with Chocolate 3.5/5

Ending on a sweet note, the Crema Catalana with Cookies ($14) impressed with its silky, citrus-infused custard and delicate caramelised crust. The addition of cookie crumbs beneath adds a delightful textural contrast. Meanwhile, the Churros with Chocolate ($12) delivered exactly what you’d expect — crispy on the outside, light within, and paired with a rich, indulgent chocolate dip.

Overall, SABòR Cocina Y Tapas brings an energetic Spanish dining concept to CHIJMES, with a strong emphasis on ambience and communal plates. While certain dishes could be more refined in execution, there are standout items that showcase its potential as a lively spot for gatherings over tapas and drinks.

Note: This is an invited tasting.


SABOR Cocina Y Tapas
Chijmes
30 Victoria Street
#01-33
Singapore 187996
Tel: +65 9611 9127
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Nerest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Mon-Thu: 430pm - 12midnight
Fri-Sun: 12pm - 2pm, 430pm - 12midnight

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time is about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time is about 5 minutes. [Map]

Butcher’s Block @ Raffles Hotel Singapore - Welcomes The Season of Renewal With Spring IMUA Tasting Menu

At Butcher's Block, the latest Spring IMUA tasting menu celebrates the restaurant's signature wood-fired cooking, whole animal butchery, and zero-waste philosophy. Showcasing seasonal produce alongside returning favourites, the multi-course experience is complemented by thoughtfully curated wine pairings.

Big Eye Ahi Poke Tartlet

Blackmore Farms Wagyu Beef Pipikaula

The meal began with the Big Eye Ahi Poke Tartlet. Crowned with premium Osetra caviar, the bite-sized snack whetted the appetite with intense savouriness and a creamy finish. Alongside were ribbons of Blackmore Farms Wagyu Beef Pipikaula, complemented by moreish Beef Fat Fried Rice that delivered deep, umami-rich notes.

Grilled Green Asparagus

Smoked Ahi Pâté

The next appetiser featured slices of Grilled Green Asparagus paired with lacto-fermented white asparagus. Smoky and earthy, the dish was balanced by a panna cotta at the base, made with asparagus stems, which also added a subtle creaminess to the mouthfeel. Accompanying this was a Smoked Ahi Pâté, crafted with gently smoked tuna belly. A crunchy, burnt leek churro, savoury with a hint of sweetness, formed the tart base, slathered with the pâté and topped with slices of smoked Japanese saba. Each bite delivered layers of texture and flavour, with full-bodied richness.

Lomi Lomi Kombu-Cured Big Eye Ahi

The following course, Lomi Lomi Kombu-Cured Big Eye Ahi, offered a punchy, citrusy, and herbaceous flavour profile that lifted and complemented the delicately Hawaiian-cured fish.

Western Plains Kalua Pork

Next came the Western Plains Kalua Pork, a colourful representation of the traditional Hawaiian dish. Rolled in savoy cabbage, the pork was succulent, carrying a bold, salty punch and a distinctive smokiness. Balancing its hearty taste were velvety sweet potato purée and luscious coconut cream, which added a gentle sweetness and rounded out the flavours.

Huli-Huli Dry-Aged Duck

The Huli-Huli Dry-Aged Duck is one of the restaurant's signature courses, conceptualised to showcase different parts of the Malaysia-sourced duck. For this season, the plate featured 21-day dry-aged duck breast, served alongside a duck leg foie gras terrine and a duck liver parfait tartlet topped with duck heart bushi. The level of thought and craftsmanship behind the dish was impressive. Turning the duck heart into a bushi was particularly intriguing, underscoring the restaurant's commitment to its zero-waste philosophy.

Japanese Kinmedai

The next course highlighted Japanese Kinmedai, featuring a lightly grilled 3-day dry-aged fillet. It was topped with a layer of flavoursome nduja gratin made from the trimmings of the Blackmore Farms cattle that Butcher's Block brings in, and finished with a seaweed and fennel beurre blanc. The interplay of flavours was interesting, with the smoky richness of the nduja complementing the fish's heightened oceanic flavours.

Blackmore Farms Full-Blood Wagyu Beef

The final main course, Blackmore Farms Full-Blood Wagyu Beef, served as a fitting finale. The dish delivered an intensely smoky Wagyu meatloaf alongside dry-aged, koji-marinated beef. Completing the plate was an indulgent potato mille-feuille fried in beef fat rendered from the same Blackmore Farms cow, tying the dish back to the restaurant's whole-animal ethos.

Blooming of Spring

Blooming of Spring, a refreshing combination of compressed cucumber, cantaloupe sorbet, and Monkey's Milk, was served as a palate cleanser.

Memoir

The dinner experience concluded with Memoir, a dessert inspired by the chef's personal journey. The composition brought together ponzu gelée, nori ice cream and caramel. An interesting detail about this dessert is the chef's discovery that blending nori with milk produces a flavour reminiscent of matcha, a nuance reflected in the dessert's flavour profile.

The Spring IMUA tasting menu is available from now until 30 May 2026 and is served at both lunch and dinner. For a more elevated experience, you may opt for the Dom Pérignon Prestige Pairing.

