Red Plate, an Original Chinese Dining Concept at the Cosmopolitan of Las Vegas, is Now Open

Red Plate, an Original Chinese Dining Concept at the Cosmopolitan of Las Vegas, is Now Open
Red Plate
, a luxurious new dining concept that celebrates traditional Chinese cuisine in a refined setting, has opened at The Cosmopolitan of Las Vegas. Red Plate introduces an unparalleled dining experience rooted in authentic Cantonese flavors to the luxury casino-resort (Pictured: Caviar Taro Puff)

Red Plate’s culinary vision is led by Chef Yip Cheung, an esteemed expert in multi-regional Chinese cuisine. Cheung formerly helmed the kitchen at The Cosmopolitan’s high-end gaming parlor, The Talon Club, where he created elevated dining experiences for the resort’s Far East clientele.  As Executive Chef of Red Plate, Cheung utilizes traditional Chinese techniques and preparations to present an authentic Cantonese menu with hints of modern inspiration. Menu highlights include an array of carefully selected, signature roasted meats, Chinese hot pot and handmade dim sum.

The restaurant’s design concept was envisioned by architect firm, Marnell Companies, in tandem with Celano Design Studio. The space reflects authentic Chinese design and culture with elements of traditional craft, artwork and furniture balanced with contemporary materials. The exterior exudes a striking, sculptural and detailed design, drawing guests in with curved, champagne-colored walls in contrast to black metal and brass detailing. The entryway flows into an intimate bar and lounge before leading to the main dining space, accented by luxurious red banquettes. Guests are surrounded in rich tones accentuated by luxurious fabrics, polished marble and traces of gold.

The significance behind the naming of Red Plate was inspired by a historic Chinese tradition surrounding the Royal Family. Visiting officials would submit a plate to the Emperor during mealtime as an offering as a means to be called in to address the Emperor. The various colors of plates would symbolize stature and rank. The more prominent figures such as princes, dukes and members of the Royal Family would use red plates. As a distinguished nod to the restaurant’s namesake, guests to Red Plate at The Cosmopolitan can expect at some point during the meal to be served a signature dish on a red plate as well. The resort sourced more than 50 plates from various countries and continents across the globe including Asia and Europe, some dating back to the 1800s with the youngest from 1940.

The highly anticipated opening of Red Plate further enhances the amenities offered to high-end gaming clientele to the resort. Red Plate serves as a direct complement to The Talon Club, The Cosmopolitan’s high-stakes modernized gaming lounge, The Boulevard Penthouses, reserved exclusively for the casino’s top customers, and The Reserve, the private gaming salon that serves Boulevard Penthouse guests.

Red Plate is located on the third level of The Cosmopolitan’s Boulevard Tower adjacent to Scarpetta and Beauty & Essex. Red Plate is open Tuesday – Saturday 6 p.m. – 10 p.m. with the last seating at 9 p.m.

MENU:

STARTERS 把盞持酒

King Crab Spring Roll 蟹柳脆春捲

Fried Soft Shell Crab with Salt and Pepper 椒鹽軟殼蟹

Crispy Tofu with Fried Garlic 金蒜豆腐丁

Minced Chicken in Lettuce Cup 菜片炒雞松

Soya Egg, Soya Beef Tongue, and Soya Tofu 家鄉冷菜盆

Abalone in Cold Sake 清酒浸鮑魚

BBQ OR ROASTER 港式燒臘

Whole Suckling Pig (pre-order) 當紅全乳豬 (預訂)

