Since 1973 Farm Basket has been a local favorite in Sin City, the outpost on West Charleston still going strong from 10am until 9pm daily even as other locations have come and gone across the years.
Recently changing ownership again, historic signage maintained alongside longtime catchphrase “Carried Away with Quality,” guests old and new will discover a concise menu centered on Chicken and Turkey served in various ways plus sides and drinks.
Undoubtedly an icon, nearly 50 years of business a rarity in Las Vegas, service is friendly and fast while portions prove generous across Coleslaw, velvety Mashed Potatoes and the “Gobbler” featuring Fried Turkey Breast on a Toasted Hoagie with sides of Cranberry Sauce and Miracle Whip.
Sticking to classics in the age of Social Media, @FarmBasketChicken occasionally adding contests or specials, Fried Chicken proves juicy whether as Strips or on the Bone beneath crunchy Batter while “Clucketos” see pulled Poultry wrapped in Corn Tortillas beneath shredded Lettuce and Cheese.
Known for housemade Rolls with Citrus Butter, enjoyable with a bit less rise than prior, the Fries come crisp and golden while Mashed Potatoes reminisce of KFC right down to the texture and Gravy.
Now expanded to Dallas and the Southwest Vegas Valley 4 years after opening, despite growing competition, it was as a party of three that diners once again enjoyed an outstanding meal at ShangHai Taste on Thursday.
Tucked inside Suite 104 of a two-story complex on the corner of Arville Street and Spring Mountain Road, a ground floor flagship since day one, it is upon entry that eyes are immediately drawn to Chinese-born Chefs working inside the restaurant’s glass prep-room, and with Chef Jimmy Li’s time at 3 Villages, 1900 Asian Cuisine and Niu Gu well-known to fans the fact that everything on-site is made from scratch should come as no surprise.
Seating approximately 40 guests from 11:00am until 9:00pm seven-days-a-week it was with warm greetings that twelve items were received, many old favorites but some items not enjoyed in a while.
Affordable without skimping on Ingredients, all thanks to Chef Li and Joe Muscaglione’s dedication, a distinctive feel is ensured by the fact that almost every single item on-site is imported from or near Shanghai, and starting with Soup Dumplings, or XLB, fans will be happy to know ShangHai Taste’s set a high standard whether made with Pork, Shrimp, Crab or Beef.
Able to accommodate most dietary preferences, fried Soup Dumplings in two varieties a winner to all but vegans, those eschewing all Animal products will likely gravitate to green Dumplings, though even more interesting bites are found in the form of Cold Bean Curd Noodles slicked in Scallion Oil or sticky-sweet Wheat Gluten.
Built on family recipes handed down to Chef Li, his Fat Noodles with choice of Protein always a crowd-pleaser, Dumplings taste wonderful with or without spicy Oil or Soy while Fried Rice rivals the best in town.
Established in 2020, but finally with a storefront that officially opened August of 2024, bake the Cookie Shoppe comes from a group of friends focused on making better Cookies than franchises like Crave or Crumbl and based on 3 visits so far the results are impressive across the whole collection.
Part of Vandrey Plaza on South Decatur, just North of Sunset and the I-215, it is inside a small space that guests will discover a dozen or more daily flavors ranging from “No Chip” with just the Dough to seasonal inspirations such as Caramel Apple.
Sold for $4 per round, each individually packaged before entering a branded box and bag, fans of Filippino flavors will be excited to know Ube shines brightly whether on its own or fused with Oreo Cookies while pale green Guava Cheese offers Latin layers to a soft Sugar Cookie.
Happily delivering orders over $65 for free locally, or shipping nationally for a fee, additional classics come in the form of soft Chocolate Chip or Peanut Butter, though those in search of bake’s best bites should strongly consider gooey Oreo Milkshake or Dubai Chocolate with Pistachio.
Described as a “Faith-based” business Abel’s Bagels opened late-2022 at 7150 S Durango Blvd Suite #130, owner Nick Pace of an organic juice bar in Roslyn New York hoping to bring “authentic” New York Bagels to Sin City along with other favorites from “Nook’s Organic.”
Inspired by the Bible’s Abel and Mr. Pace’s commitment to quality it is from 7am Monday through Saturday and 8am Sunday that Abel’s offers not only hand-rolled, boiled and baked rounds but also Sandwiches, Smoothies and Acai Bowls.
Sourcing good Ingredients and Coffee, high-gluten Flour the backbone of any proper Bagel, Abel’s collection includes all the favorites save for Egg while Cream Cheese is offered on its own or with up to three mix-ins ranging from Fruits or Vegetables to Macha and Peanut Butter.
Friendly in terms of service, though prone to selling out of top choices early on weekends, Bagels run $1.75 a piece with discounts by the dozen for specimens with a good skin and light crackle that quickly gives way to a chewy center that performs at nearly New York standards whether flecked in Seeds or dotted with Raisins.
