Singapore diners who follow Korean culinary shows may want to take note of this upcoming chef collaboration.
Chef Choi Hyun Seok, the Korean culinary personality known from Netflix’s Culinary Class Wars Season 1 and Chef & My Fridge, will be heading to 黑珍珠 The Black Pearl for an exclusive four-hands dining experience with Chef Dee Chan.
Happening for two days only on 30 June and 1 July 2026, the collaboration will feature an eight-course Korean-Cantonese menu that brings together Chef Choi’s contemporary Korean approach and Chef Dee’s refined Cantonese cooking.
The Embassy of the Republic of Korea is also supporting the collaboration, highlighting the cultural exchange behind the dining event.
An Eight-Course Menu Blending Korean & Cantonese Flavours
The meal begins with a quartet of opening bites that introduces the Korean-Cantonese direction of the menu.
Diners can expect Seafood Albap, featuring crisp seaweed crackers layered with shrimp, bisque, rice and caviar. There will also be Tri-Colour “Namul”, a take on the traditional Korean banchan dish using three vegetables in green, white and brown or black tones.
On the Cantonese side, Chef Dee presents an Iberico Char Siew Puff Pastry, filled with caramelised Iberico pork char siew. The opening selection is rounded off with a Yuzu Jelly & Crab Meat Tart, combining crab meat, avocado, citrus notes and rock melon.
Chef Choi’s Hanwoo Beef Tartare With Gochujang Ice Cream
For the cold appetiser, Chef Choi will present his version of Hanwoo Beef Tartare.
The dish uses premium Hanwoo beef, paired with avocado, minari, also known as water dropwort, and perilla leaves. A more unexpected element comes in the form of sweet and savoury gochujang ice cream, finished with a delicate isomalt garnish for added crunch.
Chef Dee’s Modern Take On A Cantonese Banquet Soup
The soup course comes from Chef Dee, who will serve his interpretation of a Cantonese banquet classic: Imperial Deep-Fried Shark’s Fin Soup.
According to the press release, the dish features shark’s fin with nagaimo yam, spinach and Oscietra caviar. Diners who have dietary, sustainability or personal concerns about shark’s fin may wish to clarify directly with the restaurant before booking.
Spiced Cod Maeun-Tang & Seven-Day Aged Roasted Duck
The fish course returns to Chef Choi’s Korean roots with Spiced Cod “Maeun-Tang”, inspired by the traditional Korean spicy fish stew. The dish pairs cod with radish, shallots, ginger and chilli flakes, aiming for a comforting yet refined take on the classic.
Chef Dee will then serve 7-Day Aged Roasted Duck Breast, presented with duck rillettes on toast. The duck is paired with kumquat jus and blood orange to bring a citrus contrast to the richness of the meat.
Handmade Pasta Inspired By Guk-Bap
To close the savoury courses, Chef Choi will serve Wild Mushroom “Guk-Bap”, a refined interpretation inspired by the comforting Korean rice-and-soup dish.
Instead of rice, the dish features handmade pasta, which the press release notes was hand-rolled over three weeks by both chef teams. The pasta is paired with Maitake and Shiitake mushrooms, cooked with shio kombu paste for a deep umami flavour.
A Playful Chinese Breakfast-Inspired Pre-Dessert
The pre-dessert course takes inspiration from a familiar Chinese breakfast pairing: dou jiang you tiao.
Named The Black Pearl Dou Jiang You Tiao, the dish reimagines soy milk, tofu, fried fritters and bean curd skin as a light sweet interlude before dessert.
The meal ends with The Ballerina, a dessert featuring hojicha, soy caramel, soy bean paste syrup and gochujang crumble. The final dish brings together sweet, salty, earthy and mildly spicy elements to close the collaboration.
Limited Lunch & Dinner Seatings Across Two Days
The Chef Choi Hyun Seok x The Black Pearl four-hands dining experience will be available on 30 June and 1 July 2026 only.
There will be three lunch seatings daily at 11.45am, 12.30pm and 1.15pm, as well as three dinner seatings daily at 6pm, 6.45pm and 7.30pm.
Each seating is limited to 20 guests, making this a fairly intimate dining experience. The press release notes that dinner seatings are fully sold out, with remaining seats selling fast.
The menu is priced at $268++ per guest. Diners can also add an Alcoholic Pairing at $118++ or a Non-Alcoholic Pairing at $88++.
For reservation enquiries, contact +65 3138 4315 or +65 8205 6611 via WhatsApp.
Pro Tip
As dinner seatings are already fully sold out, diners interested in this collaboration should check lunch availability as early as possible. With only 20 guests per seating, it may also be worth confirming dietary preferences and any ingredient concerns before making a reservation.
Follow MSGT on TikTok, Facebook, Instagram and Telegram for more food, lifestyle, events and local updates.
MSGT is part of Hatch Media, a Singapore-based media, marketing and engagement company.
