A very pleasant seasonal menu at Pearl Dragon which touched on the main Cantonese ingredients, techniques and condiments without reinventing the wheel .

Dish of the day was Steamed yellow croaker with a fragrant scallion and ginger paste , morels stuffed with shrimp and brown rice sheets . All perfectly balanced .

Meal kicked off with the ubiquitous trio of appetisers , favourite of which was the drunken Botan ebi in Hua Diao wine , this dish really popped .

A lovely double boiled quail soup had excellent seasoning and depth of flavour .

Wagyu beef with onion and black garlic is on most fine dining menus in town and this was fine , it’s just not a dish that really excites .
This was served in tandem with steamed chicken on steamed spinach and chicken broth , very simple and this dish was faultless and satisfying.

Carbs entered the arena with spinach noodles served alongside Boston lobster in black bean sauce , the stir fry was very good but not sure if it really complimented the noodles .

Dessert ended things on a very high note , a carved organic pumpkin was the best for an excellent milk pudding with black truffle . Carving out some of the pumpkin with each spoonful of pudding made for a terrific pairing .