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Pearl Review

Serving traditional Chinese cuisine (Canton and Shanghai provinces, respectively) in crisp, contemporary surroundings, Pearl prepares its specialties using the four cooking methods: steam, braise, bake, and fry. Chef Kai-Wa Yau often adds seasonal offerings to the menu and presents classics such as Sichuan hot-and-sour soup with crispy noodles or his signature Cantonese wok-fried fillet of venison and asparagus. The Kobe beef in sweet and sour sauce, lobster fried rice, or almond-crusted lemon chicken are popular, too. Couples or groups will appreciate the chef's tasting and family-style menus, which are solid, tasty values. Every February, the restaurant's Chinese New Year celebrations are a blast.

    Restaurant Details

  • No lunch.
Updated: 05-14-2013

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