Now with eight locations including the Las Vegas hotspot in Shanghai Plaza Sul & Beans brings Korean Shaved Ice to town by way of California, a simple design built for efficiency without taking away from the experience.
Literally “Snow and Beans,” though the narrow space also serves Tea plus baked-to-order Taiyaki, guests are greeted by smiling faces and a large LED menu while examples of various Bingsoo reside in a glass case next to a list of specials.
Focused on fresh Ingredients, Green Grapes and Mango currently among them, prices range $12.50-$14.95 for sharable bowls topped in Beans, Mochi, Fruits, Powders, Creams and more.
Using two machines in the open kitchen, an average order served in roughly 15-20 minutes depending on time of day, Ice is not quite so light as Kakigori but nonetheless quite nice while Taro and Black Sesame both feature textural additions plus subtle sweetness.
Born in Logan Utah Crumbl took the city by storm, their Instagramable rounds offered in thirty stores across six states by 2019 and now in all fifty states with six in Las Vegas including the Durango location opened in May 2020.
Created by Sawyer Hemsley and Jason McGowan, rapid expansion through franchising yielding mixed results from store to store as evidence by Social Media, it was after nine variable experiences that the westside storefront proved competent, the staff exceedingly pleasant while describing each choice.
Undoubtedly popular in part due to photogenicity, though a sterile interior oversells the fact that everything is made from scratch, the first thing those entering will notice is Crumbl’s limited collection of just six weekly flavors, though occasionally one may find “Mystery Cookies” including specials from the previous week.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included “Salted Caramel Cheesecake,” a nice texture with mellow sweetness while the Snickerdoodle is executed as it aught to be.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next “Galaxy Brownie” took on the namesake before “Blueberry Muffin” riffed well on its namesake.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name suffice it to say the “Skillet Cookie”is best served warm Ice Cream or not and the Marshmallow Sandwich Cookie is most certainly big enough to share with a friend.
Family owned and operated from the start, Dominic Sang bringing family recipes from a Texas Doughnuttery to Sin City in October 2015, guests entering Glaze Doughnuts will notice little has since changed about the shop in nearly a decade while their soft base and creative toppings earn “Best of Las Vegas” accolades annually.
Located on Fort Apache Road, fair prices and friendly service undoubtedly part of Glaze’s appeal, what the shop lacks in selection is more than made up for in quality compared to the likes of Dunkin, Krispy Kream or other spots nearby.
Largely built on Yeast Rings, though undersized Fritters perform admirably, fans of simplicity will find Maple Frosting far more subtle than most while Chocolate and Vanilla Glaze are also of excellent quality with or without additions such as Cereal or Candy.
Not over-the-top, but balanced and complex, Caramel and Pecan dazzle atop a fluffy leavened base while Peanut Butter and Oreo do the same, though if one is seeking Glaze’s top choice the decision comes down to Blueberry Cinnamon Toast, Churros and Horchata or Matcha Green Tea Pistachio that delivers sweetness beneath toasty notes.
Unquestionably Las Vegas’ top choice for French Pastry over the past 9+ years Rosallie Le French Café continues to show well on-site or to-go, a Tuesday morning delivery finding Pastries carefully arranged with several new items and both the Croissants as well as the Tarts still the best in town.
Another year and another list, more informed than many but less so than others and every bit as subjective. In the end I find the exercise of cementing an order to the year’s “best” moments more and more helpful as time goes on. If nothing else I’ll have a quick reference when (or if) memories start to fade, right?
Overall 2024 was a good one for me despite very little actual change. Four “big” trips including one with family, plus the usual side quests for concerts and sports helped to break up a day-to-day that I truly do love. Sure a few small issues cropped up along the way, but on the whole progress greatly outweighed any setbacks.
In terms of dining suffice it to say that oceanfront destinations are rarely for the epicure, though learning to drive on the opposite side of the road is far easier in Fiji than it is in London. That noted, thanks to friends both new and old there was no shortage of great meals from Houston to Hong Kong whether on a beach, in a mall or along a lonely mountain road outside Florence.
I read a meme earlier this year that said “I don’t have a favorite place. I have my favorite people. And whenever I’m with my favorite people, it becomes my favorite place.” I disagree. I’d much rather eat solo at any of the places listed below than with friends at Applebee’s, but as the de facto organizer this is rarely an issue and I’m forever grateful that this little hobby now entering its 19th year has let me see so many great things and meet so many amazing people.
What follows is a list of the most memorable meals and bites over the last 365-days, many of them literally “the best” while others may have shined brighter than they normally would have due to the circumstances. Thanks to all the Chefs, GMs and Servers involved and equally as much to those who I was fortunate enough to break Bread with. As with last year, only one item per Restaurant in each category.
