Chef Sheridan Su has been on the Las Vegas foodie radar for years. Since being the youngest executive chef on The Strip to his humble beginnings as a food truck owner of Great Bao, Chef Sheridan strives for taste perfection. He even got a shot on Food Network’s Chopped last year. Although, he didn’t make it to be the Chopped Champion, he will always be a taste champion in my book. Chef Sheridan’s good luck strikes again with Fat Choy - restaurant digs in the Eureka Casino, just east of The Strip. The interior has a diner-feel with iridescent red vinyl covered seats and counter-dining area if you’re on the go. A mural adorns the wall charting Chef Sheridan’s beginnings in the “626” and Great Bao food truck. Now with a full-size kitchen, the menu is far more extensive and will suit anyone’s taste buds. Let’s take a look at some of the classics and new items.
Every time I come to Vegas, Great Bao was always our first stop to have lunch and savor the flavor of the bao. These classic Great Bao items have been carried over to Fat Choy. The following are from my first visit to Great Bao and the taste has been consistent every time I eat them:
“Pork Belly Bao is pork belly with pickled mustard greens and crushed peanuts. OMG! This bao is to die for! The pork belly is soft like butter and is melt-in-your-mouth delicious! The crushed peanuts add a crunchy texture and flavor reminiscent of Asian cuisine. Thumbs up, way up!”
“[Peking] Roast Duck Bao is roast duck with pickled radish, scallion, and hoisin sauce. The duck is tender and reminiscent of Chinese roast duck. The pickled radish adds a sweet and sour component balancing out the duck flavor. The hoisin sauce ties the components together. The flavors complete the ying and yang component. [Chef] Sheridan did his research on the bakery who makes the bao. It’s the star of the dish – soft, fluffy, slightly sweet, and perfectly steamed with a glistening glaze on the outside. Thumbs up, way up!”
Shrimp Toast includes Chinese sausage and herbs and topped with sriracha mayo and a fried egg. I took one bite and it transported me to my childhood in my Aunty Sachi’s kitchen. She was working on her cookbook and amazed us with the testing of her recipes. One dish in particular was her crab toast, an umami flavor ahead of its time, and I always remembered it. As I came back to reality, I found myself dancing in my seat with a big smile on my face. The fried egg was a nice touch and the yolk added a creamy rich sauce for dipping the toast. You’ll definitely have an OMG moment or two, okay, maybe three! Thumbs up, way up!
The Fat Choy Burger is a ½ lb Angus beef patty and topped with braised shortrib (yeah, you heard me, shortrib), a fried egg, cheddar cheese, and roasted tomato. I got one bite and it was fantastic! My husband enjoyed it so much, he wouldn’t share any more of it with me. I knew I had more food coming so I relinquished the battle for more. The burger was juicy, but the braised shortrib and fried egg made it an onolicious experience that is not able to be shared. The savory flavors bring your inner carnivore right out of you and your taste buds make you very territorial. It’s one of the best burgers I have ever had and will definitely get my own next time! The french fries were really good too, crispy, golden brown exterior, soft interior, and natural potato flavor you crave. Thumbs up, way up!
Roasted Marrow is topped with onion jam and served with grilled bread. One of my top five favorite food items is bone marrow. I love the buttery texture! The bone marrow was roasted to perfection and was easy to scoop with tiny spoons that fit perfectly into the bone cavity. The onion jam was a little too strong and sweet. It took over the subtle flavor of bone marrow. It might be better served on the side so the diner can control the flavor a bit more. The presentation was beautiful with the diced bright green onion for refreshing flavor and contrast.
Soft Shell Crab Bao is a fried soft shell crab inside a lovely, perfectly steamed bao. Look for this as a special as it’s not on the menu all of the time. One of my favorite sushi is the Spider Hand Roll so I was all over this one when I saw it. The soft shell crab was delicately fried to perfection and like sea butter on the inside, sweet and succulent. It paired perfectly with the soft bao. You’ll definitely have an OMG moment or two on this one! I kept my eyes closed while I ate it, savoring each delicious bite. Thumbs up, way up!
Shortrib Grilled Cheese is served with onion jam, provolone, cheddar cheese, and tomato dip. This has to be the best grilled cheese on the planet! It was definitely an orgasmic experience. The braised shortrib was perfect. I could eat a whole bowl of the stuff with its very addictive rich, beefy flavor. The gooey cheeses paired perfectly with the shortrib adding a creamy flavor to the mix. The onion jam added a good level of sweetness. I can’t wait to get this again. Now I’m torn, Shortrib Grilled Cheese or The Fat Choy Burger! Hmm, decisions, decisions. Thumbs up, way up!
Every once in a while, Fat Choy will host pop-up restaurants. On this occasion, Fluff Ice from Monterey Park, CA showed off their stuff to heat-beaten Las Vegas residents and visitors. The Halo Halo Fluff Ice was the best end to our evening. It was very light and had the full flavor of the taro ice cream you would have in a traditional Halo Halo. The sweet red beans and custard cubes added a nice flavor and textural contrast to the fluffy ice. I had the chance to try them again at The Taste a couple weeks ago too - perfect for hot, sunny days. Thumbs up, way up!
If you’re in the Vegas area, definitely make this a meal stop. Fat Choy aims to please!
- On Sundays, Fat Choy is open for brunch serving up Asian American fusion items like The Fat Benedict, Kalbi Steak and Eggs, and more. Check out their menu and make plans for Sunday brunch!
Atmosphere: 4 out of 5 stars
Service: 5 out of 5 stars
Décor: 4 out of 5 stars
Food: 5 out of 5 stars
For more information:
Fat Choy (inside the Eureka Casino)
595 East Sahara Avenue
Las Vegas, NV 89104
Hours: Monday-Thursday from 11am-10pm, Friday-Saturday from 11am-12am, Sunday Brunch 9am-10pm