Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/49393
FOOD FOR THOUGHT CLOCKWISE FROM Sichuan wontons TOP LEFT: Winter rolls; the main dining room; The Asian clientele demands live seafood, and Wing Lei soars on a number of seafood delicacies plucked live from tanks in the kitchen. That is followed by ethereal duck wonton soup, a hint of the chef's Cantonese roots, the slivers of the meat blending beautifully with baby bok choy and asparagus; then wok-fried duck, and finally a platter of duck chow mein noodles. Dessert is included as well, perhaps a mango soup with mango ice cream, or a plate of artfully carved fruits. Diners also have the option to take advantage of the hotel's award- winning wine list with this dinner, by opting for wine pairings that have been chosen to go with the dishes. Just two examples of what to expect are a tart but refreshing Schloss Gobelsburg Grüner Veltliner '07 from Austria with the duck salad, and a delicious red, the Anima Negra '06 from Mallorca, Spain, with the noodles. The Asian clientele demands live seafood, and Wing Lei soars on a number of seafood delicacies plucked live from tanks in the kitchen. Tai chin Dungeness crab and coral cod, the latter flown in live from Australia, are spectacular. The cod is best when steamed simply with gin- ger and green onion. The crab, served in the shell, is given a royal bath of garlic, sun-dried chili, onions, and black bean sauce. And how does the chef serve Maine lobster? Elegantly, of course. The meat is sautéed in a wok with scallion, ginger, and sherry, then placed back into the shell for presentation. Side dishes and vegetarian options are also stunningly good. Taiwanese rice vermicelli relies on mai fun, a smaller, more delicate rice-based noodle, tossed gently with pork, cabbage, and cooked egg. The braised eggplant is sheer perfection, cut with a judicious amount of garlic and black vinegar. So are the Sichuan green beans, crisped with a scallop-chili sauce. 126 WYNN PHOTOGRAPHS BY BARBARA KRAFT (PRIVATE DINING ROOM, DINING ROOM); JEFF GREEN (WINTER ROLLS, SOUP, FISH CAKES, CRAB SALAD, GREEN BEANS, DUCK, WONTONS)