在永利度假就應該縱情享受各式美味，這裡有兩款常年大熱的早午餐，今年還全新增加一款，隨你心意投入美味時光吧。 Indulgence is the name of Wynn’s holiday game, and at two time-honored brunches and one new brunch, just how you indulge is up to you.
早午餐這件事，在拉斯維加斯不僅是一種飲食方式，更像是一個美食文化潮流。大家去吃一份早午餐，投入程度猶如參加一場激烈的體育賽事。在這個永遠以最高質素為標準的城市裡，早午餐一定要美味，用心創意編排，還要令人印象深刻，為客人帶來驚喜。近年早午餐的質素持續不斷提升，好像已經沒有什麼新鮮內容可以加入了—這樣想你就錯了。來看這隻裝滿凍海鮮的 英尺獨木舟，或者提早 個月已經開始預訂的節日點心早午餐，還有和晚餐無縫連接的早午餐（算好時機就能做到）。
Lakeside (湖畔餐廳)行政總廚David Walzog在介紹餐廳的爵士早午餐之前問我：「你是喜歡吃早午餐的人嗎？」這款爵士早午餐從勞動節週末開始供應，從原本的The Country Club (鄉村俱樂部)轉到這裡之後，還加入了夏威夷風格。大廚的問題非常到位，因為他作為一個宣稱不吃早午餐的人，卻對早午餐這種形式研究得非常透徹，以求在Lakeside (湖畔餐廳)為大家帶來不一樣的新鮮感。他說：「我們不會做那種介乎簡餐和早午餐的模棱兩可方式，我們要確保令客人感到極其舒適親切和周到。」客人一坐下就會有熱帶果盤和各色早餐麵包送上。總廚介紹說：「我們有熱騰騰的迷你牛角包，貝果包和葡式炸甜包，還有美味的夏威夷甜甜圈，裡面填滿了POG （熱情果、橙和番石榴）奶油。就像吃自助餐一樣，但不用站起來自己拿。」但是如果你不站起來走動一下，就會錯過了這裡早午餐的精華所在：一隻名為「S.S.湖畔」的14英尺長獨木舟，裡面堆滿了阿拉斯加皇帝蟹腳、大蝦、生蠔和大眼吞拿魚沙律。在The Country Club (鄉村俱樂部)演出多年的David “Mojo” Poe爵士樂團為餐廳帶來美妙樂韻， Walzog說：「我從廚房出來看見大家一邊從木船裡夾大蝦一邊跟著音樂跳舞，感覺好玩又開心。」客人可以從菜單上的10款主菜中挑選，如煙熏劍魚沙律、蟹餅班尼迪蛋配味噌荷蘭醬、檸檬Ricotta芝士班戟配新鮮藍莓，還有其他眾多菜式例如煙熏牛扒配薯條、招牌芝士漢堡等等。既然是拉斯維加斯風格，當然有無限量的含羞草雞尾酒和Bellini雞尾酒供應，還有Veuve Clicquot香檳以及一系列精美熱帶風味雞尾酒。Walzog總廚還為這一系列早午餐美食加入新鮮層次，如小杯巴西莓健康果汁、迷你bialy洋蔥麵包卷配煙熏三文魚及奶油芝士、盤裝Rockefeller芝士菠菜生蠔等等，全部都是一口大小可以傳著分食的小菜。Walzog說：「我們餐廳位置絕佳，位於美麗的夢幻湖上，天氣好的時候窗戶會全部打開。其實早午餐的最大價值所在，就是慢慢地讓你享受生活。」
從平安夜開始直到元旦，以及農曆新年期間，永利軒行政總廚Ming Yu和點心師Sandy Shi聯手推出全城最受歡迎的美食盛事之一：精彩又獨特的點心早午餐。Shi師傅帶領手下7位點心師每日製作3000件手工點心，包括豬肉蠔豉燒賣，蝦餃和小籠包等等。永利軒環境華麗，以精美玉石搭配金、白色手繪雕刻牆飾，如同一個精緻的中式珠寶盒，它是全國第一間摘下米芝蓮 BRUNCH IN LAS VEGAS IS LESS A MEAL THAN IT IS A CULTURAL PHENOMENON. WE DON’T JUST GO TO BRUNCH HERE, WE COMMIT TO IT MUCH AS YOU WOULD WITH A COMPETITIVE SPORTING EVENT. And in a city accustomed to the highest in production values, it had better be spectacular, beautifully orchestrated and surprising in addition to being delicious. The bar having been raised over and over in recent years, it would seem that there is little left to add—and that is where you would be mistaken. Enter a 14-foot boat filled with chilled seafood, holiday dim sum for which reservations begin filling six months prior, and a brunch that rolls right into dinner (if you time it right).
