The broth is made over the course of 24 hours with chicken and pork, then finished with an earthy miso base, resulting in a heady, aromatic soup with a silky texture that clings to the dense, chewy noodles. It comes with the traditional Japanese accoutrements of bamboo shoots, bean sprouts, corn and a soft-boiled egg, then is finished with Latin touches such as cilantro, Serrano peppers and chili threads. When you’re ready for your transformation, have it delivered with minimal effort via the in-room dining menu if you’re a guest at the Nobu Hotel, or order from the lunch menu at his Caesars Palace location (785-6677, NobuCaesarsPalace.com).
Speaking of Latin flavors, Border Grill (632-7403, BorderGrill.com) will open a new location in the former P.J. Clarke’s spot in the Forum Shops at Caesars set to open this summer. Border Grill owners Susan Feniger and Mary Sue Milliken, a.k.a. the Too Hot Tamales, also announced the arrival of new executive chef Chris Keating to the Mandalay Bay location (former executive chef Mike Minor embarks next month on a new venture of his own, a food truck called Truck U Barbecue). Keating comes with more than 15 years of culinary experience, and is no stranger to working with celebrity chefs: His most recent post was at Bobby Flay’s Mesa Grill at The Atlantis.
On the subject of celebrity chefs and the making thereof: Those worlds collide through the end of the month as Top Chef contestant and Las Vegan Shirley Chung’s winning dish is being served at Delmonico Steakhouse and Table 10 in the Palazzo and at Emeril’s New Orleans Fish House in MGM Grand (EmerilsRestaurants.com). Chung’s Texas red fish with Asian meuniere, braised celery and shiitake mushrooms was prepared at Lagasse’s namesake NOLA location, and secured her a spot in the finals in Hawaii.