Meet the Top Chef Masters and Woohoo for WuHu!

Singapore style noodles at WuHu Noodle

Singapore style noodles at WuHu Noodle

It’s not unusual for celebrity chefs to come to town, but it is rare for a gaggle of them to be in the same spot—let alone cooking for the same meal. So it’s a treat to have Mary Sue Milliken, Susan Feniger, Hugh Acheson and Rick Moonen come together August 19 for a Top Chef Masters Reunion Dinner at Border Grill ($150, in Mandalay Bay, 702-632-7403, Milliken and Feniger are the chefs and owners of Border Grill, while Moonen has his RM Seafood and Rx Boiler Room just across the property. James Beard Award-winner Acheson owns restaurants all over Georgia. Together, it’s going to be a delicious night.

During the cocktail reception, have some questions ready for the panel discussion with the Top Chef Masters alumni chatting about their experiences on the show. After, the dine-around event features bites from each of the chefs, as well as specialty cocktails by renowned author and mixologist Tony Abou-Ganim. You’ll also receive a copy of Acheson’s new cookbook, The Broad Fork. A portion of proceeds will support Monterey Bay Aquarium’s Seafood Watch, whose handy guide tells you which fish are sustainable enough to eat and which you should avoid because they’re overfished.

For those on the south side craving Asian food, but who don’t want to make the trek down to Spring Mountain, the new WuHu Noodle (in Silverton Casino, 702-914-8663) is a tasty, fast casual option in your area. Order at the counter in front of the open kitchen; runners bring your food to you in the bright dining room, but it looks like WuHu has a healthy carryout following as well. While it not might be the most authentic Chinese food you’ve ever had, we still found it to have excellent versions of dishes you know and love, including  shrimp and pork-filled shumai and pot stickers (both handmade in-house), and Cantonese-style roasted meats, such as barbecue pork and duck. More familiar dishes include a tangy, non-cloying version of General Tso’s chicken and Mongolian beef. The menu goes pan-Asian, offering Japanese ramen that combines shoyu, miso and tonkatsu into one heady broth with exceptional, chewy noodles that come from a local maker, pho and Singapore-style rice noodles, dressed with shrimp, bits of pork and scrambled egg and a hit of curry that sneaks up on you. Asian comfort food should never be too far away.


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