While the basic meaning of food may be sustenance, that shouldn’t resign dining to a utilitarian chore. Instead, meals can (and should) be a means of transporting you to places you’ve never been, showcasing cultures you’ve never encountered. Which is exactly what you’ll experience upon your visit to Beijing Noodle No. 9 at Caesars Palace.

The Beijing Noodle experience begins immediately upon arrival; the room’s clean combination of metal and white décor stands in stark contrast to the more colorful casino abutting it. The walls and ceiling are comprised of detailed metal cutouts, with silhouettes cast upon the clean, white enclosure; the result is a mesmerizing optical illusion.

Two sights break the room’s hypnotizing design: the flash of color offered by the brightly colored denizens of the floor-to-ceiling goldfish tanks and the flurry of activity at the noodle bar. The latter showcases the hallmark of the Beijing Noodle encounter—handmade noodles—where skilled artisans flip, pull and twist noodle dough to order in the showcase kitchen adjacent the entrance. But whether you remain transfixed at the noodle bar or retire within, you’re bound for a meal rivaling the grand sights themselves.

Begin with the lamb pancakes. Rolled up like an egg roll with scallions providing a hint of sharpness, the bright flavor of these well-spiced, meat-stuffed mini flapjacks offers a glimpse of what’s to come. Or seek out the classic Chinese dish xiao long bao—more commonly known as soup dumplings. Instead of arriving swimming in broth, these instead deliver the soup inside the house-made wontons themselves. If you haven’t had the delicacy before, ask your server how to eat it. There is a method that makes sure you enjoy every bit of the pork-laden dish. The soup of the day varies, but West Lake soup is one of the best. This simple beef-based soup delivers a hearty yet inexplicably light broth combined with cilantro, rice and egg whites.

One of the most memorable menu offerings is the crispy shredded beef with carrots. The simple-sounding dish mixes crisp, wok-fried beef shreds with julienned carrots for an attractive flavor combination. Spicy chicken cubes are deep-fried poultry chunks with amazing heat; don’t let that dissuade you. Pair with sliver-thin, pan-fried potato slices, an excellent foil for spicier choices.

And since you mustn’t forget the handmade noodle showcase from your arrival, sample the handmade Sichaun dan dan mian with spring noodles. Anointed with chili oil atop a layer of spinach, the hauntingly good noodles are perfectly al dente and, of course, perfectly spicy. Cool the heat with a finish of mango soup with tapioca and pomelo. The dish delivers a myriad of tastes and sensations: creamy, sweet and even citric.

Caesars Palace, 11 a.m.-10:30 p.m. daily. 702.862.3530