East Pearl Restaurant Menu

Soy sauce chicken served on a bed of rice, typically accompanied by subtle hints of ginger and scallions.

Two assorted BBQ meats served on rice, typically includes a selection from char siu, roasted pork, or BBQ duck, garnished with vegetables.

BBQ duck served on steamed rice, typically accompanied by cucumber and garnished with a special sauce.

BBQ pork, chicken, and duck served on rice, typically includes a mix of garnishes and sauces to complement the flavors of the meats.

Shredded chicken fried rice typically includes finely sliced chicken breast, eggs, and a mix of peas and carrots, all stir-fried with rice and seasoned with green onions.

Minced beef and egg stir-fried with steamed rice, typically includes peas, carrots, and green onions.

Deep-fried spring rolls filled with a mix of cabbage, carrots, and celery, wrapped in a crispy shell, served with a side of sweet and sour sauce.

Crispy wontons filled with savory crab meat, served with a tangy dipping sauce. Six pieces per order.

Succulent slices of roasted pork, marinated and caramelized to perfection, garnished with a sprig of fresh cilantro.

Crispy shrimp dumplings with a golden-brown exterior, filled with seasoned shrimp.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Small. 3 pieces.

For 2 person.

For 2 person.

For 2 person.

For 2 person.

For 2 person.

For 2 person.

Hot and spicy.

Breaded chicken balls, typically served with bell peppers, onions, and pineapples, all coated in a tangy sweet and sour sauce.

Hot and spicy.

Hot and spicy.

Sliced chicken stir-fried with broccoli and carrots, typically served in a savory brown sauce.

Hot and spicy.

Diced chicken stir-fried with cashew nuts, celery, carrots, and water chestnuts in a savory brown sauce.

Hot and spicy.

Hot and spicy.

Chunks of chicken, typically deep-fried, then coated in a sweet and savory sesame sauce, garnished with sesame seeds.

Hot and spicy.

Whole Peking Duck, traditionally roasted to achieve crispy skin and tender meat, typically served with homemade pancakes, scallions, cucumber, and hoisin sauce for wrapping.

Tender roast pork paired with crisp snow peas, stir-fried in a savory sauce.

Sliced roast pork sautéed with a medley of vegetables, typically including broccoli, carrots, and snow peas, in a savory brown sauce.

Sliced beef stir-fried with green peppers and onions, typically served in a savory brown sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Sliced beef stir-fried with scallions, typically includes onions and a savory Mongolian sauce.

Sliced beef stir-fried with a medley of vegetables such as broccoli, carrots, mushrooms, and cabbage in a traditional brown sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Shrimp sautéed with a medley of vegetables, typically including water chestnuts, celery, and carrots, served in a savory brown sauce and garnished with cashew nuts.

Tender shrimp in a savory lobster sauce with egg, green onions, and carrots.

Hot and spicy.

Hot and spicy.

Jumbo shrimp sautéed with a variety of vegetables including broccoli, carrots, and snow peas, typically served in a light, savory sauce.

Battered shrimp, deep-fried and tossed with bell peppers, onions, and pineapple in a traditional sweet and sour sauce.

Shrimp, beef, and chicken stir-fried with mixed vegetables, typically served in a savory brown sauce.

Hot and spicy.

Sautéed mixed vegetables typically include a medley of seasonal vegetables, stir-fried and served in a light sauce.

Assorted vegetable in lo hon style.

Bean curd braised with assorted vegetables, typically includes a savory sauce enriching the flavors of both tofu and the mixed greens.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Lo Mein noodles stir-fried with a variety of vegetables such as broccoli, mushrooms, zucchinis, carrots, and cabbage in a savory soy sauce.

Stir-fried rice with chicken, typically includes peas, carrots, and egg.

Chicken and vegetables, typically including onions and carrots, stir-fried with lo mein noodles in a savory sauce.

Stir-fried white rice with roasted pork, often accompanied by eggs, peas, carrots, and onions, seasoned with a hint of soy sauce.

Egg noodles stir-fried with roast pork, typically includes a mix of vegetables such as celery and carrots.

Stir-fried white rice with tender beef, peas, carrots, and egg, seasoned with soy sauce and scallions.

Sautéed beef and soft lo mein noodles stir-fried with onions, carrots, bean sprouts, bok choy, and Taiwanese cabbage in a savory brown sauce.

