Steamed dumplings nested in baskets, deep-fried crab claws, and beef short ribs in a black-pepper-honey glaze
The Fine Print
Promotional value expires Jul 2, 2014. Amount paid never expires.Limit 2 per person, may buy 2 additional as gifts. Limit 1 per table, 2 per table of 5 or more. Reservation required. Dine-in only. Valid Monday thru Friday only from 3PM to 9PM. Not valid on Saturdays and Sundays. Valid for Dim Sum.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
C$15 for C$30 worth of Chinese cuisine and drinks, valid 3 p.m.-9 p.m., Monday-Friday
Restaurateurs Jeffrey Mak and Kim Fung Mak have won acclaim for Pearl Harbourfront Restaurant, the sleekly modern eatery that Dine.TO proclaimed a "multi-sensual treat" when naming it the city's Best Chinese restaurant in 2011. Now, the pair's new restaurant, Pearl Bayview Chinese Cuisine, prepares a similar feast for the senses. Chef Kwok Foon Mak fashions dim sum such as deep-fried stuffed crab claws, steamed dumplings nested in baskets, or sticky rice delicately wrapped in lotus leaves. Seafood simmers in Szechuan-style hot 'n' sour soup, and black pepper-honey sauce glazes fried beef short ribs. Globe lighting, white tablecloths, and a wine rack that suspends bottles horizontally in midair give the restaurant a subdued, modern ambience.