Cantonese cuisine has always been an elegant art form, but at 黑珍珠 The Black Pearl, it reaches new heights under the mastery of Executive Chef Dee Chan. Known for his creativity, technical finesse, and deep respect for tradition, Chef Dee brings a modern and refined approach to Chinese fine dining, whether you’re indulging in an elegant private dinner or celebrating a special occasion, cementing the restaurant’s reputation as one of the best fine dining Chinese restaurants in Singapore.
From family roots to professional kitchens
A native of Hong Kong, Chef Dee was born into a multicultural Chinese household—Cantonese, Teochew, and Hakka influences converging at his family’s table. His father, a dim sum chef for over 40 years, introduced him to the intricacies of Cantonese cuisine. As a boy, Dee often enjoyed traditional dim sum at his father’s shop after school, unknowingly laying the foundation for his own culinary future.
His journey took him from Shenzhen, where his father opened a zi char restaurant, to Guangzhou, where he studied engineering while part-timing in a Hong Kong kitchen—his first taste of life behind the pass. When the family later relocated to Singapore, Dee followed, learning English and eventually completing National Service before diving fully into the culinary world.
Mentorship and mastery
Dee’s early career saw him working at W Hotel before moving to Tung Lok Seafood, where he trained under the renowned Chef Pung Lu Tin. The mentorship proved formative—Chef Pung introduced him to the world of culinary competitions and broadcast media, instilling both confidence and vision.
Over the years, Dee continued to rise through the ranks, holding key roles across some of Singapore’s most respected establishments. From Oscar’s at Conrad Centennial to Resorts World Sentosa and Novotel & Mercure on Stevens, he honed a style defined by finesse, cultural sensitivity, and technical excellence.
Acclaimed on the world stage
Chef Dee’s journey is marked by international recognition. He clinched first place at the International Master Chefs Competition in Seoul and took home gold at the Lee Kum Kee World Chefs (Nanxun) Championship. Other accolades include second place at the Macao World Master Chefs Competition for Cantonese Cuisine and the 2017 Champion title at the Cantonese Cuisine Competition in Malaysia.
These awards speak not only to his talent, but to his dedication in continually refining what Cantonese cuisine can be.
A refined yet rooted culinary philosophy
Before joining 黑珍珠 The Black Pearl, Chef Dee helmed the kitchens of acclaimed Chinese restaurants, including Mott 32—celebrated for its Peking duck and handmade dim sum—and Clan 7, where he reimagined Chinese classics with a modern twist.
Today, as Executive Chef at 黑珍珠The Black Pearl, part of Gaia Lifestyle Group, he leads a fine dining concept that celebrates Yue (粤) cuisine with contemporary flair. Drawing inspiration from his childhood memories and multi-dialect heritage, Chef Dee crafts dishes that reflect the evolution of Cantonese food—purposeful, inventive, and deeply rooted.
A dim sum restaurant to experience art
At 黑珍珠 The Black Pearl, even familiar dim sum staples such as har gow and siew mai are elevated into elegant expressions of flavour and form. Chef Dee’s refined interpretations invite diners not just to eat, but to experience art—where texture, presentation, and technique converge.
Whether you’re dining at City Hall for a casual celebration or hosting a private event, the restaurant offers a setting that matches its cuisine: sophisticated, intimate, and full of character.
Continuing a legacy of excellence
Chef Dee believes that food should evolve with each generation—but never at the expense of meaning. His cooking is guided by heritage but driven by curiosity. By fusing the lessons of the past with the innovations of today, he creates a dining experience that is both soulful and surprising.
Make a reservation at 黑珍珠 The Black Pearl and discover the story, skill, and spirit behind one of Singapore’s most exciting Chinese fine dining experiences.