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]

Wan Hao Chinese Restaurant (萬豪軒) @ Marrott Tang Plaza Singapore - Savour Newly Curated Six-Course Roast Irish Peking Duck Set Till End April 2025

Wan Hao Chinese Restaurant’s Roast Irish Peking Duck has long been a diner favourite for its tender meat and crisp, golden skin. This time, the restaurant presents a limited-time Roast Irish Peking Duck Set, available until 30 April 2025.

The six-course set menu requires a minimum of four diners and costs $128.80++ per person ($118.80++ for in-house guests and Marriott Bonvoy members). While we sampled a portion for two, a full set for four includes half an Irish duck.

Imperial Roast Irish Peking Duck with Chinese Crêpe 4.5/5

The meal begins with the Imperial Roast Irish Peking Duck with Chinese Crêpe, a classic pairing of thin crêpe, duck skin, julienned cucumber, and scallions. This was executed perfectly. We especially loved how the duck skin had a good thickness to it, yet remained so crisp.

Fortune Eight Treasures Broth 4/5

Next, the Fortune Eight Treasures Broth, a Szechuan-style hot and sour soup, surprised us with its gentle heat. Ingredients like fish maw, sea cucumber, and duck meat added texture, though we wished the duck flavour stood out more.

Baked Grouper Fillet with Cured Duck Meat and Black Bean Sauce 4.2/5

The Baked Grouper Fillet with Cured Duck Meat and Black Bean Sauce arrived in a stone pot, keeping it piping hot. The thick, tender fillets were infused with savoury black bean sauce and bits of cured duck meat, enhanced by fragrant leeks.

Stewed Scampi Prawn with Spicy Light Soy Sauce 4.2/5

The Stewed Scampi Prawn with Spicy Light Soy Sauce was next. The meaty and chunky prawn had a delightful crunch, coated in a mildly spicy, sweet glaze.

Braised African 5-Head Abalone with Irish Duck Meat in Wok-Fried Japanese Pearl Rice 4/5

The final savoury dish was the Braised African 5-Head Abalone with Irish Duck Meat, Diced Vegetables, and Crispy Conpoy in Wok-Fried Japanese Pearl Rice. The rice had a beautiful hint of wok hei aroma and was well-textured, though I personally preferred it on its own without the abalone sauce.

Double-Boiled Bird's Nest with Coconut Milk and Egg 4.2/5

Dessert was the Double-Boiled Bird's Nest with Coconut Milk and Egg. It featured a smooth, custard-like base reminiscent of a coconut egg tart filling. It was a soothing finish to the meal and was lightly sweet and generously topped with bird's nest.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
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Nearest MRT: Orchard MRT (NE, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

Direction:
Alight at Orchard MRT station. Take Exit 1. Walk to destination. Journey time about 5 minutes. [Map]

Asia Grand (亚洲金阁) @ Fairmont Hotel Singapore - Experience the Passion and Heritage of Cantonese Cuisine

Located at Fairmont Hotel Singapore, Asia Grand (亚洲金阁) is a celebrated dining destination renowned for its exquisite Cantonese cuisine, notably its legendary Peking Duck. With glowing recommendations from food enthusiasts, I finally made my way there for a weekday dinner with fellow foodie friends.

Double Boiled Apple Soup with Fish 4.5/5

The meal began on a heartwarming note with the Double Boiled Apple Soup with Fish ($75). This comforting broth was a revelation — it was my first time experiencing such a unique combination. While the solid ingredients tasted mild, their essence had been beautifully infused into the soup, resulting in a rich and flavourful dish. It was so delightful that I couldn't resist having three bowls.

Roasted Australia Quail 4.5/5

Finding quail on the menu of a Chinese restaurant is a rarity, which made the Roasted Australia Quail a delightful surprise. The quail was roasted to perfection, with its skin crisp and golden, while the meat retained a juicy tenderness. The execution was spot on, making it a standout dish.

Crispy Peking Duck 4.8/5

Asia Grand’s Crispy Peking Duck ($108) lived up to its stellar reputation. The duck was expertly roasted, delivering a thin, crackling skin that was a delight to wrap in soft egg crepes with hoisin sauce. The presentation and precision in slicing the duck elevated the entire experience.

