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Las Vegas Chinese Restaurant Jasmine
Intrigue is eminent inside this exquisite garden and lake-view destination. Breathe in the exotic aroma of Cantonese, Szechwan and Hunan cuisine made even more remarkable by the talented Chef, Philip Lo. Nouvelle Hong Kong cuisine together with authentic and replicated Chinese art provide a transcendent experience singular to your senses.
- Hours of Operation:
Dinner Daily
5:30 p.m. - 10:00 p.m. - Reservations:
Recommended by calling 866.259.7111 or 702.693.7223 - Reserve your table online.
- Executive Chef:
Philip Lo - General Manager:
Mark Szczepanski - Sommeliers:
Sarah Pamatat
Head Sommelier - Robert Brzostowski
Sommelier - Cuisine:
Traditional Hong Kong Cantonese as well as regional contemporary interpretations. - Wine List :
Features American and French wines with an emphasis on aromatic white wines and medium bodied reds. - Dress Code:
Business Casual - Group Reservations:
For groups larger than 10, please call 702.693.8166. - Location:
Lakefront - Credit Cards:
All major credit cards accepted.
Menu Selection
(Partial menu only)
Appetizers
Chilled Spotted Prawns
Seasonal Prawns, English Cucumber Salad, Five-spiced Tofu
Jade Green Egg Rolls
Asian Vegetables, Sweet Haowthorn Sauce
Maine Lobster Dumplings
Minced Lobster, Asian Vegetables, Steamed or Pan-fried Ginger Jing Jiang Vinegar
Soups
Philip Lo's Hot & Sour Soup
Chef's Original Recipe, Jar Choy, Tofu, Wood Mushrooms, Egg Drop & Sea Cucumber
Cantonese Wonton Soup
Minced Pork & Shrimp Dumplings
Crab Meat & Corn Soup
Sweet Corn, Dungeness Crab Meat, Egg White
Live Fish from the Tank
Maine Lobster
Wok-fried Lobster with Sun-dried Chili, Shallot & Black Bean Crispy Noodles Pillow
Australian Crystal Crab
Wok-fried with Roasted Minced Garlic & Sun-dried Chili
Alaska Giant Clam
Two Style, Sauteed Filet with Young Chives & Silver Sprouts, Wok-fried Belly with Spicy Salt
Cantonese Classic
Braised Superior Shark's Fin-2oz.
Silver Sprouts & Jin Wah Ham
Australian Abalone
Braised Abalone Slice in Oyster Sauce
Sweet & Sour Goby
Crispy Goby, Sweet Hawthorn, Pineapple & Onion
Seafood
Walnut Prawns
Jumbo Gulf Prawns, with Nectar, Honey Glazed Walnuts
Scallops Chinos
Sautéed King Scallops, Crispy Sun-dried Scallops, Pickled Snow Cabbage
Soya Chilean Sea Bass
Chilean Sea Bass Roasted with Rose Dew Wine with Ginger Soy, Lotus Root, Shitake Mushroom & Asparagus
Poultry
Imperial Peking Duck
Open Flame Roasted Whole Duckling, Carved at your tableside with Crepes, Scallions & Shredded Cucumber.
Wok-fried Chopped Roasted with jacima, Water Chestnut, black Mushroom served in Iceberg Lettuce Petals
Lemon Chicken
Tender crispy breast of chicken, Lemon Sauce
Meat
Rose Dew Lamb Chops
Maltose Glazed Lamb Chops; Rose Dew Bean Sauce Served with Mushroom
Wu Xi Ribs
Braised Belly Ribs, Rock Sugar, Star Anise, Far Dew Ginger Sauce
Sweet & Sour Pork
Caramelized Pork Tenderloin, Pineapples, Bell Pepper
Side Dishes
Wok-fried Chinese Choy Sum
Tender Asian Greens, Minced Garlic
Tofu with Shitake
Braised Crispy Tofu with Shiitake Mushrooms, Baby Bok Choy
Neptune Seafood Pillow
Wok-fried Noodles Medallions, Sea Scallops, Prawns & Dugeness Crab Meat
Ying Yang Fried Rice
Crab Meat & Velvet Egg White Sauce, Chicken in Light Tomato Puree
Desserts
Chocolate Trilogy
Chocolate Decadence Mousse
White Chocolate Gelato
Milk Chocolate “Gianduja” Napoleon
Pacific Island
Passion Chiboust Cream, Exotic Fruit Center, Lychee Sauce
Tahitian Banana Crème Brulee
Vanilla Crème Brulee, Soft Chocolate Bottom
Caramelized Bananas, Banana Ice Cream
Philip Lo
Executive Chef
Chef Philip Lo oversees the menu development of Jasmine, Bellagio’s gourmet Chinese restaurant. Designed with subtle European influences, Jasmine is surrounded by floor-to-ceiling glass with beautiful lake views. The restaurant’s menu offers traditional Hong Kong Cantonese cuisine, as well as more modern interpretations.
Most recently, Lo held the position of Chef de Cuisine at Las Vegas' Sheraton Desert Inn’s Ho Wan, a traditional Chinese restaurant. In 1992, Lo opened his own restaurant, Tasty Chinese Cuisine Seafood Restaurant, in the San Francisco Bay Area. Prior to his role as a restaurateur, Lo joined the acclaimed Flower Lounge Restaurant group in Hong Kong. In 1984 he moved to the Bay Area where he was named executive chef for the Flower Lounge Restaurant, the company’s only restaurant outside of Hong Kong.
Chefs in America, a California-based association of culinary professionals, honored Lo, an originator of nouvelle Hong Kong cuisine, as one of "America’s Outstanding Chefs."
- Executive Chef:
Philip Lo - Cuisine:
Traditional Hong Kong Cantonese as well as more contemporary interpretations - Wine List :
Features American and French wines
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