The activity surrounding Park MGM is significant, from Vegas Golden Knights games at T-Mobile Arena to concerts at Dolby Live at Park MGM. On any given night, the foot traffic through the property is huge, and a lot of those crowds end up directly at La La Noodle, just next to Dolby Live. But it’s not just the location that leads to all that traffic—the Pan-Asian cuisine here is seriously good, all overseen by executive chef AJ Ang and his team.
The room itself is designed for high volume; it’s lengthy and arranged for maximum seating. There’s a small patio area and a bar for those unable to snag a table, but anywhere you sit at La La Noodle, you’re guaranteed to feel the energy coursing through this place.
The experience here is best started with a cocktail, and there are some doozies here, highlighted by the La La Cooler, a mix of sake, grapefruit, lemongrass, ginger and soda, and the Okinawa Old-Fashioned, a flavorful twist on the classic with Suntory Toki whiskey, kokuto syrup, bitters and orange.
Salt and pepper calamari
Ang’s menu reflects his passion for his craft; he’s always looking to expand his food knowledge, and while La La Noodle has dishes you’ll instantly recognize, there are also some genuine surprises—or, as he terms it, “New Age food.” Start with one of Ang’s delightful appetizers, including green papaya salad, featuring shredded fruit, cherry tomatoes and Thai vinaigrette; La La chicken wings, prepared with honey and ginger glaze, sesame seeds and scallions; scallion pancakes served with a soy-vinegar dipping sauce; and salt and pepper calamari accompanied by garlic, scallions and togarashi.
Chef specialties here are dominated by Chinese food favorites like General Tso’s chicken, here served with soy, vinegar, sherry wine and red chili; Mongolian beef, Kung Pao chicken or shrimp; and black pepper roast pork with a soy glaze, red chili and bok choy. Other fan favorites here include many varieties of fried rice (pork, oxtail, vegetable, garlic shrimp and more); stir-fry like drunken beef, pan-fried lobster and shrimp, vegetable lo mein and pad thai; and soups like hot and sour and wonton.
Soup noodles are well worth checking out here as well, from dan dan, made with yang chun noodles, minced pork, peanuts, scallions, chili oil, sesame seeds, chicken broth, cucumber and carrots, to curry Laksa noodle, a delicious mix of green beans, basil, onions, red chili peppers and scallions and your choice of chicken or tofu.
If you want a truly special Las Vegas dining experience, make a reservation and schedule time to meet with chef Ang. He’ll sit down with you and find out all about you—where you’re from, your personal preferences, tastes, sensitivity to spices, etc. Then sit back and get ready for a surprise dish made just for you. It’s not on the menu (and will cost market price), but trust us: This experience is well worth planning for.
Park MGM, 702.730.7010
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