For executive chef Ming Yu, cooking nightly at the Michelin-starred Wing Lei feels like a full-circle moment: He was introduced to the Las Vegas culinary scene as head chef at Ho Wan, a restaurant at the Desert Inn, where Wynn and Encore now stand. “It seems like destiny that I’m overseeing Wing Lei’s kitchen,” he says.

Wing Lei’s exceptional Chinese cuisine also comes naturally to Ming, who grew up in Taishan, a city in China’s Guangdong province. “Food was a passion for my family, especially during Chinese New Year, when my family would gather and prepare a big, celebratory feast,” he notes.

Ming indeed recommends family-style sharing while dining at Wing Lei, so everyone at the table can savor popular dishes like Alaskan King Crab Salad, Garden Dim Sum and Garlic Beef Tenderloin. But the undisputed star of the menu is Wing Lei’s acclaimed Peking Duck, which Ming calls “perhaps the most famous dish of Beijing, prepared since the Imperial era.” From a sustainable approach to sourcing to its painstaking preparation and the fanfare of presenting the duck tableside, the dish beautifully blends tradition and celebration. Adds Ming, “The result is a meltingly tender duck that also carves beautifully.”