In a world where everything old is new again, Palace Station, the long-standing off-Strip resort that opened in 1976, has a shiny, crisp feel to it. With its sleek makeover come new restaurants that should play well both for locals and tourists.

That perfectly describes Boathouse Asian Eatery, a casual Asian concept that offers “a sushi bar and classic Chinese and Vietnamese menus.” This is the second location for the Boathouse brand (the first is in California). While the sprawling menu might seem intimidating, there is a lot to like here as has been proven by its sister restaurant.

Seafood is so fresh that it almost seems there must be an ocean in Las Vegas that these creatures are being fished from. A great starting point is whole fish, your choice of either deep-fried stripe bass with sweet & sour sauce, stripe bass steamed with ginger, onion and soy, or pan-fried branzino seasoned in lemongrass.

Oysters include kumamoto from the Puget Sound and kusshi from British Columbia. Those who like a good name with their dishes should check out sushi rolls like the Crazy Monkey, which contains coconut shrimp, grilled pineapple, spicy crab, avocado and creamy, spicy aioli, or the World Series, which features spicy shrimp tempura, tuna, salmon, spicy ninja sauce and French onion bits.

Traditionalists should turn their attention to the nigiri and sashimi section of the menu. A wealth of selections await, including shiro maguro (white albacore), uni (sea urchin) and tobiko (flying fish roe).

The wider main dining room is an area to try on some of the classics, items that have been staples of Chinese-American restaurants for decades. Walnut prawns give the tempura treatment to the crustaceans, which are then coated in sweet pineapple glaze and adorned with candied walnuts. Meanwhile, kicking calamari has a lighter coating and is accompanied by peanuts, bell pepper, onion and chiles.

From the wok, check out shaking beef—seared filet mignon chunks intermingled with peppers and onions. Add a portion of kimchi fried rice, barbecue pork belly, lime and scrambled egg. Or consider the chicken chow mein, a favorite of many, here featuring wheat noodles tossed with cabbage, onion, bean sprouts and the fowl. Finish your plate off with veggies like wok-tossed snow pea shoots in white garlic sauce.

Whole lobster is a showpiece dish that can be served in multiple ways. The lobster is either wok-tossed with ginger and scallion sauce or fried with a salt and cracked peppercorn batter. The former offers juliennes of both the ginger and onions and keeps the lobster moist. The latter’s tasty batter crisps up the lobster and is an optimum way to catch multiple flavors on your tongue.

Palace Station, 11 a.m.-1 a.m. Sun.-Thurs., 11 a.m.-midnight Fri.-Sat. 702.367.2481