The Black Pearl @ Odeon 333 - A New Roof Top Chinese Restaurant Offering Contemporary Take on Yue Cuisine

The Black Pearl, the latest Chinese restaurant to open at Odeon 333, presents a contemporary interpretation of 'Yue' cuisine, encompassing various sub-cuisines of the Greater Canton region. Located on the rooftop of Odeon 333, the lavish interior boasts a panoramic city view, featuring a main dining hall, three modular private dining rooms, a stylish bar, and an exclusive Chef's Table.

Crispy Shrimp Rice Roll 4.2/5

The meal begins with a taste of the dim sum menu, highlighted by the Crispy Shrimp Rice Roll ($18). The red hue comes from blending uncooked red rice into the flour mixture, giving the rice roll a vibrant touch. It is wrapped around a deep-fried Vietnamese rice paper fritter filled with prawn and asparagus, complemented by a house-blended soy sauce. The contrast between the smooth rice roll and the crispy interior creates an enjoyable textural experience.

Black Pearl Truffle Wild Mushroom Dumplings 4.2/5

Another standout is the Black Pearl Truffle Wild Mushroom Dumplings ($9 for 3pc). Wrapped in delicate dumpling skin and finished with edible gold shimmer, the filling consists of stir-fried chopped flower mushrooms, water chestnuts, asparagus, and carrots mixed with truffle paste and mushroom powder, enhancing the dish's earthy notes.

Black Pearl Signature Pork Knuckle Jelly 4/5

Moving on to appetisers, the Black Pearl Signature Pork Knuckle Jelly ($26 for 6pc) presents a modern take on traditional Teochew pork trotter jelly. Moulded into a sphere shape and covered in a jelly layer made of Spanish balsamic vinegar and squid ink, it delivers a burst of flavour in every bite.

Otah Mousse in Cones 3.5/5

Inspired by Southeast Asian grilled fish paste, the Otah Mousse in Cones ($9 per portion) features deboned Spanish mackerel blended with egg white, fresh cream, and coconut milk. It is steamed and piped into petite charcoal-tinted cones, paying homage to the traditional method of grilling otah over charcoal. Garnished with crispy salmon skin, it provides an extra layer of texture.

Shunde Style Slow-cooked Fish in Thick Broth topped with Crispy Fish Skin 5/5

A crowd favourite, the Shunde Style Slow-Cooked Fish in Thick Broth ($22 per pax) boasts a creamy and flavourful broth enhanced by thinly sliced kaffir lime leaves. This dish is packed with premium ingredients, including sliced red grouper, fish maw, luffa, black fungus, jade fungus, bamboo shoots, dried scallops, fish skin, and shredded ginger for a comforting finish.

BBQ Premium Iberico Char Siew 3.8/5

The BBQ Premium Iberico Char Siew ($38) is smoked with thyme, giving it an extra aroma. While most diners enjoyed it, the cut was a bit too fatty for my preference.

The Black Pearl Peking Duck 4/5

The Black Pearl Peking Duck ($108) is roasted with lychee wood in a German-made oven for a consistently crisp skin. Served with housemade pancakes, osmanthus flower, sugar, Peking duck sauce, scallions, and cucumber, this dish is a solid choice. For an additional $18, the remaining duck meat can be prepared in three styles: Salt and pepper, Wok-fried Yee Mee with Mustard Green, or Diced Duck with Osmanthus Flower and Lettuce.

Crispy Scale New Zealand Cod with Pineapple & Spices Signature Sauce 4.5/5

The Crispy Scale New Zealand Cod with Pineapple & Spices Signature Sauce ($28 per pax) offers a delightful combination of crispy, pan-seared cod with moist, buttery flesh. The accompanying spicy pineapple sauce enhances the dish with tropical, sweet, and spicy notes.

Crispy Roasted Pig Stuffed with XO Glutinous Rice 4.2/5

A celebratory dish, the Crispy Roasted Pig stuffed with XO Glutinous Rice ($208 Half/ $398 Full), is topped with caviar. The glutinous rice, cooked with housemade XO sauce, Chinese sausage, and liver sausage, is well-seasoned with a 13-spice powder blend, perfectly complementing the crispy roasted pig.

Hakka Braised Tofu Stuffed with Minced Pork 4.5/5

Highlighting The Black Pearl's culinary diversity, the Hakka Braised Tofu Stuffed with Minced Pork ($28) features a soft tofu block filled with minced pork paired with a flavourful braising sauce. This dish, based on Chef Dee's maternal grandmother's recipe, offers a taste of nostalgia and homely comfort.

