Singapore welcomes its newest Chinese restaurant, The Black Pearl, which sits at the top of Odeon 333. This rooftop venue aims to offer a fresh take on upscale Cantonese dining with striking views of the city.

The Black Pearl at Odeon 333

The new restaurant’s design takes its cue from black pearls, with deep blues, blacks, and touches of gold throughout the space. Large star-inspired chandeliers hang from the ceiling, while big windows offer views across Singapore’s cultural district, creating a mix of cozy and open spaces.
The main dining room fits 80 people, while three private rooms – named after different types of pearls: Akoya, South Sea, and Tahitian – each holds up to 11 guests. These rooms can be joined together for bigger groups, making it good for both family dinners and business meetings.

Modern Version of ‘Yue’ Cuisine
Leading The Black Pearl kitchen is Executive Chef Dee Chan, who many may recognize from local TV shows. Chef Chan brings a menu that covers the rich variety of Canton’s regional cooking. His background gives him unique insight into Chinese cuisine – born in Hong Kong with Cantonese and Teochew parents, and a Hakka grandmother who influenced his early cooking life.


“Cantonese food is so respected that people say: ‘Born in Suzhou, live in Hangzhou, eat in Guangzhou,'” says Chef Chan. At The Black Pearl, he combines different styles of Cantonese cooking, from Hong Kong to Chaoshan, in what he describes as a modern version of ‘Yue’ cuisine.
What’s on the Menu
The Black Pearl’s menu puts a new spin on traditional dishes. Highlights include the restaurant’s special Black Pearl Signature Pork Knuckle Jelly ($26++) and Double-boiled Homemade Cured Duck Leg Soup with 10-year Aged Tangerine Peel ($38++).


There is a range of Cantonese-inspired dishes. Appetisers include Bi Feng Tang Style Fried Duck Wing with Garlic & Dried Chilli ($16++). For something more substantial, guests can enjoy Shunde Style Slow-cooked Fish in Thick Broth ($22++). The menu also features signature dishes like The Black Pearl Peking Duck ($108++ whole) and Smoked Braised Goose with Sugar Cane ($98++ half). A Hakka Braised Tofu dish ($28++) and Crispy Roasted Pig Stuffed with XO Glutinous Rice ($208++ for half or $398++ for a whole) are other interesting items on the menu. A lighter bite is the Otah Mousse in Cones ($9++).


Fresh seafood comes prepared in various ways – you can have it steamed Teochew-style or cooked Hong Kong-style with garlic and chili. On weekends, look out for the dim sum cart serving special items like quail egg dumplings and black charcoal buns filled with duck meat.
Starting March 2025, diners can try a special five-course menu for $198++ per person. This includes time at the Chef’s Table, where six guests can sit and watch the chefs cook. The menu changes every three months to use seasonal ingredients.
Bar & Music

The bar matches the food in quality. Besides French wines from Bordeaux and Burgundy, there’s a wide selection of Chinese teas and premium spirits. You’ll find high-end whiskeys like Macallan 30 Years next to top Chinese spirits like Moutai 60 Year Old, plus champagnes from famous houses like Dom Perignon and Krug.
The music adds another layer to the experience. South Korean star Kangta, known for his work with SM Entertainment, has created special background music that mixes modern Asian sounds with gentle dance beats.
New Restaurant for New Takes on Chinese Cooking
The Black Pearl is open for lunch and dinner every day, with weekend brunch starting from March 2025. For those looking to try Chinese food that goes beyond the usual dishes, The Black Pearl offers something different in a stylish elegant space.

The Black Pearl
333 North Bridge Road
#07-11/12 Odeon 333
Singapore 188721
Tel: +65 6022 1022
Opening hours (till 28 February 2025):
Lunch: 11.30 am to 3 pm
Dinner: 5.30 pm to 10 pm
Opening hours from 1 March 2025
Mondays to Fridays:
Lunch: 11.30 am to 3 pm
Dinner: 5.30 pm to 10 pm
Saturdays & Sundays:
Brunch: 10 am to 12 pm
Lunch: 11.30 am to 3 pm
Dinner: 5.30 pm to 10 pm
The Ordinary Patrons | Real Dining Experience of Ordinary People
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