The Mirage, which opened in November 1989, is undergoing a dramatic change that includes the resort’s internationally- recognized volcano. However, the biggest explosion at The Mirage is occurring in the renovation of restaurants and one of those blasts is the newly-opened Fin.

Fin is a contemporary Chinese restaurant led by Chef Chi-Kwun Choi. The Hong Kong-style wok master is showcasing his high-end seafood dishes in a room that is being discussed as much for its architectural design as for the chef’s golden mushroom won ton soup.

The 92-seat Fin sits in the space formerly occupied by Renoir, the French gourmet restaurant. According to Bart Mahoney, former vice president of food and beverage at The Mirage, current vice president of food and beverage at Bellagio, Fin is the Chinese version of Renoir.

“No detail has been overlooked in the development of this room,” said Mahoney. “Its décor reflects its personality and there is a visual stimulation that brings a sense of celebration. It was designed by Yabu Pushelberg who knows and understands the type of distinctive clientele we have and where we wanted to go with Fin. Once inside, there is an openness that belies size. This comes from the reflective materials used within the room and the water feature at the far end of the restaurant.”

Mahoney said design elements were later taken into consideration when creating the restaurant’s china and staff suits and uniforms.

“The china was specially created for us by Bernardaud in Limoges, France,” he explained. “Guests will notice that the glass balls hanging from the ceiling reappear on the plates. Restaurant employees are wearing clothes designed by Tadashi. Put everything together and it adds a certain completeness or presence to the entire evening.” But beyond all the design and designer clothing, there is the food. That’s where Chef Choi takes over. Chef Choi has been recognized by The American Academy of Hospitality and Travel & Leisure magazine as one of the “top performing chefs in the country.” His philosophy says that truly unique Chinese cuisine lies in the balance of ingredients.