The city's most authentic Asian noodle dishes and remarkable dim sum resides on the casino level of The Palazzo. From acclaimed chef Simon To, ZINE melds traditional dishes with the exotic and simple with the extravagant in a comfortable, contemporary ambience. To has 35 years of experience cooking Asian cuisine. Originally from Hong Kong, he specializes in Canton and Szechwan styles and is considered a Dim Sum master. Chef To has served his signature dishes all over the world including France, Hong Kong and Canada and was recently awarded the coveted Blue Ribbon award from Le Cordon College of Culinary Arts.
In recognition of his outstanding contributions and accomplishments in the hospitality industry, Chef Simon To was inducted into Les Amis d'Escoffier Society of China. Known for his professionalism and excellent reputation within the Asian and American Hospitality field, the Society selected Chef To as Honorary Chairman for his achievement in the culinary field.