Latest news with #BlackPearlRestaurantGuide
Straits Times
23-07-2025
- Business
- Straits Times
Food Picks: An elevated Cherry Garden by Chef Fei at Mandarin Oriental, Singapore
Find out what's new on ST website and app. The fish in the signature boneless crucian carp congee is meticulously deboned and gently cooked in a comforting porridge. SINGAPORE – Mandarin Oriental, Singapore's Chinese restaurant Cherry Garden has undergone a revamp and, since July 2, is relaunched as Cherry Garden by Chef Fei. The 52-year-old Chaoshan-born chef – whose name is Huang Jing Hui – is no stranger to Mandarin Oriental, as the chef-consultant for its sister properties across Guangzhou, Shenzhen, Jakarta, Beijing and Bangkok. His Guangzhou establishment, Jiang by Chef Fei, holds two Michelin stars and One Diamond in China's Black Pearl Restaurant Guide. While he is not based in Singapore, the charismatic chef has played an instrumental role in overhauling and elevating the restaurant's menu and training the team, which includes 39-year-old chef de cuisine Steven Luo from Guangzhou, who helms the kitchen here. Several dishes in the extensive menu here are similar to the ones at Jiang by Chef Fei, such as seared Xisha Island lobster with creamy garlic sauce (seasonal price) and crispy pork with sweet and sour sauce ($36). There is a strong focus on seafood dishes and two of them are worth splashing out for. One is the geoduck blanched with basil and chilli in a rich chicken broth (seasonal price). The other is the signature boneless crucian carp congee ($138++ a portion), in which the fish is meticulously deboned and cooked gently in a comforting porridge. The congee is also available on the dim sum menu at $18++ a portion. Geoduck blanched with basil and chilli in a rich chicken broth. PHOTO: MANDARIN ORIENTAL, SINGAPORE Meat lovers can go for the sauteed diced wagyu beef with Sichuan peppercorn and chilli ($108++ a portion) or splurge on the most refined double-boiled pork tripe soup with fish maw and white pepper ($360++ a portion). Top stories Swipe. Select. Stay informed. Singapore Singapore's domestic recycling rate drops to all-time low of 11% Singapore Sota parent portal taken down for urgent patching following global cyberattack alerts Singapore HDB launches 10,209 BTO and balance flats, as priority scheme for singles kicks in Singapore Local buyers are key to recovery of prime district condo market Singapore New online channel for public to report illegal ride-hailing services Singapore Ex-Tanjong Pagar United footballer charged with assault after Singapore Premier League match in Feb Singapore COE prices for cars mostly unchanged; premium for commercial vehicles up 2.9% Singapore Cyclist charged after allegedly hitting elderly pedestrian, killing him For best value, go for the set menus that are priced at $138++ or $218++ a person for lunch, and $198++ or $268++ for dinner. Where: Level 5 Mandarin Oriental, Singapore, 5 Raffles Avenue MRT: City Hall/Promenade Open: Noon to 2.30pm, 6 to 10pm daily Tel: 6885-3500 Info:
Korea Herald
24-05-2025
- Business
- Korea Herald
Michelin-starred Yong Fu opens 1st restaurant in Korea at Jeju Shinhwa World
SEOGWIPO, Jeju Island -- Yong Fu, a celebrated Michelin-starred Chinese restaurant originating from Shanghai, opened its first restaurant in Korea at Jeju Shinhwa World, marking the brand's official debut in South Korea. The original Yong Fu, founded by Weng Youjun, earned one Michelin star and holds the prestigious Three-Diamond designation from the Black Pearl Restaurant Guide -- a Chinese fine-dining standard comparable to Michelin. The Black Pearl Guide classifies restaurants into three tiers, with Three-Diamond restaurants described as "once-in-a-lifetime must-eats." Yong Fu's expansion includes locations in Hong Kong and Singapore, and now, Jeju Island joins the list. 'We are thrilled to bring Yong Fu to Jeju,' said Hwang Wei, CEO of Jeju Shinhwa World, at the restaurant's opening gala dinner on May 15, attended by culinary leaders and media. 'Cuisine is a universal language. China and Korea are both countries with rich culinary traditions, and we are proud to share this experience here, using the finest ingredients sourced locally from Jeju.' Taste of Ningbo and more Though Yong Fu's roots are deeply embedded in Ningbo cuisine -- a branch of Zhejiang cooking emphasizing fresh seafood, subtle seasonings and slow braising -- the menu at Jeju goes further. The restaurant integrates classic regional dishes from Beijing, Sichuan and Guangdong, broadening its appeal to diverse palates. Signature dishes at the Jeju branch include braised abalone in Ningbo-style sauce, spicy Jeju black pork stir-fry and chilled marinated crab with rich umami flavor. The menu also features offerings more familiar to Korean diners, including Peking duck, dim sum, sweet and sour pork in Cantonese style, and the indulgent Dongpo pork. One