Golden-fried glutinous rice dumplings filled with dried shrimp, preserved turnip, leek and Chinese yam
Baked pastries filled with diced beef and spring onion topped with sesame
T’ang Court crispy chicken (1st course with pancakes)
T’ang Court crispy chicken (2nd course Stir-fried chicken with black bean and shallot)
Fried rice noodle with Cantonese-style barbecued pork, celery, shredded duck and chicken
Baked to order Egg Tarts
Located inside The Langham Hong Kong T’ang Court has all the trappings of a Michelin 3* Restaurant, and although the space debuted over thirty years ago it remains popular with tourists as well as wealthy locals thanks to a luxurious atmosphere and refined service.
A fixture of the second floor, ornate art and plush fabrics setting an expectation of opulence as soon as one enters, it is in one of several rooms that well-spaced tables offer respite from nearby shopping while the menu boasts cuisine of the Tang Dynasty made with top Ingredients.
Offered a la carte or as a tasting, the afternoon also featuring carefully made Dim Sum, it is after Tea and Wine are selected that choices are a matter of personal preference, though Har Gow bolstered by dried Scallops sets a very high bar for the dish.
An immense menu partitioned by style of cooking, fried Rice Dumplings golden crisp around Shrimp and Vegetables, fans of Beef Satay should not skip the baked Pastries with diced Beef while those seeking Noodles won’t want to miss the stir -fry of Duck, Chicken and Char Siu.
Debating Peking Duck versus Crispy Chicken, a choice made by servers, T’ang Court’s version outpaces that of Seventh Son in terms of taste and presentation, the first course offered like Duck with Pancakes and the second stir-fried and Bone-in with fermented Bean Paste.
Not lacking for Bird’s Nest, Abalone or other exotic ingredients it was with appetites sated that three Egg Tarts arrived perfectly baked with centers barely set, jiggling and hot from the oven.
Opened Summer of 2024 Puffbake comes from former Ritz-Carlton Chef O, his three decades of experience brought down to street level in Tsim Sha Tsui where a simple aesthetic showcases everything from Corned Beef Egg Tarts to Entremets and more traditional Hong Kong Pastries.
Using a Sourdough Crust akin to Bakehouse, though the Custard inside PuffBake’s star-shaped Egg Tart is slightly sweeter, fans of Pistachio are in luck as the Tart filled with green Cream is smooth and natural while a riff on Rome’s Maritozzi is stretchy, light and delightful.
Part of the city since 1973 Kam Wah Cafe is heralded as the best Boloyau in Hong Kong, and although the Egg Custard Tarts are frankly average what owners Chan Fong Chik-mui and Chan Tim-wo have managed to achieve with a Sugar-crusted Bun and cold Butter is magnificent.
Located fairly far north of the harbor, though easily accessed via MTR to Mong Kok East, those who do not wish to dine in will find a take-away window that is cash-only, less than a minute’s wait yielding the warm and sweet Bread sandwiching a slab of contrasting Butter with just a hint of salt.
Pistachio with Raspberry Espuma and Chocolate Shell
Now with four Hong Kong locations, including the central spot in Soho, Shari Shari Kakigori House brings a Japanese aesthetic to go with Shave Ice in multiple flavors plus an extensive Tea list.
Popular with a younger crowd, hours from 13h00 to 22h30 and QR Code ordering assuring a steady stream of traffic, options range from fruity flavors like Mango to creamy options such as Milk Tea plus seasonal additions.
Casual and quiet, banquets around a communal central table, Ice proves slightly less “fluffy” than After You but whether one opts for Earl Grey and chewy Mochi or lightly sweetend Pistachios beneath Raspberry Foam and crunchy Chocolate the results are worth the price.
Stir-fried superior shark fin with hairy crab meat and osmanthus
1/2 Signature fried chicken
Satay Wagyu Beef Stir-fried rice noodles
Scallop and king crab lotus leaf rice
Fried cured pork with Kale
Achieving a Michelin Star in addition to #instagram fame thanks to their Suckling Pig Seventh Son Restaurant now has two location, the original in Wan Chai’s Wharney Guang Dong Hotel and a larger space in Tsim Sha Tsui’s H Zentre offering an identical menu.
A reference to ownership, the seventh son of Fook Lam Moon’s founder, it is under the direction of Chef Chui Wai Kwan that Seventh Son’s menu focuses entirely on iconic Cantonese dishes ranging from simple Stir-Fry Noodles beneath Japanese Wagyu or carefully fried Chicken with shattering skin overlying juicy flesh.
Predictably pricey for Banquet-style cuisine and a privileged view of the city, Superior Shark Fin stir-fried with Hairy Crab and Osmanthus over $2100HKD for two, those seeking something more budget friendly will be happy with Lotus Leaf Rice upgraded by King Crab and Scallops or sour Sausage with perfectly cooked Greens.
