The New Year Brunch Buffet with Lobster & King Crab! "Jasmine" at The Bellagio, Las Vegas

Hey guys, it's Danny the Medic. Welcome to the channel. Now today I'm over here at the Jasmine Cantonese Restaurant inside the Bellagio Las Vegas, right? Now today they're offering New Year's brunch for $118.88. What do they have inside for that price? I don't know. Could it be lobster, filet mignon, things with truffle, Laskin King crab legs, prime rib? Who knows these things? My goodness, I'm gonna go in and find out. $118.88 plus tax and tip. Okay, so we're gonna start off over here with their seafood, where they do indeed have Laskin King crab legs. Look at those spikes, delicious looking. And now over here we got the Peking duck. The guy cuts the duck for you. Ouch, guys, ouch. Oh, I would hate to beat that duck. Ouch. Now over here we got char siu, a Cantonese favorite. And over here we have Gail. Hi, Gail. Hi. All right. This is the bun for the Peking duck with all its accompaniments. Terrific looking. Sorry, thank you. We got ahjus. Over here we got prime rib. Is this aged, sir? Yes, it is. It is aged. It is looking pretty old, guys, very aged. And over here we got lamb. Looks like dinosaur bones. All right, now let's see what's over here. Here we got some crackers and stuff. We got smoked salmon, which is pretty expensive stuff, guys. I wonder if I can eat $118.88 worth of this. It'll be a lot. All right, and what is this stuff here? Salad, salad. Very interesting looking things here. Ooh, they got some sort of seared tuna. Oh my goodness, guys, that looks so good. I'm gonna have some of that. We got fruit with these eyeball looking things. It's looking at you guys. All right. Oddly enough, there's only like six of these little jars. I wonder if I take it, how fast they will replenish it. We got cold cuts over here. We have clean bowls and plates. Over here is the soup of the day. I wonder what it is, guys. Let's take a look. I still don't know what it is, guys. Over here, we have corn soup and then the thousand-year congee. So let's take a look at the corn soup. It's looking very corn soup-ish, very nice. Over here is the thousand-year congee. Wow, I'm surprised it's still wet. It should be dried up by now. And this is the stuff that goes into the hot and steamy pot. We're just going in with it right now. Look at that, guys. All right, hot and steamy, guys. Over here, we got this, I do not know what this is, guys. It's called the crispy scallop and taro nest. All right, crispy taro. Crispy, crispy, guys. Very crispy. Look how crispy it is. Coming around from the crispiness, we have clean plates. Oh, chow mein. Thank you. There's chow mein, guys. Now we have, oh, poached chicken. Not bad at all. All right, the black bean lobster. It's almost time for a refill for that. This is pig feet. Pig feet, guys. Now we have vegetables. Ooh, sea bass, guys. Expensive stuff. Now we got some fruits over here, very nice. And let's go around the dessert station where we have these dessert choices. Very nice-looking dessert choices. Mm, very clean and presentable. Oh, this looks really good. Oh my God, all the raspberries are facing the same way. They go all out here at the Jasmine. Got cherries and stuff like that. All right, and now we got Tong's favorite, chicken feet. Steve loves this also. My God, they're gonna eat the whole pan if they were here. Oh, look at those king crab legs, yummy. Okay, and now we have spear ribs. All right. Veggie dumplings. Oh, spinach with crab dumpling. Okay, coming soon, the har gow. All right, here's a siu mai. Ooh, that's the siu mai, looking pretty good. And we got, is this miniature French onion soup? Oh no, baked milk custard. I was hoping it's French onion soup. How adorable, these look like little pumpkins. My goodness. Oh, those crab, those shrimp things over there are some of my favorites from childhood. I really enjoy that. Back then, they put a little crab claw at the end of that stuff. Really delicious. Oh, hello. Uh-oh, I'm in trouble. All right, guys, I'm seated. Now, I am perfectly comfortable leaving everything at the table