clock menu more-arrow no yes

Filed under:

Tony Hu's Lao Sze Chuan Has an Opening Date

Lao Sze Chuan
Lao Sze Chuan
Photo: Palms

Get excited. The mayor of Chicago's Chinatown has an opening date for his chichi restaurant coming to the Palms.

Lao Sze Chuan plans to open at 5 p.m. on Wednesday, Aug. 27, with a 200-item menu showcasing Tony Hu's Sze Chuan, Mandarin, Cantonese, Hunan and Shanghai dishes. The restaurant takes over the former long-vacant Little Buddha space that was once slated to be home to a Chinese concept from The One Group.

Las Vegas gets its introduction to the food worthy of a Michelin Bib Gourmand with a Customers' Favorite Selection menu that features some of Hu's most popular items from his other dizzying array of Chicago restaurants. The fire-engine spicy Tony's Chicken with Three Chili, the savory Sze Chuan Smoked Tea Duck and vegetarian options such as Mapo Tofu find a special home on the menu.

Hu also spent some time creating new dishes based on his travels to China. Look for Sze Chuan Peppercorn Fish, the Famous Empress Lobster topped with dry chili, ginger and scallions, and the Twice Cooked Pork Szechuan Style.

Soups, dim sum and hot pots, including the House Special Chicken in Hot Mini Wok simmered bone-in and served in a large pot make the menu.

Chinese beers and specialty cocktails help quench that fire. TsingTao, Tiger and Lucky Buddha are among the beer selections, while specialty cocktails include items the Dragon's Eye with Skyy Infusions Dragon Fruit vodka and Calamansi juice served with dehydrated dragon fruit and the International Waltz, a combination of Bombay Sapphire East, Nagomi Lychee Syrup, Funkin Brazilian and Fever Tree Elderflower Tonic.

Expect Lao Sze Chuan to be open Sundays through Thursdays from 11 a.m. to midnight and Fridays and Saturdays until 2 a.m. Dim sum is served up daily until 4 p.m.
· All Coverage of Lao Sze Chuan [~ELV~]

Lao Sze Chuan

4321 W. Flamingo Road, Las Vegas, NV

Sign up for the newsletter Sign up for the Eater Las Vegas newsletter

The freshest news from the local food world