One of the most dynamic new restaurants to open in the last few months in Las Vegas has to be Chi Asian Kitchen in The STRAT. Tucked down a short corridor off the casino floor (and easily accessible from the garage), Chi Asian Kitchen features a variety of Asian dishes, with a focus on Chinese cuisine.
Inside the restaurant, you’ll find several different styles of dining environments, all based around the idea of a Chinese alley restaurant. On one side is a bar with an overhanging roof, while along the sides of the space are numerous themed alcoves emulating the various areas you’d find down an alley, including graffiti. But dark woods and large graphic art pieces elevate the area.
Chi serves up a variety of alcoholic beverages, with beer from China and Japan, sake, shoji, wine and signature cocktails like the Age Before Beauty, mixed with Akashi ume whiskey, Barrow’s Intense ginger liqueur, yuzu juice, lemongrass syrup and blackberries. The Heart of the Dragon is infused with Ciroc Peach vodka, Lillet Rosé apertif, lychee juice and yuzu juice, plus rose water.
As you glance over the diverse menu, it’s obvious that Chi embraces a wide variety of cuisines and plays with dishes (to delicious effect).
Oxtail noodle soup
Starters here include beef curry puffs with toasted cumin; crispy tofu with hot and spicy ginger sauce; and sweet and sour pork ribs. Oxtail noodle soup is rich, with ginger and green onions.
There are two types of bao buns, one featuring Korean fried chicken with spicy soy mayo and pickled daikon, the other filled with pork belly and a hoisin glaze. The dim sum menu has choices like pork xiao long soup dumplings, char siu pork buns, Cantonese spring rolls with crispy fried vegetables and seafood har gow. Bulgogi fried rice adds to the typical dish with shaved marinated ribeye and kimchi, with a fried egg atop.
Crispy fried whole fish, a signature dish for the restaurant, creates a spectacle on the table, and other signature dishes include char siu barbecue pork and Mongolian beef.
Noodle dishes abound, from beef chow fun to braised mushroom yee fu noodles, with spicy mushrooms and crispy garlic. Kung pao chicken noodles are enhanced with peanuts, red peppers and scallions—and chili crunch.
Should you care for dessert, try the mango sticky rice, with sweetened rice, coconut milk and sliced mango.
The STRAT, 702.380.7711
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