Roast Pork with Honey Glaze 蜜汁燒叉燒

Roasted Chicken 脆皮吊燒鷄

Whole Peking Duck (pre-order) 北京片皮鴨

EVENING DIM SUM 南北美點

Pork Potstickers 香煎肉鍋貼

Quail Egg Sui Mai 鵪鶉蛋燒賣

Black Truffle Xiao Lung Bao 松露小龍寶

Caviar Taro Puff 魚子芋頭酥

Abalone Tart 糖心鮑魚酥

Turnip Cake 脆煎蘿蔔糕

SOUPS AND BROTHS 五液瓊漿

Sweet Corn and Foie Gras 鵝肝玉米羹

Oxtail Broth with Lemongrass 香茅牛尾湯

Minced Beef Soup with Cilantro and Egg White 西湖牛肉羹

Double Boiled Mushroom and Fish Maw 花菰花膠湯

Shredded Dried Scallop with Bean Sprout 瑤柱銀芽羹

CONGEE, RICE, AND NOODLES 亞洲飯麵

Beef Fried Rice with Black Truffle and Egg 黑松牛肉飯

Dried Scallop and Egg White Fried Rice 蛋白炒絲苗

Spicy Singapore Rice Noodle with BBQ Pork and Shrimp 星洲炒米粉

Hong Kong Noodle and Wonton Soup 鮮蝦雲吞麵

Pork and Preserved Egg Congee 皮 蛋 瘦 肉 粥

White Noodle with Taiwanese Style Beef Soup 台 灣 牛 肉 麵

Abalone and Chicken Congee 鮑魚滑鷄粥

Chinese Sausage Clay Pot Rice (4ppl size; 2 hour minimum) 臘味煲仔飯

ABALONE AND DRIED SEAFOOD 極品精選

Buddha Jumps Over The Wall Soup 至尊佛跳墻

Braised Whole Abalone 皇室極品鮑

Golden Fish Fin Soup with Superior Sauce 紅燒荷包翅

Braised Sea Cucumber with Fish Maw 花膠扣遼參

LIVE SEAFOOD 游水海鮮

Geoduck 象拔蚌

Rock Cod 大紅斑

Tiger Grouper 老 虎 斑

Maine Lobster 波士頓龍蝦

Alaskan King Crab 帝皇蟹

Large Spotted Prawn 珊瑚蝦

Coral Cod 東星斑

European Lobster 歐洲龍蝦

Dungeness Crab 華盛頓肉蟹

CHEF’S RECOMMENDATION

MEAT/POULTRY 風味菜餚

Prime Beef Filet Mignon with King Mushroom 日本燒汁牛

Pan Fried New Zealand Lamb Chops 紐西蘭羊扒

Prime Beef Short Ribs in Broth 清湯爽牛腩

Pan Fried Pork Tenderloin with Onion and Honey Citron Sauce 韓國柚子豬

Mongolian Beef 蒙古炒牛肉

Braised Lamb, Szechuan Style 川味羊腩煲

Braised Sparerib in Sweet and Sour Sauce 無錫肉骨頭

VEGETABLE 養生素食

Traditional Szechwan Spicy Tofu 四川麻豆腐

Braised Okra with Minced Pork (can do without pork) 肉醬燴秋葵

Seasonal Vegetables and Vermicelli in Clay Pot 什菜粉絲煲

Braised Tofu with Bamboo Fungus and Vegetables 竹笙燒豆腐

Stir Fried Chinese Broccoli with Dried Flounder 大地魚芥蘭

Stir Fried Dried Shrimp and Silver Fish 大埔小炒皇

Seasonal Vegetables 當令時菜蔬

SEAFOOD 特色海鮮

Pan Fried Chilean Sea Bass with Soy Sauce 智利煎鱈魚

Cod Filet in Spicy Punching Broth 水煮鮮魚片

Stir Fried Lobster with Lemongrass and Thai Sauce 泰國焗龍蝦

Spicy Dungeness Crab with Minced Pork, Black Bean, Green Onion, and Diced Red Peppers 星洲炒辣蟹

Pan Fried Scallop 清炒鮮帶子

SWEETS 濃情蜜意

Double Boiled Bird’s Nest Soup with Sweet Almond Soup 杏汁燉官燕

Bird’s Nest Egg Tart 官燕焗蛋撻

Cold Almond Tofu 杏仁凍豆腐

Sweet Sesame Rice Ball with Almond Milk薑茶露沙丸

Coconut and Mango Mousse Cake

Cassia Flower Mousse Cake

Milk Tea Custard with Pistachio Ice Cream

Mango Crispy Ice Cream

CHINESE STYLE HOT POT –四季火鍋

Choice of Soup Base:

Fish Broth

Clear Broth

Spicy Broth

Chef’s Selection of Meats

Chef’s Selection of Vegetables

COCKTAILS:                

YIN & YANG

yame 10yr scotch, kai coconut pandan sochu, salted black sesame syrup, peanut butter 

THE GOLDEN LOTUS

suntory roku gin, soho lychee liqueur, h20 apple rosewater, ginger syrup, lemon juice, yuzu sour, jasmine blooming tea flower 

FESTIVAL OF THE MOON

bacardi dragonberry, kai lemongrass ginger, coco chai tea syrup, lemon, moonstone coconut, lemongrass nigori sake, blood orange puree 

HUNDRED SCHOOLS OF THOUGHT

elation pear cognac, st. george spiced pear liqueur, toki Japanese whiskey, Chinese 5 spice syrup, lemon juice 

FOUR PILLARS DESTINY

monkey shoulder scotch, giffard’s banana, matcha, coconut cream, peppercorn spiced honey, ginger syrup 

DREAM OF RED CHAMBER

sorghum whiskey, hkb baijuia, rubarbo bitter, campari, yzaguirre rojo vermouth, plymouth sloe gin

For more information visit: www.cosmopolitanlasvegas.com