When he opened Wing Lei, Steve Wynn conducted an exhaustive search for just the right chef to create authentic haute Chinese cuisine. He found that chef in Executive Chef Richard Chen, who is as authentic as they come. In fact, Chef Chen started working in his parents' restaurant in Taiwan when he was just 7 years old. He later moved with his family to Chicago, where he continued to work in his parents' restaurant in the Windy City. Chef Chen then moved to New York, where he attended the prestigious Culinary Institute in Hyde Park. From there he graced the kitchen at the Vista International Hotel in the World Trade Center for two years, and then returned to Chicago, where he worked as a chef at the Ritz-Carlton. Eventually, however, he left and took the position as chef de cuisine and manager of Shanghai Terrace at The Peninsula Chicago, named "Best New Restaurants" 2002 by Chicago magazine. Upon meeting Chef Chen and understanding his unique style management changed their concept for the restaurant from a simple noodle shop to one that could highlight Chef Chen's reverse fusion style cuisine. Although he spent 29 years in Chicago -- a city he loves -- Chef Chen could not turn down an offer to work for Steve Wynn. So, he now helms Wing Lei, the only Chinese restaurant in North America to be awarded one star in the 2008 debut issue of the Las Vegas Michelin Guide. In fact, Chef Chen's cuisine is so authentic that he has a regular menu, a traditional Chinese menu and even a Peking duck tasting menu. If you'd like to find out a little bit more about our meal with Chef Chen you can read our dining with chefs discussion with him. Otherwise if you'd like to find out a little bit more about Chef Chen, you can read our exclusive interview with him. If not, you can read on for the rest of the listing, including the dinner menu.

Appetizers: Peking Duck Salad (mesclun lettuce, almond, orange, truffle vinaigrette, $14); Rock Shrimp Green Papaya Salad (heirloom tomato, spicy lime vinaigrette, $14); Chicken Somen Noodle Salad (julienne cucumber, bean sprout, sesame garlic soy glaze, $13); Peaky Toe Crab Salad (avocado, mango, citrus dressing, $16); Ahi Tuna Roll (julienne carrot, rice noodle, sweet chili sauce, $15); Seared Marinated Black Cod (ginger soy glazed, crispy pastry, lettuce wrap, $14); Pan-seared Pot Stickers (pork, cabbage, bamboo shoot, $12); Honey Glaze B.B.Q Spare Rib (Shanghai pickled cabbage, $16); Crisp Shrimp Toast (black and white sesame seeds, $16); Vegetable Spring Rolls (sweet and sour sauce, $12); Wing Lei Single Sampler (Chef Richard's selection, $22).

Soups: Chicken Wonton Soup ($10); Classic Hot and Sour Soup ($10); Seafood Sizzling Rice Soup ($12); Cantonese Soup ($10/p.p.).

From the Tank: Alaska Geoduck Clams (sashimi, steamed, two-style: wok-tossed and peppered salt, $198/each); Santa Barbara Spotted Prawns (sashimi, poached, soya, salty egged, x.o., Sichuan peppered, $15/each); Australian Spiny Lobster (sashimi, wok-fried, ginger and scallion, chili fu-yee, $83/lb.); Washington Dungeness Crab (ginger and scallion, tai chin, curried clay pot, peppered salt and garlic, $65/each); Australian Crystal Crab (sampan style, steamed, far dew and scallion, $168/each); Australian Coral Cod (steamed with ginger and scallion, oil-infused and wok-fried, $198/each).