while I go get the food because no one pays $118.88 just to jack my stuff. All right, let's go get some food. All right, guys, so now I have Alaskan king crab and Peking duck and char siu. Let's take a closer look. All right, so we're gonna try the char siu. Now, I know it's not gonna be as good as noodle town, but you know, it's hard to beat noodle town. It's all right. I knew it wouldn't be as good as noodle town. No one's as good as noodle town, like from the 80s, you know, when I was a kid. All right, Peking duck first, just the duck. Got a lot of duck flavor. All right, gonna put it into this piece of bread. Ah, I forgot the sauce. Don't need the sauce. Those chopsticks were really heavy. It's better without the bread. 8.5 for the duck. Pretty darn good. King crab legs, guys. Now, I went and I got the biggest pieces. Look at this monster. Really good crab. This piece alone could be 15 bucks. I wonder if they have any hot butter. I'll take a look. All right, guys, I found the butter. Now, on my way back, I also got some lobster tail pieces. Oh, ooh. Mng koi sai. And some ha gow. Take a closer look. So first, the ha gow. With all kinds of things in it, guys. All kinds of things. The things inside the ha gow don't really change the flavor. But very well-made ha gows. 8.5, very well-made. And now the lobster. It's a black bean lobster today. I'm gonna dip it in some butter. Nine for the lobster. Very fresh. Now, I wonder what I'm gonna do with the thorax. Thorax. It appears that there's a piece of meat in the thorax. All right, so I'm gonna finish this up and we'll move on to the next round. Right after these commercial messages. Oh, I got it, thank you. Oh, thank you. Okay, thank you, thank you. Can we go and take that plate away for you? Oh yeah, this one, thank you. All right, we're back. So I got their thousand-year kanji and their corn soup. Just in small amounts. Take a closer look. And new to this round is the siu mai. All right, first let's try the siu mai. Surprisingly flavorful. Just needs a bit more salt. 8.5 for the siu mai. All right, I'll eat these later. 1,000-year-old kanji. Very decent. The way kanji should be. With the rice portion, good and bland, as it should be because it's rice. And then the flavor of the preserved thousand-year-old egg, mixes well with it. Because the thousand-year-old egg, there's a thousand years of flavor in there. It's probably just a month old, in reality. It's just a name. 9 for the kanji. The corn soup. Decent corn flavor. Reminds me of the one I used to make as a kid. I'd buy like the can of corn, put in some water, beat an egg into it. Yeah. 8 for the corn soup. All right, so I'm gonna eat all this and then we'll jump over to the next round. All right, guys, I'm back. And now I have random stuff. I have here, so I have here, that piece of tuna that I was interested in. We have also this puffy thing, the green thing, the triangular thing, the egg tart, the thing with something stuck in it, and the cute little thing that looks like a pumpkin. All right, I don't know what to try first. I guess the tuna piece. Oh, wow. That piece of tuna is spicy. 7 for the tuna. All right, now, moving on to this green thing. A spinach and crab dumpling, they say. All right, guys. Not a lot of crab in it. Tastes more like shrimp. Now, what would really be good here if they would set up a corner and have fresh made ha chung and au chung? Wouldn't that be great? The guy steaming it, rolling it for you? Oh, my goodness, that would be so good. But we'll see. All right. The thing with the thing in it. Traditionally, this thing here would be, the down here would be a piece of blue crab claw, like the pinchers, and then they use the meat for something else, and this is just a shrimp, like chopped and formed. Let's see what this is. Yep, that's what it is. 7. The thing that looks like a pumpkin. It's like a Snickers bar, but not chocolate. See if I can show you. That would be so good in a movie theater. 8.6. The puffy stuff. Nice and hot. Don't know what's in it, but it's pretty good. Got a good bite to it. 8 for the puff thing. Now for this triangle. Oh, that's what it looks like on the bottom. So, that was a char siu triangle. 