Fin at The Mirage is a contemporary Chinese restaurant whose name belies the range of dishes found here. Naming a restaurant Fin is, of course, a clue that seafood and fish fresh from the live tank is the house speciality, yet those who yearn for more traditional Chinese fare will find a good selection at Fin. This high-end Chinese eatery was designed by award-winning design firm Yabu Pushelberg. With the company's edgy-yet-elegant design, the restaurant is rampant with color schemes of gold and jade.
The main dining room is divided by translucent orbs hanging in sheets strategically placed from the ceiling. Most dazzling of all are the two private dining rooms on opposite sides of the main dining room. Each of the private rooms can seat up to eight guests. The transparent curtains give privacy and a clear view into the main dining room. A superb effect.
For starters, consider the barbecued spare ribs and crunchy vegetable-filled egg rolls. Soups are savory pleasers. The vegetarian sweet and sour and the Dungeness crab meat and corn are favorites.
Fin showcases live seafood -- steamed, baked or wok-fried. Fin's menu is extensive. All of the live fish is market priced. Among the fresh seafood selection is deep fried sea bass, Australian lobster tail and Dungeness crab. There are also signature dishes including imperial Peking duck, wok-fried lamb chop, lemongrass pork and lemon chicken.
Fin's fried rice dishes are not the usual -- you'll find Chinese sausage, dried scallop and minced pork kimchi varieties. Chinese broccoli with oyster sauce, stir-fried string beans with XO meat sauce and braised spicy ma po tofu are a savory mix of vegetable offerings.