Black Pearl 3◆
Chinese
Black Pearl 3◆
Chinese
$$Cantonese
A recurring dragon theme ties this sleek, contemporary room together – from the carved dragon entwined around a marble pillar to the dragon glass sculpture adorning each table. Imported gourmet ingredients are used to great effect in the unmistakably Cantonese menu. In addition to Scottish razor clam salad in fresh galangal sauce, black truffles and foie gras deftly meld Cantonese techniques and Western influences.
$$$Seafood
Curved glass aquariums provide visual cues as to the oceanic theme that also dominates the seafood-led menu. Another recurring concept is the Chinese liquor Moutai. The young Beijingese chef melds global influences in dishes like leopard coral grouper in Moutai and Guizhou sour soup, or drunken freshwater prawns blanched in Moutai. Even the house-made chilli sauce is laced with the prized liquor. Order Moutai cocktails to start or finish your meal.
$$$Steakhouse
Beef is the star of the show at this handsome, masculine dining room which also houses a sushi bar, a salad bar and a live fish tank. Choose from prime cuts from the U. S. and Wagyu from Kagoshima and Australia; then have it seared on an open flame to your desired 'doneness' and pair it with one of the 17,000-plus wine labels from around the world. Bread is baked daily and appetisers are made in the open kitchen à la minute.
$Street Food
Pop in for an artisan Japanese gelato. Customers are spoiled for exotic choices here – crown melon from Shizuoka, Hokkaido 3.6 milk, Hojicha, and, of course, their famous ultra-strong matcha green tea for die-hard tea lovers.
$Street Food
A longstanding shop offering traditional desserts, such as pineapple with crushed ice and sweet lotus seed soup with egg. Milk custard and ginger milk pudding are house specialties, to which you can add lotus seeds or red beans for extra flavour.
$$Portuguese
The yellow façade of the century-old building contrasts well with the splashes of red adorning the stylish interior. The Portuguese chef specialises in no-frills classics, using mostly ingredients from his home country. Start with petingas fritas, or deep-fried whole baby sardines, followed by leitão assado, or crispy-skin roast suckling pig with orange, and fried potato rounds in a spicy sauce. Try also the Portuguese white wine brewed by the chef himself.
$Street Food
Apart from the signature cold or hot tofu pudding and soy milk, it also provides tofu products, squid and noodles.
$Street Food
Since 2011, this simple shop has been serving rice rolls made and steamed to order. His spring onion and whisked egg rice roll is simple but delicious, boasting bouncy texture.
$$Portuguese
After a spot of renovation for cosier feel, authenticity and hospitality remain the establishment’s hallmark. The friendly owner-chef has revamped the traditional Portuguese menu, now arranged by key ingredient. Using only top-notch seasonal produce, most dishes are barbecued traditionally. Grilled codfish and fried rice with squid ink are the must-tries. Check out the daily specials on the blackboard before ordering.
$Street Food
Seven varieties of xiao long bao are available, ranging from the traditional pork filling to novelties like cheese and black truffle. The nicely pleated soupy dumplings are made to order and taste even better with chili oil.
$Noodles and Congee
Don’t judge a book by its cover because the underwhelming signs outside reflect neither the quality of the food nor the service in this friendly, well-run noodle shop. The key draw is the swimmer crab congee – crabs are dressed on the spot and burst with seafood umami, while the creamy congee is rich in crab roe aromas. Curried beef brisket, noodles tossed in crab roe sauce and springy pan-fried cuttlefish patties are other standouts.
🕐 Mo-Su 08:00-02:00
$Street Food
A longstanding shop offering Chinese cakes and biscuits. The almond cakes and egg rolls stand out.
$Street Food
Offering Serradura pudding and ice cream. The signature durian ice cream comes with Musang King, D24 and Mon Tong choices.
$$Portuguese
After a hiatus, Portugália has reopened in the historic town with the same kitchen and service teams. The blue-and-white interior, dotted in matching azulejo tiles from their previous address, is relaxed and cosy. The menu features authentic Portuguese family favourites in sharing portions, such as gambas a la guillo, and the signature steak ‘a Portugália’ in a secret gravy. Round off the meal with a fluffy, whipped serradura.
$$Thai
The hotel’s restaurant has been completely revamped and moved to the 31st floor, commanding breathtaking views. Now helmed by a native Thai chef with extensive experience, the kitchen specialises in refined Thai cuisine, such as chargrilled organic pork jowl from the royal farm in Thailand with a tamarind fish sauce that is out of this world. The signature curry king crab is also unmissable with a three-chilli blend adding heat and aroma.
