A new wave of Chinese restaurants has recently launched in Singapore, bringing everything from innovative hotpot to fiery Sichuan cuisine. Here’s where to indulge in your next feast.
By: Eris Choo
Black Pearl
Perched on Level 7 of Odeon 333, Black Pearl presents a unique Chinese fine dining experience inspired by the beauty of the pearl and the grandiose spirit of Qing-era Manchu-Han imperial banquets. Helmed by Executive Chef Dee Chan, the menu is a contemporary interpretation of ‘Yue’ cuisine encompassing various sub-cuisines of the Greater Canton region, from the flavours of Guangzhou and Hong Kong to Chaoshan, Dongjiang, and Shunde. The a la carte menu sees Chef Dee presenting classics with a twist through dishes like Black Pearl Signature Pork Knuckle Jelly, Double-boiled Homemade Cured Duck Leg Soup with 10-year Aged Tangerine Peel, Smoked Braised Goose with Sugar Cane, as well as a variety of claypot dishes and roast delights.
On weekends, a pushcart serves up freshly handcrafted dim sum. For a more intimate experience, go for the omakase-style 5-course Experience Menu which showcases seasonal Chinese ingredients and is served at the Chef’s Table, a sleek six-seat counter where diners can get up close to the chefs as they present and personally introduce each dish. There’s an impressive beverage programme too, featuring premium Chinese teas, cocktails, spirits, and artisanal Chinese liquor.
Bon Broth
Bon Broth by renowned Chef André Chiang redefines the hotpot experience by putting the spotlight on what truly matters: the broth. Recently opened at Raffles City (in collaboration with Surrey Hill Holdings), the modern and elegant space has an equally intriguing menu (though not technically “Chinese” cuisine), offering diners individual hotpots cooked to order from scratch. The soup is paired with a generous variety of seafood, beef, pork, duck and ultra fresh vegetables (mushrooms, lettuce, leeks etc).
Each of the eight signature broths begins with a fresh mirepoix base, gently sautéed and infused with Chef Chiang’s signature spice paste. It is then deglazed with slow-simmered bouillon made from pure fish, beef, pork, or chicken bones: a process that takes up to 16 hours.
Some standout flavours include the signature Sichuan Green Pepper broth, which features Taiwanese pickled chilli and Sichuan peppers, delicately combining mild sweetness with the distinctive numbing sensation of Sichuan cuisine; as well as Satay (Sha Cha), a Taiwanese classic prepared using a savoury Sha Cha base sauteed with butter, shallot, garlic, and chilli. Unlike traditional hotpot, where the broth’s flavour deepens over time, Bon Broth’s creations can be enjoyed at their peak from the very first sip, so there’s no need for additional condiments. There’s a locally inspired flavour too, ie the Laksa, which has a light, fragrant, coconut base. If you like something light and delicate, go for the Herbal broth made with wild mushrooms and fresh and dried figs.
Chen’s Kitchen
For bold Chinese flavours with a Japanese twist, Chen’s Kitchen is the place to be. Chef Chen Kentaro, best known for the Michelin-starred Shisen Hanten, brings his signature Chuka Ryori (Japanese-style Chinese cuisine) to a more casual, family-friendly setting at Paragon Shopping Centre. A highlight of the menu is Mapo Tofu, a dish near and dear to Chef Kentaro’s heart which he grew up enjoying. Here, you’ll find four creative variations: Black with diced A5 Kagoshima Japanese wagyu chuck rib, White with Prawns and Scallops, Jade with Plant-based minced meat and house-blended green Sichuan peppercorns sauce, and the classic Red, which combines soft, silky tofu with savoury ground meat, fermented broad bean paste from the Pixian district in Chengdu, chili oil, and Sichuan peppercorns. Other notable dishes to try are the XXL Szechuan La Zi Ji which takes crispy chicken up a notch with chillies and cashews for an addictive crunch, and the Poached Fish in Golden Broth, which surprises with delicate slices of poached fish in a velvety pumpkin broth.
CHEFLAM’s Sichuan Cuisine
A household name in Sichuan, Chef Lam Shan’s first overseas outpost in Singapore at Guoco Tower in Tanjong Pagar brings to life the fiery flavours of his native region. With its playful panda mascot welcoming guests, the restaurant offers an inviting experience for both newcomers and fans of Sichuan cuisine.
Must-tries include the award-winning Gold Medal Kung Pao Chicken, infused with a smoky aroma from dried chilies and a delicate balance of sweetness and spice. Another recommended dish is Lam’s Signature Dongpo Pork, a melt-in-your-mouth masterpiece braised for 12 hours to achieve a rich, pepper-infused umami. Not everything is about spice and chillies: for those craving comfort, Dongpo’s Golden Soup with Pickled Fish is lip-smackingly delicious, crafted with premium Sichuan pickled vegetables, slow-simmered yellow split peas, lotus roots, and rich chicken stock.