Wynn Magazine - Las Vegas
Issue link: http://www.ifoldsflip.com/i/120116
FOOD FOR THOUGHT The lobster salad features Bibb lettuce, a parsley emulsion, and tomato. Says Elevado, "My cooking philosophy is simple: I like to take foods from different cultures, be true to them, and make them contemporary and fun. As time goes by, I'll want to push the limits and add a few Filipino items such as crispy pata, the traditional braised pork shank fried until crispy, and an adobo crab my grandmother made." Elevado also favors certain flavors he grew up with, especially vinegar and citrus, two components used heavily in Filipino cooking. "Japanese cuisine is mild, and Nobu told me to let the ingredients stand alone. But other Asian cuisines, such as Thai or Filipino, have stronger flavors. I love to reinterpret them." His take on shishito peppers, served warm in a small pot with a sprinkling of beaded arare rice crackers and a delectable mustard miso, is Japanese but completely his own invention. His Kumamoto oysters, laced with smoky ponzu gelée, Indonesian sambal (chili sauce), and spring onion, rival any on the Strip. Many dishes, such as soft-shell crab with kimchi cream, are designed to be shared. Two cut rolls, one a combination of Wagyu beef and lobster and the other a rolled cucumber with yellowtail and albacore miso cleverly 88 Elevado favors certain flavors he grew up with, especially vinegar and citrus, two components used heavily in Filipino cooking. stuffed inside, are both on point, but the hamachi (yellowtail) sashimi will knock your socks off. It's made with crispy garlic, cherry peppers, cilantro, and calamansi soy sauce from the Philippines. "I love textural contrast," says the chef, "and crispy garlic is one of my favorite ingredients." Dim sum are traditionally thought of as savory Chinese appetizers eaten with tea during the late morning or early afternoon, but Elevado is serving them for dinner, and they are a highlight of this menu. Crispy pork pot stickers, Gardein chick'n shumai (one of the many creative vegan offerings you'll find throughout Wynn and Encore restaurants), and shumai steamed dumplings filled with shrimp and pork are just three varieties to tantalize and whet your appetite for the meal that lies ahead. WYNN 086-090_W_FoodForThought_Spring_13.indd 88 4/4/13 1:07 PM