Hakkasan

As if dining at the Fontainebleau weren’t already a first-class outing, in 2009 the legendary hotel welcomed the first American edition of the even more legendary London eatery. Dining here is for high rollers only, as even a handful of appetizers comes with a $100-plus price tag. Still, reservations are tough to get hold of. But if you can afford the splurge, you won’t regret it. Behind the scenes, chef de cuisine Jian Heng Loo utilizes the restaurant’s $1 million kitchen (yes, really) to perfection, churning out perfectly executed Cantonese classics, including crispy duck salad and jasmine tea-smoked ribs. Weekends bring a traditional dim sum lunch, with dumplings ranging from steamed squid ink har gau with caviar to wok-fried soft shell crabs.