Bellagio makes the best thee cup chicken I've ever had. The sauce was perfectly caramelized over the chicken and every bite was heaven! So good that we ordered a second to take home for breakfast the next day! Classic Taiwanese recipe and amazing!

One of the toughest dish to make in Cantonese cuisine. The Chef has to stand over a wok of hot oil and pour the hot oil over the chicken for 40 minutes until it’s cooked through and the fats have dripped off creating a paper light crisp skin and succulent meat inside. Amazing!!!

One of the best crispy roast chicken ever! The meat is tender and succulent & the skin is paper thin crispy. I nearly ate the whole plate! Dope!!!

Chicken poached in Chinese yellow rice wine. Yummers! 😍

Steamed chicken tossed in Ma La sauce (Sichuan peppercorns, chili, sesame paste and roasted sesame) - amazingly addictive —

Chargrilled over Pandan leaves - so good we ordered second. The meat was succulent - skin slightly crisp with wonderful aroma from the grill :-)