Closeup of eating dinner

Our Story

The real gem at Pearl East is owner Cathy Huang.  She welcomes each guest with grace and warmth, making you feel at home from the moment you arrive through the elegant marble entryway.  The stunning contemporary dining room includes gold and beige wall coverings, an antique Kimono display and pinpoint lighing illuminating each table. C hinese screens divide the main area from a dramatic underlie onyx sushi bar where chefs create special rolls with creative combinations. A dim sum expert crafts dumplings and other dishes fresh on premises.

Eleven chefs masterfully prepare elaborate Cantonese, Mandarin, Szechuan and Japanese cuisines brought out by an attentive staff. Cathy orchestrates the menu and will specifically design a meal for you to accommodate your tastes. Exquisitely carved fruits and vegetables are brilliant works of culinary art. Signature dishes are their lemon chicken, and barbecued shrimp with ginger and scallions.  The reasonably priced global wine list complements creative martinis and exotic cocktails.  Zagat calls Pearl East, a "bastion of quality" boasts an "imaginative and fresh" "gourmet" menu with a "gracious owner," it's something "really special".

Cathys father, who was a senator in Taiwan hosted numerous banquets which influenced Cathy's love for arranging elaborate parties featuring many courses of the restaurant's innovative cuisine.  Cathy's son Eric, a Juilliard trained cellist, is also a CIA graduate, former three Michelin star rated Eleven Madison park sous chef and is currently owner of Pecking House, award winning chili fried chicken pop up.

Fancy Restaurant
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