NOODLE EXCHANGE

Kevin and Carrie Wu’s eateries in the Gold Coast are about the only things that can get us into that hotel. But get us there they do, with not only the best dim sum in town (Ping Pang Pong), but now with Noodle Exchange, his open-kitchen riff on the stuff that Marco Polo made famous.

NE is small — around 65 seats — but even in peak times the made-to-order noodle dishes come out fast and furious, so you won’t wait long. The menu covers most of Asia (excepting Vietnamese pho) with classic renditions of Chinese recipes like Peking Duck, Dan Dan noodles and seafood in lettuce cups, as well as variations on Japanese ramen and even Singapore-inspired noodles. But Asian pasta is only half of the story here. Its hot and sour soup is both (something rarer than you’d think), and The Food Gal was ecstatic over the fresh fruit infused green tea and the superior sorbets that ended the meal.

Prices are amazingly low — the duck is 1/4 what you’d pay on the Strip — and the freshness and snap of the stir-fries, and the treasures within the bento boxes, explains why you’re the only gaijin in the joint.

NOODLE EXCHANGE

In the Gold Coast Hotel and Casino

4000 W. Flamingo Road

702.367.7111

open 3 p.m. to midnight daily

http://www.goldcoastcasino.com/dining/noodle-exchange

He was a great chef as chefs go, and as chefs go, he went.

This just in: Carlos Guia, formerly of Commander’s Palace in the Alladin (now Planet Hollywood), and recently Executive Chef of Louis’ and Louis’ Fish Camp at the Town Square Mall on the South Strip, has moved to meatier climes by becoming Chef de Cuisine at the SW Steakhouse in the Wynn. Sean Kahlenberg, formerly Guia’s Number One at Louis’ is now top toque at both of Louis Osteen’s Low Country cooking venues.

Guia is moving from a spot that averaged 50-100 covers a night to one that routinely does 400+. SW’s record is 720 covers in one night (that’s 144 dinners an hour), so Carlos (as talented as he is) had better keep his track shoes on.

Breaking Martorano’s balls – Part Deux

He’s toned down the tats to be sure, but this guy obviously is so impressed with himself that he should be permanently enshrined in the HotChickswithDouchebags Hall of Fame. Whether he truly qualifies as a “celebrity chef” is doubtful (his food doesn’t even make the playoffs), but the Rio has staked a lot on his tough-guy–Sopranos-wannabe-chef reputation….so we thought we’d let you bask in his aura one more time. But come on Steve… let’s face it….the Sopranos are soooo 2006 wouldn’t you agree?