What kind of restaurant can pull off congee and banana bread French toast with equal aplomb? We’re guessing only MOzen — a place with the gastronomic horsepower of the Mandarin Oriental hotel chain behind it.
Of course, it helps to have a guy like Executive Sous Chef Shawn Armstrong at the stoves — a fellow who knows his way around Asian porridge as well as he does eggs Benedict. He puts barbecue pork under one and Chinese pork atop the other and both are excellent examples of these disparate dishes. Armstrong has been all over Asia in the past five years, cooking at multiple Mandarin locations, but his firm grasp of how to make barbecue and biscuits reveals his southern-fried roots.
Equally scrumptious are the dim sum — small in selection but extremely well made — and the house-made yogurt with apple compote. We stopped eating yogurt when it jumped the shark around 1985 (and started including everything from mixed fruit jelly to chocolate chips in the bottom of the jar), but MOzen’s fresh made version instantly converted us back to the cult of curdled milk.
In the Mandarin Oriental Hotel
3725 Las Vegas Blvd. South
Las Vegas, NV 89109