Peking Chamber(四季民福) @ Resorts World Sentosa - From Signature Roast Duck to Old Beijing Classics

Beijing’s celebrated Peking Chamber (四季民福) has arrived in Singapore, bringing its renowned Beijing-style cuisine and signature hanging-oven roast duck to WEAVE, Resorts World Sentosa. Opened in Singapore since August last year, this gourmet landmark is a familiar name to diners in Beijing, having earned a spot on Dianping’s Must-Eat List for nine consecutive years. Now, local diners can experience its celebrated flavours without having to make the four-hour flight to Beijing.

Roasted Tender Duck 4.5/5

The undisputed star at Peking Chamber is its Roasted Tender Duck ($68 Half/ $118 Whole), a dish that showcases the restaurant’s traditional approach to one of Beijing’s most iconic culinary specialities. The duck undergoes a traditional air-drying process before being roasted over fruitwood in a hanging oven. This gives the duck its distinctive glossy jujube-red skin, delicate crispness and fragrant smoky aroma, while the meat remains tender and juicy. The hanging-oven technique lets heat circulate evenly around the duck, gently rendering the fat beneath the skin while retaining the meat’s natural moisture. The result is a beautifully roasted duck with that satisfying contrast between crisp, aromatic skin and succulent meat.

Priced at $68 for half a duck or $118 for a whole duck, this is a must-order when dining here. To enhance the experience, the duck is carved tableside and served through Peking Chamber’s signature roast duck ritual, allowing diners to enjoy it in several traditional and contemporary ways.

First, savour the original flavours by enjoying the crisp duck skin and meat separately. Dip the skin in white sugar for an almost melt-in-the-mouth texture while letting the subtle fruitwood aroma come through. Pair the duck meat with mashed garlic to highlight its natural savouriness.

Next comes the classic Beijing wrap. Place two to three slices of duck meat with skin onto a duck pancake, add a little sweet bean sauce, pickled cabbage, and shredded scallions, then fold everything together using the restaurant’s “baby folding method”.

For something a little more contemporary, try the Signature Begonia Plum Wrap, pairing slices of duck with begonia plum sauce imported directly from Beijing, Hami melon and cucumber. Made with Beijing’s begonia fruit, the sauce brings refreshing fruity notes and a pleasant acidity that helps cut through the richness of the duck.

For those ordering a whole duck, the remaining bones can also be transformed into a second dish for an additional $15, with a choice between Deep-Fried Duck Bones with Spiced Salt or Duck Bone Soup, ensuring that practically every part of the duck is put to good use.

Deep Fried Crispy Baby Eggplant 4.5/5

The Deep Fried Crispy Baby Eggplant ($19) is a surprisingly addictive side. Tender baby eggplants are cut into bite-sized pieces, then deep-fried until the exterior turns shatteringly crisp. Biting through the crunchy shell reveals a soft, creamy interior that practically melts in the mouth. The combination of savoury, lightly sweet and subtly seasoned flavours makes this an easy dish to keep reaching for, especially for fans of contrasting textures.

Deep Fried Shrimp with Honey Sauce 4.8/5

Another standout is the Deep Fried Shrimp with Honey Sauce ($39/$65), one of the restaurant’s “6 Must-Order Signatures”. Large prawns are deep-fried until beautifully golden and remarkably crisp. The shells are fried thinly enough to eat whole, giving every bite a satisfying crunch before you reach the plump, juicy, naturally sweet shrimp beneath. The prawns are finished with a glossy honey sauce that adds gentle sweetness without overwhelming the seafood’s freshness. It is an enjoyable balance of crisp texture, juicy shrimp and light sweetness.

