Pearl River Deli

Today's soups! We still have plenty.

Scissor Cut Curry / Hainanese curry: considered low brow food in Singapore due to its popularity with taxi drivers, but that's how you know it's good. Curry sauce and rice serve as the base and we serve it with a fried pork chop, braised cabbage (chap chye), soy braised shiitake, and an optional fried egg. A hawker stall classic and favorite that makes us wish we could be traveling again. Available this weekend on Tock, a vegan version may appear as well!

Menu Update: 01.07

This weekend there's no Hainan chicken but we'll have the Cantonese signature white cut chicken. Unlike Hainan where we would use tender white pullets we will be using Indian brown chickens which are known for having a much thicker skin, bright yellow fat, and much better flavor but at the tradeoff of tenderness. These chickens are raised an extra several months compared to white pullets and are much closer in flavor and texture to chickens in Asia. You can order it by the half chicken and it will come with a scallion soy sauce and ginger scallion on the side.

Inspired by our friends at @joyonyork and previous travels to Taiwan, we're doing our rendition of Chiayi Turkey rice this weekend. It'll be a limited special as we were only testing these turkeys but they came out delicious so we felt we should share them with you! Each order will come with short grain rice coated in the seasoned stock and shallot fat, topped with shredded turkey, shallots fried in the same poultry fat, and scallions. Look for thr announcement to order on Tock.

Specials: 10.23.20 - 10.25.20 Preorder starts: 10.22.20

This weekend (Sat/Sun) we will be serving Chiuchow style beef noodle soup with thin sliced beef and housemade beef meatballs along with a clear, slow simmered bone broth all over rice noodles!

Specials: 10.16 - 10.18 Preorder starts: 10.15

Menu as of 10/10/2020. Please refer to previous posts for specials

The process of making crispy roast chicken, Cantonese style chicken is very much like Peking Duck in that we baste the chicken in a syrup and vinegar liquid then roast in an oven to cook the interior and dry out the skin. In order to further dry out the skin we store it in the fridge uncovered and ideally setup a fan to blow on it for as long as we can. Then before serving we baste it with super hot oil before carving. Because this is a 2-3 day process we can only prepare so much as it takes a lot of refrigeration space therefore consider this your warning, it will sell out quickly this weekend.

Specials: 10.10 - 10.11

Menu for this week, specials and deli items to be posted later!

Another classic Hong Kong diner staple is roast duck/goose leg over soup noodles. We're using Mary's duck legs and serve it over flat rice noodles in a clear broth with a side of our house made plum sauce. If hot soup noodles isn't your thing, feel free swap it out for rice.

I am old enough to have been to Hong Kong before the handover and have seen Causeway Bay filled with so called "junk ships" and fisherman boats. When I think of the dish typhoon shelter crab it reminds me of a bygone era of Hong Kong. Though the fisherman are now gone this iconic style of cooking which is supposed to have been invented in Causeway Bay remains ever popular. So we will be serving our rendition with soft shell shrimp instead of crab so it will be a little less messy to eat and hopefully that means you can enjoy eating the entire shellfish without worry of tough or sharp shells. The fried garlic mix that the shrimp is tossed in is the perfect topping for rice as well! Available starting tomorrow and hopefully throughout the weekend while supplies last!

Summer's coming to an end so let's close it out with a Hong Kong diner classic: tomato beef stir fry. For our version we are using braised short ribs instead of typical sliced flank steak for a more tender texture. Order it with a side of rice or noodles (sold separately) for a complete meal.

Not sure what to cook for labor day? Let us help with that, we got chicken wings in. Thai BBQ (gai yang) style marinade ready to go, 2 lbs per pack for $12 each! You can broil them in the oven or grill them gently to get a nice caramelized skin. Available starting today (Thursday) and starting tomorrow we will have then on the menu a la carte or as a complete meal with sticky rice and papaya salad in case you don't want to cook at all!

Hainan chicken club again starting tomorrow, place your next day preorders for the safest way to guarantee your order. We will be holding a few orders for walkins as well. Thanks to @bradleylai for the photo! @ Pearl River Deli

It's hot, really damn hot. So therefore cold noodles are a must. Tomorrow we will have Bang Bang Chicken Noodles inspired by Chen Kentaro (son of Iron Chef Chen Kenichi) Shredded chicken, cucumbers, tomatoes, noodles, and a slightly spicy sesame sauce served chilled for what's probably going to be another hot day in LA.