 Wing Lei Restaurant Review: The view of its garden with 100-year-old pomegranate trees and an impressive Botero sculpture outside Wing Lei's wall-to-wall picture window, and the striking décor highlighted by cheerful touches of red, provide an elegant ambience for this classy Chinese restaurant. There's also a pedigree---Wing in English is Wynn, and Wing Lei's English translation is forever prosperous. Gifted chef Richard Chen is a graduate of New York's prestigious Culinary Institute of America. He learned his lessons well, combining traditional Chinese classics with Western ingredients. His extensive menu includes a prix-fixe Peking duck dinner menu with table-carved roasted duck, Peking duck salad, wild duck soup, wok-fried duck, pan-seared duck noodles and dessert. From the many pages of à la carte choices, we like the crispy shrimp toast with black and white sesame seeds, and the Peking duck salad with mesclun, almonds, oranges and truffle vinaigrette. Prawns served with black beans, asparagus, onions and mushrooms; steamed Chilean sea bass accompanied by Shanghai baby bok choy, tofu, mushrooms and soya ginger broth; and Cantonese lobster with scallions, ginger and sherry sauce are also winners. Among popular side dishes are steamed jasmine or brown rice and beef chow fun noodles. The noteworthy wine list nicely complements the versatile cuisine. Hazelnut cake and refreshing lychee sorbet are among sweet finales. Wing Lei welcomes children aged five years and older.
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