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LAS VEGAS (Feb. 21, 2024) – Chyna Club and Washing Potato, two all-new dining concepts created by award-winning restaurateur Alan Yau, are now open at Fontainebleau Las Vegas.
Distinctively pairing Yau’s signature love of Cantonese cuisine with eclectic design and Fontainebleau Las Vegas luxury, Chyna Club and Washing Potato 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.
“Alan Yau is a visionary whose global success is a testament to innovation and culinary excellence, and he has outdone himself with Chyna Club and Washing Potato,” says Fontainebleau Las Vegas Senior Vice President of Food and Beverage, Anthony Olheiser. “Transcending expectations in design and service, along with Alan’s signature specialties and inventive takes on classic dishes, these two concepts truly capture the brilliance of their creator.”
Chyna Club
Chyna Club is 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
At Washing Potato, 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.
About Fontainebleau Las Vegas
Fontainebleau Las Vegas is a 67-story, vertically integrated luxury resort. Rooted in the 70-year history of the iconic Fontainebleau brand, Fontainebleau Las Vegas brings a legacy of timeless elegance and unparalleled service to the Strip. Certified by the Green Building Initiative with three Green Globes, the resort’s thoughtful design allows guests to move effortlessly among 3,644 luxury hotel rooms and suites, 550,000 square feet of customizable meeting and convention space, 150,000 square feet of gaming space, a collection of world-class restaurants and shops, exquisite pools, vibrant nightlife, and vitality-enhancing spa and wellness offerings. Located at 2777 S. Las Vegas Blvd., adjacent to the acclaimed Las Vegas Convention Center expansion, Fontainebleau Las Vegas is created by Fontainebleau Development in partnership with Koch Real Estate Investments.
