The Place An exciting new Chinese restaurant has opened quietly in Cityhall. Launched by Gaia Lifestyle Group, I checked out the newly opened The Black Pearl, a one-of-a-kind rooftop Chinese fine dining concept. Located on level 7 of Odeon 333, it takes up the entire floor of level 7 where the interior is gorgeous to say the least. 

The interior design of The Black Pearl draws inspiration from the Manchu–Han Imperial Feast from the Qing Dynasty where modernity meets classic. There is the 1.8-meter-diameter concave feature commissioned to represent The Black Pearl the moment you enter the restaurant, and a metallic central dome carrying celestial symbolism.

As for the inspiration for the restaurant’s name, pearls are also embodiments of opulence and regality as epitomised by the Qing Dynasty Manchu–Han Imperial Feast. 

In terms of the layout, the main dining hall and three modular private dining rooms lend a beautiful view of the city’s skyline, and there are also the exclusive Chef’s Table and the stylish bar for pre or post dinner drinks. 

The Food In terms of cuisine, The Black Pearl has its own take on ‘Yue’ cuisine (粤菜), as the dishes here encompass the flavours of the Greater Canton region. Various Cantonese sub-cuisines fall within this realm, most famously that of Guangzhou, Hong Kong, Chaoshan, Dongjiang, and Shunde.

Helming the kitchen is Hong Kong born award winning Executive Chef Dee Chan, where you can opt for ala carte or an omakase-style 5-course Experience Menu (S$168 per person) at the Chef’s Table.  

An award-winning creation, my meal started with the delicious Otah Mousse in Cones (S$9 per serving) which is Chef Dee’s original creation. You get a velvety otah mousse made of fish and squid, housed in a petite charcoal-tinted cone. The deep-fried salmon fish skin adds another layer to the textures. 

Inspired by the restaurant’s name, the Black Pearl Signature Pork Knuckle Jelly (S$26 per portion/ 6 pieces) also takes reference to Black Vinegar Pork Trotters where the appetiser is served as a set of gleaming ‘black pearls’. The pork knuckle jelly ‘black pearls’ is served on celtuce along with a vinegar, garlic and chilli sauce. 

If you love your Char Siew, the BBQ Premium Iberico Char Siew (S$38 per portion) is a must try. The Spanish Iberico Char Siew is smoked with thyme and brushed with honey and Hua Diao wine, so there is that tinge of sweetness to the tender and flavourful meat.  

For soup, I enjoyed the Shunde Style Slow-cooked Fish in Thick Broth Topped with Crispy Fish Skin (SS$22), a collagen rich Shunde style fish broth topped with crispy fish skin and thinly sliced keffir lime leaves.  

Another award-winning dish is the Crispy Scale New Zealand Cod With Pineapple & Spices Signature Sauce (S$28) where the texture of the cod is great, though I do find the sauce a tad too spicy to fully enjoy the flavour of the fish itself.   

Another dish I highly recommend trying is their signature The Black Pearl Peking Duck (S$108 whole) 

Following a traditional recipe and method of roasting a whole duck, the duck is presented and carved tableside. The glistening duck skin is best enjoyed with the house-made pancake. 

There is also the second option of having the remaining duck meat in one of three styles (S$18): Salt & Pepper; Crispy Wok-fried Vermicelli with Mustard Greens; or Diced Duck with Osmanthus Flower & Lettuce. 

The Hakka Braised Tofu Stuffed with Minced Pork (S$28 per serving) is Chef Dee’s iteration of his grandmother’s recipe where the soft tofu is filled with a blend of minced pork and prawns seasoned with Chinese 5 spice and fried with oyster sauce and rock sugar in a hot, sizzling claypot. 

For something luxe, there is the Crispy Roasted Pig Stuffed with XO Glutinous Rice (S$208/half; S$398/whole), a dish which requires much technique to present as it showcases a whole deboned Spanish suckling pig seasoned with 5 spice powder and a 13 Chinese spice blend, rolled with a stuffing of glutinous rice that has been cooked with deep-fried yam and house-made XO sauce.  

In terms of flavour, you get that nice and crisp skin of the roasted pig where each roll does not taste too heavy. 

For greens, there is also the Poached Nai Bai with Superior Broth (S$24) topped with goji berries and deep-fried shredded dried scallops. Noteworthy mention to the rich broth made with boiling chicken, chicken feet, and pork bones for 24 hours. 

Dim Sum lovers will be pleased that there are quite a couple of dim sum items on the menu from S$9 to S$18 per serving. 

Available daily with specials displayed on a chic dim sum cart over the weekends, highlights of these small plates include the Black Pearl Truffle Wild Mushroom Dumplings (S$9 per portion/3 pieces) – the restaurant’s rendition of a crystal bun with a charcoal-tinged skin and a filling of flower mushrooms, chestnuts, asparagus, and carrots. 

The Crispy Shrimp Rice Roll (S$18 per portion) is inspired by the ‘You Tiao Chee Cheong Fan’ where the deep-fried rice skin studded with diced prawns is enrobed in nutty red rice sheets. It is served with a house-made soy-based sauce. 

For carbs, I had the Teochew Pan-fried Hor Fun With Seafood (S$28) which is served in a pancake style using Japanese Mangetsu eggs. 

Last but not least, dessert is Pumpkin Sago with Coconut Milk (S$8) where you can choose to have it chilled or hot. You get that nice aroma of the fresh pumpkin, and this is quite a light option to conclude the meal.  

Rants I can’t help but associate the name of the restaurant to the Michelin equivalent guide in China, Black Pearl Restaurant Guide.  

Will I Return Again? This is a destination dining on its own, except that it is conveniently located right in Cityhall. Other than the beautiful dining ambience, the food at The Black Pearl also lives up to expectations. There are some unique creations on its menu, and this is one spot ideal for friends or family gatherings. 

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 4/5 

The Black Pearl 
333 North Bridge Road 
#07-11/12 Odeon 333 
Singapore 188721 
Tel: +65 6022 1022

Opening Hours 
Monday to Friday: 11.30am to 3pm; 5.30pm to 10pm 
Saturday & Sunday: 11.30am to 3pm; 5.30pm to 10pm 

Dim Sum Brunch 
Saturdays & Sunday: 10am to 12pm (last order 11.30am) 

Ranted by The Ranter