$$$French Contemporary
The chef rolls out a neo-French score with unorthodox ingredients from around the world, such as marble goby confit in a herb butter that is stuffed with mashed potato and topped with caviar. Beads of tangy champagne sauce are piped around the fish to cut through the richness. To experience the chef’s artistry and creativity, order the 6-course tasting menu; even better with the well-curated wine pairing. Certain items need pre-ordering.
$$French
Tiles, mirrors and marble are used to great effect in this lively French brasserie with an all-day dining concept. It prides itself not only on its friendly service, but also on the lineup of French classics. Crusty and golden, their baguette gets the meal off to a good start, tailed by snails in garlic herb butter that are both tender and boldly flavoured. In addition to the à la carte, there is also a seasonal set menu available.
$$$$Chinese Contemporary
Established on the 21st floor of a sky bridge, Yi boasts a knockout location with stunning views matched by impressive architecture and an exotic interior. The seasonally driven tasting menus, which refer to the 24 solar terms of the Chinese calendar, incorporate quality produce from around the world. Rare, premium ingredients such as seasonal marine fish from Japan and A4 Wagyu from Miyazaki are deftly and creatively crafted and artfully plated.
$$$Cantonese
The high-ceilinged room, which sports a smart modern Chinese vibe, is the quintessence of stylish flair. The Hong Kong head chef, who has been honing his skills in Macau for many a year, imbues the mostly Cantonese menu with creative touches and luxe delights, such as crispy quinoa on smoked tofu skin rolls, and steamed savoury custard made with Breton blue lobster and Japanese Ranou eggs. The exquisitely crafted petit fours are not to be missed.
$$$Thai
Diners are bowled over by the high-ceilinged room adorned in colourful lanterns and wood carving, all of which on a mews (stabling for horses in historic London) theme. The native Thai kitchen team reinvents specialities from their homeland with a contemporary spin. Try the mouthwateringly juicy grilled Wagyu beef with red curry and chakram leaves, or the tangy sunflower chicken tom kha soup. Thai-inspired nibbles and cocktails are also highly recommended.
$$Portuguese
As well as a neighbourhood of Lisbon, Chiado is celebrity chef Henrique Sá Pessoa’s first dining concept outside Portugal. The room is modern and cosy, setting the mood for a feast of Portuguese classics oozing with understated elegance and robust flavours. Choose the 6-course degustation menu to sample all the chef’s signature dishes. Don’t miss the boneless suckling pig that is slow-cooked then grilled, boasting crispy skin and silky meat.
$$$Jiangzhe, Sichuan
The emerald green and gold room sports panoramic windows so guests can admire the musical fountain while dining. The chef, who worked in Jiangsu, Zhejiang and Shanghai for years, melds the rounded flavours of Jiangnan fare with Sichuanese mala seasoning and Cantonese subtlety and freshness. His eight-treasure roast duck is a hybrid between the Huaiyang and Cantonese varieties – sticky rice is wrapped in crispy duck skin and topped with caviar.
$$$Steakhouse
The room is designed like an auditorium, with all tables providing a decent view of the stage. Multimedia shows are put on every half hour for a total experience of art, sound, technology and gastronomy. On top of classics like oysters on the half shell, crab cake, and beef tartare; beef steak cooked in the 1200°F grill is certainly a highlight. Choose among USDA prime, Aussie Black Angus, pureblood and crossbred Wagyu from Japan, NZ and the U.S.
$$$Portuguese, Contemporary
Mesa, which marks iconic chef José Avillez’ inaugural restaurant in the Far East, champions a modern, refined take on Portuguese food. At the helm, the head chef, a disciple of Avillez, faithfully interprets the master’s vision with a menu that highlights the ingredients and craftsmanship. His umami-loaded seafood rice with caviar takes classic arroz de marisco to new heights. Ask the sommelier to help you navigate the wine list of over 250 Portuguese vintages.
$Street Food
For over 30 years, the store has prided itself on its Portuguese egg tarts that have a crisp shell and silky, smooth filling. Tarts are made from scratch, baked throughout the day and sold fresh from the oven. Takeout only.
$$Cantonese
It’s not often one can enjoy Cantonese food surrounded by verdant scenery but here on the ground floor of the Gold Coast hotel that’s exactly what you get as this comfortable restaurant looks out onto a delightful garden. The menu includes both traditional and more contemporary dishes and it’s worth seeking out the chef’s specialities such as barbecued pork and double boiled pork lung soup with almond milk and fish maw, and deep-fried chicken with shrimp paste.
$Street Food
There’s just one item on the menu – double-steamed egg white custard with milk, boasting a silky runny centre under a firmer crust. Order the chilled ones if you’re in a rush, or wait patiently as the hot ones are made to order.
Black Pearl 3◆seafood
Seafood
Black Pearl 2◆
Restaurant
🕐 Mo-Fr 11:30-15:00, 18:00-23:00; Sa-Su 10:30-15:30, 18:00-23:00