With a name inspired by the allure of pearls, The Black Pearl is the newest restaurant in Singapore to shine – and we’re not just talking about food. The service was thorough, a special music surprise awaits, and the views were great, both inside and outside the restaurant.
Canton Cuisine At Its Finest
At The Black Pearl, you’ll get to experience a modern take on ‘Yue’ cuisine – think all the delicious flavors from the Greater Canton area. This means dishes inspired by famous Cantonese sub-cuisines like Guangzhou, Hong Kong, Chaoshan, Dongjiang, and Shunde.
Basically, the menu allows you to take a tasty tour of the region.
The restaurant is helmed by Executive Chef Dee Chan, who has worked at places like W Hotel, Tunglok Seafood, Conrad Centennial Singapore, Resorts World Sentosa, and more.
Menu Options at The Black Pearl
Several dining options are available at The Black Pearl, with the most classic one being their a la carte menu. Here, you’ll find a range of classic dishes such as Peking Duck to their innovative renditions of dishes such as the Roasted Pig and award-winning dishes.
Here, they also have a rather unique omakase-style 5-Course Experience Menu, priced at $198++ per person. It’s served at your table, but diners are invited to enjoy a few courses at the exclusive and intimate Chef’s Table, offering time for up-close interactions with the Chefs themselves.
There’s also a separate bar area for pre- or post-meal drinks. The bar offers a great selection of drinks, including premium Chinese teas, classic cocktails, and some really special aged whiskies and Chinese liquors.
For those who prefer a bit more privacy, The Black Pearl has three modular private dining rooms, each boasting panoramic views of the city.
The Black Pearl A La Carte Menu
Opening the meal in true Canton fashion were a couple of items from their Dim Sum menu (price range from $9++ to $18++). Some notable items were the Black Pearl Truffle Wild Mushroom Dumplings and Crispy Shrimp Rice Roll. The latter inspired by the You Tiao Chee Cheong Fun, a great play on textures.
We also tried the Otah Mousse in Cones ($9++ per serving), an award-winning creation by Chef Dee Chan. It features velvety otah mousse made of fish and squid in a charcoal cone topped with fried salmon skin. This small snack packs a nice punch, which we really enjoyed.
Soups are a must in Cantonese cuisine, and the Shunde-style Slow-cooked Fish in Thick Broth Topped with Crispy Fish Skin ($22++ per serving) is not to be missed. The soup is milky, rich, and filled with collagen, the kind that leaves a film on your lips after a while.
The Black Pearl Peking Duck ($108++ whole) is also a must-try item. The restaurant pays intense attention to detail for this dish. The duck is roasted according to the diner’s arrival/reservation time, so it is piping hot when carved tableside.
After enjoying it the classic way with their house-made pancakes, you have the option to enjoy the remaining of the duck in 3 ways: Salt & Pepper, Crispy Wok-fried Vermicelli with Mustard Greens; or Diced Duck with Osmanthus Flower & Lettuce.
The Crispy Scale New Zealand Cod with Pineapple & Spices Signature Sauce ($25++ per serving) was rather interesting. The fish was perfectly executed but they weren’t playing with the spice level. It’s the kind of spice that burns, but the pineapple element does help to balance it out a bit.
If you aren’t someone who can take spice, we heard they’re able to do it in a sweet & sour version, and their sauce doesn’t use a single drop of ketchup.
One of our favourite dishes of the night was the BBQ Premium Iberico Char Siew ($38++). The tender slices of pork are roasted and brushed with honey & hua tiao chiew and are served in a box, smoked with thyme.
Another favourite was the Hakka Braised Tofu Stuffed with Minced Pork ($28++), a simple yet well executed dish featuring soft tofu topped with a blend of minced pork and prawns.
The presentation of the Crispy Roasted Pig Stuffed with XO Glutinous Rice ($208++ for half, $398++ for whole) is not exactly what you’d expect a crispy roasted pig to look like. However, this is a technique-driven dish that features a whole deboned suckling pig rolled with a stuffing of glutinous rice cooked with deep-fried yam and house-made XO sauce.
Chinese Fine Dining Restaurant in Singapore
If you’re looking for Asian food alternatives when it comes to fine dining, The Black Pearl is a great option to consider. The classy interior also makes it great for dates, because who says you have to eat steak for dates to make a good impression?
Also, here’s a fun fact to share with your dining party: The background music is exclusively composed by South Korean artist KANGTA. It features instrumental oriental music with a touch of house vibes.
The Black Pearl
333 North Bridge Road, #07-11/12 Odeon 333, Singapore 188721
Mon-Sun, 11:30am to 3pm, 5pm to 10pm
On Saturdays & Sundays, there’s a special brunch timeslot from 10am to 12pm.
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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