Serving traditional Chinese cuisine with an essence of the Canton and Shanghai provinces, Pearl’s specialties are prepared using the four Chinese cooking methods: steamed, braised, baked, and fried. Chef Kai-Wa Yau offers a menu that is constantly changing to take advantage of seasonal offerings. The masterful cooking is paired with a serene and contemporary Chinese atmosphere.
Signature dishes include spider prawn dumplings, crispy garlic chicken and fire-roasted Mongolian beef.
Honors include multiple AAA Four Diamond awards.
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