Chyna Club
Restaurant · Northern Strip
2777 S Las Vegas Blvd, Las Vegas, NV 89109
Highlights
Peking Duck, Jasmine Ribs, Scallop Shumai, Uni Fried Rice
Peking Duck, Jasmine Ribs, Scallop Shumai, Uni Fried Rice
"A theatrical dining experience centered on tableside-carved Beijing duck that delivers lacquered, amber-skinned birds with crackling, fatty skin and juicy, smoky-sweet meat. The meal often begins with a composed appetizer—a cold salad of mixed greens, crispy wontons, toasted almonds, and savory duck dressed in a peanut vinaigrette—before the main arrives with supple crepe wrappers, cucumber, scallions, and rich hoisin. Wrapped with the trimmings, each bite is rich, balanced, and deeply satisfying, and the service leans playful and showy during carving." - Janna Karel
"It’s only fitting, considering its location inside the Fontainebleau, that the decor and style of Chyna Club is a marvel of interior design. And thankfully, the quality of the gourmet Chinese cuisine served here matches the lofty setting. With the guiding touch of Hakkasan founder Alan Yau and chef Richard Chen (previously of Wing Lei) at the helm, Chyna Club’s gourmet fare deftly blends complex flavors with sauces that enhance, rather than overwhelm, the dishes. Start with the scallop shumai topped with caviar, then follow by savoring fall-off-the-bone-tender jasmine tea-smoked Iberico pork ribs. Of the mains, the drunken king crab in aged rice wine is impressive, but the black cod with Champagne honey sauce is a stunning combination of texture and taste." - Janna Karel
"Former Wing Lei chef Richard Chen has now brought his talents to Chyna Club, a near-hidden restaurant on one of end Fontainebleau’s ground floor, where the chef serves top-tier Cantonese and regional Chinese dishes in a modernist space. Chen helped Wing Lei attain the only Michelin star for a Chinese restaurant in Vegas back when the guide still rated here. At the Fontainebleau, the offerings are nearly as incredible, starting with tableside Beijing duck worthy of Chen’s reputation. Served with paper-thin wrappers, julienned scallions and cucumbers, and hoisin, it’s a part of any feast here. Across the menu, other gems shine like pomelo and lobster salad with the crunch of shallot and water chestnut; charred black pepper beef tenderloin; and whole wok-fried Maine lobster with ginger and scallions. Expect nothing less than Chinese banquet-style precision, especially when Chen is in the house. —Matthew Kang, lead editor, Eater Southern California/Southwest Must-try dishes: Beijing (Peking) duck; Maine lobster; trio of xiao long bao" - Matthew Kang
"The tableside Beijing (Peking) duck is a showstopper: skin that’s crisp without being overly crunchy preserves juicy, flavorful meat with pronounced layers of fat and seasoning and a slightly gamey undertone. The duck comes sliced and presented in an appealing circular arrangement, and the chef sources birds from a Pennsylvania farm he has used previously, helping explain why nearly every table orders the roast—reserving one in advance is strongly recommended." - Janna Karel
"Priced at $175 per person, this chic, fine-dining Chinese restaurant is presenting a four-course menu of steamed langoustine dumplings, king crab and cream cheese puffs, roasted lobster with lemongrass and panko crust, and wok-charred beef tenderloin. A wine pairing is available for $75 per person." - Emmy Kasten