Jazz Brunch, Lakeside
“Are you a bruncher or a non-bruncher?” Lakeside Executive Chef David Walzog asks before he starts describing Lakeside’s Jazz Brunch, which opened on Labor Day weekend, relocating from The Countr y Club and taking on a Hawaiian inflection for its new location. It’s an apt question, since, as an avowed non-bruncher, he researched brunch thoroughly in order to offer something completely different at Lakeside. “It’s not one of those club-slash-brunch experiences,” he says. “We developed this concept to make sure our guests feel completely coddled and taken care of.” A tropical fruit plate and beautiful breakfast breads are delivered the moment guests are seated. “We have hot minicroissants, bagels and malasadas, the delicious Hawaiian doughnuts piped with POG [passion fruit, orange and guava] pastr y cream,” he says. “It’s like a buffet, but you don’t have to stand up. ” Of course, if you don’t, you’ll miss the brunch’s centerpiece, the “S.S. Lakeside,” a 14-foot canoe piled high with Alaskan king crab legs, jumbo shrimp, oysters and big-eye tuna poke. The David “Mojo” Poe jazz ensemble, brought back from its years at The Country Club, anchors the room, and, Walzog says, “I come out and see people dancing as they’re getting their shrimp off the boat. It’s really playful and fun.” Guests round out their experience by ordering from 10 entrees on the menu, such as a blackened swordfish salad, crab cake Benedict with miso hollandaise and lemon ricotta pancakes with fresh blueberries, as well as substantial dishes like a charred flat-iron steak frites and Lakeside’s signature cheeseburger. This being Las Vegas, there are unlimited mimosas and Bellinis, as well as Veuve Clicquot on offer, as well as a dedicated brunch cocktail menu of tropical-inflected refreshers. Walzog adds a layer to this synchronized production with passed trays of bite-size additions throughout brunch, which might include little acai boosters, two-bite bialys with smoked salmon and cream cheese and individually plated oysters Rockefeller. Walzog says, “We’re in the most beautiful location, right on the Lake of Dreams, and the windows are open in good weather. The biggest key to brunch is that it should bring you slowly to life.”
Dim Sum Brunch, Wing Lei
Between Christmas Eve and New Year’s Day, and then for a limited period of time for Chinese New Year, Wing Lei Executive Chef Ming Yu and dim sum chef Sandy Shi unveil one of the city’s most anticipated
星級、唯一在美國獲得「福布斯旅遊指南」五星大獎的中餐廳。餐廳的出品也是非常珍罕，比如用產自台灣的原隻鮑魚製作的鮑魚撻，還有Ming總廚最愛的叉燒餐包。總廚從10月份開始設計菜單和試菜，除了廣東、上海和四川風味，還有眾多西式精彩之作，比如安格斯帶骨肉眼扒（總廚在即切肉類中的最愛）。壽司吧由來自「泓」日本料理的壽司師傅每日現場製作手捲，還有冰鮮大蝦、生蠔、龍蝦、皇帝蟹腳等供應。Ming總廚介紹說：「我們首次供應節日點心早午餐時，是希望為來自遠東和中國的客人提供更多的午餐選擇。後來竟然變得廣受歡迎！」點心早午餐的名氣越來越大，每年都會按農曆年的生肖變換主題，麵點檔也會不斷變幻花款推出新意，客人預約也越來越火爆， Ming總廚說：「有客人會提前六個月打電話預約早午餐。」 永利自助餐的統計數據相當驚人：每日為近3,500名客人提供美食；每年供應超過186,265磅的阿拉斯加雪蟹腳、69,000磅蝦、100萬件壽司和超過500,000隻手工鍋貼和餃子。行政總廚Jonathan Bauman表示，年復一年，這個每日消耗5000隻雞蛋的自助餐廚房不會考慮宣傳這些龐大產量，而是專注於持續提升品質及創意。他和其廚師團隊在8月底已經開始計劃聖誕假期菜單。像聖誕最受歡迎的即點即制南瓜香料班戟和檸檬梳芙厘班戟配牛油已經加入菜單。餐廳設有共14個食物區，由100位廚師和點心師主理。每年永利蛋糕大師Flora Aghababyan都會製作大型薑餅屋，放在光線明亮、滿佈鮮花的餐廳中庭， Bauman總廚說，想要進一步錦上添花真是費煞思量：「希望推出節日菜式能為客人帶來更多驚喜，比如聖誕熱門菜式松露薯泥、龍蝦班尼迪蛋以及各種冷、熱食海鮮。」即切肉檔從感恩節開始直到聖誕新年假期都會大受歡迎，全日供應慢烤肋排、節日火腿、黑椒脆皮豬肉，還有蜂蜜淮山配煙肉果醬等蘸料。每位來到拉斯維加斯的客人都會有自己喜歡的用餐節奏， Bauman總廚透露了他自己最愛的自助餐心得秘訣：「下午三點半左右是從早午餐變成晚餐的轉換時間，在這段時間用餐的客人非常有口福，能品嚐到兩種風格的美食。」如果您喜歡大快朵頤，就不要錯過餐廳中央的糕點區域，這裡提供各種出爐糕點、巧克力噴泉蘸特色糕點和糖果。還有一點小提示供您參考：每年有101,455個糖漬蘋果在這裡恭候您的快樂聖誕假期。 