Mixed Bean Sprout with Sauce 4.5/5

For something lighter, the Mixed Bean Sprout with Sauce ($19) is another of Peking Chamber’s “6 Must-Order Signatures”. This cold appetiser combines crisp, tender pea shoots with a sweet, tangy and subtly spicy dressing, topped with a generous amount of ultra-thin, crispy shredded potato. The contrast is particularly enjoyable — fresh greens provide a clean snap while the potato adds an airy crunch. The dressing’s bright acidity also makes this a useful palate cleanser between richer dishes such as the roast duck and lamb.

Zha Jiang Mian, Traditional Beijing Style 4/5

A meal at a Beijing restaurant would hardly be complete without Zha Jiang Mian ($12), one of the city’s most recognisable comfort foods. Peking Chamber’s version features springy wheat noodles tossed with a rich, savoury soybean-based sauce, alongside fresh julienned vegetables such as cucumber, radish, bean sprouts and edamame. The dark, robust zha jiang is intensely savoury and packed with fermented soybean and sweet bean flavours, with diced pork belly adding further richness. The thick noodles have a satisfying chew that holds up well against the substantial sauce. The dish arrives unassembled, allowing diners to pour the sauce over the noodles, add the fresh vegetables and mix everything together before eating.

Fried Cake with Egg and Bean Sprouts, Beijing Style 4/5

Despite its English name, the Fried Cake with Egg and Bean Sprouts ($18) is actually closer to a traditional Northern Chinese stir-fried pancake noodle dish than a pastry. Traditional Northern Chinese flatbread is cooked and sliced into thin shreds, then stir-fried over high heat with fluffy scrambled egg and crunchy bean sprouts. The wok-firing gives the pancake shreds a lightly charred exterior while retaining a soft, dense chew. The fresh bean sprouts add a contrasting crunch and a touch of freshness, making this a comforting, satisfying dish.

Sesame Seed Cake Stuffed with Minced Pork 3/5

The Sesame Seed Cake Stuffed with Minced Pork ($2/pc) is a classic Beijing snack, featuring a baked Northern Chinese flatbread generously coated with toasted sesame seeds. The pastry is hand-rolled into multiple delicate layers before baking, resulting in a golden exterior with a fragile, flaky crunch. Inside is a savoury minced pork filling seasoned with soy sauce, spring onions and traditional Northern Chinese spices. Personally, this was not my favourite of the dishes we tried, as I found the Shao Bing slightly too dry for my liking.

Stewed Firm Tofu with Roasted Pork Slices 4.2/5

The Stewed Firm Tofu with Roasted Pork Slices ($29) is a comforting, hearty dish that combines roasted pork belly with firm tofu, golden fungus and sweet baby cabbage. The pork belly is first roasted until the skin caramelises and becomes fragrant, then sliced and slow-braised. This allows the rich pork juices to permeate the broth. Meanwhile, the firm tofu has a slightly porous texture that absorbs the savoury braising liquid while still holding its bite. The sweetness of the baby cabbage helps round out the pork’s richness, creating a mellow, comforting stew.

Grilled Lamb with Scallion 4.5/5

Another standout hot dish is the Grilled Lamb with Scallion ($45), a refined interpretation of old Beijing-style grilled lamb. The dish features tender hind shank lamb from six-month-old lambs raised on the grasslands of Hulunbuir, Inner Mongolia. The meat is hand-sliced into thin, even pieces, then cooked with plenty of thick white scallions. It is presented tableside in a distinctive copper vessel specially imported from Beijing, fitted with an integrated grilling plate that retains intense heat. The lamb is quickly seared with the scallions in a savoury marinade, garlic, and cumin-forward spices. The result is aromatic, tender lamb with the sweetness of caramelised scallions and a fragrant hit of cumin.

Baked Pudding with Durian and Caramel 4/5

Dessert takes an interesting local turn with the Baked Pudding with Durian and Caramel ($7 per pax). The warm baked custard has a smooth, delicate texture, with luscious durian flesh hidden within. The durian’s richness works surprisingly well with the creamy egg-and-milk custard, while a layer of caramelised sugar adds bittersweet depth. It is a rich dessert, but the caramel helps balance the creamy and fruity elements.

