Luxury is often defined by its people: their vision, expertise, creativity, and heart. At 黑珍珠 The Black Pearl, the faces behind the plates shape the very identity of this rooftop Cantonese jewel. This article lifts the curtain on those who give life to the elegance, drama, and depth of dining at 黑珍珠 The Black Pearl.
Journey Of A Vision: How 黑珍珠 The Black Pearl Began
Every restaurant has a beginning, a spark of ambition and imagination. 黑珍珠 The Black Pearl was conceived as a rooftop fine dining destination that merges classical Chinese flavours with modern sensibilities. It occupies the entire Level 7 of Odeon 333 in the City Hall district, offering sweeping views of Singapore’s skyline as its backdrop.
Its cuisine is rooted in Yue traditions, encompassing Cantonese and regional substyles from Guangzhou, Hong Kong, Dongjiang, and Chaoshan, but it has been reimagined for a contemporary audience. The founding concept draws inspiration from the opulence of imperial Qing-dynasty banquets, celebrating pearls, celestial motifs, and grand feasting traditions.
Chef Dee Chan: A Creative Force
Executive Chef Dee Chan, the Chef behind 黑珍珠 The Black Pearl’s signature dishes, whose culinary leadership gives shape to the restaurant’s voice. Formerly with acclaimed venues including Mott 32, Chef Dee combines technical precision, a deep understanding of Cantonese traditions, and a daring spirit to surprise and delight.
Under his direction, the menu features both à la carte options and a seasonal Experience Menu, designed in an omakase style that rotates quarterly for diners seeking the ultimate tasting journey. Signature creations include Otah Mousse in Cones, Black Pearl Signature Pork Knuckle Jelly, and Smoked Braised Goose with Sugar Cane. Each reflects his desire to push boundaries while remaining anchored in tradition.
The kitchen under his guidance is a laboratory of flavour, texture, and narrative. Each dish tells a part of a greater story about cuisines, histories, ingredients, and regional influences. Chef Dee’s willingness to draw inspiration from Hakka, Teochew, or Southeast Asian traditions, while keeping the integrity of Yue cuisine, is what gives 黑珍珠 The Black Pearl its distinct character.
Behind The Scenes: Craftsmanship And Service
A luxury restaurant is more than its food. At 黑珍珠 The Black Pearl, the ambience, service, and craftsmanship all work in harmony with the cuisine.
Service staff are trained to know each dish’s story: where the produce comes from, why it is prepared in a particular way, and how it should be savoured. They guide guests through choices, help pace the courses, and adapt to the mood of the evening. Attention to detail is what transforms a meal into a moment.
In the kitchen, teams balance the demands of creativity and consistency. Timing, sourcing, plating, and temperature all need to align perfectly. Given the rooftop dining setting, environmental factors such as wind, lighting, and temperature can subtly influence how food is presented and perceived, and the staff must adapt in real time.
The restaurant’s design also plays a storytelling role. The bar area features warm grey and blue textures, bronze accents, and a curated list of wines, spirits, and Chinese liquors, setting the tone for the evening ahead. Private dining rooms, elegant and atmospheric, allow special gatherings to unfold with intimacy and ceremony.
Conclusion
Behind every plate at 黑珍珠 The Black Pearl is a team that blends craft, culture and precision. From Chef Dee in the kitchen to the staff during brunch, everyone shapes the dining experience.
Visit 黑珍珠 The Black Pearl to experience the craft and passion that define one of Singapore’s leading luxury dining destinations.