Phoenix Elevates Its Menu at Lucky Dragon Hotel & Casino



Abalone, oxtail phö and customizable butcher options

accentuate the modern luxury restaurant’s creativity and variety


TWEET IT: #MenuMakeover: Abalone, oxtail phö and butcher shop – New dishes rise at Phoenix @LuckyDragonLV //

LAS VEGASPhoenix, the contemporary fine dining concept at Lucky Dragon Hotel & Casino, has updated its menu to serve a wider variety of upscale Asian flavors. An intimate setting that has become synonymous with modern luxury, offering panoramic views of the Las Vegas Strip, Phoenix continues its evolution as one of the city’s most unique dining options. The update moves Phoenix away from the original and more traditional family-style service that was embraced from its opening in late 2016, and toward a style of service that better suits the restaurant’s upscale atmosphere.


“It was important to our entire team that this menu represent a variety of Asian-inspired flavors, but also that it appealed to the sophisticated taste of the culinary scene that continues to evolve here in Las Vegas,” said Blaire Dela Cruz, vice president of operations at Lucky Dragon Hotel & Casino. “With Pearl Ocean continuing to serve as our primary authentic Chinese restaurant, redesigning the menu at Phoenix gave us the opportunity to get creative and offer a luxurious experience to our diners in a very approachable way.”


The menu begins with a selection of appetizers and sides including Calamari ($8), Garden Side Salad ($8), Garlic Roasted Miso Eggplant ($8), Seasonal Wok-Fried Vegetables ($8), Beef Carpaccio ($12), Duck Lettuce Wraps ($12), Yum Yum Basil Crab Cake ($12), Seasonal Salad ($15), Espresso Ribs & Lemon Zest Chicken Wings ($18) and Wok-Seared Tenderloin with Mushrooms ($18).


Featured in the appetizer menu is a variety of Abalone, a mollusk considered a luxury item by many Asian cultures. Australian Green Lip Abalone specifically, is served five ways ($18): wrapped in cucumber with sesame vinaigrette; in garlic butter; with ginger and scallions; sautéed with black truffle oil; or ponzu style with seaweed salad.


The new entrée menu serves six stand-alone dishes.


  • Jumbo Prawns ($18), prawns sautéed in butter, garlic, shallots, lemon essence, white wine and herbs, served with rustic crostini;
  • Sweet Soy Chicken ($18), a deboned half chicken served with pineapple fried rice;
  • Seafood Stevie ($25), sautéed scallops, shrimp, clams and pork belly, served over noodles and yuzu butter;
  • Smoked Chilean Seabass ($32), served with with ponzu butter and furikake rice;
  • Herb-crusted Rack of Lamb ($35), served with garlic truffle gratin dauphinios;
  • Sautéed Whole Lobster with Black Truffle ($MP), sautéed in truffle sauce;


Phoenix has added a Butcher section to its menu, offering guests the opportunity to customize select cuts of meat with an assortment of sides and sauces.


  • Filet Mignon (8oz, $32)
  • New York Steak (16oz bone-in, $35)
  • Ribeye Steak (16oz bone-in, $38)


Each butcher entrée includes two sides to be selected from asparagus, assorted mushrooms, broccoli, fried potato with garlic oil, furikake rice or smashed potatoes. Miso cream sauce, classic red wine demi-glace and roasted chili garlic hollandaise options round out the meal.


The featured update to Phoenix’s menu is the House Specials section, featuring new dishes and updates on old favorites.


  • Kim Chi Fried Rice ($12), served with pork belly in a clay pot, topped with egg;
  • Oxtail Phö ($18), four-ounce oxtail in noodle soup with select herbs;
  • Filet Mignon Phö ($18), a four-ounce filet in noodle soup with select herbs;
  • Dim Sum Tasting Platter ($20), barbecue pork bun (2), shu mai (2), XO shrimp dumpling (2), pea shoot dumpling (2) and har gow (2);
  • Seafood Stanley ($30), a medley of shrimp, scallops, clams, fish and squid in spicy broth.
  • Braised Beef and Pumpkin ($38), braised beef with red wine sauce served in a pumpkin;


No meal is complete without dessert, and Phoenix offers a trio of options ($8). Mango pudding, sugar egg puff with berries and chocolate sauce and mochi ice cream duo (green tea and strawberry) with chocolate sauce.


Phoenix has become one of the most desirable destinations for small private events, having accommodated corporate meetings, rehearsal dinners and various other private functions in its first year. The restaurant’s intimate environment comfortably seats gatherings of 48 in its main dining area, as well as 12 in its private dining room.


Phoenix is open for dinner service nightly from 5 p.m., and serves until 10 p.m. Sunday through Thursday, and 11 p.m. Friday and Saturday. Locals with valid Nevada identification receive 20 percent off their entire bill at Phoenix (as well as all other property restaurants). Red card members of the Dragon Club, Lucky Dragon’s loyalty rewards program, receive a five percent discount.


For more information on Phoenix and the entire restaurant portfolio at Lucky Dragon Hotel & Casino, please visit




About Lucky Dragon Hotel & Casino

Lucky Dragon Hotel & Casino is Las Vegas’ first casino resort designed from the ground up to create an authentic Asian cultural, dining and gaming experience. The resort is located at the north end of the Las Vegas Strip at 300 W. Sahara Blvd. Features of the property include a nine-story hotel with 203 rooms, of which 22 are suites; 27,500 square feet of casino space with an emphasis on table games including Baccarat and Pai Gow as well as slots, a high limit gaming area known as the Emerald Room and a luxurious VIP gaming parlor; a pool designed to create an oasis garden escape for hotel guests; a spa with four treatment rooms including reflexology; an indoor-outdoor Tea Garden featuring an extensive list of tea curated by Las Vegas’ only tea sommelier; four Asian-inspired restaurant concepts; and staff and signage to accommodate guests from throughout Asia as well as English-speaking guests. For more information, visit Follow Lucky Dragon Hotel & Casino on Facebook, Twitter and Instagram for the latest news and updates.


Contacts for Lucky Dragon Hotel & Casino

Rachel Henry / Graham McMurry

Kirvin Doak Communications