We were invited to Vancouver’s longest-running Chinese restaurant – Pink Pearl for a culinary journey of Dim Sum. Signature dim sum dishes representing different decades at Pink Pearl was prepared by Dim Sum Chef F.K. Jiang and his team. We were taken on a tour of 4 decades of items featured in past menus from the 1980’s to 2010’s.
I remember the good ol days when there were more carts roaming around Chinese restaurants and all the guests were scarily fighting over the last sui mai. Lots have changed since then and there are only a handful of restaurants left where they will push around the carts. Pink Pearl still has push carts, which is great.
Liver & Pork Dumplings
This was an interesting dish and I felt like it should have stayed in the 80s. The chalky taste of the liver with the dumpling didn’t blend too well, but yet again, I’m not a big fan of liver.
Duck Web Wrap
The webbed duck feet were wrapped in a sheet of bean curd and there was also ham and mushrooms inside. It was ok, but it was tricky to eat as the duck feet would slide out of the wrapper.
This was another item you don’t see as often. You have the shrimp paste on top of toast and then deep fried. The toast did get a bit oily.
Pan-Fried Half-Moon Dumpling
The dumpling is served with a light refreshing broth. The dumpling was ok but it had minimal filling.
Mini Steamed Pork Bun
A classic item and you can’t go wrong with a mini steamed pork bun. I liked it.
Black and White Sweet Sesame Roll
This really brought me back to my childhood. I don’t see this as much anymore. As a kid we would pretend they were film canisters and unroll the “film” and then eat it. It was a tradition and I totally forgot about it until now.
Lotus Wrapped Stuffed Sticky Rice
The sticky rice was really packed full of ingredients and it was pretty good. It was easy for 2-4 people to share one basket.
Steamed Shrimp Dumpling
A very popular item ordered for dim sum. A classic and you can’t deny this.
Steamed sticky rice roll
This is an item that I normally don’t order, it’s like carb on carb. It tasted good.
Steamed beef rice roll
Steamed beef rice roll is something we are all so familiar with. The minced beef in the centre is delicious. You add some sauce on top of the rice rolls to add more balanced flavour.
Steamed shrimp rice roll
Similar item to the above but with shrimp instead of beef.
Wok-fried lotus roots & fresh mushrooms
A decent dish but it didn’t mesh too well with the other dim sum dishes. It was a good way to incorporate the gojiberries, but I was more use to the dried gojiberries.
Gojoy gojiberries gelle
A nice sweet touch to the end of the meal with this gelle, which was pretty good.
Overall, it was good to see some of the different dim sum dishes thought out the decades and there were some interesting dishes that stayed in the 1980s. Starting May 1st, Pink Pearl is showcasing their ‘4-decades of Chinese dinner’ with a 4-month long campaign to benefit Food Bank and Sowers Society. You can find more information on their special dinner menu on their website.
We Rate Pink Pearl:
1132 E Hastings St, Vancouver