We’re Featured in The Straits Times: Bring Your Catch to Black Pearl

Ok, this one is a little special for us.

Black Pearl Steakhouse has been featured in The Straits Times in a story about where anglers in Singapore can bring their own catch to be cooked.

Read the full Straits Times article here »

We’re honestly grateful for the opportunity and very happy to see something close to Chef-Owner Jonathan’s heart being featured.

If you’ve been following Black Pearl for a while, you might know we’re more than steak.

Chef Owner Jonathan has been cooking customers’ own catches for years, and it started quite naturally through his fishing friends.

One person would bring in a fish and ask, “Chef, can you cook this for us?”

Then another person did the same. And somehow, it became a thing.

We’ve had anglers bring in some seriously good catches over the years, from coral trout and tuskfish to red snapper and grouper.

Some are small enough to handle easily. Others arrive looking like they need their own table.

And this is where having a chef comes in handy.

Because bringing home a big fish sounds great until you realise you need to clean it, scale it, cut it and figure out how you’re going to cook the whole thing.

At home, you might also realise your biggest frying pan is nowhere near big enough.

At Black Pearl Steakhouse, Chef Owner Jonathan takes a look at the catch and decides how best to prepare it.

Depending on the fish, it might be grilled, baked or turned into fish and chips.

For certain catches, he might prepare something a little more special, such as his saffron-infused beurre blanc.

The idea is simple. You caught it. We cook it.

And then you get to sit down, relax and enjoy it with your makan kakis, family or fishing buddies.

There’s something quite shiok about sitting around a table eating a fish you caught yourself earlier that day.

You have the fishing story. You have the photos.

You have the usual “eh, how big was it?” conversation.

And then the fish comes out from the kitchen.

Suddenly, the story becomes dinner.

For us, this is also what makes running a restaurant in Siglap so meaningful. We get to meet all sorts of people and hear all sorts of stories.

Some people drop by for a good steak, some come for the oysters, and some are here to celebrate a birthday or special occasion.

Then there are the anglers who walk in with a fish they’ve caught themselves and ask Chef Owner Jonathan to cook it for them.

We’re grateful to The Straits Times for featuring this side of Black Pearl and for giving us the opportunity to share a little more about what we do.

A big thank you to the team at The Straits Times for including us in the article.

And to all the anglers who have trusted Chef Owner Jonathan with their catches over the years, thank you too.

We’ll keep the kitchen ready.

If your next fishing trip ends with a good catch, you know where to bring it.

📍 Black Pearl Steakhouse - The Original at Siglap since 2006.

85 Upper East Coast Road

Singapore 455222