VA2007 - Pink Pearl Chinese Seafood Restaurant

Authentic Cantonese and Szechwan Great Celebrates 25 Years

Photos: Bruce Law
Left to Right: Duncan Deng, Assistant Manager; Jack Chan, Executive Chef ; Raymond Fu, Manager.

Since opening in 1981, this East Vancouver institution has been serving the most authentic Chinese cuisine in the city. With a roster of spectacular regular dishes, Pink Pearl also continues to adapt and adjust their expansive menu, adding West Coast flair to traditional Chinese classics. "We are driven by our customers," sums up manager Raymond Fu. "We are constantly experimenting with new dishes, but in the end, it is our customers that decide what stays on the menu. Their feedback over the years has been invaluable."

Zagat calls Pink Pearl "the mother of all dim sum." Rightly so, as this expansive 700-seat dining area threatens to burst at the seams during its wildly popular weekend dim sum service. The seemingly endless parade of authentic delicacies paraded before your eyes will wake you up quicker than a double shot of espresso. Servers wheel carts laden with an ever-evolving diversity of delights like steamed shrimp dumplings, rice noodle rolls, sticky rice, prawns wrapped in translucent rice flour, egg tarts, marinated chicken feet, sautéed gai lan, fresh calamari, spring rolls and Szechwan beef short ribs; the selection is only limited to the size of your appetite. They also feature a unique "Gourmet Corner" where an array hot items like Chinese pot stickers, congee and pan fried tofu are prepared to order, right in the dining room. The atmosphere in this cavernous room is lively and frenetic, and the kitchen’s attention to detail is meticulous and precise.

At night, diners have an almost limitless selection of authentically prepared meat, fowl, seafood and vegetarian dishes. The highlight, of course, is their live seafood tank. Here guests can choose their own fresh lobster, Alaskan King crab, rock cod and Dungeness crab and have it prepared exactly as they like. "Our fresh lobster with black bean sauce is a real crowd pleaser," says Raymond, and their mouthwatering Peking duck is another menu mainstay. Decorated with hanging red Chinese lanterns and gold dragons, Pink Pearl also features a fifty seat private room that is perfect for intimate functions. Smiles Raymond, "We appeal to such a diverse clientele because everyone feels welcome. We have a little something for everybody."

Menu Highlights

Appetizers

Peking Duck
Lettuce wrap, deep-fried wonton, crispy spring roll

Deep Fried Stuffed Crab Claw
Crab claw stuffed with shrimp paste, deep fried

Rainbow Lettuce Wrap
Minced meat with several kinds of vegetables finely chopped, stir fried and served with iceberg lettuce and hoi sin sauce

Entrées

Lobster with Black Bean Sauce

Steamed Rock Cod
With ginger and green onion, topped with soya sauce and steamed

Lemon Chicken

Ginger Beef
Deep-fried beef strip with honey and dried-chili sauce

Shrimp Szechwan Style

Prawns with Lobster
Sautéed prawns in whole black bean and egg white sauce

Sweet & Sour Chicken

Crab with Black Bean Sauce

Seafood with Vegetables in a Nest

Pink Pearl Special Platter
Deep fried with spicy rock salt and pepper

Desserts

Baked Tapioca Pudding

Deep Fried Banana
With ice cream

Mango Pudding

Best of the Cellar

Red Wines

Jackson Triggs Cabernet, BC
Fetzer Zinfandel, Mendocino County, California

White Wines

Jackson Triggs Sauvignon Blanc, BC
Kenwood Sauvignon Blanc, California

Above: Steamed prawns served with soy sauce.

Pink Pearl Chinese Seafood Restaurant
1132 East Hastings Street, Vancouver, B.C., 604-253-4316
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