NOTE: All food and beverages were complimentary, but all opinions are based on my own personal experience.
Last month, I was invited to Pink Pearl Chinese Restaurant co-hosted by ChineseBites, Stephanie Yuen, and Gojoy Berries to celebrate 4 decades of dim sum. Pink Pearl has been opened for 40 years since the 1980s and is one of Vancouver’s oldest Chinese restaurants.
Steamed Shrimp Dumplings
First up were some Steamed Shrimp Dumplings which are a staple at dim sum. The shrimp was juicy and wrapping was thin.
Liver and Pork Dumplings
The Liver and Pork Dumplings date back to the 1980s and I’m definitely not a fan of this version. I much prefer the modern version with the tobiko fish roe on top. Liver is quite chalky and I only really eat it when it’s in congee.
Duck Web Wrap
The Duck Web Wrap is also from the 1980s and I quite enjoyed this version. Wrapped inside the bean curd is also taro, ham, and mushrooms. However, all the ingredients easily fell out, so execution-wise, it doesn’t really work out. However, flavours were great together!
Mini Steamed Pork Bun
Another staple at dim sum are Steamed Pork Buns. Great dish to fill you up.
Another 1980s dish is the Shrimp Toast, which I’ve never seen at dim sum. I actually quite enjoyed this as the shrimp paste is put on toast and then deep fried. A little greasy, but I think this should be back on the modern day menus!
Steamed Sticky Rice Roll
Steamed Sticky Rice Rolls are literally carbs on carbs. These buns are filled with sticky rice so can get quite filling.
Handmade Steamed Beef Rice Rolls
Rice rolls are now filled with a variety of ingredients, but beef and shrimp rice rolls are always a staple.
Handmade Steamed Shrimp Rice Rolls
Lotus Wrapped Sticky Rice
Most restaurants serve their Lotus Wrapped Sticky Rice in smaller portions (usually two or three fit in a container), but these are one gigantic portion, so you share it amongst your table.
Pan Fried Half Moon Dumplings
Another dish from the 1980s is the Pan Fried Half Moon Dumplings. It comes with a dipping sauce with chives, but I found the batter of the dumplings to be a bit too thick. Not a fan of this, but it seems like I’m not a fan of most of the dishes from the 1980s!
Wok Fried Lotus Root and Vegetables
Featuring Gojoy gojiberries, this dish has an abundance of vegetables and the lotus roots really give it a great crunch. The gojiberries themselves are very fresh so they are not your typical wrinkly dried gojiberries.
Gojoy Gojiberries Gelle
For dessert, the first dessert also featured the Gojoy gojiberries. The jelly is light and not too sweet.
Black and White Sesame Roll
Laslty, the Black and White Sesame Roll are subtly sweet and a good way to end a usually greasy dim sum morning.
Overall, it was a great experience to try dim sum dishes from over 4 decades, many of which I was unfamiliar with and haven’t seen on modern day menus.
From May 1 – August 31, 2017, Pink Pearl is holding a fundraiser with a dinner menu for 10 – 12 people for $568 including tax and gratuities. Net proceeds will go to the Vancouver Food Bank and Vancouver Sower Society. More details on Pink Pearl’s website.