Now open, the Cosmopolitan of Las Vegas’ new Cantonese restaurant, Red Plate. Chef Yip Cheung, formerly at the resort’s high-end gaming lounge The Talon Club, helms the kitchen with dishes made using traditional Chinese techniques.
The restaurant takes its name from an historic Chinese tradition. Visiting officials would submit a plate to the emperor during mealtime as a way to address the ruler. Different colors of plates symbolize a person’s rank and stature in the community, and the more prominent figures, such as princes, dukes, and members of the royal family, gifted red plates.
As a nod to this tradition, diners at Red Plate will have at least one signature dish on a red plate. The restaurant has more than 50 in its collection, representing plates found worldwide, while some date back to the 1800s. The newest was created in 1940.
The menu features starters such as fried soft shell crab, crispy tofu with fried garlic, and abalone with cold sake to start. Diners can pre-order a whole suckling pig or whole Peking duck, or go for roast pork with a honey glaze or roasted chicken.
Evening dim sum selections range from pork potstickers and quail egg sui mai to black truffle ciao lung bao and caviar taro puff. Sweet corn and foie gras and an oxtail broth with lemongrass are just some of the soups, while congees, rice, and noodles come in variations such as beef fried rice with black truffle and egg, Hong Kong noodle and wonton soup, and abalone and chicken congee. The Chinese sausage clay pot rice serves four people and needs to be ordered two hours in advance.
Braised whole abalone, braised sea cucumber with fish maw, geoduck, large spotted prawn, prime beef filet mignon with king mushroom, pan-fried New Zealand lamb chops, braised sparerib in sweet and sour sauce, and pan-fried Chilean sea bass with soy sauce are just some of the other dishes. Or diners can opt for a Chinese-style hot pot with a choice of broth.
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