The Fontainebleau has only been open in Sin City a few months, but new Vegas restaurants are already moving in and setting up! Both Chyna Club and Washing Potato are now open at the resort, and both dining concepts have been created by the award-winning restaurateur Alan Yau,
Distinctively pairing Yau’s signature love of Cantonese cuisine with eclectic design and Fontainebleau Las Vegas luxury, these new Vegas restaurants are the latest additions to the resort’s world-class culinary collection – both first-to-market concepts from the mind behind the globally renowned Hakkasan and Wagamama.
Chyna Club
The first of the new Vegas restaurants is Chyna Club, a transcendent concept showcasing Chinese culture through a thoughtfully elevated dining experience. The menu, overseen by Michelin-starred Executive Chef Richard Chen, offers a diverse blend of Cantonese favorites. Among them are Peking duck, lobster Cantonese, drunken king crab, Sichuan dumplings, uni fried rice, and more. Notable Alan Yau classics are also on the menu, including jasmine tea short ribs, scallop shumai, crispy duck salad, and club carbonara.
Complementing the menu is Chyna Club’s focused cocktail program which utilizes modern techniques with one-of-a-kind spirits, house-made ingredients, and abstract garnishes, plus an extensive zero-proof program. The 141-seat restaurant’s interior architecture is animated by an undertone of old-world and post-French art deco. Chyna Club also offers an intimate two private dining rooms that that can seat 10 and 8 persons. Chyna Club is open Wednesday to Sunday from 5:30 p.m. to 11 p.m. Group bookings can be made here and reservations can be made via the Fontainebleau Las Vegas website.
Washing Potato
The second of the new Vegas restaurants is the Washing Potato, where the food takes center stage in the literal sense. The abstract and modern architecture includes seating on an elevated stage setup illuminated by theatrical black-box lighting, taking guests on an immersive and uninhibited dining experience. Inspired by Alan Yau’s love of Hong Kong chow and Cantonese street foods, Washing Potato ’s menu invites guests on a journey through the delicate and intricate traditions of dim sum.
The team’s adventurous take on dim sum classics include steamed prawn and chive dumplings, char siu pineapple buns, taro croquettes, venison puffs, and much more. Washing Potato is available for group events and is capable of hosting up to 126 guests. The restaurant is open 11 a.m. to 10 p.m. Mondays through Sundays, and reservations can be made via the Washing Potato website.
