Black Pearl Steakhouse is featured in The Straits Times for our own-catch cooking service. Bring your fresh catch to Siglap and let Chef Owner Jonathan prepare it for you.

Celebrate Singapore’s 61st birthday at Black Pearl Steakhouse Siglap with two exclusive National Day creations, Asian Herbal Wagyu Beef Bourguignon and Live Boston Lobster Singapore Laksa Fettuccine.

Is Wagyu really worth the higher price, or does a good Angus steak offer even better value? Here's why the best steak isn't always the most expensive one.

What makes the best steakhouse in Singapore? Chef Jonathan shares his thoughts after forty years in the restaurant business, explaining why a memorable dining experience is about much more than what's on the plate.

From months of testing to the first perfect slice, this is our story behind Black Pearl Steakhouse's newest Beef Wellington and why this classic is worth slowing down for.

How Perle Noire evolved into Black Pearl Steakhouse, a neighbourhood restaurant that has been part of Siglap since 2006. Read the story behind our journey.