Pink Pearl Chinese Seafood Restaurant

Authentic Chinese and Szechwan Cuisine with West Coast Flair.

Seen right - left to right: Alvin Zheng, Manager; Jack Chan, Executive Chef.
Photography by Bruce Law.

“Since opening in 1981,” says Frommer’s Travel Guide, “the Pink Pearl remains Vancouver’s best spot for dim sum.”

Voted Best Chinese by the Georgia Straight, Best Dim Sum by Vancouver magazine and Where Magazine’s Most Memorable Meal Awards, Pink Pearl has been serving an entire generation of Vancouverites the very best Chinese and Szechwan cuisine for over 27 years. The cavernous dining room is comforting and inviting, featuring traditional Chinese décor and enough seats for a whopping 700 people, including a 50-seat private room that caters to celebrations of all kinds.

During the day, dim sum is the main event. Served at round tables conducive to sharing and familial conversation, dim sum is the ultimate culinary treat to experience with friends and loved ones. Experienced servers push wheel carts piled high with a variety of Chinese delicacies to throngs of hungry and eager diners. Pork dumplings stuffed with shrimp and mushrooms, egg tarts, spring rolls, sautéed gai lan, Shanghai steam buns and prawns wrapped in gossamer rice paper pouches abound; the selection is only limited by the size of your appetite. Pink Pearl also offers a ‘gourmet corner’ where items like congee and pot stickers are made fresh to order right in the dining room.

At night, the specialty is their live seafood tank. Fresh lobster, Alaskan king crab, spot prawns, rock cod and Dungeness crab are paraded through the dining room before being made to your exact specifications, dripping with black bean, ginger-green onion or lemon butter sauces. “Chef uses only the freshest local produce and west coast seafood,” explains manager Alvin Zheng. “He starts with traditional Chinese recipes, but once he adds the local ingredients and modern cooking techniques, we get a unique product that’s all our own.” The new focus on ‘Land’ & ‘Sea’ features diverse preparations of beef, pork, duck and chicken from the land and crab, prawn and fresh seafood offerings in generous portions suitable for sharing. Their classics like shark fin soup and Peking duck are legendary.

“We’ve been open so long that people know us and trust us,” says Alvin. “Over the years, we’ve seen entire families grow up on our food. It’s very special.”

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 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

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Sauvignon Blanc, Rothschild-France

RED WINES

Gameskeeper's Reserve, St. Halle-Australia
Cotes de Ventoux, Jaboulet-France

Pictured above: Peking whole duck; green onion; sliced Peking duck on pancake and sautéed prawn with snow peas.

PINK PEARL CHINESE SEAFOOD RESTAURANT
1132 East Hastings Street
Vancouver, BC
604-253-4316

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