Blossom

Enjoy classic Chinese cuisine in a lush environment that makes you feel as if you've entered into an enchanting Chinese Garden. Designed to evoke serenity, the modern elegance of Blossom combined with the exquisite culinary creations will result in an experience to be savored.

Signature Dishes

• Appetizers
  - Pot Stickers
  - BBQ Back Ribs
  - Shiitake Mushrooms
  - Tempura-Fried Ice Fish
  - Crisp-Fried Beef Roll With Enoki Mushrooms
  - Golden Seafood Medallion
• Soup
  - Hot and Sour
  - Tofu with Assorted Mushrooms
  - Wor Won-Ton
• Seafood
  - King Crab
  - Australian Crystal Crab
  - Santa Barbara Spot Prawn
  - Steamed Crab Claws on Egg White
  - Manila Clam
  - Crisp-Fried Flounder Filet
  - Indonesian Curry Sauce Lobster Tail
• Meat
  - Kung Pao Chicken
  - Chicken Breast with Macadamia Nuts
  - Beef Tenderloin with Portabella Mushrooms
  - Jian Bo Beef
  - Spicy Wok-Fried Scallion Veal Cheek
  - Mandarin Pork Chop
  - Peking Duck
• Hot Pot
  - Natural Nine Combination Meat and Seafood
  - Spicy Eggplant Shredded Pork
  - Ox Tail
• Noodles
  - Singapore Vermicelli
  - Braised E-Fu Noodles with Scallop and Enoki Mushrooms
• Fried Rice
  - Spicy Indian-Style Fried Rice
  - Spicy XO Lobster Fried Rice
  - Pan Fried Red Rice
• Vegetables
  - Fresh Mixed Vegetables
  - Pan-Fried Pea Leaves
  - Braised Bai Ling Mushrooms with Baby Bok Choy
  - Chinese Napa Cabbage
  - Braised Tofu with Black Mushroom

Chef Chi Kwun Choi

Chef Chi Kwun Choi holds the position of executive chef at Blossom, ARIA Resort & Casino's Chinese fine dining restaurant. In this capacity, he is responsible for menu development, food preparation and kitchen operations for the restaurant.

The Chinese-born chef's experience spans nearly 35 years in the culinary industry, having begun his career in Hong Kong at the early age of 13. Over the years he worked as a chef at many of the city's most prestigious restaurants, including the Hilltop Country Club, the Golden Palace Restaurant, the Kowloon Private Club and Nautilus Limited.

Having relocated to Las Vegas to continue his successful career in the city's top resorts, Chi Kwun quickly climbed the professional ladder. He has served as sous chef of Pearl restaurant at MGM Grand, sous chef of Shanghai Lilly at Mandalay Bay and executive chef of China Spice at Green Valley Ranch. He now joins Blossom from The Mirage, where he served as the executive chef of Fin, a position he has held for the past five years.

Chi Kwun's specialty is Chinese cuisine that marries contemporary and traditional flavors. His "borderless cooking" creatively caters to both Far East and Western palates while providing an authentic gourmet experience that draws on the finest ingredients available.

Chi Kwun currently serves as vice president of the American Chefs Association, Las Vegas Chapter. He has been regularly recognized for his exceptional skills during his tenure in Las Vegas, most notably as a winner of The American Academy of Hospitality Sciences' Five Star Diamond Award in 1998 and a winner of the exclusive Epicurean Award for Best Chinese Restaurant in Las Vegas in 2005.