culinary events: the spectacular Dim Sum Brunch. Chef Shi and her staff of seven dim sum chefs turn out 3,000 pieces of handcrafted dim sum each day, from pork and dried oyster siu mai (pork dumplings) to har gow (shrimp dumplings) and xiao long bao (Shanghai pork dumplings). Meant to evoke a literal Chinese jewel box, with its ornate jade, gold and white handpainted and carved surfaces, Wing Lei is the first Chinese restaurant in the country to have been awarded a Michelin star, and the only Forbes Travel Guide Five-star Award-winning Chinese restaurant in America. As such, expect rare treats such as abalone tarts fashioned around whole abalone from Taiwan and a longtime Chef Ming favorite, a basic-crusted barbecue pork bun. In October, Ming begins the planning and tasting for the menu, which includes not only the flavors of Cantonese, Shanghainese and Szechuan cuisine, but also a few Western showstoppers like a tomahawk Angus (his own favorite from the car ving station). A sushi chef from Mizumi comes in each day to hand roll specialties in the sushi station, and jumbo prawns, oysters, lobster and king crab legs sit atop piles of ice. “When we first offered the holiday dim sum brunch,” Ming says, “we wanted to offer our Far East and Chinese guests another lunch option. But then it grew and became famous!” And with fame has come a format that changes each year with the Chinese zodiac, additional delicacies such as an ever-evolving pastr y station, and a waiting list. “Now we have guests who call to reser ve six months in advance for the brunch,” Ming says.
Holiday Brunch, The Buffet at Wynn
Consider numbers from The Buffet at Wynn, which feeds nearly 3,500 guests per day: Each year, it serves more than 186,265 pounds of Alaskan Opilio crab legs, 69,000 pounds of shrimp, 1 million pieces of sushi and more than 500,000 handcrafted pot stickers and dumplings. But this kitchen, which cracks 5,000 eggs each day, is less concerned with advertising its volume than topping its own creativity year over year, says Executive Chef Jonathan Bauman. He and his team had already started planning for the holidays in late August. Seasonal favorites like made-to-order pumpkin spice pancakes and lemon soufflé pancakes with whipped butter join 14 other stations manned by 100 cooks, chefs and pastry chefs. In a light-filled, flower-bedecked atrium that gets its own massive gingerbread house each year made by Wynn master cake artist Flora Aghababyan, it’s difficult to gild the lily, Bauman says. “But we hope that the dishes do that for us. Some of the holiday favorites are truffle mashed potatoes, lobster eggs Benedict and both hot and chilled seafood.” The carving station goes into overdrive from Thanksgiving all the way through the holidays, with offerings like slow-roasted prime rib all day, holiday hams, pepper-crusted pork belly and sides like honey-glazed yams with bacon jam. And where ever y Las Vegan worth his salt has a buffet strategy, Bauman will give away his own favorite secret: “Guests who are lucky enough to be dining with us during the changeover from brunch to dinner, around 3:30 pm, get to experience both meals.” If going for volume is indeed your strategy, you will want to pace yourself to take final advantage of the central patisserie, with its warm pastries, chocolate fountain-dipped specialties and confections. As a point of reference, 101,455 candy apples served each year say happy holidays, indeed.