Sunday, July 19, 2009
ZINE in the Palazzo takes Asian Cuisine to a whole new level
ZEN : seeking to attain an intuitive illumination of mind and spirit through enlightenment.
VINO LAS VEGAS reached a whole new level of culinary enlightenment when we visited ZINE at the Palazzo Resort in Las Vegas.
From the time we walked through the door it was like being transported to Hong Kong and a new level of dining experience.
Drawing from Cantonese, Taiwanese, Vietnamese, Szechuan and other Asian cooking styles, Chef Simon To has created a menu that’s tempting to both the casual and adventurous diner.
ZINE in our opinion is the most authentic Asian restaurant on the Las Vegas Strip. Acclaimed Chef Simon To, recipient of the prestigious blue ribbon by the Le Cordon Bleu College of Culinary Arts and the genius behind the exclusive Paiza Club, melds traditional dishes with the extravagant in a comfortable, contemporary ambiance.
ZINE does a fantastic job offering dishes that are not only for their large Asian clientele but for western tastes as well. From the Rare Filet Mignon Noodle Soup and Abalone and Chicken Congee to the Singapore-Style Pan-Fried Crab with Chili and Steamed Lobster in Garlic Sauce, every dish will transport you to one of the most acclaimed kitchens of Asia. On our visit to ZINE hosted by Ken Wong we had honor of dinning in one of their private dining rooms decorated with beautiful elegant china, a flat screen television and direct access to the baccarat room and lounge.
Chef Simon To has even come up with a very affordable tasting menu. For $ 35.95 per person you can start with a mouth watering Signature Hot and Sour or Chicken Sweet Corn. For the main course enjoy Pepper-Crusted Beef Tenderloin & Honey-Glazed Walnut Prawn with Seafood Fried rice and for a great finish have some
Strawberry , Mango or Chocolate Ice Cream.
If you are looking for a wonderful Chinese restaurant with reasonable prices , ZINE is the place to go in the Palazzo. You will be provided with outstanding service and delightful traditional Asian cuisine. To take a detailed look at ZINE and watch an in depth interview with General Manager Ken Wong please visit our premiere culinary site THE CUISINEIST.