Chinglish Closing As Team Heads To El Cortez

The owners of Chinglish Cantonese Wine Bar, located in the Boca Park shopping center near Summerlin in West Las Vegas, and the adjoining Kosher Chinglish have announced they will permanently close both restaurants after service this Sunday, June 9.

While this is sad news for Summerlin area residents, it represents a new chapter for the team behind the restaurants. The family is preparing to open new restaurants, including one in Downtown Las Vegas’ El Cortez Hotel and Casino.

Candied Walnut Prawns at Chinglish

“While this chapter is over, there is more to this culinary story,” owner Ken Heck wrote in an email to media members.

“As part of the $20+ million renovation of the El Cortez, where we are developing an Asian Noodle Bar called Hot Noods. And there is more in the works. You will be hearing from us in the not-too-distant future.”

El Cortez Chairman Kenny Epstein briefly mentioned this project to local journalist Dayna Roselli on the June 6 episode of the Vegas Revealed podcast during a conversation about the resort’s renovations.

“We’re putting in a Chinese noodle restaurant,” said Epstein to Roselli.

“It’s gonna be great. Chinglish … they’re gonna own it. And I love their food. I asked them first, and they jumped at it. So we’re all set.”

Peking Duck at Chinglish

The two Chinglish restaurants have been family-run since the start, with Kitty’s father, Chef Po Fai Lam, running the kitchen. The entire family, including Chef’s wife Ana and Heck’s son Ben, signed their statement, which took time to thank their customers and staff.

“We appreciate the many guests who have participated in our Chinglish journey and shared in our positive experiences,” they wrote.

“We are especially grateful to the fantastic staff who consistently provided top-notch hospitality. Every person, in every role, believed in our family’s vision and mission: to create positive memories and experiences for all of our guests, staff and family.”

Author’s Note: We hope to have more news from Ken Heck on an upcoming episode of the Food and Loathing podcast.