Khotan offers fine dining with jade
To say that Treasure Island has added a new jewel to its multi-faceted restaurant lineup with the opening of Khotan is not an overstatement. Translated, Khotan means “City of Jade” and not only does the new establishment offer Pan Asian cuisine and a variety of Chinese dishes, but it is also home to the largest private collection of hand-carved jade and ivory antiquities in the United States.
Guests are welcomed to the venue by three unique pieces – two 5-foot-tall hand-carved jade jars and a 35,000-year-old ivory tusk adorned with an intricate Asian village. In all, the restaurant highlights nearly 30 artifacts from the private collection of Treasure Island owner Phil Ruffin.
As for the cuisine, it is a blend of traditional and contemporary dishes from China, Japan, Thailand and Indonesia. Khotan has several signature dishes. They include the Khotan Thai “Cocktail,” which is honey spice-rubbed red prawns served with green papaya salad; Khotan Whole Fish P.A., a Pan-Asian exploration of Cantonese fried catfish served with Japanese ponzu sauce (citrus and soy), and Khotan Fish Fusion, which is steamed fish of the day served with lemongrass, oyster mushrooms, and a julienne of vegetables and is presented tableside.
The other two signature dishes are Khotan Peacock Asparagus, which is Yaki Mochi wrapped asparagus served crispy with tobiko caviar hollandaise, and Khotan Pay Roll, A-5 Kobe beef wrapped around a sushi roll filled with tempura fried king crab and avocado and topped with a poached quail egg and a drizzle of truffle.
Leading the restaurant’s culinary team are Executive Chef Craig Taylor and Chef de Cuisine Apiruk “Lou” Hansrisuk.. Executive Chef Taylor, who began studying his art in Colorado, has held the executive chef role at Treasure Island since 2001. His achievements include serving as chef de cuisine at the Broadmoor Hotel and Resort in Colorado Springs, Colorado, and as executive sous chef at the Westin St. Francis, San Francisco.
Chef de Cuisine Hansrisuk received his training in Bangkok, Thailand. He has held management positions in restaurants at Foxwoods Resort Casino in Connecticut and at Paris Las Vegas, and has served as executive chef of banquet at Treasure Island for the past nine years. Chef Hansrisuk is also an accomplished ice sculptor who has won seven first-place awards in competitions in Connecticut and New Hampshire. In addition to the seating in the interior of Khotan, it also features outdoor dining with views of the Strip and Sirens Cove as well as ultra-chic indoor dining nooks ideal for parties of 2 to 20.
- by Bobbie Katz, Las Vegas Reporter for HelloMetro
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