CHĪ Asian Kitchen — Restaurant in Las Vegas

Short Review; inviting and relaxing environment that’s worth trying/frequenting.

Longer Review; 10/28/22 - Visited chi with family and a friend from out of town. The front desk was helpful, friendly and to the point. Walk in & call in reservations we're very easy. The ambiance reminded me of when I lived in Asia finding the hole in the wall locations that typically locals had to show you. It sets itself apart from the rest of the Strat. The menu appearance was okay but the layout and choices were great without being overwhelming. The food prices were very competitive. Appetizers were priced around the same as entrées but smaller portions so a potential option is getting either as starters. Appetizers I tried were Calamari, and pork ribs. The calamari was unrealistically crisp, tasty, and surprisingly spicy. Only gripe/advice would be a side sauce either optional or included for the calamari. The pork short ribs were and fell off the bone. For entrée I tried the Beef tan tan udon, chow fun, and bulgogi rice. The Chow fun and bulgogi had generous portions. The Chow fun was my favorite bulgogi rice was hardy and overall good. If you like a shrimp fried rice much better. The beef tan tan was good also but at first is a bit bland. Once you get to the broth its delicious so if you get it give it a a chance. I got extra spicy for it and it was below mild in my opinion. (I like spice and the calamari was a bit spicy where the tan tan was like a bbq spice). For alcohol we had Yuki mango sake which was better than expected, I'm glad I didn't play it safe with strawberry. To finish up the meal I had an egg tart. It's a very mild desert. The only strong flavors are the fruits with it. Personally I don't favor it but as an Asian desert it would be very fitting. Our server Krystle L. was fast, attentive, and knowledgeable. She was helpful with the menu and items on it. I appreciated the recommendations as well. We did have a slight mistake on the bill which was a small honest mistake that was resolved quick and with little hassle. Couldn't have been handled better. All of the staff killed.

Staff: Excellent Food: Excellent Ambiance: Excellent

Potential improvement: The bathroom has a closed stall in the men's room but the urinal is right by the sink and wide open. I personally don't mind but noticed a back up due to people not wanting the line of sight from washing your hands to someone using the bathroom. It could use a small privacy wall but understandable if not added. Just something I noticed. The bathroom looks great though...

Built out of dead space at The Strat CHĪ Asian Kitchen opened without fanfare in late October, only a few signs around the property alerting guests to a secret that is actually one of 2022’s best new Restaurants in Las Vegas.

Concepted by Chef Bradley Manchester, time spent staging in San Francisco’s Chinatown not promoted but used to refine skills and understand traditions, CHĪ offers a wide variety of nostalgic dishes plus several innovative ideas all made from scratch in a brand new kitchen.

Decorated to reminisce of Asian alleyways, though Private Dining Rooms and Bar Seating are also available, CHĪ’s menu ranges from Buns to Noodles made on site, the former fluffy but generously loaded with fatty Pork or Korean Fried Chicken and Spicy Soy Mayo.

Coating Edamame with Salt, Ginger and Garlic, or chewy Egg Noodles with Shrimp plus XO Sauce, Dumplings shine whether resting in vibrant Chili Sauce or pan-seared in the form of Pot Stickers.

Just $8 for Char Siu in golden Pastry, a bargain among bargains since many of the dishes from Chef Manchester and team are priced similar to mom n’ pop spots along Spring Mountain, Spicy Beef Tan Tan Udon arrived in an enormous bowl with great depth of flavor created Scallions and Miso.

Doing justice to Crab Rangoon, plus Fried Rice that sees Marinated Ribeye, Kimchi and Mushrooms married by Egg Yolk, XLB are something of letdown thanks to thick Noodles and plating that saw half rip when attempting to liberate them from the steam basket.

Not listing Desserts on the website or bill of fare, a separate menu offered by request, Chinese Donuts a la Cronut come in a takeout box with Granulated Sugar and hints of Citrus coating the fluffy and oilless base.

FOUR AND A HALF STARS: An unexpected stunner built from the ground up CHĪ Asian Kitchen walks a fine line between traditional and modern, its success thus far a result of fair pricing plus the sort of effort rarely exerted by a casual ethnic eatery...

Around 6:30 or so on a Tuesday evening, after being informed, there was about a 30-minute wait I need to consult with the rest of the group(party of 4 including myself) in the hallway. Moments after I informed the group of the wait, the hostess came into the hallway to let me know they could sit us immediately. The table was in a sort of semi-private area with only one table behind us.

The waitress was friendly and efficient. Most of us ordered water's while a few sample cocktails from Chi's signature list drinks. I was able to sample Singapore, and it was pretty good. My wife and I opted to share a meal and one order of dim-sum. Mongolian beef and spicy szechuan dumplings. The dumplings were plated in a bowl, 6 pieces in total, covered in a garlic chili oil sprinkled with sesame seeds and scallions. It tasted as good as it looked.

The mongolian beef was plated in the middle of a square plate that had slightly raised corners. The steak was tender, onions were cooked yet still crunchy, and the scallions complimented the taste and added color. The sauce was really flavorful and the perfect mix between too thin or too thick. Each bite you took had the wonderful mongolian sauce. My wife and I both agreed it was one of the better mongolian beefs we've had in a while.

The service was great from start to finish. The only negative was when a friend's chicken fried rice arrived without chicken. She didn't notice immediately, but when she told the waitress, they offered to get her some chicken, but she declined, and they rang her up for a standard fried rice instead. If I lived locally, I could see myself returning regularly.

Pictures show fried rice, mongolian beef, spicy szechuan dumplings, Singapore drink, decor, and bulgogi fried rice (has the...