Black Pearl SteakHouse

This 200g AUS Wagyu ribeye was simply magnificent. The marbling of the fat felt greater than the indicated score of 4-5, with every bite so melt-in-your mouth tender and juicy. The steak was glistening so much I thought I was in heaven. Impeccable flavour and a perfectly executed medium rare steak, I was honestly so surprised at the quality I was having at Black Pearl. Not pictured is also the white wine mussels that were so delightful! Garlicky broth that paired wonderfully with the table bread that was served. Can’t wait to be back again.

Rate:🌟🌟🌟🌟🌟

Even though it’s a steakhouse, I got the pasta. It was cooked al dente but slightly salty for my liking but overall enjoyable. The portions here are also quite huge!

Steaks is one of those dishes where there can be a huge disparity of prices depending on where you go. For example, a decent-sized steak at Isteaks starts at around $20 whereas you will expect to pay $200-300 at Cut.

Black Pearl Steakhouse is one of the steakhouses which fill the gap between the two extremes, by serving air-flown premium (yet relatively affordable) cuts from Australia, New Zealand, US and Argentina.

They first started as kind of a neighbourhood family-friendly steakhouse in the Siglap and has recently expanded to a 2nd outlet in Holland Village where we visited recently.

We had their grass-fed Argentine tenderloin and USDA prime ribeye. Both cuts were tender, juicy and grilled to medium rare perfection. Unlike the Japanese steaks, Argentine and American steaks tend to be less marbled than the Japanese cuts but in exchange, you get stronger and deeper and earthy flavours in their meats. All you need is a dash of salt and pepper to marinate the steaks and it is good to go.

Between the two, we preferred the USDA prime ribeye because it was more tender and juicy, and had a more robust beefy flavour. But you can't go wrong with either!

P.S. Thanks D for taking me to @blackpearl.sg for a wonderful belated birthday dinner!

I’m gonna be honest with you, I wasn’t expecting much from @blackpearlsteak two hundred gram Argentine grassfed ribeye ($30++). However, it blew past any expectations that I had, and it might’ve even eclipsed my already sublime USDA Prime ribeye steak by way of the tenderness metric.⠀
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Just like my redolent ribeye steak, the Argentine ribeye was seasoned to piquant perfection, and the grill marks on it are absolutely alluring. Beef hailing from Argentina is fairly rare in the sunny isle of Singapore, and while it was my first time trying Argentinian beef, it most certainly won’t be the last.⠀
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The steak was so stunningly soft & tender that you didn’t even need to chew on it. No, a couple of firm bites is all you need for the beef to yield. The fat marbling within was exceedingly enchanting, with each bite yielding a matchless mix of delicious fat & satisfying meat. I certainly wasn’t expecting it, but the Argentine ribeye is a diminutive powerhouse of a steak.⠀
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I’m not crying for Argentina. This Argentinian grassfed ribeye is so good, it’s enough to make a grown man cry. Yes, this steak is that spendid, and you can take that to the bank.

Before we begin, I’d like to apologise for the appalling lack of quality in my photos. @blackpearlsteak lighting is great for a relaxed dinner, but not so much for taking #instaworthy photos. With that out of the way, let’s get into the meat of the matter.⠀
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Black Pearl bills itself as the best steakhouse in Singapore, and I’m inclined to agree. They’ve got steak from the USA, Australia, Argentina AND New Zealand in a variety of different cuts. I went for the gargantuan, 350 gram USDA Prime ribeye from the land of the free. Yes, it’s $62++, but I swear on God it’s more than worth the price of admission. The tremendously tender beef was felicitously fatty, with a magnificent marbling of fat in the meat, and it was salted to sapid sumptuousness.⠀
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I ordered it medium rare and it came just right, with each steak slice offering up minimal resistance as I greedily devoured it all. The béarnaise sauce I selected on the side cut through the richness of the beef quite effectively, and fuelled my carnivorous conquest of this splendid steak. The sides of potato salad & an arugula salad were done decently, but there was absolutely no way they could steal any of the limelight from the unctuous USDA Prime ribeye.⠀
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With steaks this stellar, anyone and everyone would be exceedingly eBULLient about dining at Black Pearl Steakhouse.

I wasn’t planning on posting about the soup initally, but @blackpearlsteak Blue Swimming(sic) Crab Bisque ($15++) was too sublime to skip. I’ve had my fair share of crab bisques, but Black Pearl’s rendition might just trump ‘em all. The ambrosial aroma of crab boiled down alongside prawn into a sapid stock greets you just before you open your mouth to accept a spoonful of sumptuous soup.

The flavours are fabulous, and they tread the fine line between orgasmic & overwhelming, masterfully managing to stay on the pleasant side all the time. The heady, briny salinity of the creamy crab bisque triggers an overloaded of unami, and the shredded blue swimmer crabmeat within adds a touch of sweetness with every sip of soup.

Seriously, this stellar soup is a must have when you pay a visit to Black Pearl. Thank me later.