of the standout appetizers was a chilled tofu, served alongside marinated monkfish liver with nuts, and a lobster tart topped with caviar. The lobster's sweetness paired elegantly with the briny pop of caviar, showcasing a refined East-meets-West interpretation. A warm soup of minced hairtail fish balls and sweet green peas used local Jeju fish and crab-based broth for a delicate and cleansing profile. Though slightly under-seasoned, the soup was served in candle-warmed bowls that maintained the temperature to the final spoonful. Meticulous techniques and regional ingredients Among the main dishes, the braised abalone using South African abalone was seasoned with a flavor profile surprisingly close to Korean black bean sauce, offering deep sweetness and saltiness. The abalone was sourced from South Africa rather than Jeju due to their larger size. However, the abalone's slightly fishy aroma may not appeal to all Korean palates. Another main dish featured steamed yellow croaker caught off Jeju's coast, prepared with a fermented Doubanjiang sauce made with lychee. The sauce was mildly spicy and sweet, likely to be popular with younger or less spice-tolerant diners. The fish was steamed at low temperature to preserve its juiciness and subtle aroma. A more robust dish was the Sichuan-style beef made with aged tangerine peel and locally sourced Hanwoo beef. It arrived well-done, uncommon in fine dining, but the texture and flavor evoked a Chinese twist on Korean tteokgalbi. It was hearty, peppery and rich in umami. The tofu casserole with clams and caviar impressed with its delicate balance. Silken tofu, handmade using traditional techniques, soaked up a clear shellfish broth made from Jeju clams and replete with tiny Asian clams known as jaecheop in Korean. The touch of caviar added a luxurious, saline punch that elevated the dish from humble to haute. Finishing strong The meal concluded with a bowl of dandan noodles -- light, nutty and comforting -- and a final flourish: the Ningbo-style tangyuan. These glutinous rice balls, filled with sweet black sesame paste, floated in a fragrant chrysanthemum tea. It was aromatic and not overly sweet -- an elegant finale that encapsulated Yong Fu's ethos of refined simplicity. The restaurant's decor matches the opulence of its food. Dominated by bold red and gold tones and anchored by a large, wave-like cylindrical installation, the dining space feels both traditional and modern. For the grand opening, Yong Fu's founder Weng Youjun personally curated the menu. 'Yong Fu is more than one flavor or one region,' he said. 'It is the essence of Chinese fine dining, and now we bring it to Jeju, combining the best local ingredients with the depth of Chinese culinary heritage.' With its commitment to premium ingredients, authentic technique and multi-regional offerings, Yong Fu promises to become a culinary landmark in Jeju's fine dining scene. The restaurant offers both set menus and a la carte selections. The lunch set menu is priced at 48,000 won ($35) per person, while the dinner set is 78,000 won per person.
Japan Times
10-05-2025
- Business
- Japan Times
In China's ‘Michelin Guide,' Tokyo leads overseas listings with 30 entries
In a move to expand its global influence, China's e-commerce giant Meituan held the awards ceremony for its prestigious Black Pearl Restaurant Guide overseas for the first time. Hosted at Singapore's Marina Bay Sands Expo and Convention Centre on April 25, the awards ceremony showcased the winners of the guide's 2025 edition while using the city-state's reputation as a vibrant food hub to promote Chinese cuisine on the world stage and foster greater cross-cultural exchange. The event attracted a strong turnout of some of Asia's top chefs, such as Julien Royer of Odette (Singapore), Chan Yan Tak of Lung King Heen (Hong Kong), and Thomas and Mathias Suhring of Suhring (Bangkok). First launched in 2018 by Meituan and dubbed as China's answer to the Michelin Guide, the Black Pearl Restaurant Guide aims to recognize the best in fine dining in Asia with a Chinese perspective in mind. Guests at the award ceremony's gala dinner were treated to sumptuous feast. | BLACK PEARL RESTAURANT GUIDE The 2025 edition features 370 restaurants from China, Hong Kong, Macau, Taiwan and the dining capitals of Tokyo, Singapore and Bangkok. Other food cities like Kyoto, Osaka and Seoul remain absent from the guide, but it's only a matter of time before they show up on the list. The guide has seen a steady growth in international listings over the past five years. 'We want to provide consumers who love fine food and life with an authoritative, fair and professional guide that is tailored to the Chinese palate,' says Tang Yan, head of the Black Pearl Restaurant Guide, adding that the evaluation system is distinctly Chinese. 'In Chinese culinary culture... we pay attention to the harmonious balance of five basic flavors: sourness, sweetness, bitterness, spiciness and saltiness,' says Tang. 