Executive Chef Peter Woo of Woo Restaurant should change his name to Peter Wow! A veteran of culinary circles in both Las Vegas and New York, Chef Woo focuses on using only the freshest seasonal ingredients, served at the most affordable prices. As executive chef at Nobu Restaurant in Las Vegas, at the Hard Rock Hotel and Casino, he was therefore known for keeping the lowest food costs among Nobu's 14 properties worldwide, and also for helping to increase his restaurant's revenue an amazing 360 percent, from $2.5 million to $11.5 million. Ably assisting Woo, who has left Nobu and is now executive chef at Woo Restaurant at the Palazzo, is the Matriarch of the Woo family, Ming See. There, the tables have turned, as son is teaching mother, although Ming See retains her title as proprietor and sous chef. Designed and executed by both mother and son, dishes at Woo Restaurant are quite inventive and call on not only Chinese, but also Japanese influences, always returning simultaneously to the California roots and ingredients that another Woo family restaurant, Mayflower, was so well known for. Whether you’re a discerning diner in this dining Mecca, or simply a local with a hankering for great Asian cuisine, Woo is ready to feed you and put a smile on your face. We wonder whether Chef Woo will be training a new generation of outstanding Asian chefs, with his children Trevor and Amber? We certainly hope so.

Cold Starters: Seared Beef Tenderloin with Asian Salsa ($15); Yellowtail Sashimi with Cerrano ($18); Seared Scallop with Yuzu ($18); King Crab with Orange Jicama Salsa ($18); Tuna Tartare with Avocado and Won Ton Chips ($12).

Hot Starters: Bacon Wrapped Shishito Peppers with Curry Cream Cheese ($12); Seared Foie Gras wit Orange Jicama and Mongolian Sauce ($18); Crab Cakes with Wasabi Aioli ($16); Baby Back Ribs with Honey Tamarind Glaze ($10); Black Cod Lettuce Wrap ($8); Spicy Thai Shrimp with Garlic Basil Lettuce Wrap ($l0); Braised Berkshire Pork Belly Profiterole ($10); Peking Duck Profiterole ($10).