Poached Nai Bai with Superior Broth 4.2/5

A simple yet hearty dish, the Poached Nai Bai with Superior Broth ($24) retains its crunch and is enhanced by a rich broth topped with goji berries and deep-fried shredded dried scallops.

Teochew Pan-fried Hor Fun with Seafood 4.5/5

A surprising favourite, the Teochew Pan-Fried Hor Fun with Seafood ($28), features broad rice noodles wok-fried with fish sauce, preserved radish, bean sprouts, prawns, and scallops. The inclusion of Japanese Mangetsu eggs adds layers of flavour and aroma, while the pancake-like presentation makes it visually appealing.

Pumpkin Sago with Coconut Milk 4.2/5

Ending the meal on a sweet note, the Pumpkin Sago with Coconut Milk ($8 per pax) blends Japanese pumpkin with fresh cream and coconut milk for a smooth consistency. The inclusion of pumpkin cubes and sago adds a pleasant texture, and diners can enjoy it chilled or hot.

While The Black Pearl delivers well-executed and delicious dishes, many of them can be found in other Chinese restaurants across Singapore. The restaurant succeeds in offering a comfortable dining experience with quality ingredients and refined cooking techniques. However, it is still in search of a unique identity to truly stand out as a gem in Singapore's competitive Chinese dining scene. Nonetheless, with its prime location, stylish setting, and diverse menu, The Black Pearl is undoubtedly worth a visit for those looking to indulge in contemporary Cantonese cuisine.

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: 10am - 12pm (Dim Sum Brunch)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to Bras Basah Road. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk down North Bridge Road to destination. Journey time 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 destination. Journey time about 6 minutes. [Map]

Fu Yuan Teochew Dining (馥苑) @ Clarke Quay - A New and First Teochew Restaurant in Clarke Quay

Fu Yuan Teochew Dining, a fresh addition to the Clarke Quay dining scene, opened its doors in November 2024. The restaurant blends tradition with modern elegance, featuring a sleek black and red colour palette that creates a sophisticated yet welcoming ambience. Specialising in authentic Teochew cuisine with innovative touches, Fu Yuan offers an array of delectable dishes that celebrate the rich culinary heritage of Teochew cooking.

Prosperity Abalone Yu Sheng 3/5

To mark the Chinese New Year festivities, we started with the Prosperity Abalone Yu Sheng ($58/$88). A staple of any Lunar New Year celebration, this dish set the tone for an auspicious meal as we tossed for good fortune, abundance, and prosperity.

Marinated Raw Roe Crab 4.5/5

One of Fu Yuan’s signature dishes, the Marinated Raw Roe Crab ($88), is a true indulgence for seafood lovers. Fresh and generously packed with roe, the crab is steeped in a self-brewed white wine marinade, giving it a delicate floral aroma that enhances the sweetness of the crab meat. This dish is a must-try for those who appreciate bold, umami flavours.

Crispy 'Bing Chuan' Brinjal 4.8/5

A unique offering at Fu Yuan, the Crispy 'Bing Chuan' Brinjal, features an uncommon variety of eggplant sourced from high-altitude, cool-climate regions. This growing environment produces a firmer, denser texture with low moisture content, making it ideal for frying. The result? A crisp, crunchy bite that retains the natural sweetness of the brinjal. Even non-eggplant eaters may find themselves converted by this dish!

Grilled Black Char Siew 4.2/5

While not traditionally Teochew, the Grilled Black Char Siew ($22) is expertly charcoal-grilled, delivering a smoky, caramelised crust that encases tender, flavorful meat. The execution of this Cantonese classic is commendable, making it a worthy addition to the menu.

Teochew Style Pan-fried Oyster Omelette 3.5/5

The Teochew Style Pan-fried Oyster Omelette ($18) takes a more homely approach than the crispy, gooey versions I preferred. This rendition is eggier and fluffier, resembling a classic home-cooked style rather than the traditional wok-fried oyster omelette. While it lacks the expected crispy and starchy contrast, the tangy chilli sauce provides a great complement.

Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup Teochew Style 3.8/5

A departure from the usual steamed Teochew-style fish, this Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup Teochew Style ($13/100g) offers a crispy exterior while keeping the fish meat tender. The creamy shark cartilage soup adds an umami depth, making this a delightful alternative to the traditional preparation.