Shrimp stir-fried with rice, typically includes peas, carrots, onion, and egg.

Lo Mein noodles stir-fried with shrimp and a blend of traditional Asian vegetables.

Stir-fried rice with chicken, beef, shrimp, egg, carrots, green peas, and onions.

Lo mein noodles stir-fried with a mix of shrimp, chicken, beef, and assorted vegetables, served in a savory sauce.

Young Chow Fried Rice combines steamed white rice stir-fried with shrimp, chicken, roast pork, eggs, peas, and carrots, seasoned with a touch of soy sauce.

Com Chien Ga, Ca Man.

Stir-fried rice with a selection of meats and vegetables, inspired by the West (西施炒飯 translates to Western-style fried rice).

Hu tieu ap chao thit bo.

Hu tieu xao thit heo.

Wide rice noodles stir-fried with tender beef brisket, typically includes onions and bean sprouts.

Hot and spicy. Bun xao kieu tan gia ba.

Bun xao sot ngot.

Mi xao don thit ga.

Mi xao don la han.

Mi nuoc thit vit cai chua.

Wide rice noodles stir-fried with beef and a savory XO sauce, a seafood-based sauce known for its umami flavor.

Mi nuoc thit vIt cai chua.

Mi xao don do bien kieu Hong Kong.

Hu tieu xao do bien thap cam.

Minced tofu and shrimp are combined with a savory crab meat sauce, following a traditional Asian preparation known as 琵琶豆付.

Lap xuong, Thit heo xao cai lan.

Diced chicken and salted fish stir-fried with green chives, typically includes a blend of traditional spices.

Hot and spicy.

Crispy fried fish fillet with stir-fried vegetables, including green onions, mushrooms, and carrots.

Tender beef cubes infused with lemongrass, served atop a bed of fresh broccoli.

Tender filet mignon stir-fried with Chinese broccoli, typically includes a savory sauce to complement the flavors.

Hot and spicy. Ca rang muoi.

Hot and spicy. Ech chien bo.

Fried fish fillet stir-fried with vegetables, typically includes bell peppers and onions, in a distinctively rich and mildly spicy XO sauce.

Jumbo shrimp sautéed with a rich, spicy XO sauce, typically includes a mix of dried seafood and Chinese ham for a deep, umami flavor.

Lobster, jumbo shrimp, and scallops, sautéed with assorted vegetables, typically include a rich, savory XO sauce, a premium Chinese sauce known for its depth of flavor.

Sautéed frog legs prepared with the distinctively rich and savory XO sauce, which typically includes dried scallops and various spices.

Noi bo kho cu cai trang.

Noi ca tim thit heo bam.

Noi ca man, this ga va ca tim.

Cantonese-style casserole featuring salted fish and tender chicken pieces, combined with soft bean curd, typically simmered in a savory sauce.

Noi thap cam, do bien va dau hu.

Noi do bien thap cam.

Stewed lamb casserole features bone-in lamb stew with ingredients like water chestnut, black mushroom, bamboo shoot, and tofu wrap, cooked together for deep flavors.

Cod fish and tofu are gently stewed together in a traditional casserole, often accompanied by a blend of Asian spices and sauces to enhance the flavors.

Suon heo kinh do.

Tender pork ribs in a tangy sweet and sour sauce, accompanied by bell peppers, onions, and garnished with fresh cilantro.

Hot and spicy.

Ga hap rau cai.

Muc bo xao cai chua.

Ruot bo xao cai chua.

Heo bo xao cai chua.

Fried fish fillet accompanied by a medley of vegetables, typically includes a savory sauce, highlighting a harmonious blend of flavors and textures.

Bo xao rau muong.

Hot and spicy. Tom rang muoi.

Hot and spicy.

Bo quang dong.

Tofu, green pepper, and eggplant. Dau hu, ot xanh, ca tim nhoi tom xao tuong den.

Hot and spicy.

Succulent shrimp paired with crunchy walnuts, coated in a creamy sauce.

Ca chien sot tuong dau biet.

Steamed cod fish gently cooked to preserve its delicate flavor, typically served with a light soy-based sauce and garnished with fresh scallions and ginger.

Golden fried jumbo shrimp, coated in a delicate, savory egg yolk batter, typically includes hints of garlic and pepper.

