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"Over‑the‑top even by Vegas standards, this first U.S. outpost riffs on its Hong Kong and Vancouver siblings with a roulette‑wheel table, a vampy red private room under a massive feather chandelier, and a menu by Alan Ji that swings through Cantonese, Szechuan, and Beijing styles. The main event is the applewood‑smoked Peking duck—air‑dried for 48 hours in a special fridge, then roasted—so order it well in advance." - Andrea Bennett
