The food at Beijing Noodle #9 is so delicate, polished, and hyper-delicious, it’s almost scary. Chef de Cuisine Li Yu and his cooks present Chinese food on a level most Americans are unfamiliar with — taking classics like kung pao chicken, black pepper beef and soup dumplings and elevating them to an almost pristine level of refinement that you will not find outside of a formal Chinese banquet. (For the uninitiated, Chinese banquets represent the ne plus ultra of their cooking arts.)
Let’s start with something as simple as the aforementioned kung pao chicken. This steam table staple brings precisely trimmed pieces of boneless white and dark meat to the table, lightly coated with a slightly sweet, vividly spicy sauce that is in perfect harmony with the chicken-ness of the dish. It is as far a cry from the sloppy, gloppy gook that usually accompanies this standard as Ziyi Zhang is from Amy Winehouse.
A feast for the senses is a culinary cliché of the first order, but it’s about the only phrase we can come up with for the lunch pictured above. Beginning with five-spice marinated beef shank with Beijing pickled cabbage straight through the hargow (shrimp) dumplings to the hand-stretched noodles with tomato and egg sauce, the vibrancy of this menu is unmistakable.
ELV likes to think of BNN9 as a more sophisticated China MaMa, and now that Chef Xingkai Deng (former Head Chef at China MaMa) has joined Yu and his crew, our staff thinks things will just keep getting better.
Caesars Palace picked up the check.
BEIJING NOODLE #9
In Caesars Palace Hotel and Casino
3570 Las Vegas Blvd. South
Las Vegas, NV 89109