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Pearl

Pearl Review

Serving traditional Chinese cuisine (from Canton and Shanghai provinces) in crisp, contemporary surroundings, Pearl prepares its specialties using the four cooking methods: steam, braise, bake, and fry. Chef Kai Yau often adds seasonal offerings to the menu and presents classics such as Sichuan hot-and-sour soup with crispy noodles or his signature wok-charred Mongolian beef. Spider prawn dumplings and crispy garlic chicken are other signature dishes.

    Restaurant Details

  • No lunch. Closed Tue. and Wed.
Updated: 05-28-2014

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