High above the rhythmic pulse of downtown Singapore, perched atop Odeon 333, The Black Pearl is one of the newest restaurants to open in the Central Business District (CBD) area. The restaurant glimmers not just as a rooftop restaurant that offers a bird’s eye view to city hall, but also a multi-sensory journey into the refined opulence of contemporary Cantonese cuisine.
AVENUE ONE visited the establishment and here’s our impression of it.
The Culinary Narrative: Tradition Meets Inventive Luxury
At the helm is Executive Chef Dee Chan, whose mastery is apparent from the very first bite. Drawing from his diverse Cantonese, Teochew, and Hakka heritage, he navigates regional flavours with finesse and a deeply personal touch. That cultural depth, paired with his exacting modern palate, comes alive in a curated a la carte menu that pays homage to classic Cantonese flavours – then propels them into the now.
We began our meal with the Otah Mousse in Cones (S$9) – a playful, luxe amuse-bouche where the heat of Southeast Asian spice dances delicately with a smooth, creamy texture. Served in crisp mini cones, it was whimsical yet sophisticated – a delicious indication of what lay ahead.
The Black Pearl Signature Pork Knuckle Jelly (S$26) followed. Crystal-clear and glistening, with an appearance that pays tribute to the restaurant’s namesake, it struck the perfect balance between savoury depth and textural finesse. Every bite dissolved into rich, meaty flavour, elevated with just a hint of vinegar tang. A heritage dish, reborn with elegance.
Then came the comforting Shunde Style Slow-cooked Fish in Thick Broth with Crispy Fish Skin (S$22). A tribute to the culinary prowess of Shunde, this dish offered luxurious spoonfuls of milky, collagen-rich broth, slow-cooked to coax out every nuance of sweetness from the fish. Topped with airy, golden crisps of fish skin, it was both soul-soothing and visually stunning.
But the dish that truly lingered on the palate – and in the memory – was the Crispy Scale New Zealand Cod with Pineapple & Spices Signature Sauce (S$28). Cooked so the skin puffed into golden, crackly perfection while the flesh remained silky, the cod sat on a bed of sweet-spicy pineapple sauce that hit every note: tang, heat, umami, and a glimmer of fruit.
Another showstopper is the BBQ Premium Iberico Char Siew (S$38) reaffirmed why Iberico pork has become the gold standard in modern Chinese kitchens. Fatty, fragrant, and caramelised at the edges, it was indulgent and addictive.
Desserts at The Black Pearl follow the same philosophy – familiar foundations elevated by technique and style. The Pumpkin Sago with Coconut (S$8), available both chilled and hot, is the perfect denouement. I had the chilled rendition, which is clean and refreshing. The creamy coconut melds beautifully with mellow pumpkin, offering a sweet finale that soothes the senses.
Black Pearl is located at 333 North Bridge Road, #07-11/12 Odeon 333, Singapore 188721. Opening hours till are from 11.45am to 3pm for weekday lunch, and 5.30pm to 10pm for weekday dinner. On weekends, brunch is available from 10am to 3pm and dinner is from 5.30pm to 10pm. Reservations can be made on Tablecheck or call +65 6022 1022.
