So Ping Pang Pong at the Gold Coast re-opened back in May, and now the restaurant is ready to reveal its new look and feel. The space expanded with a $3.1 million construction budget to make room for more than 300 customers, representing a 50 percent bigger space. Before the makeover, the restaurant always had a line for customers waiting for either dim sum service or the 80-plus dishes from China.
New to the restaurant, dark walnut screens and a Chinese pergola, making the space look more modern. Two authentic foo dog sculptures from China stand outside the entrance. Customers walk in to a host station that looks like a Chinese apothecary cabinet. Silk lanterns with red tassels hang overhead.
The front part of the dining room features a tea service, while further back, customers get a look inside the kitchen. A private banquet room seats almost 100 guests.
The menu remains the same. From 10 a.m. to 3 p.m., dim sum dishes roam the dining room on pushcarts. More than 80 dishes from provinces throughout China are available, as are seasonal dishes such as a mango lobster scallop roll and an aromatic duck bun with southern Canton five-spice roasted pulled duck with Mandarin cucumber, served in a steamed lotus bun.
Then from 5 p.m. to 3 a.m., the entrees roll out. Smoked orange ribeye cubes seared over a high-flame wok with peppercorn and toasted garlic and a Macanese crustacean claypot with live-tank seafood served in a ginger laksa curry broth with saffron and chopped herbs make the menu.
Kevin and Karrie Wu opened Ping Pang Pong in 2001, and later debuted Noodle Exchange at the resort in 2009, still open daily across from the new entrance to Ping Pang Pong.
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