Relaxed atmosphere

Press, 28 January 1988, Page 22

Relaxed atmosphere

The new Pearl Ocean restaurant seats 150 diners. Its manager, Mr Wing Gin says the area is large enough to handle large groups, but is still cozy. “Although we serve authentic Chinese cuisine we have designed our decor as a pleasing mixture of Chinese and European styles. “In China the interior colours would be bright and fiery, but we feel that these softer colours provide a more relaxed atmosphere.” The menu is extensive with plenty of variety which should satisfy the most discerning palate. Every item is clearly listed to the extent that only a few dishes will need further explanation. For the benefit of some visitors, there is also a listing in Chinese on the menu. The main dishes are offered in two sizes and

there are three set menus to cater for groups of four or more. These consist of six or seven dishes plus dessert and tea or coffee. Several Chinese delicacies can be enjoyed. One is chicken and shark fin soup. Mr Gin says that the membrane from the shark’s fin is used and although it is very good, people usually prefer the chicken and sweet corn soup which is a little easier on the palate. To ensure that the food is cooked to perfection, Mr Gin employs Chinese chefs. “They have all had extensive experience and some of them have worked in large hotels in Hong Kong,” he says. Anyone who feels daunted by the comprehensive menu can always ask for guidance and recommendations. This week Mr Gin might

recommend the following dishes for a group of six: Entree would be spare ribs followed by chicken and shark fin soup. Then there might be a choice between crispy skin and lemon chicken. Following dishes would include duckling with plum sauce, steak Chin-ese-style (fillet steak with spicy sauces), king prawns with black bean sauce, bean curd with seasoned vegetables (from the vegetarian list), and young chow fried rice (prawn roast pork and scrambled eggs). The evening would be rounded off with dessert of the day and Chinese tea or coffee.