Pearl On The Point — Restaurant in East Perth

The new owner is Pearl River Restaurant in Morley. Claimed it's Chiu Chow cuisine, but some popular Chiu Chow dishes are missing. Venue: plenty of fee payable carparks. Beautiful riverview. Spacious. --- 7.5/10

Service: Slow, Choatic and not attentive. We booked table and preordered the mixed platter with goose. But we were told no need to preorder though we phoned twice to confirm. We were seated and served with tea immediately. We ordered ASAP, then we waited for watermelon juice over 30 minutes, and first savory dishes over 1 hour. We needed to leave the table to ask for small snacks, watermelon juice, knife, and scissors. We were very disappointed when we were told that mixed platter (goose) had been sold out and we had to preorder mixed platter next time. After negotiation with Captin Kit, we got a free Teo Chew Mixed Platter without goose. --- 5/10

Chinese Tea, $ 3pp. Nothing special. Wine: no license. No wine list. They have bar. Ordered 1 bottle of red wine, $95. Watermelon juice, $25/jar: fresh juice (~1L) with some ice cubes in the jar.

Food: not many traditional basic Chiu Chew dishes in the menu. The words on the menu without pictures are too small to read. Normal presentation. Very high price. 2 small saucers of nibbles/snacks: forgot to give us when seated @7pm. We had wine. We went out to ask for these. We got @ 8:05pm. Salted Baked Peanuts were ok. Preserved mustard green was pre-added sugar, not salty or sour. Lobster, market price, ($266.4+123.43/4.39 lb) + E mein (e fu noodles伊麵底)$15: There is Ginger & Shallot Hongkong style 姜葱·避風塘,$15 as 1 item on the menu. In the recipe, they charged separately (3 lb lobster ginger shallot $266.4 as first item + last item 1.39 lb lobster HK style $123.43), because the lobster was too large. The price wasn't very clear as if cooking styles $15 was charged double automatically. Actually, it is 2 different cooking styles. We just ordered Ginger & Shallot only. They showed us the live lobster beside our table at 7:33pm. It was served at 8:17pm. There was a large amount of E mein, too much, too average. The lobster was chopped into smaller pieces- too small. Too many legs for one lobster. Unable to enjoy the fresh lobster meat. Not enough lobster meat. Not recommended. --- 4.5/10 Teo Chew mixed Platter, $168/large: they didn't charge us as no goose. Served at 8:27pm. Came with white vinegar. There were 10 half-cut boiled eggs, octopus, and deep-fried tofu. And, they used beef shin and beef tripe (? Leftover dim sum) intead of goose. Octopus slices and beef shin weren't very tender. The beef tripe was very tender. Tofu was hallowed and had the hard skin left. The soy sauce was very dark, without layers. It is like trying to make the food look darker. --- 6/10 Oyster Omelete, $38: served in Stir-fried style without dipping sauce. Slightly crisp. --- 6.5/10 Steamed Whole live Eel with Umeboshi sauce, $42/2.6 lb (market price): showed the live eel and lobster at 7:33pm. This dish was served at 8:39pm. The eel wasn't cut well. We came out to ask for knife. We tried to cut it but failed. We asked captain Kit to cut the eel with scissors. The eel had been submerged in umeboshi sauce for a while before steamed. That made a loss of fresh texture that it ought to be. --- 6/10 Stir-fried Kai Lan with garlic sauce, $23.8 average --- 6.8/10 Crispy Pork in Fermented Red Bean Curd Sauce 南乳酥肉,$36.8: small portion. It's a pork jerky. Better to be a starter with wine. --- 6/10 Chiu Chow Shacha Claypot with Beef & Tofu 沙茶枝竹牛肉煲, $32.8: normal portion. Not very Shacha flavor but it's good. Beef tender. No tofu. It's deep-fried beancurd sheet --- 7/10 -青瓜釀肉 (cucumber stuffed with minced pork & mushrooms), $ 36.8/9pcs: this common home dish was recommended by the Captain Kit. Not found in the menu. It's not really stuffed in the cucumber, just on the...

My family and i had dined at ‘8 on the point’ several times and were very pleased with the over all service, quality of food and variety offered.

Now - ‘PEARL on the point’, we decided to try for the first time. My parents and i left feeling disappointed with this experience.

I made a table booking 2 weeks in advance for lunch to welcome my parents 49th wedding anniversary. We arrived 7minutes late. Our table was either offered to another patron, or it was not yet made ready (gentleman that would show us to our table has confirmed our table reservation, called to his colleague to ‘set a table and asked us to wait - the waiting was not an issue).

The occupied tables seemed to be at 60-70%. Of all the tables offered to us, we were seated directly in-front of the kitchen. It was unpleasant least to say that is so noisy. Kindly requesting to move us (for the comfort of my elderly father and for his ‘sensitive’ hearing) the gentleman showed very little empathy and said there was no available tables.

Though we were offered tea as soon as we took our seats, we were not offered a menu and there was only 1 food cart. The service was slow and un attentive.

There was also something not right with one of our dishes and when we attentioned it to one of the team members they were quick to rectify.

The dumplings were nice, but for what it is worth and the lesser options available here i would much prefer ‘Fine China’ in Vic Park or ‘Canton Lane’.

Glad that other patrons have had a better experience than we did this was definitely not the way i wanted to help celebrate my parents wedding...

"Fresh Off the Boat" New Management

It used to be called "Eight on the Point( Permanently Closed),"but new owners bought it and Pearl Brand New opened in 2023.

We booked and we went to try.

Brunch: Genuine Cantonese style DimSims 😋👍🏻

Dinner: A la Carte Menu -Beef,Pork,Chicken, Fresh Seafood😋,Vegetarian👍🏻....

It's a very friendly and prompt service for all ages. We found guests with all the skin colours serviced in the same way.

Pros:

Scenic water location with great outdoor nauture kids playground;

Easy to park with 1 hr free parking;

New furnishings;

During promotion periods, managers and staffs are extremely busy during peak hours,but super friendly, always trying their best to accommodate customers;

Dim Sims are genuine fresh Cantonese styles by Cantonese chefs; Dim Sims price are reasonable ;

A la Carte can be expensive but it's reasonable price in the Riverside location. Best of all is most of their seafoods are Alive 🦞🦀🦐.

Cons:

It can get very busy and full at WA school holidays, especially peak hour noon-2pm or dinner time 7pm-8pm. A lot of people were queuing when we left at peak hours.

Please make sure you always book at least 1-2 days ahead if you are going in a group of more than 2. The dinning time closes at 3pm and reopens at 5pm.

Please ring and check with them about Christmas and New Year...