Two unlikely words are combined to make a restaurant name that commands a double take in the suburbs of Las Vegas: Pasta China (pronounced pasta-cheena). Is it Italian or is it Chinese? Rather, as the name signifies, it’s both, an eclectic fusion of two of the world’s most popular cuisines. The mastermind creation of its owner, Rich Young, the establishment is a combination of innovation, unique flavors, and quite simply, pure joy.
While Pasta China offers purists classic Italian dishes like Chicken Marsala and Shrimp Scampi, and Chinese dishes like Cashew Chicken and Shrimp Fried Rice, the fusion dishes offer the combined flavors of both styles. Based on Young’s established four rules, fusion dishes are created with Chinese ingredients and prep work, Italian sauces, a Chinese wok, and Italian pastas. Understanding the styles of each cuisine, Young has a clear perspective on how the dishes can be a perfect marriage, “Chinese cooking is not like any other style, cooking is hot and fast, rigorous prep work is key for instant cooking,” says Young. In contrast, Young explains the nature of Italian cooking, “Seasoning, quality ingredients, and a little patience go a long way for Italian cooking.”
From appetizers to desserts, Pasta China has a fully developed menu. The self-explanatory Sausage and Pepperoni Egg Roll can be found under “Goodies” as well as the Firecracker Egg Roll, a blend of grilled chicken, jalapenos, and chedder cheese wrapped and fried in the classic egg roll wrap. Fusion entrees include the restaurant’s namesake, Pasta China, stir fried spaghetti with Chinese sausage, BBQ pork, chicken, and vegetables, Angel China, pan fried angel hair pasta with chicken in a black bean sauce, and Wonton Marinara, chicken wontons sauteed in a marinara cream sauce. Generous portions of fusion entrees are served with a side of greens drizzled with Asian dressing and bread spread with fresh in-house made pesto. Pasta China’s most hidden treasure however can be found on its dessert menu, the Egg Roll Cannoli, a creamy blend of ricotta cheese resting in a crispy fried wonton wrap shell and topped with mini chocolate chips.
Stepping out of the norm to create a new balance of exotic flavors, Young, through trial and error, continues to integrate different herbs, ingredients, and techniques in his never ending quest for the next great fusion dish. His “eSpeshials” menu sits perched up on his countertop with titles and descriptions of his latest offerings. “I like to let my customers try [the new items] and give me feedback,” says Young. Salt and Pepper Zucchini and Kung Pao Spaghetti are some of the most recent new marriages of flavors and textures on Pasta China’s board.
The inspiration for Pasta China is thoroughly displayed through Young’s immense joy for cooking and creating. He has traveled from his native Hong Kong to one of his long time residences in San Diego. Now, Young has tackled the Las Vegas desert landscape, a market that he feels is prime for a local eatery that offers a unique palette of fun flavors, family friendly portions and a comfortable location for people to stretch their legs. When customers come walking through Pasta China’s door, there is no greater joy for Young, and it can be seen with his smile as gives his typical “Welcome” greeting.