In this YouTube video, Josh and Rachael Fillbrandt visit Red 8, a dim sum restaurant inside Wynn Las Vegas, to fully utilize a $150 birthday credit from their Wynn Platinum tier. They decide to order every one of the 14 dim sum items on the menu, ranging from classic pork and shrimp dumplings to more adventurous options like chicken feet and vegan potstickers. Throughout the tasting, they describe each dish’s appearance, texture, and flavor, noting personal reactions and preferences. They identify favorites (fried crab claw, classic steamed buns, pork and shrimp dumplings, Thai tea) and least‑liked items (vegan mushroom dumpling, potsticker, chicken feet for Rachael). The pair also comment on the variety of sauces, the service experience (prompt, no reservation needed, manager interaction), and the overall cost—$157 before tip, slightly over the credit. The video concludes with a summary of the experience, recommendations, and a call to action for viewers to like and subscribe.
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Hey everybody, I'm Josh.
And I'm Rachael.
And today we are here at the Wynn. We're gonna try out Red 8.
We, uh, did the tier match from MLife Platinum to Wynn Platinum, and with that you get a $150 birthday credit in your birthday month. So we're gonna utilize that for our dinner here today at the Wynn.
Yeah, let's go see what we can get. Here we go. All right, so when you're using the, the birthday credit here at Wynn, you have to basically use all of it or you're gonna lose some.
Yeah.
So what do we do?
Well, for the first time we said we'll take one of each from the dim sum menu.
Yeah, so there's 14 dishes. We're gonna go ahead and try all of them. Um, couple that are nerve— couple of them are making me nervous. Um, I've had chicken feet before, I didn't like them. She's never had them, and that's on the menu, and we said yes.
The best part was the waiter says, even the vegan options? We said, yep, yeah. And then he says, is that all?
Yeah, like 14 dim sum dishes wasn't gonna be enough. So let's see how it goes. All right, let's see if I can get all these right. So this one is the deep-fried crab claw. This one is steamed shumai, which is pork and shrimp. This one is pan-fried turnip cake. This one is lychee red bean paste sesame ball. There is your chicken feet. There's a pan-fried chive dumpling. Um, This one is Cantonese potstickers, vegan potstickers. Looks like a spring roll. That's the jade dumpling. Jade dumpling, white lotus. Both of those are vegan. And then the rice. Oh man, there's more.
There's barbecue pork bun, brown dumplings, and pork dumplings. Awesome, awesome. Thank you.
Shrimp dumpling, pork dumpling, Shanghai Thai style and then barbecue buns. Alright, tons of food.
What are you going to start with?
Chicken feet.
Me too.
Alright, so there are bones in it.
Oh, there are?
Yeah.
Well, that doesn't take me long to figure out. I've got to use my fork.
So you don't eat the bone, okay? You like to eat the skin. Wait, this looks rough.
Right? I don't mind it. It's got good flavor. It does have good flavor.
I feel like it's like some loose, almost crispy chicken skin.
You know what it reminds me of? Like when you have a wing that sat in the— a chicken wing that sat in the juice too long.
Yes.
It gets soggy. That's what it reminds me of.
I kind of want to get to the middle, like in the pot or the palm area, because I feel like there's maybe there's some meat.
All right, the next one, and I'm trying this one because it's the sesame part that I'm not Yeah. It is the tai chi red bean paste sesame ball. There's a whole lot in there that I'm not sure I'm gonna like.
All right, I'm gonna go with the standby. This is your pork and shrimp dumplings. Dip it in a little bit of chili oil.
Good?
You can never go wrong with those. I love them.
Okay, so there's kind of a little sweet to that red bean paste.
I think it's more of a dessert.
Oh, I'm gonna eat it now. It's not bad. Oh, I mean, I don't mind it at all.
Oh, this one looks good. That does look good. Fried crab claws. Do you guys have any other sauces to go with that? I don't think so.
I think we've got it good. Thank you. This is the Cantonese vegan potsticker, right?
Yes, vegan potsticker.
It looks nice and brown on the side.
All right, jade dumpling. I want to get the vegan stuff out of the way so I can finish.
Yeah, it is pretty. It's nice and bright. It is.
It's good.
It's chewier than—
yeah, yeah, chewier than I definitely thought it was going to be. That is mushrooms.
Oh gosh, what are you gonna do about that?
