One of the hidden gems in The STRAT isn’t really hidden at all—it’s tucked down a short corridor very near the casino floor. And as you walk in from the parking garage or valet, you might not need your eyes to find it, as the magnificent fragrance will find you.
Photo by: Courtesy of Golden Entertainment Inc.
Inside, walk through an alleyway with a slightly undulating floor with walled yards, a dragon overhead, garage spaces, bikes stored between dining spaces, an intimate bar, and graphics and graffiti adorning the walls.
Recently, CHĪ Asian Kitchen introduced several new dishes to the menu, and you’ll definitely want to try one or two of those along with some signature dishes while you’re here.
First, order a cocktail to stimulate your appetite—the Nippon Old Fashioned is concocted with Frey Ranch straight rye whiskey and a spiced cherry reduction, plus Hinoki Japanese bitters and Angostura bitters. Frey Ranch is a Nevada distillery that also grows all of the grains that are used in the product, making each bottle very special. Confucius’ Smile is fabulous if you like your drinks a little sweeter, delicate and delicious with Casamigos reposado tequila, Chinola passion fruit liqueur, Lilikoi, lime, vanilla and cardamom-. Although most dishes at CHĪ Asian Kitchen are served family-style, you definitely won’t want to share this cocktail.
But you may want to share a few appetizers like the shrimp toast triangles with egg, water chestnut and a dipper of spicy mayo; Vietnamese egg rolls, stuffed with vermicelli, pork and shrimp with a spicy dipping sauce; and the Summer Salad, a wonderful dish with Asian greens and pea shoots tossed with a sesame and soy dressing, liberally sprinkled with crispy shallots and toasted cashews. During a recent dinner, this stayed on the table the entire meal, as did spicy edamame with teriyaki garlic sauce and charred green beans with hoisin sauce. You’ll want to go back to these between each course.
Photo by: Courtesy of Golden Entertainment Inc.
One appetizer that won’t last for even a few minutes after arriving is the sweet and sour spare ribs. These are fall-off-the-bone tender, and you’ll be lucky to snag more than one from family and friends around your table (making a good argument for a solo return).
Fill in any cracks that are left with main dishes like the recently added whole or half smoked Peking duck, served with steamed buns. Get this in another way with the new Peking duck fried rice, with slices of duck riding on a bed of fragrant rice with egg, garlic, ginger and crispy duck skin. The wok-charred lobster is decadent, piled atop stir-fried noodles with a ginger sake sauce.
A new favorite for me from CHĪ Asian Kitchen has to be the homestyle tofu, with fried tofu mingling with pan-fried noodles, mushrooms, baby corn, scallions and Napa cabbage with ginger garlic sauce.
Somehow, no matter how many servings I’ve had during dinner, I always have room for a bite of dessert, and it’s no exception here. The fried croissant beignets are delicious, freshly fried with ginger sugar coating the outside. Mochi, available in both mango and green tea flavors, cools everything down.
The STRAT, 702.380.7711. thestrat.com
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