Essex Pearl is back and this time the seafood-centric restaurant at The Market Line has a Southeat Asian bent after tapping chef Daniel Le to lead the Kitchen. Le formerly worked at Hanoi House, a popular Vietnamese spot and Tyger in SoHo.
At Essex Pearl, Le is cooking up dishes like Grilled Australian Tiger Prawn skewers with sambal belacan, lime and fried garlic; Crispy Baby Octopus with spicy lemongrass curry; and Indonesian Fried Chicken.
Larger plates bring Crispy Whole Dorade with tamarind chili sauce, Surf & Turf with dry-aged ribeye and jumbo prawns, and Grilled Five Spice Quail.
East and West Coast oysters are also available along with lobster and Dungeness crab from the "live tank" served with choice of salted egg yolk butter or Singaporean chili sauce. A few noodle and rice dishes are also offered.
Essex Pearl, which offers both counter and table seating, is located on the lower level of The Market Line and is open Wednesday through Sunday from 5 to 10 pm.