![]() ![]() ![]() We did not know what our menu was because Chef Chen was preparing it on the fly. Tempura Lobster with Jalapeno, Garlic Seasoning The broth was delicious and thicker than I have had with this kind of dish. The melange of seafood stuffing was encased in a tender wrapper that lay in a little pool of the broth. ![]() Seafood Dumpling with Saute Pea Leaves and Superior Broth This was a great way to start the meal and a preview of Chef Chen's ability to have his flavors meld seamlessly together. ![]() The lobster was tender and accentuated by the melon, crunch of the endive, slight acidic component from the creamy yuzu dressing and the briny caviar. was dining with his family at the table next to usĪmuse - Lobster, Melon with Yuzu Dressing We started with cocktails prior to dinner.Ĭoach K. Wing Lei also offers a Peking Duck tasing menu that has become very popular.ĭocsconz and I wanted to sample as much of Chef Chen's cuisine as possible and the list of dishes that we wanted kept growing until Chef Chen offered to prepare a tasting menu for us. The selected fish is flown in live from Asia and requires special handling on the flight over so that they arrive in good condition. The special menus use ingredients that are not familiar to the Western palate like shark fin, dried abalone and various species of selected fish. Richard offers Cantonese, Shanghai and Szechwan specialties, and for the high rollers that come from Asia to try their luck at the Wynn, Richard will prepare special custom menus. In typical Steve Wynn fashion, he gave Chef Chen carte blanche to enable Wing Lei to deliver to its patrons the finest dining experience possible. Richard became known for using the highest quality ingredients while fusing Western ingredients and techniques into the preparation of classical Chinese cuisine. The original intent was for Shanghai Terrace to be simple noodle concept, but after sampling the dishes at Richard's tasting, that concept was abandoned for his haute Chinese cuisine. Soon thereafter, the Penninsula Hotel in Chicago hired Richard to be the chef at their new concept, Shanghai Terrace. After graduating from C.I.A, Richard moved to New York City and honed his craft for two years before moving back to Chicago to work at the Ritz Carlton under Chef Sarah Stegner. Richard attended the prestigious Culinary Institute of America in Hyde Park, where he received formal training to complement his experience in the family business. When Richard was a young man, the Chen family moved to the United States and settled in Chicago, where they once again settled into the restaurant business. With Chef Chen at the helm, Shanghai Terrace was a foodie favorite in Chicago and his departure saddened his devoted fans.Ĭhef Chen was born into the restaurant business in Taiwan, where his family ran their own restaurant. Prior to being lured to the Wynn Resort by Elizabeth Blau, Chef Chen was running Shanghai Terrace at the Peninsula Hotel in Chicago. However, Chef Richard Chen's establishment at Wing Lei has resolved many of my Las Vegas dining issues. The cornucopia of fine dining options in Las Vegas these days continually causes me much consternation when trying to settle on a restaurant choice for the evening. While I wish it would have been bestowed upon me at the casinos during my last trip to Las Vegas, all of my good fortune came with the simple decision to dine at Wing Lei at the Wynn. Dinner: 5:30 pm - 10:30 pm (Casual Elegant) ![]()
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