'The diversity of Chinese ingredients and cooking techniques fosters a highly inclusive palate, enabling appreciation for a wide range of flavors and culinary experiences.' Tang Yan, head of the Black Pearl Restaurant Guide, says the guide is tailored to Chinese palate, which is more attuned to the balance of sour, sweet, bitter, spicy and salty flavors. | BLACK PEARL RESTAURANT GUIDE Restaurants are evaluated based on their culinary excellence, service, ambience, heritage and innovation. According to Tang, the guide's reviewers are mainly experts who have 'a deep knowledge of Chinese cuisine and culture' and 'a good understanding of local taste preferences and an international culinary perspective.' They comprise seasoned diners (more than 77% of the panel) and gastronomy researchers. Anyone with direct industry connections, such as suppliers and restaurant public relations representatives, are excluded. To maintain objectivity in the evaluations, each reviewer's tenure is limited to a maximum of five years, and 30% of the judges undergo an annual rotation. To ensure a fair, transparent and authoritative rating system, the results are supported by big data from Meituan's crowd-sourced restaurant reviews, which offer insights on consumer sentiments, and also undergo third party verification by China's national notary agencies, explains Tang. 'We have also developed the first comprehensive evaluation system tailored to Chinese cuisine, a set of criteria specific to Chinese cuisine culinary styles, (and one which) addresses the absence of detailed Chinese cuisine standards in international restaurant lists or rankings,' she says. A wider taste The prize-giving ceremony in Singapore handed out a total of 114 awards to restaurants from Hong Kong, Macau, Taiwan, Tokyo, Bangkok and Singapore. (An earlier event that focused on winners from Chinese cities was held in Nanchang, China, in January this year.) Excluding Hong Kong, which had 37 restaurants in the guide, Tokyo dominated the overseas listings with 30 entries, followed by Singapore with 16 restaurants and Bangkok with nine — the trio make up 14% of the listings with 55 entries, a record for the guide. The guide uses a three-level diamond system — the highest being three diamonds — to rate the restaurants. The more diamonds a restaurant has, the more it is worth trying, says Tang. There was a sense of deja vu for some of the winners: Singapore's Les Amis and Odette — both three-Michelin-starred restaurants — earned three-diamond honors, while Bangkok's highest-scoring restaurants, the two-diamond-rated Gaa and Suhring, are also two-Michelin-starred eateries. Taipei saw five restaurants being honored, with Mume Taipei and Le Palais achieving two-diamond ratings. Logy, a two-Michelin-starred establishment, is Taipei's only Japanese establishment in the guide, earning a one-diamond distinction. The restaurant is led by chef Ryogo Tahara, a Hokkaido native who honed his skills at Tokyo's celebrated two-Michelin-starred Florilege . With a one-diamond recognition, chef Takuto Murota of Lature is a new addition to the Black Pearl Restaurant Guide 2025's Tokyo listings. | BLACK PEARL RESTAURANT GUIDE Most of the Black Pearl's winners from Tokyo are names that are already celebrated in prestigious restaurant guides like Michelin, Asia's 50 Best Restaurants and France's La Liste. Twenty establishments from Tokyo earned the Black Pearl's one-diamond recognition, including restaurants like Sushi Yoshitake, Myoujyaku, Kutan, Quintessence, Sezanne and Florilege. Nine restaurants such as Sazenka, Akasaka Sichuan Hanten and L'Effervescence snagged the two-diamond status, while Sushi Saito, which had its three Michelin stars stripped in 2019 when it stopped taking reservations and became a referral-only eatery, was Tokyo's only three-diamond winner. For Akasaka Sichuan Hanten, this marks the restaurant's third consecutive appearance in the Black Pearl guide. Owner-chef Kentaro Chen, whose Singapore outpost Shisen Hanten holds one Michelin star, says the Black Pearl's recognition 'helps us share our unique Japan-grown Sichuan cuisine with international visitors.' 'The Black Pearl award's influence extends beyond China, significantly impacting global food tourism,' says Chen. 'The greatest appeal of the guide is that it offers an Asian perspective and its evaluation system embodies the characteristics of Chinese food culture.' French restaurant Lature , located in Shibuya, is a new addition to the Tokyo cohort, with a one-diamond recognition. The eatery is known for using seasonal Japanese ingredients to create dishes that capture the essence of nature. Lature's chef-owner Takuto Murota, who first encountered the Black Pearl Restaurant Guide on Dianping, a media platform and app owned by Meituan, was the only chef from Tokyo to attend the award ceremony. 