A new Asian restaurant Jade Asian Kitchen & Noodles has opened its doors, bringing a new level of upscale cuisine to the JW Marriott Las Vegas Resort & Spa. The opening of Jade Asian Kitchen & Noodles, part of the resort’s 20th anniversary fanfare and renovation, signifies the ongoing commitment to culinary projects at the Summerlin resort.
The restaurant is open daily for dinner and Fri.-Sun. for lunch (select menus). A formal grand opening celebration, complete with traditional Chinese ceremonies and fanfare will be set for early July. For additional information and reservations, visit www.jadelv.com.
Jade Asian Kitchen & Noodles is a flavorful journey through Chinese, Japanese and Pan-Asian cuisines featuring multi-regional offerings in a setting both vibrant and peaceful. A step forward from the traditional Asian dining experience, Jade offers multiple and memorable dining experiences all under one roof with traditional Chinese wok favorites and house specialties, a full sushi selection of rolls and sashimi, ramen and noodles, robata selections grilled over Binchotan-charred coals and Teppanyaki. Situated in the Promenade on the north side of the resort and steps away from the popular Clubhouse Deli, the restaurant boasts nearly 10,000 square feet with seating for more than 400 guests throughout the restaurant’s interior dining areas, outdoor patio, and bar. Guests can opt for the main dining room which features a spacious main dining area, a secluded Teppanyaki room with two group tables, a communal/social sushi room, a casual noodle spot perfect for lunch or dinner, and a lush outdoor patio with koi fish swimming in ponds, the sounds of waterfalls and a beautiful landscape.
Chef Ayoung Chang, most recently of the Pan-Asian fusion restaurant Jia at MGM Resorts International’s Beau Rivage Casino & Resort in Mississippi, returns to Nevada to oversee Jade Asian Kitchen & Noodles as Executive Room Chef, while JW Marriott Las Vegas Resort & Spa’s Executive Pastry Chef Olivier Carlos oversees the sweet side of Jade. Chef Chang brings a wealth of experience from fine dining establishments in Lake Tahoe and Biloxi in the States to South Korea. She’s competed in a variety of culinary competitions on an international level taking home awards at Expogast – Villeroy & Boch Culinary World Cup in Luxembourg in 2010 and the FHA 2008 Culinary Challenge Singapore Expo to name a few.
Chef Chang aims to please a wide variety of palettes with Jade and bring the ultimate Asian culinary journey to life running the full spectrum from traditional cuisine including General TSO’s Chicken(wok-fried chicken, vegetables, General TSO’s sauce), Sichuan Beef (Szechuan wok-fried beef, spicy dark sauce, jalapeno), sashimi sushi options and a Omakase tasting menu to the restaurant’s signature “wow” dishes including Wok Charred Filet Mignon (wok-fried filet mignon, seasonal vegetables, Gochujang sauce), Fried Whole Fish (fried with spicy soy sauce, served inside the skeleton) and the Troy signature roll (seared salmon, spicy tuna, lotus root, fennel, bonito truffle crunch, habanero aioli) and the Smoking Konbu Wagyu (bone marrow, yuzu butter blanc, mushroom, filet mignon, nam mouc sauce, pickled mustard seed and taro chips) from the robata grill, both served to the table on fire.
Other crowd-pleasing dishes include the Robata Grill’s Sea Scallops (grilled scallops jalapeno crunch, grilled lime, grass crunch) and 48-Hour Aged Tofu (creamy tofu hummus, bonito-truffle crunch); The Noodle Bar’s Tonkotsu Shoyu Ramen (pork and soy broth, BBQ pork, mushroom dadegi, seasoned soft egg, vegetables, noodles) and Singapore Noodles (thin rice noodles, shrimp, pork, chicken, bean sprouts, julienne onions, spicy curry seasoning); the Japanese Sushi Bar’s Casper roll (small octopus, crab, shishito pepper, micro cilantro, arare, smoky habanero aioli) and Lobster Tempura (tempura lobster, amarillo leche de tigre); and Chinese house specialties including Roast Half Duck (crispy roasted duck, five spice seasoning, spicy hoisin sauce, steamed buns) and Salt & Pepper Prawns (wok-stirred fried prawns tossed in salt and pepper seasoning, ginger sauce). In addition to the traditional Teppanyaki menu, Jade also offers a variety of vegetarian dishes, as well as selections that can be made vegan and gluten-free.
Guests can also indulge their sweet side with a mouth-watering dessert from Chef Carlos including Miso Crème Brulee, Black Sesame Panna Cotta and Jade Cheesecake. Jade also offers a full selection of Japanese Whisky and 20 different sakes, as well as a full wine and beer list of both foreign and domestic selections. To complement the breadth of the menu, Jade features a variety of specialty, hand-crafted cocktails including Signature Jade with matcha green tea, sake and coconut cream; Jade Cooler with Roku Japanese Gin, Yuzuri Yuzu Liqueur, citrus and Mr. Q Cucumber Soda; and Pink Geisha with Haku Japanese vodka, Nagomi, white peach, fresh lemon juice and Liquid Alchemist Orgeat. Jade also features mocktails including the Blueberry Yuzu Lemonade with house blueberry citrus compote mixed with lemonade, as well as the Peachee Soda made with peach puree, lychee syrup and Sierra Mist.
Jade Asian Kitchen and Noodles is open daily for dinner 5 – 10 p.m. Sunday – Thursday and 5 – 11 p.m. Friday and Saturday (full restaurant including the main dining room, Teppanyaki room and bar). The noodle bar and small dining area is open for lunch 11 a.m. – 2 p.m. Friday – Sunday with a limited menu from the noodle and Chinese favorite menus. For a full list of hours, menu and additional information, visit www.jadelv.com or connect on social media @jadekitchenlv.