CHĪ Asian Kitchen
OOLONG TEA
SALT & PEPPER CALAMARI – Jalapeño, Garlic, Ginger Crunch
SWEET & SOUR PORK RIBS – Toasted Peanuts & Scallions
PORK BELLY BAO BUNS – Braised Greens, Hoisin Glaze, Toasted Peanuts
SPICY SICHUAN DUMPLINGS – Pork & Shrimp, Garlic & Chili Sauce
CURRY PUFFS – Ground Prime Beef, Toasted Cumin
LEEK CAKE DUMPLING – Pork & Shrimp, Shiitake Mushrooms
OXTAIL NOODLE SOUP – Oxtails, Green Onions, Ginger
BBQ FRIED RICE – Char Siu Pork, House Fried Rice
MONGOLIAN BEEF – Green Onions, Chili, Garlic
CHARRED GREEN BEANS – Hoisin Garlic Sauce, Chili Oil
KUNG PAO CHICKEN NOODLES – Red Peppers, Peanuts, Chili Crunch
EGG CUSTARD TART – Berry Cream, Berries
CHINESE DONUTS
Built out of dead space at The Strat CHĪ Asian Kitchen opened without fanfare in late October, only a few signs around the property alerting guests to a secret that may just be one of 2022’s best new Restaurants in Las Vegas.
Concepted by Chef Bradley Manchester, time spent staging in San Francisco’s Chinatown not promoted but used to refine skills and understand traditions, CHĪ offers a wide variety of traditional dishes plus several innovative ideas all made from scratch in a brand new kitchen.
Decorated to reminisce of Asian alleyways, though Private Dining Rooms and Bar Seating are also available, CHĪ’s menu ranges from Buns to Noodles made on site, the former fluffy but generously loaded with fatty Pork, Greens and Peanuts.
Coating Calamari with Salt, Pepper and Garlic, or Pork Ribs in tangy Sauce plus Scallions, Dumplings shine whether resting in vibrant Chili Sauce or pan-seared in the form of springy Pork and Shrimp Leek Cakes.
Just $11 for Curry Puffs in flaky golden Pastry, a bargain among bargains since many of the dishes from Chef Manchester and team are priced similar to mom n’ pop spots along Spring Mountain, Oxtail Soup arrived split for five with great depth of flavor created by Stock braised all day including a starter from old batches.
Doing justice to Mongolian Beef, plus BBQ Fried Rice that sees sliced Pork on top plus bits mixed in, “Charred Green Beans” come hard with Garlic while “Kung Pao Chicken Noodles” eat a lot like Dan Dan elsewhere aside from the alternative Protein.
Not listing Desserts on the website or bill of Fare, CHĪ’s Egg Custard Tart a bit flaccid compared to many but propped up by delectable Berry Cream, Chinese Donuts come in a takeout box with Granulated Sugar and hints of Citrus coating the fluffy and oilless base.
FOUR AND A HALF STARS: An unexpected stunner built from the ground up CHĪ Asian Kitchen walks a fine line between traditional and modern, its success thus far a result of fair pricing plus the sort of effort rarely exerted by a casual ethnic eatery on The Strip.
RECOMMENDED: Sweet & Sour Pork Ribs, Pork Belly Bao Buns, Leek Cake Dumplings, Oxtail Noodle Soup, Beef Curry Puffs.
AVOID: Egg Custard Tarts need work.
TIP: Open noon-10p Tuesday through Thursday, till 11p on Friday and Saturday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.thestrat.com/restaurants/chi-asian-kitchen