JING Las Vegas

Soft bao buns with Wagyu beef, tomato, avocado, thinly sliced raw leeks, jalapeño, and spicy aïoli.

Pad Thai with chicken and shrimp, rice noodles, and bean sprouts, tossed in a tangy tamarind glaze, finished with crushed peanuts and fresh herbs.

Fried rice with wok vegetables, farm eggs, onion, and scallion with option to add protein

Kani kama, cucumber, and avocado, roll topped with sesame seeds

Spicy tuna and avocado roll topped with hamachi, tempura flakes, spicy mayo, and serrano chilies.

Soy paper roll with imitation crab (kanikama), snow crab and served with warm ponzu butter dipping sauce.

Classic California roll, topped with Tuna, king salmon, and yellowtail, finished with wasabi ponzu.

Shrimp tempura and avocado roll topped with BBQ freshwater eel, finished with unagi sauce, and scallions.

Yellowtail layered with grapefruit, serrano chiles, topped with shredded phyllo and finished with sudachi-soy sauce.

Bite-sized crispy rice topped with bluefin tuna, avocado, chili garlic aïoli, and scallion.

Steamed edamame with Maldon sea salt or chili garlic sauce.

Lobster dumplings with shrimp mousse served in a curry foam.

Braised Short rib beef dumplings with shitake mushrooms, topped with short rib jus.

ginger pork and shrimp steamed wontons with sesame and Chengdu spice sauce

Kani kama, cucumber, and avocado, roll topped with sesame seeds

Blue Fin Tuna, Wagyu beef, avocado, and garlic ponzu.

California roll topped with baked king crab, chili garlic aïoli and unagi sauce.

Spicy tuna and avocado roll topped with hamachi, tempura flakes, spicy mayo, and serrano chilies.

Soy paper roll with imitation crab (kanikama), snow crab and served with warm ponzu butter dipping sauce.

Classic California roll, topped with Tuna, king salmon, and yellowtail, finished with wasabi ponzu.

Shrimp tempura and avocado roll topped with BBQ freshwater eel, finished with unagi sauce, and scallions.

Choice of sashimi, nigiri, or handroll

Choice of sashimi, nigiri, or handroll

Choice of sashimi, nigiri, or handroll

Choice of sashimi, nigiri, or handroll

Choice of sashimi, nigiri, or handroll

Yellowtail layered with grapefruit, serrano chiles, topped with shredded phyllo and finished with sudachi-soy sauce.

Bite-sized crispy rice topped with bluefin tuna, avocado, chili garlic aïoli, and scallion.

Steamed edamame with Maldon sea salt or chili garlic sauce.

Soft bao buns with Wagyu beef, tomato, avocado, thinly sliced raw leeks, jalapeño, and spicy aïoli.

Braised Short rib beef dumplings with shitake mushrooms, topped with short rib jus.

Lobster dumplings with shrimp mousse served in a curry foam.

ginger pork and shrimp steamed wontons with sesame and Chengdu spice sauce

Kale salad with cucumber, avocado, cashew nuts, and Champagne vinaigrette.

Romaine lettuce with house-made dressing, garlic croutons, and aged Parmesan Reggiano.

iceberg, applewood smoked bacon, blue cheese, Campari tomato, croutons, thousand island

6 oz. Black cod filet, marinated in den miso, served with frisée and citrus.

Traditional Cantonese style Peking duck served with traditional flour wraps, thinly sliced leeks, cucumber, and hoisin sauce.

Lo mein style noodles wok tossed in a light white wine garlic sauce with your choice of protein

Fried rice with wok vegetables, farm eggs, onion, and scallion with option to add protein

Crispy white mean chicken breast wok tossed with mixed vegetables in a sweet sesame glaze

White meat chicken breast wok tossed with mixed vegetables, peanuts, and chiles in a savory garlic sauce

Chicken breast and shrimp wok tossed with Thai basil, mixed vegetables, and Jalapeño in a savory black bean sauce

Tenderloin wok fired with broccoli, onion, jalapeño, and spicy soy glaze.

Flank steak wok tossed with red and yellow onions in a savory ginger soy sauce

Crispy Chicken and shrimp wok fired with bell pepper, yellow squash, and honey glaze.

Side order of our Kale & cucumber salad with Kale salad with cabbage, cucumber, avocado, cashew nuts, and peanut vinaigrette.

Flash fried brussel sprout leaves tossed in a honey Szechuan glaze finished with toasted almonds and bonito flakes.

Campanelli style pasta finished in a rich cheese sauce and garnished with roasted garlic and parmesan bread crumbs.

A blend of 5 wild mushrooms including king trumpets, beech, shitake, maitake, and oyster, tossed in a sweet Thai basil sauce finished with truffle oil.

Crispy french fries tossed in duck fat, fresh garlic, rosemary, and parsley. Served with mushroom ketchup and garlic aioli.

whipped potatoes, with European butter, finished with garden chive, and Laudemio extra virgin olive oil.

Steamed Rice

Steamed Rice