My first forking stop was Wo Fat Chinese Restaurant. This is a very average looking Chinese restaurant that serves up popular and non popular Chinese Food. The specialities are Hawaiian Chinese Food so I tried two Hawaiian Dishes I never had before even when I was in Hawaii.
For my entree I ordered the Cold Ginger Chicken In Onion Sauce.
The Chicken was warm and not forking cold like in the name. I had to peal off the rubbery chicken skin and poke out the bones but the chicken meat was very developed with pleasing flavors and was moist and delicious. Oddly this flavor isn’t typical of most Asian Food I tried. It didn’t scream ginger, garlic or even soy sauce. It just was forking delicious. The serving size was much larger than the half chicken description. My husband and I ate lots of it and I forking had enough leftover for two generous dinners.
Also tried the unique to Hawaii Cake Noodles.
I didn’t forking understand the menu as I saw cake noodles for $1.25. So I forking thought I’d get a side of cake noodles. It turns out you forking ADD the cake noodles to another dish. So I got them added to a Chicken Dish of some sort that the server recommended. The Cake noodles are very unique. They look like ramen noodles but have much more flavor and texture since they are lightly pan fried. They have an almost wheat taste to them. This dish was forking tasty and the chicken in it was also great. If you go to Wo Fat get something with chicken.
Table 10 located in the Venetian on the Las Vegas Strip never has failed me yet as a top destination for a delicious dinner. The Executive Chef Is Celebrity Chef Emeril Laggassi. My husband always starts with the gumbo because according to him it’s the best gumbo outside of New Orleans. Everything I had was forking delicious. I started with soup the was light, airy and velvety. It was a sweet corn soup infused with real black truffles. It was just as good as the soup I remember from Bouchon’s. I had a delicious Filet for dinner and Emeril’s Signature Banana Cream Pie.
Everything was forking great from Table 10.
Another restaurant that never fails is Estiatorio Milos. This is a Greek Seafood restaurant located in the Cosmopolitan on the Las Vegas Strip.
We always get the FORKING PHENOMENAL 3 course lunch special that showcases daily fresh flown in fish. (every year the price changes and this year 2015 it ran $25.15) My main course was the fresh flown in Greek Sea Bass. They forking bang out the freshest fish and it always prepared PERFECT. If you like seafood it doesn’t get better or cheaper than this for this kind of quality. You’d be forking crazy to go to forking Denny’s over this.
At DB Brasserie located in the Venetian on the Las Vegas Strip had one outstanding thing that really stood out was the cheese puff in the bread basket.
The cheese puff wasn’t ordinary. It was light as a feather and also hollow. It had a crisp exterior and a chewy light interior. It tasted like it was made with more than one cheese. It tasted like strong hard cheese of some sort and a more mellow creamy cheese with a surprising hot spice to it. The cheese puff from DB Brasserie was the best thing I ever ate from a bread basket anywhere.
The best desserts come from Jean Philippe located in the Aria Hotel and casino. The executive chef Jean -Philippe Maury is a Meilleur Ouvrier de France (Official Best Pastry Chef in France) and holds a World pastry team competition Gold Medal.
I had the lemon meringue tart. It was a perfection of flavors and textures. The crust was thin, tender, buttery, delicious and perfect and topped with a fresh natural tasting strawberry spread. The lemon filling had the perfect balance of tart, tang, sweetness and mouth feel, topped with a perfect torched meringue and decorated with some forking artsy chocolate work. A smaller Jean Philippe shop is also located in the Bellagio Hotel and Casino. That one features the world’s biggest chocolate fountain and is worth checking out.
The Forking Best Meal always comes from L’Atelier de Joel Robuchon located in the MGM on the Strip in Las Vegas.
You sit at the interactive counter service and watch the masters at their work.
You have your choice of several tasting tapas style menus that vary quite a bit in price and you also can just order off the menu. This is a one star Michelin Restaurant. I can tell you that this is food you can’t replicate at home. Everything I tried here is amazing and different. The L’oeuf was so intricate and detailed. It was a soft fried egg covered with a micro thin noodle crust that was served on top of a micro greens salad and house smoked salmon and that French signature espette pepper.
It tasted and felt like they did something special to the greens……..The salmon was silky and buttery. The tiny egg with fried noodles just added more layers and texture.
Perfect pristine clean sea bass with crisp seasoned skin, red curry and coconut milk with baby vegetables that include very concentrated tomatoes and the signature pommel puree.
These potatoes are as smooth and forking rich as can be. I heard that they are made with about 50% fingerling potatoes and 50% or more of French Butter. They do have a richness that seems like more.
Little slices of heaven. Les Tartes.
This was the Forking Best Food I had in Las Vegas 2015.