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Dover sole

Singaporean vegetable fried rice

The magnificent Hakkasan has added a By Ken Miller dozen-plus seasonal dishes

Spikey lemon Wagyu beef taro puff

Fans of Chinese food no doubt already realize that Las Vegas is one of the best cities for this cuisine. Not only do we have a thriving Chinatown district with an abundance of locations, it’s one of the most popular—and plentiful—options on the Las Vegas Strip. And for fans of Cantonese cuisine, Hakkasan has long been a go-to spot, not just for its wide selection, but the inventive ways it’s presented. And fans will be excited to know that the restaurant has recently added more than a dozen impressive, seasonally inspired dishes.

Hakkasan is a sprawling complex, consisting of not just an enormous, multistory dining area, but a nightclub as well. An evening here is one of elegance and excitement, with dark tones, soft lighting and plenty of seating, whether at tables or booths. Service is second-to-none, and the strong cocktail program here caters to every taste: For vodka fans, try the Heart & Soul, made with Absolut Elyx, soju, Luxardo Maraschino, cold-pressed lime, pineapple and raspberry; bourbon lovers will want to try the Buddha’s Palm, a delicious mix of Jim Beam, falernum, pressed yuzu and marmalade, black grape, white balsamic and mint; and tequila aficionados will love the Three Treasures, made with Cazadores blanco, guava, Thai basil, cold-pressed lime and cassis.

The new menu includes plenty of tasty and visual dishes. The Peking duck bao are

completely self-contained and topped with osetra caviar, so decadent and rich that you may stop at just one (but not likely!). Crispy langoustine is made into a sushi roll and deep-fried, served with tobiko and a delicious wasabi sauce. The wagyu beef taro puff is surrounded by a green, crispy membrane and comes with asparagus and black pepper sauce. And the morel and spring pea egg roll will have you fighting your 702.891.7888 tablemates for the last bite. Main courses are no less tempting. Whether you order the Toban chicken claypot, simmering with heirloom carrots, shemeji, peppers, onions and pea tendrils; three treasure lamb, succulent and accompanied by sweet peas, onions, bell peppers and crispy shemeji; or wagyu beef ma po tofu, a rich blend of Szechuan chili sauce, shiitake and leeks, you’re on a taste adventure like no other. You’ll want to accompany any of these with both Asian vegetables—featuring gai lan, morel mushrooms, lotus root and heirloom carrots—and Singaporean vegetable fried rice, a mint-forward dish with asparagus, sweet peas, squash blossoms, lemon and chili sauce. Desserts have long been a staple of the Hakkasan experience, and you’ll likely want to try the irresistible-looking berry sphere, which contains an intoxicating mix of Tahitian mascarpone cream, hibiscus-strawberry coulis and pistachio crumbs, but we personally recommend the spikey lemon, so tart and sweet with yuzu, calamansi gel and almond cake.

Morel and spring pea egg roll