MR CHOW Awards

MR CHOW Restaurant Review:

Once on the private elevator that departs from the casino level, MR CHOW guests are whisked to the restaurant on the second floor, where a picturesque terrace overlooks the Garden of the Gods pool. The room is awash in white --- the walls, tablecloths, floor, ceiling and servers’ attire share the same clean look. A kinetic chandelier sculpture at the top of the ceiling inverts every 40 minutes for a light show that transforms the room to a soft blue tint. Your meal begins with a visit from a Champagne trolley that offers six choices by the glass, including Dom Pérignon Brut 2006. Start with MR CHOW spare ribs, dry-rubbed with five-star anise; honey-aïoli-glazed prawns with candied walnuts and sesame seeds; or the crispy gambler’s duck that comes with crêpe-style pancakes, hoisin sauce, cucumber and green onion. All of the seafood is flown in daily, which explains why the sea bass with ginger and cilantro with soy-based house-made sauce is so fresh and tender. Lamb shank on the bone comes with jus infused with garlic. A not-to-be-missed side is fried green beans with savory XO sauce. Save room for the white chocolate raspberry cheesecake made extra creamy by the addition of tofu, or the triple-layer chocolate cake adorned with gold leaf. Complementing the fare is a list of 85 wines, 15 of them available by the glass, and inventive cocktails such as the Chow-Lini, made with house-made peach foam and Moët & Chandon Champagne.