Pink Pearl Chinese Seafood Restaurant

A GuestLife Vancouver
Great Restaurant

The Sunday brunch lineups and Monday-to-Friday lunchtime crowds tell prospective patrons all they need to know about the Pink Pearl Chinese Seafood Restaurant: People love it. For 20 years, the Pink Pearl has been serving up dish upon dish of what Vancouverites and visitors alike have come to refer to as, “the best dim sum in the city.” No other establishment even comes close.

With over 100 varieties from which to choose, the Pink Pearl’s dim sum — mouthwatering morsels of authentic Cantonese and Szech wan fare — arrives at your table via trolleys wheeled by a team of two-dozen “dim sum girls” circulating throughout the recently refurbished 600-seat restaurant. With an additional 20-member waiting staff pitching in, the seemingly endless stream of succulent snippets moves seamlessly from the kitchen to your taste buds. “Our menu is always changing,” says manager Raymond Fu. “Our owner travels constantly to Hong Kong and China. Every time he discovers something that is suitable for us, we try it. If it’s popular, we keep it.”

Working under the tutelage of chef Hung Yuen — who has been with the establishment since its opening and who handpicks fresh produce and ingredients every day — the sizeable kitchen staff prepares hot shrimp dumplings, pan-fried pork buns, delectable beef balls, and spring rolls stuffed with seafood and fried in pure vegetable oil, among other delicacies.

The Pink Pearl’s dinner menu, meanwhile, is equally appetizing. “Peking duck wrapped in a traditional rice-flour dough is one of our biggest sellers,” says Fu, noting that 20 to 30 of the birds are ordered each weekend. And then there are the live-and-fresh seafood specialties, including Alaskan King crab, steamed black cod in black bean sauce, and assorted shrimp, prawn, oyster, scallop and geoduck dishes.

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
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 Prawns with spicy rock salt and pepper.

Desserts

Baked Tapioca Pudding

Deep Fried Banana
with ice cream.

Mango Pudding

Best of the Cellar

White Wines

Jackson Triggs Sauvignon Blanc, BC

Kenwood Sauvignon Blanc, California

Red Wines

Jackson Triggs Cabernet, BC

Fetzer Zinfandel, Mendocino County, California

pictured: Lobster with ginger and green onion sauce

Pink Pearl Chinese Seafood Restaurant
1132 East Hastings
(604) 253-4316

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