The casino resorts along the Las Vegas Strip are constantly flipping venues, converting restaurants, bars and lounges into new concepts faster than most of us can track. The turnover is much less frequent at Downtown casinos, which have a different customer base.
That trend makes the recent $20 million renovation and expansion at the El Cortez on Fremont Street especially significant. The classic Downtown casino and hotel—established in 1941—transformed a keno lounge and restaurant and kitchen space into two flashy new bars, ShowBar and Roulette Bar, a new high limit gaming area, and an exciting new pan-Asian restaurant, Hot Noods, from the family that impressed Summerlin diners with the tasty Chinglish Chinese eatery before it closed last year.
“We certainly miss Chinglish, especially the guests who became close friends to our family,” explains operating partner Kitty Heck. “But as soon as we arrived at the El Cortez, which is family-owned and operated, we knew we had found a new home. Besides, Kenny Epstein is our best customer.”
Vegetable eggrolls, soft shell crab, Poh Poh’s dumplings, shrimp tempura and fried green beans at Hot Noods. Vegetable eggrolls, soft shell crab, Poh Poh’s dumplings, shrimp tempura and fried green beans at Hot Noods.Photo by: Christopher DeVargas
Epstein, El Cortez chairman and CEO, adored the cuisine at Chinglish and convinced the family to develop something different for Downtown. “I thought it would be a great partnership and concept to bring to El Cortez,” he says.
Make no mistake, this is not the same unique blend of Cantonese classics and well-curated wines. Instead, think noodles and sake bombs—high energy and bold flavors.
“Hot Noods is pan-Asian comfort food. We are no longer limiting ourselves to Cantonese cuisine,” says Heck. “We are still a scratch kitchen, and Mom and Dad are still hand-folding dumplings and rolling the egg rolls, but we’ve added some Japanese and Thai dishes like ramen, pad Thai and rice bowls.”
Big dishes right out of the gate include the Tonkotsu ramen ($18), tender pork chashu and wavy noodles in pork bone broth simmered for nine hours with, egg, green onion, dried seaweed and bean sprouts, but you can keep it light with veggie ramen ($16) if you prefer. Pro tip from your fellow diners: “Some of our regulars have even been using our soft shell crab appetizer ($11) as a ramen topping,” Heck adds.
The beef rice bowl ($15) is another top seller, and equally familiar options like chicken chow mein ($18) and shrimp fried rice ($18) add balance to the menu. You could create a feast from appetizers alone, including Poh Poh’s Dumplings ($14) and Gung Gung’s salt-and-pepper chicken wings ($12) dusted in garlic—both beloved dishes from the family’s former restaurant.
“There are too many to choose from, everything’s good,” says Epstein. “I especially love the soups, chicken chow mein, egg rolls and fried green beans.”
HOT NOODS El Cortez, 702-659-6800, hotnoodslv.com. Sunday-Thursday, 11:30 a.m.-10:30 p.m.; Friday & Saturday, 11:30 a.m.-midnight.
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