Not to be confused with Dragon King Restaurant in Causeway Bay Dragonking Dim Sum is a small space amid myriad eateries in Wan Chai, hours from 08h00 until 22h00 finding tables usually available for traditional bites that won’t break the bank.
A locals spot without English fluency, though the menu has translations, Food comes fresh from a kitchen in the back and both the Steamed BBQ Pork Buns as well as Sticky Rice Lotus Leaf Wrap are as good as one will find at more highly regarded spots.
Less impressive with overcooked Egg Yolk Buns and XLB with thick wrappers Dragonking’s Har Gow feature plenty of plump Shrimp while fried Taro Buns are oilless and crispy around a chewy Meat-filled center.
With a pair of locations in Hong Kong, the second tucked amidst many similar eateries in Wan Chai, Chung Kee Congee is locals sort of place that opens up early and remains busy thanks to fair prices and competent traditional dishes including the eponymous Rice Porridge.
Serving the same menu from 06h00 until 23h00, a wide variety of Fish-based Congees complimented by simple fried Noodles and steamy Turnip Cakes, Cheung Fun feels rushed and overly wet while Chinese Donuts are more oily than those from nearby Trusty Congee.
Opting for Century Egg with Shredded Pork in the Porridge, everything served in less than ten minutes at a table shared by strangers, suffice it to say these folks get both texture and taste right with broken grains silky smooth and everything in balance including the Green Onions.
Stir Fried Lobster with Pigeon Egg, Hairy Crab and Crab Roe
Ah Yat Fried Rice Noodle
Something of a heritage Restaurant at this stage, founder and “abalone king” Yeung Koon-yat passed away in 2023, Forum retains its Michelin 3* status thanks to exacting standards and refined service even during their more casual daytime Dim Sum service.
Part of Causeway Bay since 1977, the modern Chinese décor and polished surfaces hiding a rich history, guests are invited to select amongst a la carte options or several tasting menus, though those in the know will be wise to order certain signature items days in advance.
Still famous for Abalone commanding a hefty price, plus an extensive Wine list from boutiques as well as top labels, all guests receive housemade Sauces and freshly fried Cashews shortly after sitting before plates arrive from the kitchen at a steady pace and progression.
Populated largely by well-heeled locals at Lunch, a Dim Sum menu and seasonal specials joining Ah Yat classics, suffice it to say Forum’s Har Gow benefit from precision and fresh Shrimp in delicate wrappers while XLB burst with Soup balancing Pork and Crab Roe.
Easily able to step-up baked Pork Buns beneath golden Dough, while a steamed Rice Roll was fairly average, Forum’s signature Roasted Chicken Wings are exceptional whether stuffed with Duck Liver or Bird’s Nest juxtaposing juicy flesh.
Offering half-servings of Rice and Noodles, though prices are prohibitive for frankly basic dishes, fans of Lobster will be well-served to visit during Hairy Crab season when sweet both Crustaceans find themselves matched to a yolky Sauce.
With several locations in Hong Kong Orchid Padaria offers a nearly overwhelming variety off Egg Tarts, and although none receive the accolades of Bakehouse or Maria’s a sampling of five styles shows consistent quality regardless of Crust or Custard.
Serving the city for over two decades, an eye to the #gram embracing ideas like Croissant “Trees” filled with Cream, most locations are found in close proximity to an MTR station including the storefront without seats at Causeway Bay.
Pleasant in terms of service with prices akin to other upscale Bakeries, Tarts ranging $10-19HKD, Cookie Crust breaks clean to medium-sweet Custard while versions wrapped in Portuguese-style lamination crumble and flake whether torched, blackened or torched with Sugar on top.
A concept from Thailand first seen in Hong Kong as a pop-up After You Dessert Cafe officially opened in Causeway Bay summer of 2022, its proximity to shopping and the Tang Lung Street Christmas Tree generating plenty of foot traffic during this holiday season.
A pleasant step-up from street level, light woods and white matched to smiling servers, guests order and pay via QR-code with full descriptions and fair prices on sweet items plus a variety of Teas and Soft Drinks.
Known for their Thai flavors such as Mango Sticky Rice and Thai Tea it was in the latter that spoons greedily plunged repeatedly, Snow far lighter than Bing Su topped by thick Cream with crunch bits interspersed such that no two bites are alike.
Recently adding Croffle, think laminated Dough pressed in a Waffle Iron topped by fresh Cream and Biscoff, Honey Toast also proves popular thanks to imported Bread carefully toasted and topped with Fruit, Syrup or Hong Kong’s own Salted Egg with Egg Yolk Sauce and Coconut Ice Cream so good its best to order an extra scoop.
