Sentiment analysis: I was lucky enough to come here for a business dinner where.... well, money didn't really matter. We had a customized dinner that was just... extravagant and amazing. I got a chance to really taste the food the chefs at Wing Lei are capable off. We were seated at the private dining room at the end of the restaurant. It's an amazing dining space. Beautiful decor and you can hear each other, even across the huge round table. To start, we were served 6 dishes of cold plates and appetizers. Braised pig's ear, beef shanks, jellyfish, abalone, tofu skin, and several others all prepared in ways that reflect different Chinese cuisine, from Shanghai to Szechuan. When the soup arrived, I was just blown away. The servers walked in with individual coconut bowls and in it was Shark Fin Chicken Soup. It was crazy since they used shark fin like it was vermicelli noodles or something. The whole soup was just the pure essence of chicken soup with an incredible amount of shark fin. Next the main dishes came out and each dish was done extremely well: Braised Kobe Beef, Ginger Chicken, Bok Choy, Garlic & Sprouts, Braised eggplant, Pan-fried Golden Prawns, Steamed Whole Black Cod, Stir-fry Minced Pork, Fried Geoduck, and Fried Rice with an assortment of Chinese sausages, bbq items for you to add. The Kobe beef was the best since it was done so well and it seriously felt like it would just melt in your mouth. The black pepper sauce goes so well with the peppers and the beef. I just wish they gave us more haha. The fried rice is an interesting way of serving it since you can add whatever kind of meat to your rice. Also when you do black cod right, it is one of the best fish ever, and the chefs at Wing Lei did an amazing job. The meal ended with a fruit platter. Its got the usual like watermelon, stawberries, and pineapple, but it also had FRESH lychee! You usually can't find fresh lychee but damn it was good. The bill? $700... PER PERSON. Needless to say... that is the most expensive meal I'll probably ever eat in my entire life and thank goodness we were treated by a partner. Just the shark fin soup itself was $200. Craziness. The wait staff is attentive and even picked out a red wine that goes well with our menu. Usually it is hard to find a wine to go well with Chinese food but they've done it. There's a full bar in the restaurant with Chinese beer that you can't find at the other parts of Wynn, as well as special cocktails. Overall, the meal was amazing and I can definitely see why it was Michelin rated in 2009. The chefs here do an amazing job and it really does reflect Chef Yu's mastery in blending Cantonese, Shanghai, and Szechuan cuisine. I took a look at the menu and definitely wouldn't mind coming back and trying out the Peking Duck Tasting myself next time.
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positive

Sentiment analysis: Never buy tires here I have been through 6 defective ones and all were found by a third party to be out of balance every time. I will say the Manager was very helpful but it is still outrageous.
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negative

Sentiment analysis: The first thing I did after checking in my hotel was to make a reservation at L'atelier de Joel Robuchon. Since I called in a couple of hours before they opened, they wern't able to take reservations. However, they do accept walk-ins but just be sure to get there when they open around 5:30 pm as the reservationist said I had a good probability of getting in. Not only is the decor amazing, the service is so wonderful and helpful without any sense of pretentiousness whatsoever. The staff takes care of you real well especially the serving chef that takes your order and brings you your food. At the bar area, hence "L'Atelier" meaning the workshop, you are served by one of the chefs as behind the bar counter is the kitchen. I opted for the Club menu ($95). A big plus with L'atelier is that they allow you to substitute courses for any other items not offered by the specific menu for a surcharge depending on the requested dish. They do offer a la carte and two other menus which are the theater Menu ($45-50 for a 3 course pre-theater meal) and the Seasonal menu ($155 for many more courses). For what I decided to drink throughout the meal, I went with one of the Bordeaux by the glass as I wasn't in the mood to break the bank in order to opt for the wine pairing. Also, they served me 3 different kinds of bread as well which I remembered tasted great. With what I could remember, I'm pretty sure they were a baguette, a butter roll, and a rosemary focaccia. The Club Menu: Amuse Bouche: Foie Gras Parfait with Parmesan foam - What a great way to kick off the meal with this custard-like starter. 1st Course: Le Foie Gras (I substituted the original mussels dish for a $10 surcharge) - This is seared foie gras from france on top of a bed of lentils. As what the serving chef said, usually seared foie gras is paired with sweet fruits such as cherries, apples or peaches. However, this dish is amazing as it was paired with savory lentils. It definitely was one of the best foie gras dishes I've ever had in my life. 2nd Course: La Langoustine - A langoustine fritter. This dish was great in presentation and taste. I like how the langoustine was not tough/chewy as shellfish do have the tendency to be overcooked. The only issue I have in my opinion was that there be some more acidic flavoring to it. A great dish nonetheless. 3rd Course - Le Boeuf (I chose this dish instead of the salmon dish) - The preparation I had was that it came out as braised beef cheeks. This rich dish was amazing and it definitely tops the best French braised beef dishes I've ever had. It was also accompanied with creamy penne pasta with various mushrooms. 4th Course: Les Fromages - The three various cow and sheep cheeses they offered were alright. I remembered one of them being Bleu cheese. The bread that accompanied them was great. The main issue I have with this dish however is that the pieces were too big as most restaurants of this caliber serve cheeses thinner as to eat together with the bread. 5th Course: Glaces et Sorbet - This dessert is composed of three different ice creams and three different sorbets accompanied with thin squares of candy and chocolates. I could only remember four out of six of them which were the coconut and Nutella ice creams, and strawberry and mango sorbets. The ice creams tasted great. However, I found the sorbets to be too tart. Ending Drink - I opted for a single Macallan 18 yr served neat which tasted amazing. I was originally planning on having a cognac to end my meal seeing that it was a French restaurant after all. However, the price for a single Hennessy V.S.O.P was around $20 whereas the Macallan 18 yr was more around $15. I can't find an explanation for the prices as Hennessy V.S.O.P is around $45-50 a bottle whereas a bottle of Macallan 18 yr will run you around $120-150. With those bottle prices, I found it to be a steal for Macallan 18 yr being served at 15 a pop at a fine dining establishment. My experience at L'atelier de Joel Robuchon was nothing less than stellar. Not only did it live up to my expectations, it made me realize why Joel Robuchon was named Chef of the Century. With his novel and revolutionary methods of cooking and wonderful service omitting the stereotypical pretentiousness associated with these sort of restaurants paved way as a model for current fine dining establishments to take. I will definitely be coming back for their much grander Seasonal menu in the near future.
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positive