Peking Duck 2nd Serving - Stir Fried Diced Duck with Lettuce 4.8/5

For the second serving of the Peking Duck (an additional $20), we opted for the Stir-Fried Diced Duck with Lettuce, a refreshing take on enjoying the leftover duck meat. Served as a wrap, this dish provided a lighter, herbaceous contrast to the richness of the first course.

Portuguese Style Baked Scallop with Prawn 4.2/5

The Portuguese Style Baked Scallop with Prawn ($18/pc) was a showstopper among the contemporary offerings. The sweetness of the scallop and prawn paired harmoniously with the creamy, cheesy sauce, delivering an indulgent and satisfying finish.

Homemade Mushroom Beancurd with Sesame & Crab Meat 4.5/5

Another highlight was the Homemade Mushroom Beancurd with Sesame & Crab Meat ($20). Topped with a sesame crust, the silky tofu offered a delightful crunch and nutty aroma. Coupled with sweet, succulent crab meat, the dish exuded elegance and finesse.

Steamed Fresh Pa Ting with Minced Ginger 4.5/5

A must-try for seafood lovers, the Steamed Fresh Pa Ting with Minced Ginger (market price) showcased the fish’s natural fattiness and richness. The minced ginger and light soy sauce complemented the tender fish, enhancing its flavour profile without overpowering it.

Slow Cooked Claypot Rice with Preserved Meat 4.5/5

Ending the savoury courses was the comforting Slow Cooked Claypot Rice with Preserved Meat ($18/pax). Fragrant and well-tossed in superior soy sauce, the rice itself was a treat. However, the preserved meats — Lap Cheong, Cured Duck, Yun Chang, and La Rou — took the dish to new heights, adding layers of umami and savoury richness.

Sweeten Almond Cream with Peach Gum in Young Coconut 4.8/5

For dessert, we enjoyed the Sweetened Almond Cream with Peach Gum in Young Coconut ($16). This warm, velvety treat was infused with subtle coconut notes, creating a harmonious blend of nutty and tropical flavours. The peach gum added a luxurious touch, making it a perfect ending to the meal.

Asia Grand offers a sophisticated dining experience with its masterful execution of Cantonese classics and innovative touches. Whether it's their famed Peking Duck or the indulgent Portuguese Baked Scallops, each dish is crafted with precision and care. Asia Grand is a must-visit for anyone seeking authentic Cantonese cuisine in Singapore.

Note: This is an invited tasting.


Asia Grand Restaurant (亚洲金阁)
Fairmont Singapore
252 North Bridge Road
#03-22B
Singapore 179103
Tel: +65 6887 0010
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at City Hall MRT station.

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]

Ya Ge (雅阁) @ Orchid Hotel - A Refined Weekend Dim Sum Brunch with 47 Items to Choose From

Ya Ge (雅阁) at Orchid Hotel Singapore has launched a refined new Weekend Dim Sum Brunch, offering an array of exquisite dim sum dishes, flavourful soups, hearty mains, and decadent desserts. Diners can select up to 15 dishes from the extensive menu, making it a perfect choice for those looking to indulge in a lavish and leisurely meal.

Abalone Siew Mai 4.2/5

We started our brunch with a selection of new dim sum creations that truly elevated the dining experience. The Abalone Siew Mai is a luxurious take on the classic pork siew mai, topped with a whole abalone that adds a touch of elegance and richness to the dish.

Steamed Mala Flavoured Pork Siew Mai topped with Baby Octopus 4/5

Another standout was the Steamed Mala Flavoured Pork Siew Mai topped with Baby Octopus. This dish combines the familiar flavours of siew mai with the bold, spicy kick of mala, topped with tender baby octopus. It's perfect for those who enjoy a bit of heat in their dim sum.

Deep-fried Red Garoupa Fillet and Mango Roll 4/5

The Deep-fried Red Garoupa Fillet and Mango Roll was a delightful surprise, featuring a crispy exterior that encased tender garoupa fillet and sweet mango, complemented by a tangy mango sauce.

Pan-fried Tom Yum Mee Suan Kueh with Fresh Prawn 2.8/5

One of the most inventive dishes we tried was the Pan-fried Tom Yum Mee Sua Kueh with Fresh Prawn. The dish features a tom yum-flavoured prawn atop a crisp mee sua toast. However, it lacked the softer, more comforting texture of traditional fried mee sua kueh. It might not be everyone's cup of tea, especially if you're a fan of the Swee Choon's version.