8. Not bad at all. Now, for that, it was kind of rich. I'm glad I only had one triangle. Now, if I had been eating dim sum by myself, I wouldn't be able to eat three of the same ones. It's very rich and heavy. Tart. From Portugal, they say. It's very nice. Good light flavor. 8.5. All right, so, gonna try something different. Yes. Now I got, over here, little bit more lobster, the chicken, the chow mein, and ginger and scallion sea bass. So, first the sea bass. It's a good sea bass. Tastes very fresh. Very fresh. 8.5 for the sea bass. Now these noodles. It's okay noodles. 7 for the noodles. Nothing wrong with it. Maybe with a little soy sauce, it'll improve. All right, with the soy sauce. I think it needed to be cooked with the soy sauce. So, the addition of soy sauce did not help. All right, moving on. Chicken. I went for the white meat, guys. I love white meat. Chicken, guys, chicken. Surprisingly, Chinese flavor. You know, because, let me tell you a story. I remember one time in mainland China, right? I was living in the village. The locals, they said, what are we having for dinner? The other local said, we're having chicken, right? Then along comes this huge chicken, huge chicken, right? Then it came time to kill and eat the chicken. They went kabok, you know? Then they dunk the whole chicken into this like scalding hot water and all the feathers just all came off the chicken. And then they took the chicken out. It was the smallest little chicken I've ever seen. It went from this big to this big. It's like, what happened to the chicken? It was nothing but show. It was a show chicken, guys, all just feathers. Now, later that meal, I tried the chicken. It had a very lean taste to it, much like the chicken today. Got that China chicken flavor to it. Very lean. Or it could just be the spices, I don't know. You never know these things. I am so full, guys. I'm just gonna try the lamb, the prime rib, and dessert. All right, let's go. All right, guys, I'm back. So let's take a closer look. All right, so let us try the prime rib. Mm, delicious, tender, and flavorful. Nine. All right, lamb. So the lamb is good, but not as good as the prime rib was. So 7.5 for the lamb. All right, I'm getting so full, gotta get out of here. The 90 minutes is almost up, so we gotta eat these real quick. 90 minute limit, guys, oh my heavens. Oh, they're gonna come kick me out. Whatever this is. Mm, mm. Pretty darn good, guys. 9.5, all right. Now, whatever this is. Mm, 9.5, oh my heavens. Now, this thing. That was harder than I thought. Ooh. Seven for that. And this thing here. Eight. All right. Thank you for watching the New Year Brunch. $118.88 over here at the Jasmine inside the Bellagio Las Vegas. Thank you for watching. New Vegas video every Friday. All right, good. Still got a few minutes left. Ooh. Hey, we got some viewers, hi. Hi. Yeah, we always watch your videos at home. We're from Seattle. Oh, from Seattle? Yeah. It's nice and cold over there, huh? Yeah, yeah. All right. Yeah, we saw some of your videos about this place, so we're gonna check it out. Oh yeah, $118.88. It's kind of expensive, yeah. Maybe one of these lobsters. Yeah, I hope they have it. Oh. Daddy. Oh, hi. Hi. Hi, look, another viewer, yay. They're in the same family, so I guess it's just one big viewer. Hello, another viewer. Yes, every night, me and my husband. Yeah, oh, you got a husband already? Oh, never mind, never mind, guys, never mind. It's David from the sushi video. Happy New Year. So if you're gonna be here, go to Genting for their Chinese New Year. I don't know, how much do you want for that? About 88. That's it? That was last year. Oh. Oh, hello, I'm Danny. I see you on my channel all the time. You do, wanna say hi? Am I gonna be on here? Yeah, hey, we got some more viewers. Food was good, love it. All right. Okay. All right, nice to meet you. Yeah. Okay, nice to meet you. All right, nice to meet you. Yeah, see you next time. Merry Christmas, New Year. Merry Christmas. I'll be looking for you. Terrific.