clock menu more-arrow no yes mobile
Teochew duck at Kung Fu Thai Chinese
Adam Moussa

Every Las Vegas Restaurant Marcus Samuelsson Visits on ‘No Passport Required’

Where to find Peking duck, hand-pulled noodles, cumin lamb, and more

View as Map
Teochew duck at Kung Fu Thai Chinese
| Adam Moussa

The first Chinatown in Las Vegas took hold in the 1930s, and since then, the city’s Chinese food scene has evolved — there are regional restaurants focusing on Sichuan, Cantonese, and Mongolian food. There’s a Taiwanese breakfast spot, hand-pulled noodles, elegant Peking duck, and all kinds of tea. On this episode of No Passport Required, chef and host Marcus Samuelsson touches down in Vegas to learn all about Chinese and Chinese-American food traditions and history in this iconic city.

Watch “Las Vegas” from Season 2 of No Passport Required, hosted by chef Marcus Samuelsson, here. And in this map, find the places Samuelsson visits in the episode.

Read More
Note: Restaurants on this map are listed geographically.

Flock & Fowl

Copy Link

Chef Sheridan Su makes Hainan chicken, an aromatic dish of poached chicken with rice. The elements of the dish are simple — chicken, rice, sauce — which means they need to be prepared extremely well.

Kaya toast
Adam Moussa

Fat Choy

Copy Link

Inside the Eureka Casino, this restaurant serves hamburgers, Philly cheesesteaks, and chicken wings — plus pork belly bao, sesame noodles, and duck fried rice.

Yi Mei Champion Taiwan Deli

Copy Link

Samuelsson sits down with owner Borman Yang and her parents and guests at Yi Mei Champion Taiwan Deli for what they call a “traditional Chinese breakfast.” The group talks over a meal of oyster pancakes, stinky tofu, xiao long bao, housemade soy milk, and beef noodle soup.

Beef noodle soup with noodles being lifted out of bowl
Beef noodle soup
Adam Moussa

Chubby Cattle

Copy Link

Everything’s about the beef at Chubby Cattle, a Mongolian-inspired restaurant serving hot pot. The food is cooked shabu-shabu style, and there’s a refrigerated conveyor belt that snakes its way by the tables.

Sliced beef for hot pot at Chubby Cattle
Adam Moussa

Kung Fu Thai & Chinese Restaurant

Copy Link

Alan Wong shows Samuelsson how to make Teochew roast duck, a spice-marinated dish that predates Peking duck. Wong’s family came to Thailand from China, and there are some Thai influences in his cooking as well.

T & T Ginseng Inc.

Copy Link

At T & T Ginseng, an herbal store that sells many dry goods, manager Sara Tam says people turn to Chinese teas and herbal medications in place of or in addition to traditional Western remedies.

KJ Kitchen

Copy Link

Serving what Samuelsson calls “Chinese-American food as we know it,” Cantonese restaurant KJ Kitchen is located off the Strip in Vegas. The chef eats Yangzhou fried rice, string beans with XO sauce, and braised sea bass with fried tofu and mushrooms.

Fried rice with shrimp.
Adam Moussa

Chengdu Taste

Copy Link

Sichuan restaurant Chengdu Taste is known for its flavors, including its use of the “numbing” spice mala. The restaurant, which opened in Vegas in 2015, has become famous for its toothpick lamb with cumin and steamed chicken with chile oil and peanuts, called kou shui ji.

Sichuan hot pot with ‘meat and vegetables mix’
Adam Moussa

Mott 32

Copy Link

Samuelsson talks woks, soy sauce, and Peking duck ovens at upscale Vegas restaurant Mott 32. He watches chef Alan Ji make a lobster ma po tofu. The restaurant serves a limited number of Peking duck dishes — sliced and eaten with thin pancakes — inside the glitzy Venetian resort.

A table setting at Mott 32 in The Palazzo, Las vegas
Mott 32
Adam Moussa

Shang Artisan Noodle

Copy Link

Samuelsson attempts to make hand-pulled noodles in an intricate process that involves spinning, crossing, and rolling noodles. “This is the next wave of comfort food,” Samuelsson hypothesizes. With owner Sam Huang, he also makes knife-cut noodles and enjoys a bowl of spicy pork dan dan noodles.

