The Black Pearl, the latest Chinese restaurant to open at Odeon 333, presents a contemporary interpretation of ‘Yue’ cuisine, encompassing various sub-cuisines of the Greater Canton region. Located on the rooftop of Odeon 333, the lavish interior boasts a panoramic city view, featuring a main dining hall, three modular private dining rooms, a stylish bar, and an exclusive Chef’s Table.
Crispy Shrimp Rice Roll 4.2/5
The meal begins with a taste of the dim sum menu, highlighted by the Crispy Shrimp Rice Roll ($18). The red hue comes from blending uncooked red rice into the flour mixture, giving the rice roll a vibrant touch. It is wrapped around a deep-fried Vietnamese rice paper fritter filled with prawn and asparagus, complemented by a house-blended soy sauce. The contrast between the smooth rice roll and the crispy interior creates an enjoyable textural experience.
Black Pearl Truffle Wild Mushroom Dumplings 4.2/5
Another standout is the Black Pearl Truffle Wild Mushroom Dumplings ($9 for 3pc). Wrapped in delicate dumpling skin and finished with edible gold shimmer, the filling consists of stir-fried chopped flower mushrooms, water chestnuts, asparagus, and carrots mixed with truffle paste and mushroom powder, enhancing the dish’s earthy notes.
Black Pearl Signature Pork Knuckle Jelly 4/5
Moving on to appetisers, the Black Pearl Signature Pork Knuckle Jelly ($26 for 6pc) presents a modern take on traditional Teochew pork trotter jelly. Moulded into a sphere shape and covered in a jelly layer made of Spanish balsamic vinegar and squid ink, it delivers a burst of flavour in every bite.
Otah Mousse in Cones 3.5/5
Inspired by Southeast Asian grilled fish paste, the Otah Mousse in Cones ($9 per portion) features deboned Spanish mackerel blended with egg white, fresh cream, and coconut milk. It is steamed and piped into petite charcoal-tinted cones, paying homage to the traditional method of grilling otah over charcoal. Garnished with crispy salmon skin, it provides an extra layer of texture.
Shunde Style Slow-cooked Fish in Thick Broth topped with Crispy Fish Skin 5/5
A crowd favourite, the Shunde Style Slow-Cooked Fish in Thick Broth ($22 per pax) boasts a creamy and flavourful broth enhanced by thinly sliced kaffir lime leaves. This dish is packed with premium ingredients, including sliced red grouper, fish maw, luffa, black fungus, jade fungus, bamboo shoots, dried scallops, fish skin, and shredded ginger for a comforting finish.
BBQ Premium Iberico Char Siew 3.8/5
The BBQ Premium Iberico Char Siew ($38) is smoked with thyme, giving it an extra aroma. While most diners enjoyed it, the cut was a bit too fatty for my preference.
The Black Pearl Peking Duck 4/5
The Black Pearl Peking Duck ($108) is roasted with lychee wood in a German-made oven for a consistently crisp skin. Served with housemade pancakes, osmanthus flower, sugar, Peking duck sauce, scallions, and cucumber, this dish is a solid choice. For an additional $18, the remaining duck meat can be prepared in three styles: Salt and pepper, Wok-fried Yee Mee with Mustard Green, or Diced Duck with Osmanthus Flower and Lettuce.
Crispy Scale New Zealand Cod with Pineapple & Spices Signature Sauce 4.5/5
The Crispy Scale New Zealand Cod with Pineapple & Spices Signature Sauce ($28 per pax) offers a delightful combination of crispy, pan-seared cod with moist, buttery flesh. The accompanying spicy pineapple sauce enhances the dish with tropical, sweet, and spicy notes.
Crispy Roasted Pig Stuffed with XO Glutinous Rice 4.2/5
A celebratory dish, the Crispy Roasted Pig stuffed with XO Glutinous Rice ($208 Half/ $398 Full), is topped with caviar. The glutinous rice, cooked with housemade XO sauce, Chinese sausage, and liver sausage, is well-seasoned with a 13-spice powder blend, perfectly complementing the crispy roasted pig.
Hakka Braised Tofu Stuffed with Minced Pork 4.5/5
Highlighting The Black Pearl’s culinary diversity, the Hakka Braised Tofu Stuffed with Minced Pork ($28) features a soft tofu block filled with minced pork paired with a flavourful braising sauce. This dish, based on Chef Dee’s maternal grandmother’s recipe, offers a taste of nostalgia and homely comfort.
Poached Nai Bai with Superior Broth 4.2/5
A simple yet hearty dish, the Poached Nai Bai with Superior Broth ($24) retains its crunch and is enhanced by a rich broth topped with goji berries and deep-fried shredded dried scallops.
Teochew Pan-fried Hor Fun with Seafood 4.5/5
A surprising favourite, the Teochew Pan-Fried Hor Fun with Seafood ($28), features broad rice noodles wok-fried with fish sauce, preserved radish, bean sprouts, prawns, and scallops. The inclusion of Japanese Mangetsu eggs adds layers of flavour and aroma, while the pancake-like presentation makes it visually appealing.
Pumpkin Sago with Coconut Milk 4.2/5
Ending the meal on a sweet note, the Pumpkin Sago with Coconut Milk ($8 per pax) blends Japanese pumpkin with fresh cream and coconut milk for a smooth consistency. The inclusion of pumpkin cubes and sago adds a pleasant texture, and diners can enjoy it chilled or hot.
While The Black Pearl delivers well-executed and delicious dishes, many of them can be found in other Chinese restaurants across Singapore. The restaurant succeeds in offering a comfortable dining experience with quality ingredients and refined cooking techniques. However, it is still in search of a unique identity to truly stand out as a gem in Singapore’s competitive Chinese dining scene. Nonetheless, with its prime location, stylish setting, and diverse menu, The Black Pearl is undoubtedly worth a visit for those looking to indulge in contemporary Cantonese cuisine.
Note: This is an invited tasting.
The Black Pearl
Odeon 333
333 North Bridge Road
#07-11/12
Singapore 188721
Tel: +65 6022 1022
Facebook
Instagram
Website
Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)
Opening Hours:
Daily: 1130am – 3pm, 530pm – 10pm
Sat-Sun: 10am – 12pm (Dim Sum Brunch)
Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to Bras Basah Road. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk down North Bridge Road to destination. Journey time about 5 minutes. [Map]
2) Alight at Bras Basah MRT station. Take Exit A. Walk to Bras Basah Road. Turn left and walk down Bras Basah Road. Turn left onto North Bridge Road. Walk to destination. Journey time about 6 minutes. [Map]