Hidden rooftop gem The Black Pearl at Odeon 333 nails fine dining with comforting Cantonese flavours, lush interiors, and a touch of drama.
The only drama you want at dinner is the kind that arrives in a smoky box at your table in a chic fine-dining restaurant. It’s one thing to recommend a new spot to a friend. But when the whole group’s counting on you, the stakes are way higher. You need welcoming vibes that make you want to linger, service that feels effortless, and food that’ll have everyone asking for seconds. The Black Pearl – a new Chinese fine dining gem – nails it on all fronts. I’m so confident, I’d even say bring your judgy traditional in-laws here.
The Black Pearl review: A rooftop Chinese fine dining gem that hits all the right notes
Drawing inspiration from the legendary Manchu-Han Imperial Feast of the Qing Dynasty, The Black Pearl brings a little drama (the good kind) to the dining table. Perched on a rooftop at Odeon 333 at City Hall, the restaurant feels like a hidden gem.
As if the wall-to-ceiling windows and killer skyline views aren’t impressive enough, The Black Pearl spoils you with a variety of spaces to suit your vibe. Want an exclusive experience? Book the intimate Chef’s Table – a sleek six-seater counter where you’ll get up close and personal with the chefs as they introduce each dish.
Prefer a tipple? The stylish bar is an atmospheric nook perfect for pre-, post-, or mid-meal drinks, featuring everything from premium Chinese teas to heavyweight spirits. Got a crowd? There are three modular plush private rooms that seat up to 12 each, or you can combine them for a big bash.
Pick your experience: A la carte, omakase or weekend dim sum
You can go a la carte, the chef’s table omakase-style menu if you’re feeling fancy, or dim sum for a weekend treat. At the helm? Celebrity chef D, a Hong Kong talent whose culinary roots run deep (his dad was a dim sum chef!) and whose resume includes hotspots like Mott 32 and the now-closed Clan 7.
Here, he plates up a celebration of the Greater Canton region, weaving in Hakka and Teochew influences. Everything’s done with finesse, down to the two sets of chopsticks (white for serving, black for eating – I never knew!) and a cool soundtrack blending Chinese classics with chill jazz.
On my weekday visit, the crowd was a lively mix – a group of office execs, stylish ladies who lunch, and even a family, proving just how versatile the vibe is. It’s luxe but not pretentious, polished but still warm. Hot tip: dress up a little… unless you want to feel a tiny bit underdressed (like I did).
Food highlights: Classics reimagined and creative new stars
The experience is split into two parts: the a la carte menu, where chef Dee reimagines beloved classics with a modern twist, and some original award-winning creations inspired by local flavours.
I had a taste of it with the Otah Mousse in Cones ($9++/portion), a rich, aromatic cold otah mousse piped into petite charcoal-tinted cones, finished with crispy salmon skin. It’s a playful and seriously tasty nod to the street snack.
Must-try sharing plates: Iberico char siew and Black Pearl pork knuckle jelly
The resplendent menu is made for sharing, featuring signatures like the Black Pearl signature pork knuckle jelly ($26++ for six pieces). I’ll admit, jelly and meat isn’t my go-to combo. That said, I can’t deny the skill behind it. Inspired by Teochew cuisine, it features simmered pork knuckle set in collagen-rich jelly, topped with a layer of squid ink. These ‘black pearls’ are a bold, inventive take on a classic.
The BBQ premium Iberico char siew ($38++) is a true standout. Spanish Iberico pork collar is marinated, roasted, glazed with honey and Hua Diao wine, then thyme-smoked and served tableside in a wooden box. I might even rebuke my view on jelly-meat combos after indulging in the melt-in-your-mouth layers of rich, gelatinous fat.
Other sharing options to try: the black truffle silky egg beef hor fun ($36++). Wok-heyed with garlic and an extremely generous handful of bean sprouts (heads up: let them know if you’re not a fan!), the silky noodles are topped with Angus beef slices, a luscious black truffle sauce, a runny Japanese egg yolk, and a sprinkle of crispy fried hor fun. My only tweak? I wish the beef slices were smaller for easier bites. But it’s a minor quibble for a dish this comforting and decadent.
Dim sum delights and soup so good it gave me goosebumps
Maybe it was the rainy afternoon, or maybe I’m just a soup sl*t. But the Shunde-style slow-cooked fish in thick broth ($22++ per pax) gave me literal goosebumps. This collagen-rich bowl is the stuff of dreams: a luxurious broth brewed for hours with chicken, pork bones, and red grouper, packed with fish slices, fish maw, black fungus, bamboo shoots, and more. It’s finished with crispy fish skin and a sprinkle of kaffir lime leaves for extra zing. Bonus: it’s served in an individual claypot over a lit candle, so it stays steaming hot till the last slurp.
Even though I was filled to the brim, I couldn’t resist the crispy shrimp rice roll ($18++). Don’t expect your usual chee cheong fun. This one stuns with a striking red hue, thanks to red rice. Inside, you’ll find a crispy Vietnamese rice paper fritter hugging a juicy prawn and asparagus filling. And because chef Dee is a little extra (I love it!), it’s served with a house-blend soy sauce made from three different soy sauces for an extra umami punch.
From bold flavours and dramatic plating to panoramic views and polished service, The Black Pearl delivers a dining experience that dazzles on every level. 10/10 would happily roll out and come back for more.
Must-try dishes: BBQ premium Iberico char siew, Shunde-style slow-cooked fish in thick broth, black truffle silky egg beef hor fun
Expect to spend: $150++/pax
Opening hours: Lunch: 11.30am to 3pm, Dinner: 5.30pm to 10pm , daily
Reservations: Highly recommended, book a table here
Menus: À la carte; Weekday set lunch; Dim Sum brunch: 10am to 12pm; Saturdays & Sundays; Omakase menu coming soon ($168++/pax for 5 courses)
Address: The Black Pearl, #07-11/12, Odeon 333, 333 North Bridge Road, Singapore 188721
