Dim Sum Favorite Ping Pang Pong Expands, Debuts New Space at Gold Coast Hotel and Casino

LAS VEGAS, July 18, 2017

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With seating for more than 300 guests (50 percent larger than its original space), and a private banquet room, more patrons than ever before can now enjoy Ping Pang Pong's legendary and authentic Chinese dishes.

"During the last 17 years, Karrie Hung, Kevin Wu and the Ping Pang Pong team have created one of southern Nevada's most celebrated culinary destinations," said Tony Taeubel, Senior Vice President and General Manager of the Gold Coast. "Now, Ping Pang Pong has a beautiful new space befitting its legendary reputation – and its delicious and authentic Chinese dishes."

Guests visiting the new restaurant are greeted by elaborate dark walnut screenwork and a modern version of a Chinese pergola, juxtaposed with clean modern wood paneling to create a stunning façade. The entry portal is flanked by two authentic foo dog sculptures acquired direct from China. Stepping inside, the reception area showcases a host station designed to resemble a Chinese apothecary cabinet and overhead are a gorgeous array of silk lanterns festooned with red tassels. An impressive tea servery visually anchors the front quarter of the seating area, while at the back, a large framed opening offers a glimpse of the culinary artistry in the bustling kitchen. The all-new Ping Pang Pong also features a private banquet room capable of hosting nearly 100 guests for private events, receptions and parties.

Though the space is all-new, the flavors that made Ping Pang Pong famous remain unchanged.  Dim sum service is available from 10 a.m. to 3 p.m. daily, with classic pushcarts offering a selection of more than 80 authentic dishes from provinces throughout China. Dim sum standards are joined by a rotating selection of seasonal favorites like the Mango Lobster Scallop Roll, combining fresh diced mango, lobster and scallop in crisply fried thin panko tossed rice paper; or the Aromatic Duck Bun, featuring southern Canton five-spice roasted pulled duck with Mandarin cucumber, served in a steamed lotus bun.

From 5 p.m. to 3 a.m., diners can enjoy a selection of authentic dinner entrees, including Smoked Orange Ribeye Cubes, seared over a high-flame wok with peppercorn and toasted garlic; the Macanese Crustacean Claypot, featuring live-tank seafood served in a ginger laksa curry broth with saffron and chopped herbs; or the Tai Pan Australian Lobster, tossed in a high-flame wok with chopped shallots, scallions, peppercorn, ginger and cilantro stems.