Red Pearl Restaurant
Photos by Sydney Cromwell.
Seaweed and Egg Soup, White Rice and Mongolian Beef.
At Red Pearl Restaurant, diners see their food at its freshest. Near the entrance stands a row of tanks with live tilapia, crabs, bullfrogs and other creatures destined to become part of the restaurant’s authentic Asian cuisine. While this may be an unexpected greeting for customers, it’s part of the experience that distinguishes the meals at the Red Pearl.
Dining at the Red Pearl is a taste of home for residents like Min Gao, who is from Shanghai, China, but living in Homewood while she works toward a master’s degree in education at Samford University. She works at the Red Pearl and said the food is “pretty much the same” as the meals she enjoyed at home. Gao eats at the restaurant about once every other week.
“I like that I can eat fresh and live seafood,” Gao said. “Also, when I’m waiting for the dishes, I can look around in the market.”
The restaurant and its accompanying Super Oriental Market were started 12 years ago to serve the growing Asian population in Birmingham. Linda Lin, manager, describes the food as “a little bit of everything,” including meals from Hong Kong and the Szechuan province.
There are no fortune cookies at the Red Pearl, but the menu does feature some familiar favorites like Egg Rolls, Cashew Chicken and Kung Pao Shrimp alongside more traditional Asian meals. The adventurous diner can also try Sautéed Snails, Manila Clam Noodle Soup or Szechuan-Style Pork Intestines.
While the Red Pearl is primarily frequented by Asian customers, many others have also embraced the unique selection of food that can’t be found at a typical Chinese restaurant.
A meal at the Red Pearl is best enjoyed with a group because buying and sharing a number of dishes allows customers to experience a range of flavors with their friends. Plus, the menu’s variety and affordability means diners often have trouble deciding on just one meal to eat.
Popular dishes include Steamed Fish, Hot and Spicy Blue Crab and Bok Choy. Gao recommends the Sautéed Sweet Pea Leaves, and Lin’s personal favorites are the Crispy Salted Squid, Ginger and Onion Lobster and Sautéed Bullfrog.
