DSC Pop-Up
Chinese Laundry by Chef Lanny Chin
March 5, 2026 5pm - 9pm
Walk-Ins Only
Á La Carte Menu
Some chefs chase a dish. Sometimes a dish chases them.
When Chef Lanny moved to Las Vegas, he stepped into a brand new kitchen and was put in charge of ramen, even though he had never made traditional Japanese ramen before. He was told to figure it out, so he did. He ate his way across the city. Read. Watched. Tested. Obsessed over broth, fat, depth. What started as an assignment became a fixation.
Now, he brings that obsession to Durango Social Club.
His style is non-traditional, a blend of tonkotsu and shoyu. The technique is rooted in tradition. The flavor is entirely his own. Broth layered and rich, noodles with bite, bowls built for slurping.
This one is walk-in only. A waitlist at the door. Limited ramen available, first come, first served.
Settle in with snacks and a cocktail, then lean into the ramen menu.
Come hungry. Come curious.
Lanny Chin’s passion for the culinary arts began in early childhood. Cooking was a family tradition, and he spent his formative years alongside his grandfather in the family restaurant. Those early experiences created lasting memories and ignited the drive that would shape his professional career.
At 16, Chin began his first professional role as a line cook at a neighborhood pizza shop in Cleveland, Ohio where he quickly rose to head chef. By 21, he earned his first executive chef title at a Cleveland steakhouse, where he refined his craft and developed the operational and management skills required to lead a kitchen.
In 2012, Chin advanced his career by joining the acclaimed Alinea in Chicago. Working under owner Grant Achatz, he sharpened his technical precision and broadened his culinary perspective. Within a year, he was offered the position of Executive Chef at Lago Eastbank in Cleveland.
Chin later relocated to Las Vegas, joining FINE Entertainment Management Group as Executive Chef for the PKWY Tavern brand. There, he oversaw menu development, culinary training, brand development, and daily operations. Recognized for his ability to thoughtfully integrate craft beer into menu design, he led PKWY’s recurring craft beer dinner program and helped elevate the brand’s culinary identity.
In 2017, Chin joined Clique Hospitality as Executive Chef of the Palms Casino Resort. He spearheaded the 2018 openings of APEX Social Club the and Camden Cocktail Lounge and led the Las Vegas opening of Greene St. Kitchen.That same year, he transported the Greene St. Kitchen concept to the internationally recognized Sundance Film Festival in Park City, Utah, curating a week of celebrity dining experiences tied to one of the entertainment industry’s most visible annual events.
Following the success of Sundance, Chin competed on Chopped on Food Network, appearing on the highly competitive German-themed episode, where he ultimately won the episode. Soon after, Chin was hand-selected to lead Paris Jackson’s Tings Magazine cover dinner party in Los Angeles. The dinner further cemented his reputation for delivering high-profile culinary experiences with precision and creativity.
Chin later partnered with Charles Phan to open The Slanted Door at Caesars Forum in Las Vegas. Despite building a strong following in its first month, the restaurant closed after four weeks due to the COVID-19 pandemic and did not reopen.
In January 2020, Chin joined Ryan Labbe, founder of 81/82 Group and partner at Clique Hospitality, to develop the Mexican-inspired taqueria and speakeasy Mas Por Favor. He also contributed to the opening of 81/82 Group’s La Neta Cocina y Lounge in Downtown Summerlin, continuing to expand his footprint in the Las Vegas dining scene.