Creamy Pumpkin Boston Lobster 4.2/5

The Creamy Pumpkin Boston Lobster ($16/100g) presents a unique twist on the usual lobster preparations. The sauce, reminiscent of salted egg yolk, combines the sweetness of pumpkin with an aromatic curry leaf finish, creating a balanced and addictive flavour that pairs beautifully with the lobster meat. Promo: Reserve via Chope using promo code "FYLOBSTER" to enjoy a complimentary Creamy Pumpkin Boston Lobster!

Wok-fried Preserved Radish Hor Fun 3.8/5

While the Wok-fried Preserved Radish Hor Fun ($24/$48) is a well-executed plate of rice noodles, it leans more towards a classic fried kway teow rather than the expected Teochew-style preserved radish hor fun. The preserved radish flavour is not distinct, and the crunch from diced kai lan is lacking, which would have added more texture and depth to the dish.

Peach Gum with Hokkaido Milk 3.8/5

To wrap up the meal, we enjoyed two classic Teochew desserts. The Peach Gum with Hokkaido Milk ($8) is served hot or cold. It is smooth, creamy, and lightly sweetened, making for a refreshing finish. We also had the Mashed Taro 'Orh Nee' ($7), a classic Teochew dessert that is rich, smooth, and well-balanced in sweetness, perfect for rounding off the dining experience.

Mashed Taro 'Orh Nee' 4/5

Fu Yuan Teochew Dining is a welcome addition to the Clarke Quay dining scene, offering classic Teochew cuisine with modern and creative interpretations. Standouts include the Marinated Raw Roe Crab, Crispy 'Bing Chuan' Brinjal, and Creamy Pumpkin Boston Lobster. While some dishes, like the oyster omelette and hor fun, could be refined further, the overall experience showcases quality ingredients and skilful execution. Whether you're looking for a prosperous Chinese New Year meal or a place to indulge in Teochew specialities, Fu Yuan is worth a visit.

Note: This is an invited tasting.


Fu Yuan Teochew Dining (馥苑)
Clarke Quay
3A River Valley Road
#01-01C/01D
Singapore 179020
Tel: +65 88020101
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Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 11pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]

Shisen Hanten by Chen Kentaro @ Hilton Orchard Singapore - Embarking A New Chapter for Chuka Szechwan Ryori

After five months of renovation, the 1-Michelin-starred Shisen Hanten by Chen Kentaro at Hilton Orchard Singapore reopens on 16 December 2024 with a refreshed interior and elevated dining experience. Known for its unique Chuka Szechwan Ryori — a refined take on Szechwan cuisine adapted to Japanese tastes — the restaurant continues to impress with its culinary excellence.

Xiao Long Bao 4.2/5

Our dinner began with a seasonal exclusive from the Chef's Table Experience, the Monkfish Xiao Long Bao. The steamed dumpling features a luxurious filling of monkfish liver and minced pork, paired with grated daikon purée and mala sauce on the side. Each bite offered a perfect harmony of textures and rich, umami flavours that elevated the classic xiao long bao to an indulgent delicacy.

Peking Duck Roll 4.5/5

The Peking Duck Roll at Shisen Hanten puts a creative twist on the beloved classic. Thinly sliced Peking duck is wrapped in a steamed pancake with apple slices, cucumbers, and spring onions. The final touch sets it apart: the wrap is pan-fried for a light, crispy texture that adds a delightful contrast to the succulent duck and fresh accompaniments.

Shisen Hanten Five Signature Appetisers 4.2/5

The Shisen Hanten Five Signature Appetisers showcase Shisen Hanten's mastery of sauces and diverse flavour profiles. The platter includes Jellyfish, Chilled Steamed Chicken with Spicy Sesame Sauce, Angel Prawn, Tofu and Century Egg, and Char Siew. Each item highlights carefully crafted sauces such as Tang Cu (糖醋), La Jiao You (辣椒油), and Dou Ban Jiang (豆瓣酱), perfectly complementing the fresh, high-quality ingredients.

Foie Gras Chawanmushi with Alaskan Crab 4.8/5

An iconic signature dish, the Foie Gras Chawanmushi is elevated in the Chef's Table Experience with the addition of Alaskan Crab. The smooth, velvety custard is paired with sweet crab meat and roe, painstakingly handpicked by the kitchen team. This labour-intensive preparation reflects Shisen Hanten's dedication to cooking "from the heart," creating an indulgent and heartwarming dish.

Steamed Kinmedai with Hot and Sour Sauce with Fresh Yuba 4.5/5

The Steamed Kinmedai is a new dish that embodies the essence of Chuka cuisine, bridging Japanese and Chinese flavours. The delicate, versatile golden eye snapper is perfectly paired with a hot and sour sauce made from Hainan pickled chillies, creating a flavourful, balanced, and unique dish for Shisen Hanten.