I'll do it. I'm taking one for the team. I don't like the carrot on the bottom of it. Again, there's like a thin slice of carrot.
Chewier. Yeah, it's not bad. Have you tried this yet? Oh my gosh, that's delicious.
There's a lot of mushroom texture in that. I will not eat another one of those, I can tell you that much.
I think we just found Josh's least favorite one.
I just don't like mushrooms.
Oh my gosh. Spring roll.
This one's the pan-fried chive dumplings. There is a different sauce that comes with a lot of these. Like there is six, seven different sauces on the table.
Yeah.
That I like. There is so much.
So far that crispy crab.
Favorite?
It is my favorite so far.
So the Shanghai dumplings kind of like what you've probably seen at Din Tai Fung. But there's already a hole in the top, so you don't have to worry so much about like biting the top so it doesn't burn you or something. This is like a vinegar.
So is this steamed rice just simply that?
Um, I think that there will probably be some pork in it, I bet.
Oh, okay.
Yeah, those soup dumplings are good. I was a little nervous because it looked a little dry, but there's a good amount of soup inside of it. It's steaming hot.
There's a floral note I'm getting from the— it shows that we need to pick a table here.
No kidding, we decided to get everything. It's so good.
Thank you. You know what I want to try?
What's that?
That turnip cake. Yeah, yeah. Yeah, I get a floral note from those soup dumplings. Okay. That's interesting.
Oh my goodness, there's so much.
Can you break me off some of that turnip cake?
You don't just want the whole thing?
Oh yeah, I do, but I don't think I'm supposed to eat the whole thing like— In one bite? Yeah.
Delicious? I love turnip cake.
So we've usually had it and it's like bite-sized pieces, but other than that—
Other than it's like stir-fried also.
Yeah.
All right, shrimp dumpling.
Oh, you know what I better try, I guess, before I start digging into anything else? Pork buns. Oh, those are soft.
Alright, what have we not tried?
The rice thing. Oh yeah. Oh yum.
And this is in a lotus leaf. You can see it's sticky rice, and then there's like red bean inside. Is that what it is?
Yeah, that steamed bun was delicious. Yeah, it is back to the little cloud of heaven, guys. So far this is good.
Oh, it's pork. Oh, okay, that's good.
I don't mind it. That's all they taste like.
All right, well, we're gonna chow down. We'll see you outside. All right, we just got done here at Red 8. What'd you think about that?
14 dim sum. That was cool.
That was so fun to order. Yeah, um, we took a picture of it because like everything came out all at once. It was so much food.
And even, I would guess he's like the general manager or something, whoever, and he was talking to us about our meal. He's like, you ordered all of them? Well, that's not— and then he counted them. He goes, that's 14. Yeah, we said, yeah, I know.
And everybody keeps asking, like even the vegan ones.
Yes.
Yeah, even the vegan ones. I would say I would not order the vegan ones again. We clearly are not— Especially the mushroom one. Yes, the mushroom one was my least favorite. Um, even over the chicken feet.
Yeah.
What was your least favorite?
Least favorite? Oh, it was the vegan dumpling one, the pan-seared dumpling one.
I think it was the jade dumpling. Or no, the potsticker.
It was a potsticker. Yeah, potsticker.
Okay.
I didn't like that. I thought it had zero flavor.
All right, what was your favorite one?
My favorite one was that fried crab claw. Oh, that was so good.
Yeah.
What was yours?
Um, I actually like more of their classic stuff the most. Uh, the steamed bun, the pork and shrimp dumpling.
They were so good too.
Yeah, those are the ones I think were the best. And honestly, the Thai tea was delicious.
Yes, yes. What was your surprise one? Like you were thinking it was gonna be terrible or not so much, one you would definitely not order, but since we ordered all of them.
Um, maybe the steamed bun. So a lot of times I don't want to do steamed buns because they're— they can be really filling, but it was really good actually.
It was good. Mine, shockingly, was the chicken feet. Besides the texture of them being like soggy chicken feet, yeah, I thought the flavor was really good.
That is such a terrible way to describe it, like soggy chicken feet, you know? Uh, yeah, the flavors on things were good.
Uh, and the service was excellent. Yeah, no reservations needed at this time. It was, it was great.
We just walked in. It's right off the the casino floor and we ended up going over our $150 by $7.
Yeah.
So $157 total for that before tip.
Yeah.
So that's pretty dang good. It, it was well worth it.
It was well worth it.
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