Pearl Restaurant

  • Pearl-Restaurant


Pearl at the MGM has elevated Chinese food to fine dining. This modern Chinese restaurant is understated, and quite adept at holding its own among the glitz of Las Vegas. They do it without a celebrity chef. They do it without an adjoining nightclub or flair bar. They do it through the use of fresh

Ingredients, simple, but elegant presentation, and extremely efficient, attentive, and consistent service. The food is beautiful, and the restaurant comfortable, as well as nicely appointed.Pearl is on the Studio Walk, surrounded by other equally impressive restaurants in the MGM.  It’s one restaurant in a gauntlet of fine dining.  Pearl’s chef, Kai-Wa Yau, hails from Hong Kong originally, and moved from the Orient to Las Vegas in the late 1980’s.  He trained the staff of Empress Court, which was new at the time and later named one of the “10 Best Chinese Restaurants in the United States” by USA Today.  Chef Yau was named Executive Chef of Pearl when it opened in 2001, as MGM’s most sophisticated, contemporary Chinese restaurant to date.

The restaurant is very formally appointed, with heavy table linens, glass and silverware, and cream colored seating.  The silverware is unique; the fork and spoon are unusually long, and are resting on a silver tray with chopsticks.  The plates are round, and gleaming white.  Seating consists of tables facing a long bench seat along the wall, which includes a really fabulous back pillow, as well as more banquet-style tables covering all available floor space.  The impact of the interior is simple, understated elegance.  There are also two private rooms off of the main dining room.  At the far end of the main dining room is a wall that has water cascading down it.  When the restaurant is sparsely filled, like upon first opening, the background music seems a little loud, but once the tables are occupied, it doesn’t seem loud at all, and helps mask nearby conversations quite well.

We dine at Pearl on New Year’s Eve, with an early reservation.  We are promptly shown to a table, where the hostess places our napkins in our laps for us.  Our server unobtrusively arrives and brings us water and menus.

Pearl has a respectable wine list, divided by type and region.  It features a large selection of California white wines, as well as a French selection from Alsace, Loire, Burgundy, and Bordeaux.  Their red wine selection has a strong grouping from North America.  The list also contains a good dozen champagnes and sparkling wines.  Their ‘by the glass’ selection features a trim list of five imported and domestic whites, four nice domestic reds, and two champagnes.  They also have sake available. I order a glass of Qupe’ Syrah to begin the meal. It is delivered swiftly.

Place Categories: Restaurants.


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