Shaved Ice with Chilled Mango Sago Cream and Pomelo 4/5

For something more refreshing, the Shaved Ice with Chilled Mango Sago Cream and Pomelo ($6 per pax) reimagines the familiar Cantonese mango sago dessert in a cooling shaved-ice format. Finely shaved ice forms the base, topped with chilled mango cream, chewy sago pearls, fresh mango chunks and pomelo pulp. The ripe mango brings plenty of tropical sweetness, while the pomelo adds a refreshing citrusy bitterness that keeps the dessert from becoming overly heavy. It makes for a particularly refreshing way to end a substantial meal.

Homemade Yogurt with Honey 4/5, Almond Tofu 4/5

The Homemade Yogurt with Honey ($7 per pax) pays homage to Beijing’s traditional glass-jar street yogurt, or Nai Lao. It has a thick, smooth and silky texture, with a clean fermented tang and gentle acidity. A drizzle of fragrant honey adds natural sweetness, creating a simple yet pleasing sweet-and-sour contrast. Compared to heavier desserts, this is a lighter and more comforting option to finish the meal.

The Almond Tofu ($7 per pax) is another classic Beijing-style dessert, offering a delicate almond fragrance and soft, chilled pudding-like texture. Its mild nuttiness is complemented by a touch of floral sweetness, making it a soothing and understated dessert after the richer dishes.

Peking Chamber 四季民福 brings a substantial taste of Beijing to Resorts World Sentosa, with its signature hanging-oven roast duck remaining the main draw. Tableside carving and multiple ways to enjoy the duck make the experience more than just another roast duck meal, while the extensive menu offers plenty of traditional Beijing favourites to explore. From the crisp-skinned roast duck and cumin-scented grilled lamb to comforting Zha Jiang Mian and nostalgic Beijing-style desserts, there is plenty here for diners looking to explore Northern Chinese cuisine beyond the usual familiar dishes. If you have been craving an authentic taste of Beijing but don’t have a flight booked anytime soon, Peking Chamber 四季民福 at WEAVE, Resorts World Sentosa is worth adding to your dining list.

Note: This is an invited tasting.


Peking Chamber(四季民福)
Weave Mall
Resorts World Sentosa
26 Sentosa Gateway
#01-212/213/214
Singapore 098138
Tel: +65 6993 1600
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the monorail to Sentosa. Alight at Resorts World Station. Walk to destination. Journey time about 15 minutes. [Map]

Kai Duck @ Takashimaya - Enjoy 30% Off Dim Sum & 50% Off Speciality Dishes For Members

Iconic Duck Specialist Kai Duck, located at Takashimaya, is turning up the indulgence with an irresistible dining promotion offering 30% off the entire dim sum menu during weekday lunch and 50% off one of six signature specialities during dinner. All you need to do is sign up for Kai Duck’s free membership programme to unlock these privileges. Known for its modern approach to Peking duck and Cantonese cuisine, Kai Duck’s menu continues to surprise with creative reimaginings of familiar favourites and well-executed classics.

Sliced Peking Duck with Crackers 4/5

Instead of the traditional crepe, the Sliced Peking Duck with Crackers ($23.20 for 4pc) is presented on crispy crackers paired with tomato and a sweet-tangy sauce. The contrast in textures — crisp cracker, tender duck, and juicy tomato — works harmoniously, while the sauce lifts the flavours and prevents the dish from feeling dry. It’s a playful and modern take on the classic that still respects its origins.

Pan-fried Siew Mai with Teriyaki Sauce 4/5

The Pan-fried Siew Mai with Teriyaki Sauce ($12.80 for 4pc) offers a refreshing twist on a dim sum staple. Plump and generously filled with minced meat and prawn, each bite bursts with flavour. The pan-fried exterior adds a slight crispness, and the teriyaki glaze imparts a savoury-sweet note that adds depth to this reinvented classic.

