The duck is very popular-in an average month, the restaurant sells 1,200 of them, and you can even get a duck tasting menu. Chen is a Cantonese cooking specialist who brings with him a constellation of five-star and five-diamond awards, and holds the distinction of helming Wing Lei at Wynn Las Vegas, the only Chinese restaurant in North America ever to have earned a Michelin star.ĭon’t miss the terrific Hong Kong barbeque, or the Peking Duck, which is fanned for about 32 hours to ensure it is perfectly dry before cooking, which translates into a shatteringly crisp skin. Since there were only two of us, the enormous King Crab was out of the question, but that still left a wealth of options-like prawns that were swimming about just a few seconds before executive chef Richard Chen expertly prepared them, advising us to suck on the heads, just like crawfish.
It’s hard to choose where to start at this temple to Chinese food-a plush red-velvet enclave that opens onto the casino floor.
