The first restaurant in town to serve classic dim sum on push carts as well as authentic Hong Kong-style Cantonese dinners, Pink Pearl Chinese Restaurant has become a Vancouver institution.

It’s still situated in the same East Hastings spot today as when it first opened in 1980.

In 2009, a raging fire resulted in the restaurant having to close for more than two years. To celebrate the five-year mark of the spot’s re-opening, Pink Pearl has launched a special menu to thank loyal customers and give back to the community.

The menu showcases four decades of Chinese dinner fare.

From the ’80s are deboned golden wings and skewered prawns on Asian greens, while the resto’s culinary team will be reviving dried-scallop-and-pureed-winter-melon soup along with pan-fried lotus-root patties from the ’90s.

The aughts are celebrated with consommé-poached vegetables and the Pink Pearl’s steamed “eight-treasured” Fraser Valley duck. The 2010s, meanwhile, mean wok-fried red snapper with fresh lily petals and Chinese chives as well as silver needle pasta sautéed with Chinese celery and mushrooms.

On offer for dessert are Gojoy goji berries gelle (from the 2010s) and a water-chestnut-and-egg swirl--totally ’80s.

The menu is available for groups of 10 to 12 from Monday (May 1) to August 31 for $568, including tax and gratuity.

Proceeds will support the Greater Vancouver Food Bank and the Vancouver Sowers Society, an education charity.

Reservations must be made at least 48 hours in advance. Visit www.pinkpearl.com for more details.