Wednesday, March 23, 2016

Pearl Harbourfront: A Haven for Dim Sum Devotées

Tucked away on the second floor of Toronto's Queen’s Quay Terminal, Pearl Harbourfront Chinese Cuisine has been tantalizing the taste buds of Toronto dumpling enthusiasts for over 30 years, and during that time, Executive Chef Gao Hui Feng has developed quite a dedicated following of Dim Sum devotées who take the escalator up to Pearl each and every weekend. Granted, the Peking Duck, Rainbow Chopped in Crystal Fold and Braised Lobster with Black Bean and Garlic Sauce are phenomenal, but what makes Pearl Harbourfront a culinary beacon for so many, is Chef Gao Hui Feng's exceptional Dim Sum, which literally means: to touch the heart. Offering a more sophisticated dining experience than many other Chinese restaurants in the city, Pearl Harbourfront is a sanctuary of casual elegance with its bright modern interior of blonde woods, cream-hued walls, crisp white linens and floor-to-ceiling windows featuring fabulous views of Lake Ontario and the Toronto Islands. Offering Dim Sum seven days a week, the restaurant features a selection of over sixty delectable dishes served in steamer baskets and small plates, from steamed and pan fried dumplings, potstickers and rice noodles to sticky rice in lotus leaf, stir fried vegetables, their ever popular Pan Fried Shrimp and Chinese Vegetable 'Hockey Puck' Dumplings and whimsical desserts such as the Lychee Jelly Goldfish studded with Chinese wolf berries!

Steamed Pork and Shrimp Siu Mai dumplings

Steamed Har Gaw Shrimp dumplings

Pan Fried Shrimp and Chinese Vegetable 'Hockey Puck' Dumplings 

Steamed Scallop dumplings

Pan Fried Chicken Gyoza dumplings

Steamed Bean Curd Rolls

Chicken Cheung Foon

Crispy Fried Shrimp Springrolls

Sticky Rice in Lotus Leaf

Deep-fried Seafood dumplings with shrimp and scallops 

Stir-Fried Long Beans with Black Bean Sauce

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