Exciting flavours are taking centre stage at 黑珍珠 The Black Pearl, and our new menu is one we’ve been eager to share. Thoughtfully refreshed and rooted in technique, it brings together familiar Chinese classics with refined touches that make each dish feel special without losing its heart.
Set against the backdrop of rooftop dining in Singapore, the experience goes beyond just what’s on the plate. Sweeping views, warm lighting and attentive service create a space where conversations flow easily and every bite feels part of a truly memorable experience.
The new additions are designed to complement the comforting, indulgent and carefully crafted atmosphere.
A Modern Take on a Classic: 75°C Drunken Prawns
One standout dish to look forward to is the 75°C Drunken Prawns 75度熟醉虾. Instead of relying on guesswork, the prawns are sous vide at precisely 75°C to retain their natural sweetness and delicate texture. This controlled method ensures they remain tender and juicy.
They’re then finished with a bespoke handcrafted sauce that lifts the dish beautifully, adding aromatic depth without overpowering the freshness of the seafood. It’s a refined interpretation of a beloved classic that respects tradition while embracing precision.
Slow-Simmered Comfort: Eight Treasures Whole Winter Melon
For those who appreciate slow cooking and layered flavours, the Eight Treasures in Whole Winter Melon 八宝冬瓜盅 is a comforting centrepiece. The broth is simmered overnight for more than 12 hours using pork bones and 老鸡 (old chicken), extracting a rich, savoury depth that feels both nourishing and luxurious.
The winter melon is steamed and gently braised so it absorbs every drop of that essence. When served, the delicate sweetness of the melon balances the robust broth, making each spoonful soothing yet full-bodied.
Premium Ingredients, Thoughtfully Prepared
Seafood lovers will find something special in the Stir-fried Mini Buddha Jumps Over the Wall with Pearl Rice 迷你原粒鲍鱼炒佛跳牆配珍珠米. This dish brings together premium ingredients such as abalone, shark’s fin and sea cucumber, all carefully rehydrated in-house to ensure clarity and depth of flavour.
Stir-fried with pearl rice, it offers a satisfying contrast of textures, tender seafood against lightly chewy grains, while preserving the complexity that this iconic dish is known for.
Rich, Fragrant and Perfectly Balanced
Then there is the indulgent Braised Dongpo Pork Belly with Aged Hua Diao 陈年花雕东坡肉. Slow-braised for six hours, the pork belly achieves that perfect balance of melt-in-the-mouth softness and structured layers of fat and lean meat.
Finished with 15-year-old Hua Tiao wine, the dish carries a subtle fragrance and rounded sweetness that enhances, rather than overwhelms. The result is rich but never cloying, showcasing disciplined technique and careful attention to flavour harmony.
Your Table Awaits
Every dish on the new menu reflects the same philosophy: respect for traditional Chinese culinary roots, elevated by precision and thoughtful execution. Portions are generous enough to share, encouraging the kind of communal dining that brings people together around the table.
Planning a celebration, a business dinner, or a relaxed evening with family and friends? This refreshed menu offers something both comforting and refined. Discover what’s new and savour the craftsmanship for yourself by booking your table at 黑珍珠 The Black Pearl today!