Executive chef Pui Wing Hui, a veteran of a number of celebrated kitchens, came to the Mansion from Hong Kong in 1999. "Each guest has their own unique taste," he says. "Some prefer traditional dishes; others are looking for new creations." The game they're here to play, in which one might wager upward of $100,000 in a single hand, is never far from their minds. Auspicious foods—chicken, for good luck; fish, an emblem of plenty—are welcome. An ingredient like bitter melon, whose Mandarin name can also be interpreted as "not happy," will appear on the menu called something else. And should a guest crave a classic coq au vin or something more nouvelle, co-executive chef Christian Rassinoux and his team, in charge of the Continental-style menu, are always on hand to ensure that the good times never, ever stop rolling.