'Currently, about 40% of our guests are from overseas and out of this number, 12% are from China, so I am interested to find out about the restaurants that got selected by the guide and to learn the evaluation criteria,' says Murota. 'I hope more people will be interested in Japanese restaurants,' he adds. 'Besides (places offering) sushi, tempura and yakiniku (grilled meat), there are a lot of other Japanese restaurants featuring high-quality food waiting to be discovered.' Celebrity chef Tetsuya Wakuda of Singapore's Waku Ghin was on hand to give a description of a dish he has made for the event's guests. | BLACK PEARL RESTAURANT GUIDE Tang says the Tokyo restaurants currently listed in the guide 'pay great attention to the quality of the dishes and their ingredients.' 'The chefs are extremely serious and strive for perfection when dealing with food,' adds Tang. 'This (attitude) enables a restaurant to consistently present high-quality dishes, a craftsmanship that is increasingly valued by Chinese consumers nowadays.' She adds that Tokyo's restaurants like Lature and Shanghai crab specialist Xie Wang Fu have experienced noticeable increases in bookings and visitations after receiving their Black Pearl citations. 'This demonstrates that our guide has established a strong reputation in the overseas Chinese community,' she says. 'We plan to organize more events in various international cities to build awareness and influence among the local populations.' Celebrity chef Tetsuya Wakuda, whose Waku Ghin at Marina Bay Sands picked up a one diamond accolade, says the Black Pearl guide has been drawing Chinese clientele to his restaurants. 'Sometimes, they ask for Moutai (a brand of Chinese liquor distilled from fermented sorghum),' he says. 'Of course, we have it.'
South China Morning Post
05-05-2025
- Entertainment
- South China Morning Post
Black Pearl Restaurant Guide 2025 makes its international bow in Singapore awards ceremony
The Black Pearl Restaurant Guide, seen as China's answer to the Michelin Guide, recently held its first overseas awards ceremony. The event, in Singapore, signals the ambition of its publisher for the guide to make a global mark. Advertisement At a ceremony on April 25 at Singapore's Marina Bay Sands complex, Black Pearl's Master Chef Award was presented to Sebastien Lepinoy of Singapore's Les Amis, which has three Michelin stars , in recognition of his decades of work showcasing French culinary excellence in Asia. The Young Chef Award was split between Park Seung-hun of Hong Kong's Hansik Goo , recognised for his modern Korean cooking, and Toraik Chua of Singapore's Zen for his mastery of Nordic-Asian fusion cooking. Four stand-out dishes from different restaurants received Annual Dish Awards, including crispy fried chicken skin with shrimp mousse and salted fish flakes from Macau's Imperial Court, and smoked sugar cane baby pigeon from Hong Kong's Wing restaurant. Tang Yan, the head of the Black Pearl Restaurant Guide, addresses guests at the awards ceremony at Singapore's Marina Bay Sands complex. Photo: Meituan Prominent chefs from around Asia were there, including Julien Royer of Odette in Singapore, Hong Kong-based trio Chan Yan-tak of Lung King Heen, Vicky Cheng of VEA and Wing and Richard Ekkebus of Amber , and Tam Kwok-fung of Chef Tam's Seasons in Macau. Advertisement
South China Morning Post
05-05-2025
- Entertainment
- South China Morning Post
Why Black Pearl Restaurant Guide 2025 awards ceremony in Singapore was a coming-out party
The Black Pearl Restaurant Guide, seen as China's answer to the Michelin Guide, recently held its first overseas awards ceremony. The event, in Singapore, signals the ambition of its publisher for the guide to make a global mark. Advertisement At a ceremony on April 25 at Singapore's Marina Bay Sands complex, Black Pearl's Master Chef Award was presented to Sebastien Lepinoy of Singapore's Les Amis, which has three Michelin stars , in recognition of his decades of work showcasing French culinary excellence in Asia. The Young Chef Award was split between Park Seung-hun of Hong Kong's Hansik Goo , recognised for his modern Korean cooking, and Toraik Chua of Singapore's Zen for his mastery of Nordic-Asian fusion cooking. Four stand-out dishes from different restaurants received Annual Dish Awards, including crispy fried chicken skin with shrimp mousse and salted fish flakes from Macau's Imperial Court, and smoked sugar cane baby pigeon from Hong Kong's Wing restaurant. Tang Yan, the head of the Black Pearl Restaurant Guide, addresses guests at the awards ceremony at Singapore's Marina Bay Sands complex. Photo: Meituan Prominent chefs from around Asia were there, including Julien Royer of Odette in Singapore, Hong Kong-based trio Chan Yan-tak of Lung King Heen, Vicky Cheng of VEA and Wing and Richard Ekkebus of Amber , and Tam Kwok-fung of Chef Tam's Seasons in Macau. Advertisement
