Cuisine:

• Chinese
• Asian

China Spice Description:
It's predictable that Green Valley Ranch, the atypical, un-Vegas casino away from the Strip with no lavish shows, faithful to its I am different from the pack policy, would not follow the current trend that involves sprucing up the image of the gaming institutions with the presence of the top chefs of the world. However, they felt that they had to bring on their own version of the new Vegas gastronomy scene. For that, Tony Lee has imported from his native Hong Kong his know-how and his recipes to add a tasty and distinguished Asian touch to the Ranch. The modern Asian décor of China Spice, located in the quietest spot of the gambling arena, with its pastel light green and wood combination, is a welcome break from the electric environment. Past the inviting bar, well-separated tables welcome diners in quest of a moment of tranquility and of a gustatory interlude. They will find both at reasonable prices to boot, with a choice of appetizers such as crispy crab claws coated with a shrimp batter in a sweet-and-sour dipping sauce or pan-fried pot stickers with a hot ginger sauce. Health-conscious guests might prefer the lighter minced chicken with lettuce wrap or the minced stir-fried veggies. The crispy fried garlic-marinated chicken in a peanut sauce is one of the signature dishes. There is an abundant choice of seafood from the fresh fish-of-the-day (for which one may choose to have steamed or fried plus select the sauces) to the crab fried in a wok and the shrimps in lobster sauce. Vegetable preparations such as long beans, asparagus, snow peas, Chinese broccolis and spinach are coined on the menu with a heart, indicative of a healthy choice. Unlike a typical Chinese restaurant, there's a short, reasonable list of non-Asian desserts such as a trio of crèmes brûlées. Next door, Sushi + Saké, a sushi bar, complements the Asian tint of this corner. With China Spice, Green Valley Ranch scores on the food field.


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