Jumbo shrimp sautéed in a rich soy sauce, typically includes hints of garlic and ginger for added depth.

A savory rice porridge, conpoy congee typically includes dried scallops, gently simmered to infuse the broth with their rich, umami flavor.

A savory rice porridge combined with sweet corn and soft bean curd, typically includes subtle seasonings to enhance the flavors.

Rice porridge featuring thinly sliced fish, typically garnished with cilantro and possibly containing small amounts of fish bone.

A savory rice porridge, gently simmered to a smooth consistency, typically includes thinly sliced beef and garnished with green onions.

A savory rice porridge mixed with minced beef, often garnished with green onions, following traditional Asian congee preparation methods.

A savory rice porridge blended with a variety of mushrooms and soft bean curd, typically seasoned with Asian spices and herbs.

A savory rice porridge combined with a mix of minced vegetables and sweet corn, offering a comforting and simple meal.

Rice porridge simmered until creamy, featuring tender pieces of chicken and duck, typically garnished with green onions.

A smooth rice porridge combined with thin slices of fish and beef, garnished with green onions.

Lai wan style congee typically includes a creamy rice porridge base with a variety of toppings such as seafood, meats, and traditional condiments, inspired by the Lai Wan district flavors.

Seafood congee typically includes a comforting blend of shrimp, squid, and fish fillet, gently simmered in a creamy rice porridge, garnished with green onions.

A savory rice porridge, gently simmered and topped with tender jumbo shrimp, typically includes green onions.

1/2 Chicken

1/2 Chicken

1/2 Duck

Tender slices of roasted pork and duck, garnished with fresh cilantro.

Roasted duck and soy sauce chicken, typically served with a selection of condiments to enhance the flavors of these two classic Asian roasted meats.

Roasted pork, duck, and chicken served together, typically featuring a blend of their unique flavors and textures.

Ca ri da heo.

Da heo xao huyet vit.

Sautéed duck blood with ginger and scallion typically involves stir-frying coagulated duck blood cubes with ginger slices and chopped scallions in a savory sauce.

Fresh lettuce steamed and drizzled with savory oyster sauce.

Steamed assorted vegetables, typically including seasonal greens, served with a savory oyster sauce.

Curry fish balls, a popular Asian gourmet dish, typically consists of tender fish balls drenched in a rich and aromatic curry sauce.

Gio heo.

Sua.

Ruot heo chien don.

Bo kho.

Ca ri muc.

Shrimp dumplings in a clear, savory broth, typically accompanied by delicate noodles and garnished with green onions.

Shrimp and pork wontons accompanied by thin egg noodles, served in a savory chicken broth, typically garnished with green onions.

Shrimp dumplings and thin egg noodles served in a savory broth, a classic Hong Kong noodle soup choice.

Egg noodles in a savory soup, accompanied by fish balls, typically garnished with scallions and cilantro.

Sliced roasted pork and thin egg noodles served in a traditional soup, typically includes green vegetables and garnished with scallions.

Thin egg noodles in a savory broth, accompanied by tender beef brisket, typically garnished with leafy greens.

Thin egg noodles served in a savory broth, accompanied by slices of roasted duck and garnished with scallions and fried onions.

Thick vermicelli noodles served in a savory broth, topped with slices of roasted pork, often accompanied by Asian greens and a hint of garlic oil.

Soy sauce chicken and thick vermicelli served in a savory broth, typically including traditional Hong Kong spices and herbs.

Thick vermicelli served in a savory broth, topped with slices of BBQ duck and typically includes Asian greens and scallions.

Shrimp dumplings and yee mein noodles served in a traditional Asian broth, typically includes vegetables.

Sliced roast pork and yee mein noodles served in a savory broth, typically accompanied by mixed vegetables.

Egg noodles served with slices of roasted duck and typically includes Asian greens in a savory broth.

Soy sauce chicken yee mein soup typically includes tender chicken, soy sauce, and yee mein noodles in a savory broth, garnished with green onions.

Tender beef brisket and yee mein noodles served in a traditional Asian broth, typically accompanied by bok choy and scallions.

Yee Mein noodles served in a savory broth, typically includes fish balls and a selection of traditional Asian greens.

Savory fried rice with scrambled eggs and fresh vegetables.