Fat Choy Restaurant

Let this place for you from the entrance. It’s a little restaurant tucked in a corner of a casino. Loved this place from the moment we walked in. It’s a cozy little restaurant tucked away in the corner of a casino. The food was great, the service was amazing, and the prices were very reasonable. Our server mentioned a cool deal, spend $10 on food and get $10 to gamble. The Reuben sandwich was fantastic, and the Lo Mein pasta was fresh and flavorful. If you’re extra hungry, try the Fat Choy burger, it’s thick, juicy, and absolutely delicious.

Fat Choy — Eureka Casino, Las Vegas In the liminal space where Americana's diner archaeology collides with the layered idioms of East Asian comfort cookery, Fat Choy emerges as an exemplar of culinary syncretism: a locus where vinyl-backed banquettes and neon-tinted nostalgia yield to the umami rigor of braised pork belly and six-hour short rib. Tucked within the Eureka Casino on Sahara Avenue, the restaurant's paradox — a humble, locally beloved haunt ensconced in a gambler's retreat — only amplifies its singularity. To observe Fat Choy is to witness a deliberate aesthetic program: mid-century flourishes and South-Asian motifs commingle beneath low light and fabric pendant lamps, creating an atmosphere that is equal parts retro parlor and urban canteen. The décor's restraint — dark walls that recede, warm fabrics that mitigate the casino's clamour — frames the cuisine, letting flavor trajectories take center stage rather than decorative excess. Culinarily, Fat Choy is predicated on a series of intelligent juxtapositions. The pork-belly bao — steamed, pillowy buns embracing lacquered slices of fatty, caramelized pork with sharp pickled counterpoints — is emblematic: textural oppositions (silken bread, crackling fat) and taste dialectics (sugar, acid, smoke) resolve into a canonically balanced bite. Likewise, the short-rib interpretations — whether folded into a grilled cheese or layered atop a bun — demonstrate a command of slow-cooked gelatinousness; the meat's collagen has been coaxed into presentations that both exalt and refine the primal pleasures of beef. The Fat Choy Rice Combo's trio of protein permutations (chicken, shrimp, pork belly) evidences a kitchen comfortable in polyvalence. Portions are generous, flavors assertive, and the seasoning calculus is often calibrated to please a local, unpretentious palate while retaining a chefly attention to balance. Service here is an oft-cited component of the restaurant's charm: staff comport themselves with the kind of no-nonsense conviviality that makes regulars of first-time visitors. The dining room moves with an easy rhythm; servers are knowledgeable about the menu's idiosyncrasies and seem practiced in guiding patrons through Fat Choy's hybrid lexicon. This human warmth — punctual, competent, and personable — is one of the establishment's most reliable assets. Fat Choy's provenance only deepens its appeal. Having migrated from food-truck origins to a brick-and-mortar nest inside the Eureka, the restaurant carries with it an authenticity that television acclaim. A caveat for the discerning diner: the environs are emphatically local rather than touristic; the Eureka neighborhood does not trade on Strip gloss, and some may find the surrounding streets less polished than a downtown promenade. In sum, Fat Choy is a study in successful culinary translation — the transformation of diner fundamentals through Asian techniques and flavor intelligence. For those willing to seek it out, the restaurant offers a convivial and gratifying encounter: braised richness that sings, buns that surrender at the perfect moment, and a service ethos that elevates the meal from mere consumption to a convivial ritual. It is, quite simply, a Las Vegas institution worthy of both local devotion and the occasional national spotlight.

Saw this on Triple D and wanted to try it! Met two wonderful guys Elijah and Dennis. Very friendly and great suggestions. I tried Pork Belly Bao and it was on a steamed rice bun. Excellent. Going back for the Sort Rib Grilled cheese!

Fat Choy's exceeded our expectations. This was a planned visit since we saw their Triple D episode. The restaurant itself is cute and cozy. Our server Tammy Jo was awesome! We loved talking to her and she's hilarious... a real gem. The food was stellar. The pork belly bao buns were so soft and fluffy stuffed with succulent pork belly. I had the short rib grilled cheese. OMG, the meat melted in my mouth! Husband had the crispy chicken sandwich. The chicken was lightly battered, crisp and juicy. The siracha aioli had a nice kick! Fat Choy's is definitely a winner.

I love it there it's pretty it's clean the staff is super friendly! But the time of order they may have been some misunderstanding I just asked for fries and cheese that's all! The order was placed and ready to pay.. I was shocked!! The fries was over 15 bucks. And come to find out it was fried with the works and it just had cheese and bacon and I had extra cheese and some kind of sauce and green onions on the side. Not worth $15+