Deep-fried Yams and Pumpkin 4.2/5

A standout item, the Deep-fried Yam and Pumpkin ($9.80 for 3pc) impresses with its multi-layered texture. The top layer is light and crispy, followed by sweet pumpkin and fragrant yam. It is a delightful combination of crunch and softness, sweetness and earthiness. It’s a well-balanced and comforting bite that showcases the kitchen’s finesse.

Baked Pastry with Chinese Ham & Scallion 3.5/5

The Baked Pastry with Chinese Ham & Scallion ($9.80 for 3pc) features a beautifully flaky pastry topped with sesame seeds, exuding a lovely aroma. However, the filling could be more generous and robust in flavour to better match the pastry’s fragrant richness. It’s pleasant but lacks the punch of the other dishes.

Wok-fried Claypot Crab Tang Hoon with Luffa 4/5

A new addition to the menu, the Wok-fried Claypot Crab Tang Hoon with Luffa ($108) brings hearty satisfaction. The glass noodles absorb the savoury-sweet essence of the crustaceans, making every strand intensely flavourful. The crab is fresh and succulent, while the luffa adds a refreshing crunch that balances the richness of the dish.

Kai Duck continues to impress with its thoughtful modern interpretations of Chinese cuisine. With the 30% off dim sum and 50% off speciality dishes for members, it’s the perfect opportunity to revisit or discover this contemporary duck specialist at a great value.

Note: This is an invited tasting.


Kai Duck
Takashimaya
391 Orchard Road
#05-10/11
Singapore 238872
Tel: +65 62355419
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Nearest MRT: Orchard (NS Line), Somerset (NS Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 545pm - 10pm
Fri: 1130am - 5pm, 545pm - 10pm
Sat-Sun: 11am - 5pm, 545pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight at Ngee Ann City until destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to destination. Journey time about 10 minutes. [Map]

Shisen Hanten by Chen Kentaro @ Hilton Orchard - Launches $88++ Weekend Brunch Indulgence

Shisen Hanten by Chen Kentaro, Singapore's highest Michelin-rated Szechwan restaurant, is back with a revamped space and a brand-new weekend brunch experience. Available exclusively on weekends and public holidays, the $88++ per guest brunch menu (minimum two guests, all diners at the table must order) offers a luxurious spread of signature dishes available from refined dim sum to indulgent mains and classic Szechwan specialities.

Shisen Hanten Trio Appetiser 3/5

We kicked off with the Shisen Hanten Trio Appetiser, featuring Sweet and Sour Jellyfish, Chilled Steamed Chicken with Spicy Sesame Sauce, and Szechuan Sliced King Mushrooms with Mala Sauce. Each bite showcased the restaurant's mastery of flavour layering, which was zesty, nutty, and tongue-tingling in all the right ways. It was a perfect introduction to what was to come.

Steamed Spinach Shrimp Dumpling 4/5

Steamed Okinawa Barbecued Pork Bun 3.8/5

Pan-fried Chinese Sausage Radish Cake 4.2/5

Szechwan-style Poached Pork Dumpling 4/5

From the dim sum selection, we tried four of the seven available items, each crafted with finesse and elegance. The Steamed Spinach Shrimp Dumpling stood out for its delicate translucent skin encasing a juicy, flavourful filling that combined the sweetness of shrimp with the earthy freshness of spinach. The Steamed Okinawa Barbecued Pork Bun offered a rich and slightly smoky profile, its pillowy soft exterior giving way to tender, well-marinated pork. The Pan-fried Chinese Sausage Radish Cake was a comforting classic elevated by fragrant Chinese sausage, adding a savoury depth to the dish's crispy edges and soft interior. Lastly, the Szechwan-style Poached Pork Dumpling impressed with its juicy filling and the gentle heat from the accompanying mala-style broth. While each item was enjoyable, we wished for a broader selection to explore, especially considering the high standard set by these refined offerings.

