Restaurant Review: Pink Pearl

Submitted by Gastrofork
Special to the Post


Pink Pearl’s version of steamed shrimp dumpling is solid.

Duck-web wrap. It’s messy to eat! The bean curd wrap absorbs a lot of the flavour of this dish, but you’ll definitely have to unwrap this to enjoy it.

Mini steamed pork bun. These char siu baos have a nice spongy texture to its bun and a small bit of bbq pork in them. Pink Pearl’s were just fine.

Steamed sticky rice roll. This is savoury sticky rice served in a steam bun type of roll - an odd combination. It needed brighter flavour to make the roll pop.

Shrimp toast. It’s a fusion dim sum dish with a buttery, crispy toast on the bottom and that delicious shrimp dumpling. It was my favourite dish of the meal.

Hand-made steamed shrimp rice rolls. These are good no matter where you go. It’s best enjoyed dipping it in the soy sauce.

Liver & pork dumplings. I didn’t like this dish because I’m not a big fan of liver.

Pan-fried half moon dumplings. This fried dumpling is served with a consomme broth. The dumpling is crispy, savoury but light overall in taste. It tasted much better when dipped in the broth.

Wok-fried lotus root and fresh mushrooms. I love crunchy lotus roots and the mushrooms had a nice, bouncy snap to them still. The goji berries added flavour.

Hand-made steamed beef rice rolls. These ones are tender and not overcooked.

Gojoy goji berries gelle. It’s nice to see goji berries incorporated into this gelatin dessert.

One thing I love about Chinese desserts is that they are not too sweet, but sweet enough to satisfy that need after a big meal.

Check out Pink Pearl as it’s one of the iconic Chinese restaurants in Vancouver!

 For more info, visit


Pink Pearl

1132 East Hastings Street, Vancouver, BC


Gastrofork is a Vancouver based food and travel blog. Gastrofork has been featured in Eat In Eat Out Magazine,  is one of the top blogs onurbanspoon and named Top 100 Blogs to Follow in 2013.


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