Double-boiled Chicken Soup with Matsuke Mushroom, Dendrobium Steam and Conpoy 4/5

Braised Lobster Broth with Fresh Crab Meat and Crab Roe 4.2/5

For the soup options, we sampled the Double-boiled Chicken Soup with Matsuke Mushroom, Dendrobium Stem and Conpoy, as well as the Braised Lobster Broth with Fresh Crab Meat and Crab Roe. Both soups were rich and deeply flavorful, with the lobster broth standing out for its luxurious and briny taste.

Traditional Xiao Long Bao 3.5/5

Barbeque Pork Rice Roll 3.5/5

Pan-fried Chinese Sausage Carrot Cake 2.8/5

We also indulged in some of Ya Ge's more classic dim sum offerings, including the Traditional Xiao Long Bao, Barbeque Pork Rice Roll, and Pan-fried Chinese Sausage Carrot Cake. These classic dishes were executed to perfection, each bite bursting with familiar and comforting flavours.

Salted Egg Yolk Custard Lava Bun 4.5/5

Crispy Mini Pumpkin Pastry with Minced Chicken, Mushroom and Thyme 4.5/5

Crispy Ugly Duckling with Chicken, Yam and Mushroom 4.2/5

A few dishes stood out as personal favourites among the dim sum selections. The Salted Egg Yolk Custard Lava Bun is a must-try, with its soft, fluffy dough infused with pandan flavour and filled with rich, oozing salted egg yolk custard. Another delightful bite was the Crispy Mini Pumpkin Pastry with Minced Chicken, Mushroom, and Thyme. The pastry had a chewy texture that became more enjoyable with each bite. Lastly, the Crispy Ugly Duckling with Chicken, Yam, and Mushroom was packed with flavour and texture, making it an irresistible choice.

Peking Duck 4.2/5

Ya Ge's Weekend Dim Sum Brunch also features a live station that rotates weekly, offering dishes such as Peking Duck, Sliced Spotted Garoupa Pao Fan, Xiao Long Bao with Crab Roe Filling, Herbal Crispy Duck Roll, and more. During our visit, we were treated to the Peking Duck, a classic dish that was expertly prepared and a pleasure to eat.

Claypot French 'An Xin' Chicken in Traditional Kam Heong Style 4.5/5

If you think dim sum is the only highlight, think again. The brunch also includes several main courses that are worth trying. The Claypot French 'An Xin' Chicken in Traditional Kam Heong Style was a standout, with tender chicken pieces cooked in a fragrant lemongrass and kam heong sauce that was so delicious, it had me craving for a bowl of rice to go with it.

Braised Dong Po Iberico Pork 4.2/5

Another memorable dish was the Braised Dong Po Iberico Pork, which was cooked to perfection, melting in the mouth with every bite.

Braised Mee Pok with Eggplant and Kurobuta Minced Pork 4.2/5

We opted for the Braised Mee Pok with Eggplant and Kurobuta Minced Pork for our carbo fix. The sauce was rich and savoury, complementing the perfectly cooked noodles that had just the right amount of bite.

Chilled Lemongrass Jully, Chilled Mango Pomelo Sago 4/5

We indulged in desserts like the Chilled Lemongrass Jelly and Chilled Mango Pomelo Sago to wrap up our sumptuous brunch. Both desserts were light, sweet, and refreshing, providing a perfect end to our meal.

Available only on Saturdays, Sundays and Public Holidays
First Seating: 11.30am - 1.30pm (Last Order at 1pm)
Second Seating: 12.30pm - 2.30pm (Last Order at 2pm)
Pricing:
S$68++ per adult (min. 2 persons)
$48++ per child (4-12 years old)

The Weekend Dim Sum Brunch at Ya Ge offers a delightful combination of classic and innovative dishes, all prepared with finesse and attention to detail. Whether you're a dim sum traditionalist or someone who enjoys trying new flavours, this brunch is sure to satisfy your cravings and leave you planning your next visit.

Note: This is an invited tasting


Ya Ge (雅阁)
Orchid Hotel Singapore
1 Tras Link
Singapore 078867
Tel: +65 6818 6831
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight towards Orchid Hotel. Journey time about 3 minutes. [Map]