TravelsinTaste.com recently enjoyed a meal at MOzen, the all-day contemporary Asian-influenced bistro in the Mandarin Oriental at CityCenter in Las Vegas. While we were there, we spoke with Executive Chef Shawn Armstrong, who at the time was executive sous chef. Previously chef de cuisine at the Oyster and Wine Bar at the Mandarin Oriental in Hong Kong, executive chef of the Taj Resort and Palace in Maldives and chef de cuisine of The Cliff in Singapore, Chef Armstrong now serves authentic cuisine from China, Japan, Thailand and India at MOzen, where he also offers a modern approach to American classics. Because Chef Armstrong is known for his deft touch with Asian cuisine, and for his ability to put a new twist on classics, we were simply thrilled when he joined us for lunch to narrate our Asian culinary journey.

Before our food arrived, however, our conversation began with some background about MOzen and its concept. "We have an eclectic Asian bistro, and what we're trying to do is really focus on the four types of Asian cuisine: Japanese, Indian, Chinese and Thai," Chef Armstrong said. "Then there's that fifth element: American, or Western, food. Being in a three-meal restaurant, we try to keep the masses happy. This is sometimes difficult to achieve, although I feel we do a relatively good job at doing that. I think the quality of the food we offer, particularly in those four types of Asian cuisines, is something unique and very authentic, especially to the Las Vegas dining scene. I think without a doubt we have some of the best -- if not the best -- Indian food in the city. I think this is certainly one of our strongest points. It's the bread and butter of what we do. I think the Japanese, as well, is very, very strong. The Japanese that we have is relatively traditional, but it's done exceptionally well. Our team of sushi chefs that we put together is extremely passionate; they have a great love for their craft. That really shows in the cuisine that they produce, as far as the quality of the products they put out and in the techniques that they use to put it all together and get it on the plate."