黑珍珠 The Black Pearl presents
A Moment To Savour: An Exclusive 16-Hands Collaboration 封神之夜
This December, Chef Dee Chan welcomes seven fellow chefs from Season 2 of 《一饭封神》 to 黑珍珠 The Black Pearl for two nights of collaboration.
Together, they present an eight-course menu, drawing on the flavours and techniques of regions across China. Chef Dee Chan’s contemporary take on Cantonese cuisine opens and closes the menu, while each guest chef adds their own story to the table.
Set within 黑珍珠 The Black Pearl’s rooftop dining room overlooking Singapore’s skyline, the dinner brings the craft of eight kitchens to a single seating.
The collaboration is part of A Moment To Savour, a premium dining programme presented by Visa Destinations, Marina Bay Sands, United Overseas Bank and Singapore Tourism Board, which pairs renowned restaurants and chefs from Singapore and around the world in limited-time dining experiences across the Marina Bay area.
Details:
- Dates: 9 and 10 December 2026
- Seatings: 6.30pm, 7.15pm and 7.45pm, 25 guests per seating
- Price: $288 nett per person, with optional beverage pairings
- Tickets: Available exclusively to Visa cardholders. General sale for all Visa cards opens 30 October 2026, 2.00pm (SGT)
Our Chefs
Dee Chan (陈少秋) from Singapore
Executive Chef of 黑珍珠 The Black Pearl
Born in Hong Kong and having moved to Singapore at 16, Chef Dee has worked with established names including W Hotels, Tung Lok Seafood, Conrad Centennial Hotel and Mott 32, where he served as Head Chef during its opening. His contemporary Cantonese approach has also been shaped by his recent culinary journey through China, where he explored the flavours and techniques of Changsha, Chongqing and Chengdu following his appearance on 《一饭封神》.
Liu Liangfa (刘良法) from Chengdu
Co-Founder and Executive Chef, 荷兮 (He Xi) at Jinniu Hotel
A fourth-generation successor of the Rongpai Sichuan culinary lineage, Liu Liangfa (刘良法) is Co-Founder and Executive Chef of 荷兮 at Jinniu Hotel, Chengdu, with more than 14 years in professional kitchens. His career has taken him through Hong Kong’s Michelin-starred Tim’s Kitchen, Six Senses Qingcheng Mountain, JW Marriott Sanya and Nanhui 57, a one-diamond restaurant in the Black Pearl Restaurant Guide. His accolades include a Gold Medal at the 3rd World Sichuan Cuisine Competition and a Special Gold Award at the 2022 National Culinary Skills Finals.
Chen Youjie (陈友杰) from Chengdu
Founder and Principal, 厝下 (Cuo Xia)
With more than two decades of experience across Guangfu Cantonese and Chaoshan cuisine, Chen Youjie (陈友杰) believes in letting ingredients speak for themselves, through restrained seasoning and contemporary technique. His work at 临江宴·雲 (Lin Jiang Yan · Yun) helped the restaurant earn two consecutive years of Black Pearl one-diamond recognition, while 厝下 (Cuo Xia) in Chengdu was awarded a Michelin Bib Gourmand within its first year. Chen was also named the 2026 Chengdu Michelin Young Chef Award recipient.
Willian Xu (徐光裕) from Chengdu
Executive Chef of Bespoke Dining at LACADIERE Group
Based in Chengdu, Willian Xu (徐光裕) has built his career across luxury hospitality, including W Shanghai, Jing’an Shangri-La, Shanghai and JW Marriott. He trained under Michelin two-star chefs Kong Khai Meng of Waldorf Astoria New York and Weimar Gomez of Four Seasons Paris, and has led culinary teams for high-profile guests such as the Canadian Prime Minister, the King of Norway and the Dubai royal family, as well as luxury brand events for Louis Vuitton, Gucci, Chanel, Miu Miu and Rolls-Royce.
Sun Chuang (孙闯) from Sanya
Executive Chef of 京禧1981
A fourth-generation descendant of an imperial-kitchen family, Sun Chuang (孙闯) is dedicated to giving Northeast Chinese cuisine a more contemporary expression while preserving its character. He cooks with respect for the nature of each ingredient and with precise control of heat and technique. His work includes 错过等一年 (“Miss It, Wait a Year”), a seasonal concept showcasing ingredients from China’s three northeastern provinces across 12 months. Chef Sun has earned four consecutive years of Black Pearl one-diamond recognition, alongside a Michelin Plate, and was named to the prestigious Forbes China 福厨 30 (Fu Chu 30) list.
Zhang Pucheng (张普程) from Beijing
Head Chef of 柏景轩 Chinese Restaurant at Taifu Hotel Beijing
Zhang Pucheng (张普程) trained under Chinese culinary master Fu Yongjun, a 16th-generation successor of the Manchu Shaji-Fuca lineage. 柏景轩 (Bo Jing Xuan) Chinese Restaurant at Taifu Hotel Beijing has received five consecutive years of Black Pearl one-diamond recognition from 2021 to 2025, alongside a Michelin Plate and other accolades. Zhang himself was named a 2024 Olive Illustrated Rising Chef and included in the 2025 Forbes China 福厨 30 (Fu Chu 30) list.
Carlos Enrique Sotomayor Gutierrez from Shanghai
Chef Patron & CKO of VICE Bistro Lounge
Peruvian chef Carlos Enrique Sotomayor Gutierrez has built his career around an eclectic style that brings together Latin American, European and Asian flavours. Based in Shanghai since 2014, he has been behind several acclaimed dining concepts including elEfante, Ekeko – Genesis, and The Kitchen at UP Shanghai, alongside his latest venue, VICE Bistro Lounge. His accolades include Chef of the Year at the Time Out Shanghai Food & Drinks Awards in 2017 and 2019, Best Izakaya at the 2022 SH WOW Best 50 and Best Japanese Restaurant at the 2024 That’s Magazine awards.
Liang Tengyue (梁腾跃) from Shanghai
Executive Chef of 不刀｜台灣 「飯」 店
With more than 15 years of culinary experience, Liang Tengyue (梁腾跃) began his career at Mitsui Japanese Restaurant before moving into culinary R&D and leadership roles in Shanghai. His speciality lies in Japanese-rooted, multi-cuisine fusion, complemented by accolades including Gold at the World Chefs Federation Singapore Culinary Challenge and multiple Silver awards across Chinese cuisine and international culinary competitions.