Overlooking the Bellagio Fountains, Jasmine offers tastes from across China. Executive chef Hiew Gun Khong, a veteran of several Singaporean fine dining establishments, combines Cantonese, Szechuan and Hunan cuisines gracefully on a diverse menu, highlighting a myriad of flavors. The only challenge is deciding which of the dishes to dine upon while basking in one of the Strip’s most iconic water displays.
You may want to start with the crispy eggplant; with sesame seeds, nori (seaweed) and pork stringlets affectionately referred to as “floss,” the dish succeeds in being both delicate and meaty with each bite. While eggplant is commonly used as a meat-substitute, the savory vegetable can certainly stand on its own. Lobster two ways is also a remarkable dish. Wok-fried lobster bites are enveloped in light, egg-white cocoons and rested gracefully in a potato-strand nest. The nest is then placed upon an Asian vegetable salad consisting of julienned carrots and cucumbers with an addictive chili garlic vinegar dressing; you won’t be able to get enough of this sharp mixture.
Coconut clam soup is served directly from a young coconut and is reminiscent of Thai tom yum gai. Amid a broth teaming with whole clams, an unexpected ingredient awaits—antioxidant-rich goji berries throughout, providing textural and sweetness diversity.
Entrée-wise, oven-baked Chilean sea bass is sinfully buttery while practically falling apart from only an intense stare. Marinated in Chinese wine and garlic soy, the fatty fish absorbs the strong flavors in an outstanding presentation. From land, the Szechuan-roasted chicken is a remarkably composed dish—the fowl hides underneath a layer of fried garlic and shallots while bathing in a sumptuous garlic vinegar sauce. This could simply be one of the most memorable chicken dishes you’ll ever try. If you’re interested in red meat instead, the braised Kobe short ribs are melt-in-your-mouth tender.
Jasmine tea and mandarin panna cotta Photo by: Peter Harasty
Jasmine showcases a wide variety of French white wines, along with some more mellow reds—ask a helpful sommelier to assist in any pairings. If you’re looking for something different, check out the signature cocktails. In particular, the green tea martini combines Absolut wild tea vodka with matcha green tea, sour mix and the elderflower-flavored St-Germain liqueur for a floral, mellow cocktail perfect for pairing with the spicy Asian flavors. Do try to save room for desserts, which are as inspired as the main dishes. A jasmine tea and mandarin panna cotta soothes, while honeydew tapioca is as light as air.
It’s hard to decide which is more enthralling—the periodic eruption of Bellagio’s fountains or Khong’s memorable cuisine. Luckily at Jasmine, there’s no choice to be made as you can both escape into the menu and bask in the beauty.
Bellagio, 5:30-10 p.m. daily, Fountains Brunch, 11 a.m.-2:30 p.m. Sun. 702.693.8865
