Saturday, Aug. 12, 2017|2 a.m.
Ping Pang Pong simply may be Las Vegas’ all-time favorite Chinese dining establishment. The Gold Coast restaurant opened in 2001 however looks like it’s been around a lot longer than that, most likely since owners and operators Karrie and Kevin Wu have actually been serving deliciously authentic cuisine in Vegas for a bit longer, having opened the previous Royal Star restaurant at Venetian in 1999.
The couple still operates Noodle Asia at Venetian and the equally casual Noodle Exchange at Gold Coast, but Ping Pang Pong is the name everybody understands, from faithful locals who pack the place every day to get their dim sum fix, to Las Vegas visitors and Chinese tourists who seek out its live seafood specialties and hard-to-find delicacies like salt-and-pepper frog legs or Taiwanese three cup chicken whenever they remain in town.
Last month, Ping Pang Pong re-opened after a substantial redesign and expansion, now offering seating for 300 guests and a personal banquet room currently in great demand. The task was the current in a series of recent restaurant modifications at Boyd Video gaming properties, including the new steakhouse Cornerstone also at the Gold Coast. However Ping Pang Pong just had to get bigger to get much better– no change in idea or food for this beloved area, which 4 years back was recognized as one of the top Chinese restaurants in the country by Travel + Leisure.
Brand-new touches consist of dark walnut screenwork and wood paneling, 2 genuine foo canine (Chinese guardian lions) sculptures and an apothecary cabinet-style reception table at the entry, and a total rejuvenated environment with vibrant touches of red and amber. The banquet space can host around 100 guests for special occasions or personal parties.
Ping Pang Pong’s popular dim sum menu, served daily from 10 a.m. to 3 p.m. (and be prepared to wait in line a bit if you go), is everybody’s preferred because it provides innovative seasonal specialties in addition to requirements like shumai shrimp and pork dumplings, har gow shrimp dumplings and cha siu bao steamed pork buns. The mango lobster scallop roll, for instance, integrates those fresh components in crispy fried, panko-tossed rice paper, while the aromatic duck bun features Cantonese-style, five-spice roasted duck with cucumber in a steamed lotus bun.
Dinner is served from 5 p.m. to 3 a.m., with familiar favorites like roast duck, kung pao chicken and Yang Chow fried rice meshing with more exotic fare such as Cantonese Princess Chicken with dry scallop and ginger sauce or green tea-flavored Dragon Well shrimp.
Whether it’s daytime dim sum, a family dinner or a late night noodle fix, Ping Pang Pong continues to be a real Vegas food institution, and now it has a more comfy, even regal environment fitting its track record.