The gold-plated chopsticks aim to evoke the opulence of the Ming dynasty, but bare hands are the best way to tackle chef Richard Chen’s big, delicious, and outrageously messy Singapore chili crabs, served family style.
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From the From the May 2008 Food & Wine Go List
Red velvet, gold-leaf urns and long white tablecloths that hit the floor decorate the glamorous dining room of this Michelin-starred restaurant at the luxe Wynn Las Vegas. For his sophisticated dishes, chef Richard Chen references classical regional cooking styles from all over China.
We loved: Wok-fried Singaporean-style chile crabs; Sichuan-style pork belly with chile-pepper reduction.
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