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Belllagio Hotel and Casino, Las Vegas
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Details      Menu      Chef Bio

Las Vegas Asian Noodles Restaurant


  • Hours of Operation:
    Lunch and Dinner Daily
    11:00 a.m. - 2:00 a.m.

    Dim Sum
    Friday - Sunday
    11:00 a.m. - 3:00 p.m.
  • Reservations:
    Not Required
  • Executive Chef:
    Patrick Lee
  • General Manager:
    Marcus Woon
  • Cuisine:
    Traditional noodle dishes from Malaysia, Thailand, Japan, China and Vietnam.
  • Dress Code:
  • Location:
    Adjacent to the Baccarat Bar.
  • Credit Cards:
    All major credit cards accepted.
  • Bellagio Gift Cards
    To order gift cards online,
    please click here.

Tony Chi’s design brings the traditional noodle kitchens of Asia to Bellagio. Executive Chef Patrick Lee offers authentic regional noodle dishes from Thailand, Japan, China and Vietnam. In addition to serving traditional Asian specialties, the always-popular Chinese dim sum is available from 11:00 a.m. to 3:00 p.m. Friday, Saturday and Sunday.


  • Executive Chef:
    Patrick Lee
  • General Manager:
    Marcus Woon
  • Cuisine:
    Traditional noodle dishes from Malaysia, Thailand, Japan, China and Vietnam.

Patrick Lee

A native of Singapore, Noodles Executive Chef Patrick Lee considers working at Bellagio his greatest achievement thus far. With a sincere appreciation for "yummy" cuisine and the perfect won ton soup, Chef Lee uses the Chinese cooking techniques as well as the balance of spices his mother taught him as a young child to provide guests with delectable, authentic Asian noodle dishes.

Maintaining a high customer satisfaction is Chef Lee's goal and he accomplishes this through consistently introducing innovative products. He focuses on the products he's serving as well as the people.

A veteran of the hospitality industry, Executive Chef Lee has honed his skills through various venues, from restaurants to country clubs and acclaimed hotels in Singapore. Beginning as a cook, he learned to execute all knife skills and technical cooking skills while adhering to the daily operations. He then, made his way as a Chef Tournant, assisting the Master Chef and further developing his repertoire. Chef Lee then moved up to Sous Chef and Assistant Executive Banquet Chef at the M Hotel Singapore, overseeing a modern concept café with a total capacity of 120 and preparing large-scale menus for a 700-person capacity Banquet Ballroom. With his expansive experience and knowledge, Head Chef at a Japanese-Thai noodle bar was next on his list of accomplishments. From soba and ramen to the inevitable Pad Thai, Chef Lee mastered them all, all while providing excellent customer service. And in April 2005, Noodles at Bellagio became home for Executive Chef Patrick Lee.

Chef Lee continues to win the hearts and appetites of guests at Noodles with his mentality that his cuisine tastes different and is distinct because it's made flawlessly. His cooking talent which has been perfected over the years, combined with his repertoire of professional experience, ensures his delectable creations are authentic and uphold the highest quality. And Chef Lee's patience for creating good food as well as his unwavering ability to maintain customer satisfaction by meeting any and all special requests of his guests continue to keep patrons coming back time and time again.

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