Food Review: The Black Pearl – NEW Cantonese Restaurant in Odeon 333

There is a new Chinese restaurant in town. The Black Pearl occupies the rooftop space of Odeon 333 along North Bridge Road. It is one of the concepts of Gaia Lifestyle Group, a chain that also includes Social Place and Gyutan-tan. The Black Pearl is helmed by Executive Chef Dee Chan. 

The space is impressive and features panoramic views of Singapore’s skyline, including the iconic Marina Bay Sands. The 80-seater main dining hall is inspired by the beauty of the pearl and evokes the spirit of the Qing imperial banquet.

Aside from the main dining hall, there are also private rooms as well as a chef’s table with a particularly noteworthy ceiling. Overall, it is quite an enchanting venue – one that I’d imagine suit business lunches and family gatherings. 

I recently came for dinner and tried quite a number of the recommended dishes at The Black Pearl.

The Black Pearl Truffle Wild Mushroom Dumplings (S$9 for 3 pieces) are a noteworthy part the dim sum selection. These dumplings feature a distinctive skin made from a combination of wheat starch and charcoal powder, which gives them a unique appearance. The filling consists of stir-fried chopped flower mushrooms, water chestnuts, asparagus, and carrots, all mixed with truffle paste and mushroom powder. This combination creates a variety of textures and flavors.

The Crispy Shrimp Rice Roll (S$18) comes with a flavorful filling that includes diced cooked tiger prawn, prawn paste, and baby asparagus, all encased in a deep-fried Vietnamese rice paper fritter. This adds a delightful crunch that contrasts with the soft rice roll.

I still can’t get over how tender the BBQ Premium Iberico Char Siew (S$38) was. For the char siew, Iberico pork collar is used and it’s marinated for 45 minutes with a variety of sauces. Honey adds to its sweetness while thyme adds a smoky and aromatic flavor to the meat.

My favorite dish of the evening is probably the Shunde Style Slow-Cooked Fish in Thick Broth (S$22), a collagen-rich fish broth meticulously prepared by boiling chicken, chicken feet, and pork bones for an impressive 24 hours. 

It’s relatively easy to find Peking Duck in Chinese restaurants in Singapore but I must say, I was still quite amazed with the Black Pearl Peking Duck (S$108). Only upon order, the duck is roasted with lychee wood for 45 to 50 minutes until the skin is crispy and golden. The duck is carved tableside and served with house-made panacke, osmanthus flower and sugar, Peking duck sauce, strips of scallions and cucumber.

The Crispy Scale New Zealand Cod (S$28) is another highlight – being pan-seared with scales intact until a golden, crispy texture is achieved. It is accompanied by a pineapple sauce possessing faint reminders of achar. 

Another one of The Black Pearl’s touted specialties, I found the Crispy Roasted Pig Stuffed With XO Glutinous Rice (S$208) possessing a strong pork-y flavor. Presented as medallions, this dish requires more labor than similar stuffed roasted pigs elsewhere as the medallions here are rolled into smaller pieces. 

The Poached Nai Bai with Superior Broth (S$24) looked simple at first glance but I was to find the secret’s in the sauce. I wholeheartedly enjoyed the superior broth made by boiling chicken, chicken feet, and pork bones for 24 hours.

The Pumpkin Sago with Coconut Milk (S$8) was quite a revelation to me. I never thought I’d associate pumpkin with something refreshing but the chilled version of the dessert certainly exuded that. 

Overall, The Black Pearl succeeds in its mission in offering Cantonese cuisine with novel touches – but without straying too far as to become unrecognizable. I also see value in some of the dishes here which I’ll come back for. 

The Black Pearl 
333 North Bridge Road 
#07-11/12 Odeon 333 
Singapore 188721 

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