Szechwan-style Stir-fried Hokkaido Mangalica Pork (Chengdu Style) 5/5

Another standout dish is the Szechwan-style Stir-fried Hokkaido Mangalica Pork, which features twice-cooked pork with Japanese garlic shoots. Diners can choose between Chengdu Style, made with fermented broad bean chilli sauce (Dou Ban Jiang), or Chen Kenmin's Style, where Japanese ingredients replace the traditional Dou Ban Jiang. This dish pays homage to the origins of Chuka cuisine, showcasing both tradition and adaptation.

Wagyu Beef Tendon Chen's Mapo Tofu 5/5

A visit to Shisen Hanten would be incomplete without trying their legendary Chen's Mapo Tofu, a legacy dish perfected over three generations. This version includes wagyu beef tendon, adding a creamy richness to the silky tofu and robust chilli oil. The fermented Dou Ban Jiang lends an authentic depth of flavour and the dish pairs beautifully with a bowl of steamed rice for a comforting and satisfying meal.

Szechwan Jelly with Seasonal Fruits 4.8/5

To conclude the meal, the Szechwan Jelly with Seasonal Fruits provides a light, refreshing end to the rich and savoury dishes. This dessert features sweet, seasonal persimmons, which add a natural sweetness to the smooth jelly — a perfect balance of flavours and textures.

The reopening of Shisen Hanten by Chen Kentaro marks an exciting chapter for the restaurant. It combines a refreshed ambience with elevated dishes that pay homage to its Chuka Szechwan Ryori roots. The Chef's Table Experience offers exclusive seasonal creations that further enhance the dining journey. It is a culinary destination not to be missed for both loyal fans and new diners.

Note: This is an invited tasting.


Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35
333 Orchard Road
Singapore 238867
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Usher in the Year of the Dragon with an Array of Lunar New Year Delicacies and Dine-in Set Menus

藝 Yì by Jereme Leung in Raffles Hotel Singapore invites guests to celebrate a season of reunions and new beginnings with an exquisite selection of festive delicacies and auspicious gifts. Chef Jereme Leung has curated an array of Lunar New Year delicacies and Lunar New Year Dine-in Set Menus, available from 22 January to 24 February 2024. During our visit, we tried the Abundance Set Menu ($228/pax).

Longevity Yu Sheng

There are 4 selections of Yu Sheng, including a Vegetarian Option featuring crispy lotus roots and organic vegetables. The Abundance menu offers Longevity Yu Sheng ($216/$152) with Octopus Sashimi & Sakura Shrimp. I enjoyed the sweetness and texture of the Sakura Shrimps, and it was a pity that they seemed to get lost easily among other ingredients due to their delicate texture.

Platter 3/5

Next, we had an appetiser platter comprising Deep-fried Crab Meat Roll with Wasabi Mayonnaise & Yuzu Salsa, Baked Eggplant with Scallop served with roasted pepper sauce, and Barbecued Iberico Pork Char Siew with Lime Caviar. The char siew was succulent but could be elevated with more caramelisation. The other two items weren't as delectable. The yuzu salsa was a tad too sweet, and the Kueh Pie Tee cup left an unexpected taste.

Soup 4.8/5

The soup course features Doubled-boiled Fish Maw, Sarcadion Aspratus Dried Mushroom & Sea Conch Soup. Its light consistency and good depth of flavour from the mushroom were thoroughly enjoyable, offering a delicate balance to relatively affluent fish maw.

Braised 10-Head South African Abalone 4.5/5

Next, we had a premium Braised 10-head South African Abalone. The sauce and accompanying ingredients harmoniously complemented the abalone, making it a wholesome dish.

Pan-seared Cod Fish 4.5/5

Following is Pan-seared Cod Fish with Green Pepper Sauce & crispy Pork Lard. It stood out with its buttery flesh encased in an aptly crisped exterior. The savoury sauce and fragrant lard bits accentuated the sweetness of the fish.

Sweet & Sour Crispy Prawn 4/5

Another seafood dish on the menu was Sweet & Sour Crispy Prawn with soybean cake, offering a nostalgic Sweet and Sour Pork flavour. I appreciate the addition of tempeh in this dish, which paired well with the texture of the prawn.