Spring IMUA Tasting Menu
Lunch: S$168++ per guest
Tailored Wine Pairing: S$138++ per guest
Dinner: S$228++ per guest
Tailored Wine Pairing: S$168++ per guest
Dom Pérignon Prestige Pairing: S$408++, served for the whole table
Booking Link: https://www.sevenrooms.com/explore/butchersblock/reservations

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Butcher's Block
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 6337 1886
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Instagram
Website
Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Wed-Sat): 12pm - 230pm
Dinner (Tue-Sat): 6pm - 930pm
(Closed on Sun and Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Walk to Beach Road. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Celebrates Reunion, Abundance, and Auspicious Beginnings

Chinese New Year dining at 藝 Yì by Jereme Leung is conceived as a refined culinary journey celebrating reunion, abundance, and auspicious beginnings. Rooted in time-honoured provincial Chinese cuisines, the festive offerings reflect Chef Jereme Leung's thoughtful approach to heritage cooking, where premium ingredients, precise techniques, and restrained elegance come together with symbolic meaning befitting the Lunar New Year. We experienced the Lunar New Year 2026 Opulent Set Menu ($258 per pax), a luxurious progression that balances tradition with finesse.

Prosperity Yu Sheng with Abalone, Hokkaido Scallop & Asian Pear 4.5/5

As with every Chinese New Year celebration, the feast begins with Lo Hei, a toss for prosperity and abundance in the Year of the Horse. The Prosperity Yu Sheng with Abalone, Hokkaido Scallop & Asian Pear is a refreshing and fruity interpretation, featuring plump, juicy Hokkaido scallops and tender slices of abalone. Asian pear adds a crisp sweetness, keeping the flavours light and well-balanced while allowing the premium seafood to shine.

Double-boiled Fish Maw Soup with Wild Dried Red Mushroom & Conpoy 5/5

A standout of the meal, the Double-boiled Fish Maw Soup with Wild Dried Red Mushroom & Conpoy is a comforting yet refined expression of patience and tradition. The slow-simmered broth is clear but deeply layered, carrying the natural sweetness and lingering umami of premium conpoy. The fish maw is supple and gelatinous, having absorbed the essence of the soup without losing its delicate bite, while wild dried red mushrooms contribute an earthy fragrance and gentle sweetness. Nourishing, elegant, and impeccably balanced, it is quiet luxury in a bowl.

Braised Pork Knuckle with Beancurd Skin stuffed with Minced Chicken 4.2/5

The Braised Pork Knuckle is indulgence done right. Slowly braised until fork-tender, the meat yields effortlessly beneath its glossy, collagen-rich skin, coated in a deeply savoury sauce with gentle soy-driven sweetness. Complementing it is the Beancurd Skin Stuffed with Minced Chicken, a pleasing play on textures comprising silky tofu skin enveloping a juicy, delicately seasoned filling that absorbs the braising sauce beautifully.

Steamed Spotted Garoupa, Bamboo Shoot & Matsutake Mushroom with Premium Soy Sauce 4.5/5

A study in restraint and elegance, the Steamed Spotted Garoupa is gently cooked to preserve its natural sweetness and moist, flaky texture. Crisp bamboo shoots provide freshness and crunch, while prized matsutake mushrooms lend a distinctive earthy aroma. Finished with a drizzle of premium soy sauce, the dish is clean, balanced, and refined, celebrating the beauty of simplicity done well.

Stir-fried Green Asian Lobster with Garlic & Shallot Crisps 4.5/5

The Stir-fried Green Asian Lobster is a bold yet refined showcase of premium seafood. Succulent lobster meat is perfectly stir-fried to retain its natural sweetness, lightly coated in fragrant garlic oil. Generous sprinklings of golden garlic and shallot crisps add irresistible crunch and aromatic depth, creating a rich, savoury dish that remains impeccably balanced and immensely satisfying.

Steamed Jasmine Rice & Millet with Preserved Meats & Japanese Pickled Yellow Radish 4/5

The Steamed Jasmine Rice & Millet with Preserved Meats & Japanese Pickled Yellow Radish is a comforting staple elevated with thoughtful details. The fragrant jasmine rice, blended with nutty millet, cooks up light and fluffy, while savoury preserved meats provide bursts of umami. Japanese pickled yellow radish offers refreshing sweetness and acidity, making each mouthful harmonious and quietly satisfying.

Double-boiled Bird's Nest with Almond Cream & Lotus Seeds 4.2/5

An elegant and soothing finale, the Double-boiled Bird's Nest with Almond Cream & Lotus Seeds features a soft, silky texture suspended in smooth almond cream, fragrant yet restrained in sweetness. Lotus seeds add a tender bite and subtle nuttiness, bringing balance and depth. Light on the palate and nourishing, it ends the meal on a refined, comforting note.

Steamed Japanese Kabocha Pumpkin "Nian Gao" with shredded Coconut, Crispy Pandan Milk Curd 4.2/5

The Japanese Kabocha Pumpkin Nian Gao offers a delightful twist on a festive classic. Naturally sweet kabocha pumpkin lends an earthy sweetness and vibrant hue, resulting in a soft, chewy texture that feels both nostalgic and indulgent. Freshly shredded coconut adds fragrance and gentle crunch. Alongside it, the Crispy Pandan Milk Curd delivers a playful contrast, a light, golden crust giving way to a soft, creamy centre infused with fragrant pandan. Crisp, aromatic, and indulgent in just the right measure, it rounds off the celebration beautifully.

Overall, dining at 藝 Yì by Jereme Leung for Chinese New Year 2026 is more than a meal — it is a thoughtfully curated celebration of reunion, prosperity, and tradition. Each dish balances elegance, flavour, and symbolism, from the auspicious Prosperity Yu Sheng to the comforting, indulgent desserts. The menu showcases Chef Jereme Leung's ability to honour heritage ingredients and techniques while modernising them, making it a memorable feast that resonates long after the last bite.

Note: This is an invited tasting.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
Facebook
Instagram
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]