{"id":319704,"date":"2025-05-01T09:32:53","date_gmt":"2025-05-01T01:32:53","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=319704"},"modified":"2025-04-29T19:34:50","modified_gmt":"2025-04-29T11:34:50","slug":"the-black-pearl-review","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/the-black-pearl-review\/","title":{"rendered":"The Black Pearl review: Skyline views, luxe vibes and seriously good Chinese food"},"content":{"rendered":"

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\u2019s one thing to recommend a new spot<\/a> to a friend. But when the whole group\u2019s 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\u2019ll have everyone asking for seconds. The Black Pearl \u2013 a new Chinese fine dining<\/a> gem \u2013 nails it on all fronts. I\u2019m so confident, I\u2019d even say bring your judgy traditional in-laws here.<\/p>\n

The Black Pearl review: A rooftop Chinese fine dining gem that hits all the right notes<\/h2>\n
\"The-black-pearl-singapore\"
(L) The opulent omakase dining area, (R) One of the private dining rooms. Photography: Nicole Nithiyah<\/figcaption><\/figure>\n

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.<\/p>\n

As if the wall-to-ceiling windows and killer skyline views aren\u2019t impressive enough, The Black Pearl spoils you with a variety of spaces to suit your vibe. Want an exclusive experience? Book the intimate Chef\u2019s Table \u2013 a sleek six-seater counter where you\u2019ll get up close and personal with the chefs as they introduce each dish.<\/p>\n

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.<\/p>\n

Pick your experience: A la carte, omakase or weekend dim sum<\/h3>\n

You can go a la carte, the chef\u2019s table omakase-style menu if you\u2019re 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.<\/p>\n

Here, he plates up a celebration of the Greater Canton region, weaving in Hakka and Teochew influences. Everything\u2019s done with finesse, down to the two sets of chopsticks (white for serving, black for eating \u2013 I never knew!) and a cool soundtrack blending Chinese classics with chill jazz.<\/p>\n

On my weekday visit, the crowd was a lively mix \u2013 a group of office execs, stylish ladies who lunch, and even a family, proving just how versatile the vibe is. It\u2019s 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).<\/p>\n

Food highlights: Classics reimagined and creative new stars<\/h3>\n
\"The-black-pearl-singapore-3\"
Otah Mousse in Cones. Photography: Nicole Nithiyah<\/figcaption><\/figure>\n

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.<\/p>\n

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\u2019s a playful and seriously tasty nod to the street snack.<\/p>\n

Must-try sharing plates: Iberico char siew and Black Pearl pork knuckle jelly<\/h3>\n
\"The-black-pearl-singapore\"
(L) Black Pearl signature pork knuckle jelly, (R) BBQ premium Iberico char siew. Photography: Nicole Nithiyah<\/figcaption><\/figure>\n

The resplendent menu is made for sharing, featuring signatures like the Black Pearl signature pork knuckle jelly ($26++ for six pieces). I\u2019ll admit, jelly and meat isn\u2019t my go-to combo. That said, I can\u2019t 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 \u2018black pearls\u2019 are a bold, inventive take on a classic.<\/p>\n

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.<\/p>\n

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\u2019re 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\u2019s a minor quibble for a dish this comforting and decadent.<\/p>\n

Dim sum delights and soup so good it gave me goosebumps<\/h3>\n
\"The-black-pearl-singapore-5\"
Crispy shrimp rice roll, Shunde-style slow-cooked fish in thick broth. Photography: Nicole Nithiyah<\/figcaption><\/figure>\n

Maybe it was the rainy afternoon, or maybe I\u2019m 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\u2019s finished with crispy fish skin and a sprinkle of kaffir lime leaves for extra zing. Bonus: it\u2019s served in an individual claypot over a lit candle, so it stays steaming hot till the last slurp.<\/p>\n

Even though I was filled to the brim, I couldn\u2019t resist the crispy shrimp rice roll ($18++). Don\u2019t expect your usual chee cheong fun. This one stuns with a striking red hue, thanks to red rice. Inside, you\u2019ll 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\u2019s served with a house-blend soy sauce made from three different soy sauces for an extra umami punch.<\/p>\n

\"The-black-pearl-singapore-6\"
(L) Black truffle silky egg beef hor fun; (R) the bar. Photography: Nicole Nithiyah<\/figcaption><\/figure>\n

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.<\/p>\n

Must-try dishes:<\/strong> BBQ premium Iberico char siew, Shunde-style slow-cooked fish in thick broth, black truffle silky egg beef hor fun
\nExpect to spend:<\/strong> $150++\/pax
\nOpening hours:<\/strong> Lunch: 11.30am to 3pm, Dinner: 5.30pm to 10pm , daily
\nReservations:<\/strong> Highly recommended, book a table here<\/a>
\nMenus:<\/strong> \u00c0 la carte<\/a>; Weekday set lunch<\/a>; Dim Sum brunch<\/a>: 10am to 12pm; Saturdays & Sundays; Omakase menu coming soon ($168++\/pax for 5 courses)
\nAddress:<\/strong> The Black Pearl<\/a>, #07-11\/12, Odeon 333, 333 North Bridge Road, Singapore 188721<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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\u2019s one thing to recommend a new spot to a friend. But when the whole group\u2019s counting on you, the stakes are way higher. You need welcoming vibes that make you […]<\/p>\n","protected":false},"author":106162,"featured_media":319705,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,6363],"tags":[],"acf":[],"yoast_head":"\nThe Black Pearl review: Seriously Good Chinese Food With a View<\/title>\n<meta name=\"description\" content=\"Take a seat at The Black Pearl at Odeon 333 to enjoy Chinese fine dining with skyline views and unforgettable Cantonese flavours.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/singapore\/the-black-pearl-review\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Black Pearl review: Skyline views, luxe vibes and seriously good Chinese food\" \/>\n<meta property=\"og:description\" content=\"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. 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