There are fewer properties that have the pound-for-pound restaurant variety than Resorts World Las Vegas. It offers just about every type of cuisine you could want—steak, seafood, vegan, Italian, Spanish, Mexican, Cantonese … the list just goes on and on. And if you’re looking for top-notch Asian cuisine, it really doesn’t get better than FUHU, where décor, service and (especially) menu will continually surprise and impress.

You’ll find FUHU at the end of the bustling District (the same area where you head to both Ayu Dayclub and Zouk Nightclub). The room itself is gorgeous, decorated with a faux sakura tree in full bloom, and there’s also a patio area, perfect for enjoying the restaurant’s varied brunch menu.

Start your meal here with one of FUHU’s signature cocktails. May we suggest oh-so-cleverly named selections like Let That MAN-GO, a delicious blend of Ketel One Oranje, J.F. Haden’s mango liqueur and honey, topped with a citrus mango foam, or The Floor is Guava, a tropical concoction made with Bacardi Cuatro añejo, Kalani coconut rum, lime and guava purée.

Appetizers, here called “Tiger Bites,” are a little bit of everything from the contemporary Asian cuisine cornucopia. We recommend starting with smoked oysters, served here with compressed pineapple mignonette, then making your way to the crispy tun, served with rice crisp, spicy mayo, sweet soy and crispy garlic. Other dishes include miso cod “tacos,” where bibb lettuce contains the fish, and chicken karaage, served with Korean sauce and green onions.

Entrées are where FUHU really shines, with choices ranging from seafood like seared scallops, seared big eye tuna and crispy Chilean sea bass, beef like Australian, American or Japanese wagyu, sizzling New York striploin, and meats like the kurobuta pork chop.

Two of the restaurant’s signatures are must-trys: the FUHU sticky lamb chop, a half-rack served with maitake and “sticky sauce,” and the FUHU aromatic crispy duck, a labor-intensive effort best described by executive chef Justin Kalaluhi: “It’s a three-day process. We basically fabricate the duck, and we salt it for a whole day. And then we rinse it and we put a dry-wet rub on there and it sits on there for 24 hours as well. Then we braise it for two hours and then cool down, and then the next process it’ll be picked up (then finished) in the fire.”

Putting yourself in the chef’s hands is always an exciting experience, and with the Chef’s Table menu, you can do exactly that. A bit more expensive? Sure, but who cares when you’re enjoying a hand-picked, 28-piece, seasonal selection of “Ultimate Sashimi” or truffle bara chirashi, a combination of market fish, avocado, asparagus, oshinko, furikake and truffle soy?

For dessert, Joe’s Candy Wontons are super-fun, crispy, Milky Way-wrapped wontons served with strawberry and chocolate sauces, while the pandan gateau is rich in flavor, a pandan-flavored cake with coconut crema, roasted rum pineapple compote and fresh raspberry sauce.

Resorts World Las Vegas, 702.676.6907. rwlasvegas.com