Some of Vegas’s top dim sum comes from this busy Chinese restaurant off the Strip. Open daily, the carts rove through the dining room all day long, dispensing small plates of chow mein, shrimp balls, and dumplings — all for around $5 to $9 each. Flavorful chicken feet and delightfully sweet barbecue pork buns are crowd favorites here — but save room for crunchy and chewy red bean sesame balls.

It’s only fitting — considering its location inside the Fontainebleau — that the decor and style of Chyna Club is a marvel of interior design.  And thankfully, the quality of the gourmet Chinese cuisine served here matches the lofty setting.  With the guiding touch of Hakkasan founder Alan Yau and chef Richard Chen (previously of Wing Lei) at the helm, Chyna Club’s gourmet fare deftly blends complex flavors with sauces that enhance, rather than overwhelm, the dishes. Start with the scallop shumai topped with caviar, then follow by savoring fall-off-the-bone-tender jasmine tea-smoked Iberico pork ribs. Of the mains, the drunken king crab in aged rice wine is impressive, but the black cod with Champagne honey sauce is a stunning combination of texture and taste.   

The creator of Hakkasan and Wagamama introduces a new dim sum restaurant with a dining room on an elevated platform. The modern design affords views into both open kitchens where cooks steam and roll hundreds of dumplings. White furnishings are off-set by black walls that serve as backdrops to swirling light shows that play out on the walls, floors, and ceilings. The technical design works to highlight the excellent traditional fare, with steamed prawn and chive dumplings, char siu pineapple buns, taro croquettes, and venison puffs.

In a space sparkling with a 27-foot dragon made of 90,000 individual crystals, chef Jimmy Widjaja puts a spin on Chinese and other Asian flavors. The restaurant’s drunken noodles earned a feature on the Food Network’s Best Thing I Ever Ate, while dim sum like shu mai, har gow, and steamed barbecue pork buns; a Cantonese barbecue plate with roasted duck, barbecued pork, and red spare ribs; and more make for a varied menu.

This Chinese restaurant serves elevated takes on Shanghai street food, serving more than 3,000 xiao long bao soup dumplings every day. Order the dumplings with traditional filling, or with vegetables or crab. Also on the menu is beef noodle soup, egg fried rice, and scallion pancakes.

As the name suggests, this Chinatown restaurant specializes in fresh and steaming hot soup dumplings. These xiao long bao are available with fillings of pork, chicken, vegetables, and seafood and all feature a supple dumpling wrapper and savory broth. Also available are vegetable dishes, bowls of noodles, and stir-fried entrees. Save room for a steamer basket of can’t-miss chocolate-filled dumpings.

A visit to the Las Vegas spin-off of San Francisco’s popular Palette Tea Lounge starts with filling small white palette-shaped dishes with vibrant dipping sauces like red sriracha, yellow hot mustard, and green cilantro sauce. They lend themselves to dishes like a trio of too-cute duck-shaped crispy dumplings filled with minced pork and honey walnut shrimp. Birthdays are especially fun here — celebrated with bites of fruit, bubble waffles, and marshmallows primed for dunking in chocolate fondue.

In a strikingly gorgeous, cinematic dining room featuring eclectic design, Hong Kong-based Mott 32’s guests enjoy extraordinary, one-of-a-kind dishes that complement the environs.  Can’t-miss Signature dishes include Iberico pork siu mai delicately filled with a soft quail egg yolk; hot and sour Iberico pork Shanghainese soup dumplings that leave a fiery kick; applewood-roasted 42-days Beijing duck; and the crispy sugar-coated BBQ pork buns — a guilty pleasure that takes classic char siu bao to new heights. Of the mains, the crispy triple-cooked Wagyu beef short rib is a fall-off-the-bone tender, gustatory delight that pairs perfectly with wok-fried snow pea tips with minced garlic.  Meanwhile, the specialty cocktail program enhances the menu, with the forbidden rose, an interesting, tropical riff on the classic Pisco sour, leading the way. Service here is crisp, efficient, and extremely professional, as would be expected from an eatery with a distinguished Hong Kong pedigree.  

With a multi-faceted and vibrant life (as detailed in the documentary, aka Mr. Chow), Michael Chow has imbued his eponymous eatery at Caesars Palace with a lifetime’s worth of artistry and unique dishes that are unmistakably his own. The glazed prawns with walnuts is a popular starter, and a Beijing duck for the table is almost mandatory here, with the tableside carving presentation approaching performance art.  The green prawns (don’t let the color fool you) carry a deliciously delicate flavor but the dressed Dungeness crab, a house specialty featuring rich crabmeat deftly folded into a cloud of egg whites, is yet another delectable work of art born from the mind of a culinary genius. And although it’s an unlikely option for dessert in a gourmet Chinese restaurant, Mr Chow’s coconut cream cake is an impossibly rich, custardy version that puts other renditions of the classic dessert to shame. 

Chef Kenny Chye’s restaurant is a standby for Las Vegas vegans. Having mastered the art of recreating dim dum dishes without animal products, standouts here include a spicy crispy beef in a sweet glaze with chopped peanuts, fluffy rounds of roti bread with spiced and savory curry for dipping, and sushi — like a convincing version of a spicy tuna roll.

The chefs at Shang Artisan Noodle pull springy noodles in an open kitchen as diners perch at counter seats (or sit at tables along the wall) with plates of Beijing duck wonton soup, stir-fried tomato and scrambled egg with noodles, and chicken sesame cold noodles. According to the restaurant, the noodle technique comes from Shan-Xi, a landlocked northern province where wheat cultivation thrives. One standout here is the beef noodle soup — a spicy and super flavorful brother filled with tender bites of meat and firm and chewy hand-cut noodles.

With dinner set in an attractive room carefully architected with traditional Chinese design principles, patrons enjoying the cuisine at Blossom take in the ambiance along with the meal. Featuring soft ambient lighting, mirrored leaf walls, and ornate clusters of dew drop-inspired crystal and metal chandeliers, the dining room here certainly sets the mood for the venue’s specialties, including the tableside Beijing duck presentation, oxtail hot pot and Hong Kong-style Maine lobster with ginger and scallion.

A sensation for a reason, the Las Vegas location at the Aria begins with a peek into the kitchen, where dumplings come together one fold at a time, nestling spoonfuls of minced meat and flavorful broth. The cucumber salad is often imitated for its dressing of mild chili peppers, garlic, and sesame oil and the hot and sour soup is incredibly flavorful, with textured mouthfuls of bamboo shoots, silky eggs, crunchy wood ear mushrooms, and buttery-soft tofu. The Kurobuta pork xiao long bao is the dish that started it all — primed for pairing with vinegar sauce and devouring in one stunning bite.