With the state-of-the-art Allegiant Stadium in Las Vegas playing host to this weekend’s Super Bowl (for American Football fans) and next month’s NRL Telstra Premiership season kick off match (for Australian Football fans), “Sin City” is fast becoming America’s newest “Sports City”.
But long has it been a destination for foodies, with restaurateurs from all over the world opening up distinct dining destinations in and near hotels across and just outside the iconic strip.
But one cuisine you don’t often think of when heading to Vegas is traditional Chinese fair. Sure, you’ll find the American varietals with Panda Express, and P.F. Changs. And there’s even a Din Tai Fung at the Park MGM (which is always a safe bet for great Taiwanese dumplings). But finding quality Hong Kong style Dim Sum options have always been few and far between.
Thankfully, a new addition to the strip from Hong Kong born, UK based restaurateur Alan Yau has you covered.
The restaurant, Washing Potato, opened in mid-December 2023, and is set in the spectacular, brand new Fontainebleau luxury resort, on the north end of the strip across from Circus Circus. Last week I got to try this place out, and in my humble opinion, it presents the Las Vegas Strip some of the best Dim Sum I’ve ever tasted, anywhere.
Washing Potato‘s interiors are sparkling and lush – like something out of an Iron Chef set, without the mayhem – and the menu stacked with everything you’d hope to find in a higher end Dim Sum restaurant. Alan Yau has done a fabulous job at bringing the tastes of Hong Kong to Las Vegas. The dishes here are mostly traditional, delivered at the highest possible quality, with a few delightful variations along the way. Every bite is a treat, and discerning Australians who have grown up on Dim Sum – as I have – will not be disappointed.
The decadent blue Jasmine tea is alone worth the visit (and our cups never sat empty), but everything from the Har Gau (Prawn Dumplings) to their spin on the Shumai with Scallops – both pictured above – are crafted and steamed to perfection. Chili sauces and soy are brought to the table, and there’s plenty of traditional Hong Kong favourite drinks like milk or lemon iced tea. Traditional coffee drinks are also available.
Not everything is traditional to the Dim Sum menu, there are several inspired additions like the delicious Crispy Yuba Prawn Cheung Fun (above), and the Venison Puff, both listed on the menu with a red star to designate them as “Alan Yau classics”, alongside the Scallop Shumai.
And then you have the “Canton Roast”, with plates of perfectly cooked meat, like the Char Siu (honey BBQ pork) and Roast or Crispy Duck, which you can get with the house made pancakes and hoisin. It’s absolute perfection. And there’s plenty of noodle options to round out the menu – we had the Beef Chow Fun which was excellent.
Oh and I hadn’t even gotten to the cocktails yet. I tired the Suntory Sunrise ($19), with Suntory Toki Whisky, Aperol, Lime, Passionfruit and Fevertree Mediterranean Tonic, which was equally refreshing as it was delicious.
It’s not Yau’s only Chinese restaurant to open in Fontainebleau either – Chyna Club is the other entry from the Hakkasan and Wagamama founder, serving more eclectic Chinese fair – something that may lean closer to his former Michelin starred London restaurant HKK. A modern blend of traditional flavours and cooking styles to prepare guests with something wholly unique.
Unsurprisingly, you’re not going to be paying Hong Kong prices at either location – eating in Vegas comes at a premium, with most Dim Sum dishes ranging $8-14. But to get world class Dim Sum in the middle of the desert, it’s worth every cent. And like any good Dim Sum restaurant – you won’t leave without a mess of food on the table, and a full belly.
Washing Potato is open 7 days a week from Noon to 8pm, and is located at the new Fontainebleau resort on the Las Vegas Strip (2777 S Las Vegas Blvd, Las Vegas, NV 89109, United States).
For more details head here: https://www.fontainebleaulasvegas.com/dining/restaurants/washing-potato/
The author dined as a guest of the restaurant. All photos by the author.
