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Restaurant Collection


Open 7 Days: 11:30AM to 11:30PM
Lunch: Mon. – Fri. 11:30AM to 3:30PM


Level 2, Eastside


An entirely new concept from innovative chef José Andrés, China Poblano combines the flavors of Mexico and China to create a breakthrough restaurant experience. Here, noodles and tacos come together in a festive, stylish setting. Guacamole is made to order and served alongside mi fen noodles with dried shrimp and black mushrooms.

A wide array of tacos includes everything from authentic carnitas to inspired soy-marinated duck and salsa, all crafted in house-made tortillas. China Poblano brings the best of these two disparate yet surprisingly complementary cuisines together into a concept that encompasses both authentic dishes and inspired new favorites.

Group Reservations

To reserve a table for parties of 13 or more Email Us or call 877-551-7776.
Private dining options available.


Jose Andres

Celebrated chef and television personality José Andrés made his Las Vegas debut with the opening of two restaurants at The Cosmopolitan of Las Vegas. Andrés has brought the authentic flavors of his native Spain to The Cosmopolitan with his award-winning Jaleo restaurant. Designed by David Rockwell Group, Jaleo embodies the excitement and spectacle of Las Vegas. A perennial favorite in Washington, DC, Jaleo was one of the country's first successful tapas restaurants, setting the standard for Spanish cuisine in the U.S. for almost two decades. China Poblano is an entirely new concept from the innovative chef, showcasing his personal take on Chinese and Mexican cuisines.

José Andrés attended the School of Restaurants and Hotels of Barcelona and trained in Michelin-starred restaurants, including elBulli, with world-renowned master chef and friend Ferran Adrià. Andrés then made the DC-based Proximo group’s Jaleo restaurant a runaway success before transforming Café Atlántico into one of the DC’s most exciting dining destinations.

For the creation of SLS Hotels, Andrés’s ThinkFoodGroup partnered with SBE Hotel Group and designer Philippe Starck to create a new paradigm for the luxury hotel experience. Their first property, SLS at Beverly Hills, opened its doors in fall 2008. Andrés and the TFG team oversee the food and beverage program for the hotel, including the signature destination restaurant The Bazaar by José Andrés, which garnered the Los Angeles Times’ only current four-star review.

Throughout his career, Andrés has drawn the praise for his vision, imagination, and winning restaurant concepts. The James Beard Foundation recognized Andrés with the award for “Best Chef: Mid Atlantic” in 2003, inducted him into the Who’s Who of Food & Beverage in America in 2007, and nominated him for “Outstanding Chef” in 2008, 2009 and 2010. In 2004, Bon Appétit magazine named Andrés “Chef of the Year”, Food & Wine named him one of their “35 under 35” tastemakers, and Saveur included him in the “Saveur 100” list. Andrés is Chairman Emeritus of DC Central Kitchen, a cause close to his heart that combats hunger and creates opportunities for unemployed adults through culinary training.

Andrés is also host and executive producer of the PBS television series Made in Spain, a culinary journey of his homeland, and he has authored several cookbooks.


  • Featured on The Food Network’s “Best Thing I Ever Ate,” the famous Twenty-Vegetable Fried Rice combines a variety of fresh, seasonal vegetables for a modern twist on the traditional Chinese dish.
  • The Har Gow, a popular Cantonese dim sum, features translucent steamed dumplings filled with tender pork belly, shrimp, and its own flavorful broth.
  • Carnitas seems to be everyone's favorite taco! Wrapped in a fresh, house-made soft corn tortilla, mouthwatering braised pork is topped with salsa verde cruda and crispy chiccarones for the perfect combination of textures and flavors.
  • The signature cocktail, The Salt Air Margarita, is a classic example of José’s celebrated avant garde techniques. This whimsical take on the traditional Mexican libation combines fresh lime juice with tequila blanco and is finished with José’s ethereal salt air.
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