Steamed Jasmine Rice & Millet with Tribute Vegetables & Preserved Meats 5/5

The highlight for me was this Steamed Jasmine Rice & Millet with Tribute Vegetables & Preserved Meats, excellently executed in every aspect. The perfectly steamed rice absorbed all the flavours imparted from the warmed preserved meats, complemented by a drizzle of sweet sauce that bound all the ingredients together. The preserved meats, rich with intense umami, were scrumptious and moreish.

Sweet Soup 5/5

Water Chestnut Cake 2/5, Salted Egg Yolk Custard Glutinous Rice Balls 3/5

Dessert served was a bowl of Chilled Highland Lotus Seeds, Snow Fungus, Apricot Kernel, and Nostoc Pearl Sweet Soup, alongside Homemade "Yuan Bao" Water Chestnut Cake and Salted Egg Yolk Custard Glutinous Rice Balls. The sweet soup had the right amount of sweetness to balance the indulgent meal.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
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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 Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Char Restaurant @ Jalan Besar - Celebrates Nin Years With A Refreshed Menu

Lauded for its excellent Cantonese roast meats, especially its Char Siew, Char Restaurant at Jalan Besar celebrate its ninth anniversary and presents a scintillating new line-up of unique dish offerings and inspired renditions of familiar classics.

Double Roast 4.2/5

Inevitably we had to have the Cantonese roasts. We started with the Double Roast ($38) of their Signature Char Siew and Crispy Roast Pork. The char siew is still as good as I remembered, with the right portion of fats and lean meat. What impressed me most was the crispy roast pork, which fares better than the last time I had it.

Mala Char Siew 3.8/5

One of their new offerings is the Mala Char Siew ($20). The idea is interesting, but the housemade mala sauce lacked the piquant numbness I expected. It can't help associating it with Lan Gan Ma or Gan Xiang instead of mala. Putting the expectation of its description aside, it is still a well-executed dish.

Pig's Stomach with Anxin Chicken Soup 4.2/5

The Pig's Stomach with Anxin Chicken Soup ($32) is a hearty and belly-warming soup. The flavourful double-boiled soup is given an added punch with the addition of white peppercorns. It also comes brimming with tender pig's stomach slices and a whole fall of the bone chicken leg. The soup can be more peppery though.

Okra Banana Delight 4/5

The Okra Banana Delights ($15.50) is a novel pairing that I have not seen or eaten anywhere before. The sauteed okra in sweet and spicy sambal sauce comes with torched sliced bananas. A weird combination, but the banana's sweetness did provide the balance. However, is it necessary? Probably not.

Spicy Sichuan Chicken with Ice Cream 4/5

Another unusual combination is the Spicy Sichuan Chicken with Ice Cream ($18.80). It is a quirky take on the classic La Zi Ju which the juicy deep-fried chicken chunks are served with a scoop of vanilla ice cream. Once again, I don't know whether the hot and cold combination is necessary though it did not throw the dish's balance off.

Hometown Beancurd with Minced Meat 4/5

Handmade daily is the Hometown Beancurd with Minced Meat ($16.80). The egg beancurd is silky smooth, tossed in a lip-smacking housemade premium soya sauce, with a crowning of minced meat.

Tornado Butter Egg Prawns 4.2/5

From the seafood section, we had the Tornado Butter Egg Prawns ($22), which showcases the chef's skill in making the buttery egg floss, enveloping the succulent tiger prawns with fragrant curry leaves and chilli padi.

Crabmeat Fried Rice 4/5

Wrapping up our dinner is a hearty staple plate of Crabmeat Fried Rice ($19.80) comprising chunks of prized Sri Lankan crab meat, shiitake mushrooms and a generous spoonful of tobiko over the fragrant wok hei imbued egg fried rice.

Overall the dishes at Char Restaurant are still up to the mark. However, some of the new creations are not innovative but gimmicky. While they didn't throw the flavours off, it was also unnecessary, such as adding banana to the okra and ice cream to the spicy Sichuan chicken.

Note: This is an invited tasting.


[CLOSED]
Char
363 Jalan Besar
Singapore 208994
Tel: +65 68427759/ +65 96613678
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Nearest MRT: Bendemeer (DT Line), Lavender (EW Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 530pm - 930pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left onto Horne Road. Walk to the end of Horne Road. Turn right onto Tyrwhitt Road. Turn left onto Beatty Lane and walk to Jalan Besar Road. Cross the road and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Bendemeer MRT station. Take Exit A. Turn right and walk down Kallang Bahru Road towards Lavender Street.  Cross the road and turn right onto Lavender Street. Walk towards Bendemeer Road. Turn left onto Bendemeer Road. Walk to destination. Journey time about 12 minutes. [Map]