ZINE NOODLES DIM SUM
The city's most authentic Asian noodle dishes and remarkable dim sum resides on the Casino level of The Palazzo. From acclaimed chef Simon To, recipient of the prestigious blue ribbon by the Le Cordon Bleu College of Culinary Arts and the genius behind the exclusive Paiza Club, ZINE melds traditional dishes with the exotic, simple with the extravagant in a comfortable, contemporary ambience.
Drawing from Cantonese, Taiwanese, Vietnamese, Szechuan and other Asian cooking styles, Chef Simon To has created a menu that's equally tempting to both the casual and adventurous diner. From the Rare Filet Mignon Noodle Soup and Abalone and Chicken Congee to the Singapore-Style Pan-Fried Crab with Chili and Steamed Lobster in Garlic Sauce, every dish is a delectable transport to the most acclaimed kitchens of Asia.
- CHEF BIO
The Palazzo Casino Floor
Near The Palazzo Waterfall Atrium
View Property Map (Location #21)
11:00 a.m. - 1:00 a.m.
Chef Simon To, a Paiza Club chef since its inception in 2004, has 35 years of experience cooking Asian cuisine. Originally from Hong Kong, he specializes in Canton and Szechwan styles and is considered a Dim Sum master. Chef To has served his signature dishes all over the world including France, Hong Kong and Canada and was recently awarded the coveted Bleu Ribbon award from Le Cordon College of Culinary Arts.
In recognition of his outstanding contributions and accomplishments in the hospitality industry, especially at The Venetian’s exclusive Paiza Club, Chef Simon To was inducted into Les Amis d’Escoffier Society of China. Known for his professionalism and excellent reputation within the Asian and American Hospitality field, the Society selected Chef To as Honorary Chairman for his achievement in the culinary field.