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Black Pearl @ Siglap

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Black Pearl @ Siglap

Black Pearl @ Siglap

OK Black Pearl @ Siglap, I am certain you won’t mind me calling this out up front, but wow this was up on the $$$ scale. But, then again Oliver and I did order a KILO++ tomahawk steak, so hey ho. That fed the family for about three days, believe me! But I will also call out that the food was just amazing. Chef Jonathon and Apple, be proud again, as this was one superb meal thank you. We loved it!!!

We love the touches to the decor with the new name, especially those rather cool cow steer heads, and the rather interesting muscle men/women photos. To be honest, we’re sorry it has taken us so long to come back to visit, and to see the newly named Black Pearl @ Siglap. Perhaps next time we’ll come back with The Campbell’s and tear it up again???

Here we go, a quick snap shot of our dinner a Black Pearl @ Siglap. It’s such a goodie! Save up and get down here!!!

Black Pearl @ Siglap
I do like these a lot. How cool are these! I want now in the condo. Almost Minotaur in stature, just uber cool in any restaurant that is throwing out amazing meat dishes. So befitting to what was about to come!
Black Pearl @ Siglap
Looking good right? Have you been before? I think a little more on the less clutter, and more minimalistic now. Really like it. Can still see Chef Jonathon sweating his nuts off in the background there. Great work my friend!!!
Black Pearl @ Siglap
Light and fluffy home-baked breads with Balsamic and Oil, but also accompanied by what I think was a Dukkah. This is a sort of dry dipping mix for breads from Turkey (area). Mixed with complex spices, pistachios etc. I do hope I am right? Have to say this was a spanking little throw in to start the fun!
Black Pearl @ Siglap
Mary goes hard on the Lamb Rack, with mash and gravy. A thing of beauty (albeit cooked well done at her request) – stellar lump of lamb this!
Black Pearl @ Siglap
Amy gets stuck in to the lamb shank, but after a few mighty bites realises there is a ‘little’ chili in that there sauce so we have to retrench and have her eating other dishes combined. She is such a woos! Mid you, she did get in to sucking out the marrow – that’s my girl! This was slow cooked, touch and fall apart lumps of beautiful lamb in a truly wicked sauce!
Black Pearl @ Siglap
See what I mean! This is just before she realised there was a wee spicy twang to this dish! Come on Amy, MAN up with your food!
Black Pearl @ Siglap
Be still my aching heart! Here comes the foie gras with spiced apple. Jesus, you’d die happy if this was your Death Row Meal. Wow! What to say, apart from WOW! Unctuous goodness. I thank you to the animal that allowed me to have this! Sublime dish! A must!
Black Pearl @ Siglap
Good God. Godzilla lives on. Check out the size of this beast. I think all up this ended up to be 1.5Kg. That is one large chunk of cow. And what an amazing chunk of cow she was too. A little more seasoning for me, so we did. Perfectly cooked to medium/medium rare. Stunning charring on it. Oh boy so so good! ChillaxBBQ we have competition ha ha! This was a cracker, that I thin ended up feeding about 5 of us over three days! What a beast of a grain fed hunk of meat goodness this was. Sorry why do we have vegetarians? (Sorry Spencer!)

There you have it – out much awaited return to the newly named Black Pearl @ Siglap. It’s been way too long, sorry Apple and Johnathon. After that feed I guarantee it won’t be as long next time. You should definitely book, we chanced it and were lucky, but it was soon packed to the rafters. Get them here @ 85 Upper East Coast Rd, Singapore 455222, and definitely call them 1st at +65 6448 1732. It is a cracker, believe me. I wish I was sat right opposite you to watch you – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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