March Madness is in the air, which means my favorite annual trip has finally arrived. We left early this year, since the wives required their spouses to be home for Easter Sunday. We left shortly after lunch on Tuesday and checked into the Wynn that evening. We are here for just one night, then it's off to the Venetian. This is a smaller version of the suite we normally get here.
View from the bed:
We had a quiet dinner for 3 at Wing Lei inside the Wynn. It's a mix of Cantonese, Shanghai, and Szechwan cooking styles with a French influence.
Gorgeous place setting:
Our waiter asked Executive Chef Richard Chen if he would allow me to order his signature meal by myself, since he normally only does it for two. He agreed.
Chilled lobster somen salad with a soy garlic reduction - phenomenal
Shrimp mousee dumpling with Chinese pea leaves
Pan-seared diver scallop wrapped in seaweed
Wok-fried X.O. beef tenderloin with mixed vegetables - the beef was perfect.
Vegetable chow mein
The chef's dessert ended up being a hazelnut mousse cake with a scoop of hazelnut ice cream. Those are candied hazelnuts resting on top. This was incredible.
I sampled Joey's dessert: a chocolate covered pastry and scoop of vanilla. Very good. Scott had some to die for ginger ice cream. (not shown)
The trip's off to a good start. Stay tuned for more photos... likely of food.
5 months ago