Beef noodle soup
Adam Moussa

Tea & Whisk

Copy Link

Owner Leo Lukidi takes Samuelsson through his shop and his tea selections. They try a pressed green tea called tai ping hou kui as well as the aged, fermented tea known as pu-erh.

Tea pouring at Tea & Whisk
Adam Moussa

Flock & Fowl

Kaya toast
Adam Moussa

Chef Sheridan Su makes Hainan chicken, an aromatic dish of poached chicken with rice. The elements of the dish are simple — chicken, rice, sauce — which means they need to be prepared extremely well.

Kaya toast
Adam Moussa

Fat Choy

Inside the Eureka Casino, this restaurant serves hamburgers, Philly cheesesteaks, and chicken wings — plus pork belly bao, sesame noodles, and duck fried rice.

Yi Mei Champion Taiwan Deli

Beef noodle soup with noodles being lifted out of bowl
Beef noodle soup
Adam Moussa

Samuelsson sits down with owner Borman Yang and her parents and guests at Yi Mei Champion Taiwan Deli for what they call a “traditional Chinese breakfast.” The group talks over a meal of oyster pancakes, stinky tofu, xiao long bao, housemade soy milk, and beef noodle soup.

Beef noodle soup with noodles being lifted out of bowl
Beef noodle soup
Adam Moussa

Chubby Cattle

Sliced beef for hot pot at Chubby Cattle
Adam Moussa

Everything’s about the beef at Chubby Cattle, a Mongolian-inspired restaurant serving hot pot. The food is cooked shabu-shabu style, and there’s a refrigerated conveyor belt that snakes its way by the tables.

Sliced beef for hot pot at Chubby Cattle
Adam Moussa

Kung Fu Thai & Chinese Restaurant

Alan Wong shows Samuelsson how to make Teochew roast duck, a spice-marinated dish that predates Peking duck. Wong’s family came to Thailand from China, and there are some Thai influences in his cooking as well.

T & T Ginseng Inc.

At T & T Ginseng, an herbal store that sells many dry goods, manager Sara Tam says people turn to Chinese teas and herbal medications in place of or in addition to traditional Western remedies.

KJ Kitchen

Fried rice with shrimp.
Adam Moussa

Serving what Samuelsson calls “Chinese-American food as we know it,” Cantonese restaurant KJ Kitchen is located off the Strip in Vegas. The chef eats Yangzhou fried rice, string beans with XO sauce, and braised sea bass with fried tofu and mushrooms.

Fried rice with shrimp.
Adam Moussa

Chengdu Taste

Sichuan hot pot with ‘meat and vegetables mix’
Adam Moussa

Sichuan restaurant Chengdu Taste is known for its flavors, including its use of the “numbing” spice mala. The restaurant, which opened in Vegas in 2015, has become famous for its toothpick lamb with cumin and steamed chicken with chile oil and peanuts, called kou shui ji.

Sichuan hot pot with ‘meat and vegetables mix’
Adam Moussa

Mott 32

A table setting at Mott 32 in The Palazzo, Las vegas
Mott 32
Adam Moussa

Samuelsson talks woks, soy sauce, and Peking duck ovens at upscale Vegas restaurant Mott 32. He watches chef Alan Ji make a lobster ma po tofu. The restaurant serves a limited number of Peking duck dishes — sliced and eaten with thin pancakes — inside the glitzy Venetian resort.

A table setting at Mott 32 in The Palazzo, Las vegas
Mott 32
Adam Moussa

Shang Artisan Noodle

Beef noodle soup
Adam Moussa

Samuelsson attempts to make hand-pulled noodles in an intricate process that involves spinning, crossing, and rolling noodles. “This is the next wave of comfort food,” Samuelsson hypothesizes. With owner Sam Huang, he also makes knife-cut noodles and enjoys a bowl of spicy pork dan dan noodles.

Beef noodle soup
Adam Moussa

Tea & Whisk

Tea pouring at Tea & Whisk
Adam Moussa

Owner Leo Lukidi takes Samuelsson through his shop and his tea selections. They try a pressed green tea called tai ping hou kui as well as the aged, fermented tea known as pu-erh.

Tea pouring at Tea & Whisk
Adam Moussa

Related Maps