By R. H. Duke Asian cuisine with California and French influences are the specialties of the influential Chef-Restaurateur Wolfgang Puck at Chinois. Puck, credited with reviving California culinary heritage, recently opened his Las Vegas eatery based upon the original Chinois in Santa Monica, California. Flavorful dishes, featuring noodles, rice, seafood, poultry, meat, and vegetables, capture the essence of Asian cuisine accented with Californian and French flavors.
Entrees are creative and artistic, both in preparation and presentation.
All of this leads to a complimentary setting for Master Executive Chef Munehiro Mori's, whose Asian and European experience has brought fusion cuisine to new heights. As to be expected, the cuisine in the dining room is much more elaborate, both in execution and appearance. Appetizers include saut ed shrimp, duck breast, lamb, calamari, classic oysters, baby pork ribs, sea scallops and ahi tuna. Entrees are tantalizing and flavorful, and include roast venison loin, saut ed sea bass, whole lobster ravioli, grilled Matsuba crab, and Mandarin-style quail. Wines are available both by the bottle and glass, as well as a selection of premium sake and Thai, Chinese, Japanese, and Vietnamese beer.