Sungari Pearl Restaurant offers a modern, sustainable interpretation of classic Chinese cuisine. Since 1999, everything from ingredients to practices follows a commitment to the health of diners as well as the planet.
In addition to using primarily locally farmed produce, they grow some of their own vegetables, tabletop flowers and garnishes. Sungari's dishes feature free-range meats raised without hormones and antibiotics, such as ducks from Mary's Farms, sustainably sourced local seafood, and locally made preservative free bean curd. Lamb is from New Zealand and is the only non-locally sourced protein.
Essentially, you will still find every traditional long-loved Chinese food like fried rice (made with fresh hand cut vegetables and meats) and Potstickers (even the wrappers are made from scratch and hand rolled). The Kung Pao, however has a lightness and purity that is not only delicious but highlights the core ingredients.