TravelsinTaste.com recently had the unique opportunity of dining with Vegas Asian culinary legends Peter Woo and Tony Woo, executive chef and assistant manager, respectively, of Woo Restaurant, the latest family sensation to hit the Strip. In business for more than 30 years, the Woo family is headed by Matriarch Ming See Woo, who opened Mayflower Chinese with her husband Henry in 1978, helping her family make a name for itself as an expert in progressive Asian cuisine.

These days, however, there's a new generation in the kitchen with Ming See. In 1991, her son, Peter Woo, graduated from college and returned to Las Vegas, where he joined his family in opening Mayflower Cuisinier. There, the Woos experimented with traditional Chinese flavors while finessing their fusion cuisine. No longer just Asian, the Woo family embraced French influences at Mayflower Cuisinier, earning it the noteworthy title of founder of fusion within Las Vegas' Asian culinary circle. Guests, including Andre Agassi, flocked to Mayflower Cuisinier. In the late 1990s, Peter Woo left the family to take the helm of Nobu at the Hard Rock Hotel and Casino, where he had a stellar record not only with flavors, but also with finances, helping to increase Nobu's revenue during his six-year tenure by 360 percent, from $2 million to $11.5 million.

Peter's back, however, and now the family is together again. Ming See and children Peter, Theresa and Tony all help make their namesake -- Woo Restaurant at the Palazzo -- the best Asian restaurant on the Strip. While Peter and Ming See oversee kitchen flavors, Theresa and Tony oversee business operations. To find out how they make it work, we sat down with Executive Chef Peter and Assistant Manager Tony to discuss the family's journey and also its excellent preparations, which we dined on while at Woo. Here's their story: