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<\/a><\/p>\nThe Twenty-Vegetable Fried Rice from China Poblano<\/a> at the Cosmopolitan. We went to China Poblano because this was on The Best Thing I Ever Ate as Johnny Iuzzini’s pick in the Las Vegas episode, and it looked so good. I can’t name all twenty vegetables, but the recipe is here<\/a>. I really liked this fried rice. The variety of vegetables makes the fried rice have a slightly different flavor and texture depending on which ones you get in that bite. The fried rice itself was fried well, it wasn’t mushy at all, and it had a nice fried rice flavor that wasn’t overly salty. I just love how all the different vegetables give you such a range of textures.<\/p>\n Also from China Poblano, we got the Mango Sticky Rice dessert, which they described as being “our surprising version.” The “surprising” part is the rice, which is whipped into this substance that’s a lot like whipped cream. It tasted like creamy sticky rice-flavored whipped cream. The dish tasted basically like regular mango sticky rice, just with a different texture. It was really interesting experience in my mouth. To be honest, I prefer the texture of regular sticky rice, but I’m glad I got to try this unusual preparation.<\/p>\n We also went to L’Atelier de Jo\u00c3\u00abl Robuchon<\/a> in MGM Grand. This is the Le Panache de Poissons, which was described as “cuit sur la plaque, soupe de tomate rafra\u00c3\u00aechie \u00c3\u00a0 la menthe.” That apparently translates to “salmon and kampachi a la plancha and tomato soup with a hint of mint.” Both types of fish were really tender, and the salmon was not overcooked, which was really good. I love it when salmon’s cooked just right. The random pasta was kind of odd, I kind of wish they either had more of it or none of it. But I liked the tomato broth with the fish, the flavors went really well together.<\/p>\n Also from L’Atelier de Jo\u00c3\u00abl Robuchon, the La Fraise: en mousse l\u00c3\u00a9g\u00c3\u00a8re, parfait cr\u00c3\u00a8me fraiche aux zestes de citron. In English, “light strawberry mousse, sour cream parfait and lemon zests.” Maybe it was because the weather was so hot that I really appreciated this refreshing dessert that wasn’t too heavy. The wafer on the bottom was pretty hard, but the mousse had a nice texture, and it was refreshing with the strawberry. Personally, I could’ve done without that white chocolate piece with a hole through it, even though it did add a nice visual element. Then again, I don’t like white chocolate that much. It’s fake chocolate.<\/p>\n I can’t wait to go back to Vegas and try more food! In the meantime, there’s plenty of great food around here to enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":" It’s been a while since my last post. I had some good eats in Vegas last week, so I thought I’d share some pictures, since I love drooling over food pictures. The Twenty-Vegetable Fried Rice from China Poblano at the … Continue reading ![\"IMG_4731\"](\"http:\/\/farm6.static.flickr.com\/5190\/5858471981_7a5ca3b517.jpg\")
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