Las Vegas Weekly

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Wynn’s Wing Lei is known for its exemplary Chinese food, but executive chef Ming Yu highlights a variety of Asian influences across the menu. Cooking styles from throughout China are celebrated—Sichuan, Hong Kong, Shanghai—but Yu’s love for Japanese cuisine is exemplified in his Alaskan King Crab Salad.

Chef Ming Yu of Wing Lei restaurant at Wynn.

“Most Chinese restaurants don’t have many kinds of salad,” he says. “Typically, they’ll have spring rolls and potstickers as appetizers; however, salad is nowhere to be found. I wanted to change that. This dish is inspired by Japanese restaurants and is a play off of sashimi. While the white miso paste is a traditional Japanese ingredient, yuzu is just a Japanese word for citrus you can get anywhere on the mainland.”

And there you have it—a quick ingredient lesson to ponder as you whip up Yu’s dish at home.

Alaskan King Crab Salad

(serves 2-4)

Ingredients:

1½ tbsp. white miso paste

1 tbsp. sugar

2 tsp. corn syrup

½ cup yuzu juice

½ cup grape seed oil

kosher salt

4 oz. Alaskan king crab leg meat

½ cup diced fresh mango

½ cup diced fresh avocado

cherry tomato, diced

frisee lettuce

Method:

Mix miso paste, sugar, corn syrup, yuzu juice and grape seed oil in a bowl. Season with kosher salt to taste. Mix dressing with both Alaskan king crab leg meat and mango/avocado salad separately. Place mango and avocado in a 3-inch mold cutter. Place Alaskan king crab meat on top of mango/avocado salad. Garnish with cherry tomato and frisee lettuce.