Chyna Club

Horse’s Tail / Beehave

SHRIMP WONTON – Sweet and Sour

CRISPY DUCK & TARO CROQUETTE – Osetra Caviar Crème Fraîche

BAKED SHRIMP TOAST – Almond Salad

PEKING DUCK

PEKING DUCK CARVED TABLESIDE – Crêpe, Scallion, Cucumber, Hoisin Sauce

PEKING DUCK SALAD – Mixed Lettuce, Toasted Almond, Orange, Crispy Wonton, Citrus, Peanut Dressing

DUCK WONTON, DUCK CONSOMMÉ – Kabocha Squash, Zucchini

WOK-TOSSED DUCK WITH MOREL MUSHROOMS & BLACK BEAN SAUCE

DUCK CHOW MEIN – Napa Cabbage, Soybean, Mushroom, Carrot

DUCK FRIED RICE

CRISPY WALNUT PRAWNS – Candied Walnut, Honey Peach Sauce, Caviar

BLACK SWAN – Dark Chocolate Crémeux, Morello Cherry, Almonds

PETIT FOURS – Guava Gelee, Financier, Coconut Cake, Raspberry White Chocolate

Part of the Fontainebleau Las Vegas dining collection since 2024 the lack of fanfare for Chyna Club seems largely due to its location, a small entry near the High Stakes Slots lounge easily missed even by though who are looking as Washing Potato looms in neon directly adjacent.

A concept from Wagamama and Hakkasan founder Alan Yau, the interior channeling NoMad Library prior to its rebrand as “The Reserve at Park MGM,” it is upon entering that guests see several small rooms around a central dining area and bar lined with top-shelf Spirits.

Best considered upscale-Cantonese, former Wing Lei Chef Richard Chen fully in charge of a menu ranging from Peking Duck to XLB, bilingual staff prove friendly yet professional and forthcoming while the menu is offered a la carte or as one of two Tasting Menus.

Visited on the first day of Chinese New Year, a third Tasting and several Cocktails added, it was after brief perusal that the $160 Peking Duck Tasting was selected in addition to a pair of a la carte favorites and Cocktails including an innovative take on the Bee’s Knees with Osmanthus Honey.

Matched to complimentary Valet Parking, an amuse of Shrimp quickly followed by a crispy Croquette of Taro around confit Duck with Caviar Cream, those who grow tired of bite-after-bite of traditional Peking Duck will be happy to see Chyna Club’s carved tableside for a four-wrap taste before the rest is returned to the kitchen for another five plates.

Coursed out across two and a half hours, though those going to a show can request faster service, fans of Shrimp Toast will find Chef Chen’s version light like Quenelles de Brochet while Peking Duck Salad features mixed Greens with a generous amount of Duck, Citrus, Almonds and Peanut Dressing.

No less impressive with 12-hour Duck Consomme, complex yet clear as a bell around delicate Dumplings, preserved Morels add a lot of earth to Wok-Tossed Duck with Peppers and Bean Sauce offered alongside Duck Fat Rice and perfectly cooked Chow Mein.

Busier than one might expect on Sunday at Fontainebleau, though the server from Hong Kong always found time to talk with guests as time allowed, $42 Walnut Prawns seem expensive until one realizes they are U-5 Tiger Prawns cooked snappy beneath faultless batter in naturally sweetened Sauce with pops of Caviar.

Wrapping with Dessert, a Choux “Swan” taking inspiration from Black Forest Cake to delight the eyes and mouth, Coffee or Tea sees proper Petit Fours including a honest-to-goodness Financier and Guava Gelees.

www.fontainebleaulasvegas.com/dining/restaurants/chyna-club/