A Highly Anticipated Seafood Restaurant Calls Off Its Las Vegas Strip Debut | Eater Vegas
"Tony Chi’s redesign takes inspiration from Hong Kong’s antiques market district, introducing Chinese windows, paravents, stone art, lanterns and new booth seating. Executive Chef Patrick Lee offers authentic regional noodle dishes from Thailand, Japan, China and Vietnam, and the menu highlights include soy Chilean sea bass, char siew bao, Hong Kong egg noodle and tableside dim sum. Chinese dim sum is available from 11 a.m. to 3 p.m. Friday, Saturday and Sunday." - Janna Karel
