The first Chinese restaurant in North America to earn a Michelin star, this Forbes Travel Guide Five-Star winner serves Cantonese, Shanghai and Szechuan flavors, featuring delicacies like tableside-carved Imperial Peking duck and wok-fried Maine lobster. Chef Ming Yu’s dishes are served in a lavish gold dining room inspired by classical Chinese jewel boxes, with a view of century-old pomegranate trees.
Dining at Wing Lei During FORMULA 1 HEINEKEN SILVER LAS VEGAS GRAND PRIX 2023
Due to the increased occupancy expected throughout Wynn and Encore during the upcoming F1® race festivities, Wing Lei will be limiting its seating to registered Wynn and Encore guests only between Thursday, November 16 and the dim sum service on Sunday, November 19.
Advance reservations are also required. For assistance, please call Dining Reservations direct at (702) 770-7112 to book a table.
We apologize for any inconvenience and look forward to welcoming everyone back to Wing Lei the evening of Sunday, November 19.
Experience award-winning service from the highest rated independent resort company in the world.
- Terrisa Meeks, 10BEST
For executive chef Ming Yu, cooking nightly at the Michelin-starred Wing Lei feels like a full-circle moment: He was introduced to the Las Vegas culinary scene as head chef at Ho Wan, a restaurant at the Desert Inn, where Wynn and Encore now stand. “It seems like destiny that I’m overseeing Wing Lei’s kitchen,” he says.
Wing Lei’s exceptional Chinese cuisine also comes naturally to Ming, who grew up in Taishan, a city in China’s Guangdong province. “Food was a passion for my family, especially during Chinese New Year, when my family would gather and prepare a big, celebratory feast,” he notes.
Ming indeed recommends family-style sharing while dining at Wing Lei, so everyone at the table can savor popular dishes like Alaskan King Crab Salad, Garden Dim Sum and Garlic Beef Tenderloin. But the undisputed star of the menu is Wing Lei’s acclaimed Peking Duck, which Ming calls “perhaps the most famous dish of Beijing, prepared since the Imperial era.” From a sustainable approach to sourcing to its painstaking preparation and the fanfare of presenting the duck tableside, the dish beautifully blends tradition and celebration. Adds Ming, “The result is a meltingly tender duck that also carves beautifully.”
For client dinners, welcome receptions and more, our chefs and events team partner to create custom menus served in uniquely designed private dining rooms.
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Cantonese noodle dishes, Hong Kong-style barbecue and specialties from Thailand, Vietnam and Korea are served in this dynamic room.