Cool Bar: Make Distinctive North Sichuan Cuisine

(702) 930-9999
4350 Spring Mountain Rd Ste 118-119, 
Las Vegas, NV 89102

For many years, the Chinese food culture is everlasting, common and co-fusion. So, it has derived many distinct new styles of cooking. The Cool Bar featured North Sichuan Cuisine is one of them.

The owner Mr. Feng came to the United States many years ago, who had previously performed acrobatics at Disney and later changed his profession to the restaurant business. He found professional masters in China to study and spent two years traveling between China and the United States in order to understand and study various professional and detailed catering technologies. Through continuous experimentation and improvement, he has accumulated a solid public praise for the launch of the North Sichuan Cuisine.

Cool Bar officially opened in Chinatown, Las Vegas on July 1, 2016. Mr. Feng chose the location of the restaurant in Chinatown is also because there are more Chinese people here and Chinese tourists. Cool Bar featured North Sichuan Cuisine, which is a new style of cooking, is more acceptable to them, which makes it easier for them to open the US market.

The decoration style of Cool Bar is mainly a combination of Chinese and Western. Since the compatriots value privacy and like family gatherings, the owner is thoughtful to set up private rooms for customers who like Chinese style. The outside hall is also quite spacious, and the environment is comfortable and pleasant. Besides, it is also equipped with a large TV so that the customers can watch various games. This is out of the best in each other with the American dining style. Cool Bar is particular about kitchen utensils, service plates, tableware, etc. They are all determined by the chef. The styles, shapes, or categories change as the style of coosking changes.

Cool Bar’s specialty dish uses fresh fish and meat that are refreshing and slippery with fresh fragrance. After washing, the fish and meat are processed and marinated, then they are cut into small pieces and seasoned for charcoal grilling. The customers only need to wait patiently for 20 minutes to enjoy the grilled fish that is intoxicating, who try to stop but cannot eat after smelling it; fried hot green pepper with dry bean-curd uses thin and tendon dry bean-curd and fresh fragrance spicy green pepper, stir-fry and let the dishes pour out of the pan. This dish has bright color, which is healthy and tasty; the stir-fried rice noodles with beef uses fresh beef, mung bean sprout and fried rice noodles as the ingredients, which uses hot oil to stir-fry, then add sauces and other seasonings to improve the color and taste, so that the taste of this dish is rich and authentic; in addition, there are specialty dishes suitable for drinking beer suitable for hot and cold dish-frozen pork elbow, stewed beef tendon and stewed beef shank with tough and chewy taste, crisp and refreshing shredded cucumber, and mutton shashlik and roast shrimp made from delicious meat and suitable for people of all ages. Cool Bar launches several new dishes every month and always insists on continuous innovation. In terms of the health of the style of the dish, Cool Bar’s primary guarantee is the freshness of the ingredients. Every day, the ingredients used in Cool Bar are purchased by Mrs. Feng, so Mr. Feng is naturally very assured. In cooking, the chef tries less salt and less oil without aginomoto, which is another way to maximize the original taste and flavour of the ingredients.

Mr. Feng attaches great emphasis on the hygiene of the restaurant. He himself has worked as a chef in a Chinese restaurant chain run by a well-known foreign company, and he clearly understands the importance of sanitation to restaurants. Thus, in terms of hygiene, he follows the model of the previous restaurant, carries out cleaning twice in the morning and evening, and there is a person who is responsible for his/her own business. The bathroom is handled by the receptionist. The employees often need to arrive at the restaurant an hour early for hygienic cleaning and to clean up before work at night. In the end, Mr. Feng will also assign two groups of staff to supervise each other.

The team consists of 7 employees. Most of these people are the relatives and friends of Mr. Feng, so it adopts a very humane family management model. Cool Bar has clear division of work and each performs its own functions. Every week, Mr. Feng invites his relatives and friends to eat in his own restaurant and carries out self-checks in accordance with everyone’s different opinions as well as suggestions on the taste, quality, service, and hygiene level so as to achieve the purpose of a true evaluation and feedback the service quality level and the purpose of timely improvement.

Mr. Feng is satisfied with the current operation of Cool Bar and plans to establish branches in San Francisco and Los Angeles, California in the future. Mr. Feng is eager to gradually promote the new style of cooking, North Sichuan Cuisine, in many parts of the United States, so that many Americans who do not understand or have a one-sided understanding of Chinese food culture can understand that Chinese food culture is not immutable. Instead, it can get rid of the stale and bring forth the fresh. Mr. Feng believes that inheriting and promoting Chinese food culture is something that every Chinese should work hard and be proud of.