FU Asian Kitchen
Monkey (Lychee Rum Runner) with Cruzan Rum, Banana Liquor, Lychee, Pineapple, Orange Juice
Sizzling Rice Seafood Soup
Mustard Greens with Salty Egg and Pork Soup
Miso Sea Bass in Lettuce Cups
Quesadilla of Roast Duck, Goat Cheese, Hoisin with Spicy Pineapple Slaw
Siu Mai, Har Gow, Pan Fried Pot Sticker, BBQ Pork Bun
Braised Baby Back Ribs with Honey Plum Glaze / Honey Walnut Prawns / Crispy Japanese Calamari with Five Spice, Salt, Pepper and Jalapeno (Sampler)
Snake with Ciroc Peach Vodka, Limoncello, Splash of Sprite
Drunken Crab with Rice Wine Dipping Sauce (Sample Order)
Peking Duck with Hoisin and Steam Buns (Quarter Order)
Sheep (Pineapple Mojito) with Cruzan Light Rum, Malibu Pineapple, Mint
Pepper Spice Dry Chili Chicken
Beef Tenderloin and Broccoli with Spicy Fu Sauce and Rice Cake
Lobster in Sake Butter Sauce
Honey Walnut Prawns (Half Order)
Whole XO Shrimp with Scallions (Half Order)
Garlic Egg Noodles
Dog (Pina Colada) with Cruzan Light Rum, Pineapple Juice, Coconut Water, Malibu Rum
White Chocolate Bread Pudding
Chocolate Mousse, Chocolate Cake, Textures of Mandarin Orange
Double Espresso
Crispy Banana Spring Rolls with Vanilla Ice Cream and Caramel Cream Sauce
Oreo Beignets with Chocolate Sauce and Whipped Cream
A staple of the Las Vegas community since 1976, she and her husband opening Mayflower Chinese on Paradise Road before starting a family that has come to be equally invested in the local dining scene, it is undoubtedly a strange set of circumstances that saw Chef Ming See Woo return to that same road in 2012 after working in several other restaurants and although FU Asian Kitchen may not be the first name that springs to mind when thinking of Asian Cuisine in Las Vegas a visit on Friday makes one think it should be.
Located just past the main entrance of The Hard Rock Hotel & Casino, a Beatles display and Avenged Sevenfold Drum Kit nearby, it was with the first of several Prince songs playing in tribute that greetings were offered at the hostess podium and with dining partner already present a quick greeting by Woo’s son (and General Manager) was exchanged before we were seated in a round booth on FU’s second level, several severs checking in as the night rolled on.
Using the hotel music as a soundtrack, great choices from The Doors to Oasis to Alice in Chains playing throughout the meal, it was to a menu preselected by Chef Woo that each diner was treated and augmenting with several a la carte items plus specials over twenty items were sampled over the course of two-and-a-half-hours, some completely ‘authentic’ while others exemplified ideas of Asian Fusion.
Pairing courses with cocktails themed to the Asian Calendar, several served in crystal clear Tiki glasses with roots in classic drinks, dining began with two soups from which a “best” would be a matter of preference for pork or seafood and progressing to three self-selected “Asian Tapas,” the Miso Sea Bass recommended by Chef Lopez of 35 Steaks + Martinis every bit as good as Nobu’s while the Dim Sum was as well crafted as any in the city, a Quesadilla something one might expect on an Asian menu though it was a good sign of upcoming things.
Showing a trio of signatures in individual bites, the calamari a standout due to its seasoning while the tempura walnut shrimp was so delicious that another half-order was requested later on, a brief detour to a cold dish found “drunken crab” mildly flavored by rice wine that was present but not overwhelming, and although the Peking Duck would have benefitted by more crispy skin the flesh was robust without being too fatty while the hoisin was more nutty than many others with sweetness less pronounced.
Truly going “all-in” with course five, a family style presentation filling the table with shrimp, lobster, beef, chicken and freshly pulled egg noodles swimming in garlic, those looking for authenticity are likely to be impressed by not only the quality but the portions of Ming See Woo’s entrees and although some bits of chicken were unfortunately a bit dried out amongst all the peppers the shell-on XO Shrimp were easily the best found so far in Las Vegas while the $125 lobster was as sizable as it was succulent, the sake-butter poached flesh topping two pounds.
Limited in desserts, two “fusion” riffs offered on the standard menu with tempura Oreos and Banana ‘spring rolls’ pretty much par for the course, better bites were found in Woo’s stick-a-spoon-up-straight White Chocolate Bread Pudding and a Chocolate Mousse crafted by Hard Rock Pastry Chef Mickey Harden, the former buttery and indulgent while the later somehow found me taking extra bites of something featuring chocolate and citrus, moist bites of cake providing a unique contrast to the mild gelatin base.
FOUR STARS: More expensive than the restaurants on Spring Mountain Road, but more accessible than the rarified price point of Blossom, Jasmine or Wing Lei, FU Asian Kitchen is one of those restaurants that flies under radars largely as a result of its location even though the Chef has a pedigree unlike almost any other in the city while the food ranges authentic to fusion focused while exceeding expectations in many ways.
RECOMMENDED: Honey Walnut Prawns, XO Shrimp, Crispy Japanese Calamari, Lobster in Sake Butter, White Chocolate Bread Pudding.
AVOID: Pepper Spice Dry Chili Chicken was a bit dry while the Banana Beignets were under-flavored for my tastes.
TIP: Offering an all-you-can eat dim sum brunch for Mother’s Day, reservations recommended.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
https://www.hardrockhotel.com/las-vegas-restaurants/fu
