Stripsteak’s kitchen boss helps you make the most of your feeble fridge


Here’s the situation: You partied too hard to stop for food. You made it home alive but starving, and there isn’t much to work with. This has happened to Stripsteak chef Gerald Chin plenty of times. But unlike you, he knows what he’s doing, and he knows how to hit the late-night spot with minimal resources.

“One of my favorites is something my dad used to make,” he says. “Being Asian, we always had leftover white rice, so you cook it in a pan with oil and just leave it, until the bottom gets crispy.” Chin adds a few eggs for an omelet effect, and when the bottom sets, flips it over, slides it onto a plate and douses it with oyster sauce. “It’s super-crispy and moist underneath, and with the cold oyster sauce it’s pretty great.”

His other top drunk dish is dubbed Super Ramen: a package of dry instant noodles with julienned onions and peppers, cooked in a broth of reduced soy sauce, water, the noodle seasoning packet and lime. And then there’s his Triscuit nachos, or his fried salami and egg white-bread sandwich ... maybe you should just party with this guy.

Tags: Dining, Featured, Food
Photo of Brock Radke

Brock Radke

Brock Radke has been writing about Las Vegas for almost two decades. He currently serves as editor-at-large covering entertainment and ...

Get more Brock Radke
  • Tender wrappers, each plumped up to the size of a playing card, swaddle a juicy pork/vegetable blend worthy of being trumpeted on the marquee.

  • La Monja will be a Mexican-style raw bar, while Hatsumi will offer a more elegant experience, focused on traditional robata and irori grilling.

  • Head to the bar for executive chef Mark Andelbradt’s counter-only menu and prepare for a range of explosive flavors.

  • Get More Dining Stories
Top of Story