The Sahara lands a home for hand-pulled noodles and dumplings at Noodle Den in December | Eater Vegas

"Opening as part of the Sahara's new Strip-facing restaurant row and tied to the property's $150 million renovation, this 1,300-square-foot concept from chef Guoming “Sam” Xin focuses on hand-pulled noodles, dumplings and traditional Northern Chinese dishes. Xin, who joined the resort's culinary team in 2020 after founding The Noodle Man locally, offers signature plates such as beef brisket hand-pulled noodle soup, Kung Pao chicken stir-fry with cat ear noodles, farmhouse-style pork and tomato-and-egg preparations with knife-sliced noodles. Chef’s specials include baked sea bass with unagi sauce, spicy cashew prawns, wagyu mapo tofu and sweet-and-sour pork spare ribs. The design merges Chinese tradition with modern touches — an open kitchen for watching chefs pull noodles, warm woods, green onyx and red accents, a bold architectural waffle parasol, contemporary paper lanterns, a backlit painted fabric ceiling of cranes and blossoms, and a playful mural of cranes with umbrellas. Service hours are lunch daily 11:00 a.m.–5:00 p.m.; dinner Sunday–Thursday 5:00–11:00 p.m. and Friday–Saturday 5:00 p.m.–1:00 a.m." - Susan Stapleton