On the Strip: China Tang

Las Vegas has always had more than its share of fine-dining destinations serving classic Chinese cuisine, but recent months have seen a proliferation of this specific restaurant experience. Sparking this surging trend is China Tang (MGM Grand, 702.891.3110), an icon of Hong Kong dining that debuted here last year.

Its vibrant, Hollywood-influenced, “golden age” Tang Dynasty décor is matched only by its spirited selection of dynamic dishes, including beautifully crafted dim sum offerings, spicy salt-and-pepper wok-tossed squid, crispy chicken layered with tingly Sichuan peppercorns and stir-fried wagyu beef with black pepper.

The heavy hitter is the Hammer Chicken, a whole bird stuffed with mushrooms, pork belly and herbs, wrapped in lotus leaves and roasted inside a clay shell, which is rolled to your table, flambéed and then cracked open to reveal the treasure inside. It has quickly become one of the most talked about—make that “raved about”—signature dishes on the Strip. –Brock Radke

Off the Strip: The Kitchen at Atomic

What happens when you combine an edgy chef with an even edgier beer lineup? I can’t speak for everywhere but at The Kitchen at Atomic (927 Fremont St., 702.534.3223), you can wash down chef Justin Kingsley Hall’s sublime Nashville hot chicken hearts with a tart Logsdon Peche ’n Brett Belgian saison. Or down his sweet and savory pork belly PB&J with an equally robust Prairie Artisan Ales Bomb! imperial stout. Don’t overlook his harissa carrots, which deliver hints of heat and pair well with just about anything on tap. –Jim Begley

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Anyone who’s dined at Restaurant Guy Savoy in Caesars Palace knows the terrible temptation of filling up on baked bliss from the bread cart. The legend’s Vegas outpost boasts one of the city’s greatest bread programs, but taking full advantage would mean sacrificing other dynamic dishes. Now you can have your pastries and eat them too, thanks to Brioche by Guy Savoy (888.772.0955), a counter in the casino serving sweet and savory croissants, brioche, baguette sandwiches and more. –Brock Radke