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
Website
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]