Foie Gras Chawanmushi with Crab Roe Soup 4.8/5

Among the three soup options on the menu, the Foie Gras Chawanmushi with Crab Roe Soup (+$18) is undoubtedly the showstopper and an absolute must-try. This luxurious dish arrives as a harmonious union of East and West, beginning with a silky-smooth Japanese-style steamed egg custard infused with the rich, buttery essence of foie gras. The custard is then crowned with a generous ladle of crab roe soup, bursting with umami and a delicate ocean sweetness that perfectly complements the foie gras' depth. Each spoonful is a textural delight, with the soft custard melting in the mouth while the vibrant crab roe adds a subtle pop and brininess. It's an opulent, deeply satisfying soup that lingers on the palate, making it well worth the indulgence.

Barbecued Honey-glazed Hokkaido Shirobuta Pork Char Siew, Crispy Pork Belly 4.2/5

From the barbecue section, the roast meats at Shisen Hanten offer a masterful showcase of texture and technique. The Barbecued Honey-glazed Hokkaido Shirobuta Pork Char Siew boasts a beautiful caramelised glaze, enveloping slices of tender pork that perfectly balances sweetness and savoury richness. The premium Hokkaido pork offers a succulent bite, with just the right amount of fat to make each mouthful melt with flavour.

The Crispy Roasted Pork Belly is equally satisfying. It features alternating layers of crackling skin, soft fat, and juicy meat. The skin is shatteringly crisp, creating a pleasing contrast against the moist, savoury pork beneath.

Pan-seared Peking Duck 4.5/5

However, the standout among the trio is the Pan-seared Peking Duck. Unlike the traditional version, this rendition is elevated by pan-searing the duck wrap, lending it an extra crispness and a delightful textural crunch. Each bite reveals tender duck meat encased in a golden, crispy wrap, an unexpected yet welcome twist on a classic. This thoughtful attention to both flavour and texture makes the roast meat selection a highlight of the brunch experience.

Deep-fried Diced Chicken with Szechwan Chilli Peppers 4.2/5

You can't leave Shisen Hanten without trying their take on Szechwan classics. The Deep-fried Diced Chicken with Szechwan Chilli Peppers delivered a fiery kick and addictively crispy morsels, staying true to the restaurant's roots in bold, spice-laden flavours.

Stir-fried Prawns with Chilli Sauce (+$8) 4.2/5

Another crowd-pleaser was the Stir-fried Prawns with Chilli Sauce (+$8). The plump, crunchy prawns were coated in a vibrant, spicy-sweet sauce, which is best enjoyed with deep-fried mantou to mop up every last drop.

Chen's Mapo Tofu with Hokkaido Rice 4.8/5

A signature must-have, Chen's Mapo Tofu is a flavour bomb that combines silky tofu and a punchy fermented bean paste sauce over a bed of premium Hokkaido rice. It is rich, comforting, and deeply satisfying.

Szechwan Jelly with Seasonal Fruits 4.2/5

For dessert, the Szechwan Jelly with Seasonal Fruits offers a refreshing and vibrant conclusion to the indulgent brunch. The jelly, delicately infused with subtle hints of Szechwan spices, carries a gentle floral aroma and a light, palate-cleansing sweetness. Its soft, wobbly texture contrasts beautifully with the medley of seasonal fruits, each adding bursts of natural sweetness and juicy freshness. The interplay of cool jelly and crisp fruits creates a harmonious balance that refreshes the senses and helps cut through the richness of the earlier courses. It's a thoughtfully crafted dessert that brings a refined and revitalising end to the meal.

Shisen Hanten's new weekend brunch menu is a well-curated journey through elevated Szechwan cuisine, balancing refined techniques with bold flavours. From the luxurious foie gras chawanmushi to the punchy mapo tofu and pan-seared Peking duck, each dish is rooted in tradition while offering modern sophistication.

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]

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]