20 YEARS
EST. 2006 — A SINGAPORE LEGACY
ANNIVERSARY 2026
Two Decades of Steak Perfection
A Legacy of Flavor
2006
The Beginning. From a single kitchen in Singapore's Upper East Coast, a legacy was born—dedicating ourselves to the art of the perfect flame-grilled steak.
2010
The Wagyu Program. Black Pearl pioneered premium air-flown grain-fed and grass-fed Wagyu selections, setting a new standard for Singapore's steakhouse scene.
2015
Wine Cellar Expansion. Curating an extensive collection of rare Old and New World wines to complement our diverse cuts, providing a complete fine dining experience.
2020
Culinary Resilience. Navigating a global challenge with unyielding passion for our craft, we doubled down on quality and community connection.
2026
20th Anniversary & Expansion. Celebrating two decades of excellence with the grand opening of our second outlet in the vibrant Holland Village.
Celebrating 20 Years of Steak Excellence
2006 — 2026
EST. 2006 — SINGAPORE
Our Sourcing Philosophy
Celebrating two decades of meat perfection. We traverse the globe to bring the finest air-flown cuts to your table, combining French culinary precision with the world's most exceptional beef programs.
Australia
Pristine grazing lands yielding world-renowned Wagyu and consistent premium grass-fed quality cuts from the southern pastures.
New Zealand
Exceptional Prime Steer from lush pastures, known for its lean texture and rich, natural flavor profile evolved over decades.
United States
USDA Prime corn-fed beef from American heritage farms, celebrated for buttery tenderness and deep, complex marbling.