outer layer of crispy stuff is just the best. a tableside cooking, i think people overlook that a lot. you know, this is like crepes suzette, filleting a dover sole. ridiculously delicious. will you be doing this in 20 years? if we did change, tonight i would get a complaint. and you d have to talk to your dad. oh, yeah. that s the problem. what do you do if you re a locavore in l.a.? you look around. what s local and delicious? artisanal and authentic and iconically l.a. as it gets? if you re roy choi, you see tacos. and with kogi truck, roy choi brought one of the first great mutation mash-ups of korean and mexican to the people. what started as one truck became four trucks, and three
it s delicious and we re like, okay, this is the portal, and we re cool with that. and this kimchi bulgogi will come back. basically kimchi fried rice, so many great rice dishes with that outer layer of crispy stuff is just the best. a tableside cooking, i think people overlook that a lot. you know, this is like crepes suzette, filleting a dover sole. ridiculously delicious. will you be doing this in 20 years? if we did change, tonight i would get a complaint. and you d have to talk to your dad. oh, yeah. that s the problem. what do you do if you re a locavore in l.a.? you look around. what s local and delicious? artisanal and authentic and iconically l.a. as it gets? if you re roy choi, you see tacos. and with kogi truck, roy choi brought one of the first great
what s local and delicious? artisanal and authentic and iconically l.a. as it gets? if you re roy choi, you see tacos. and with kogi truck, roy choi brought one of the first great mutation mash-ups of korean and mexican to the people. what started as one truck became four trucks, and three brick-and-mortar restaurants to go with them. for me, kogi was only one truck in my mind, but then the lines got big, you know, and evolved. hola. [ speaking foreign language ] roy trained at the culinary institute of america and interned at la bernardin in new york city. he runs his trucks like someone you d expect from someone with that background. within our food media landscape we ve romanticized certain compositions of what a great chef and great kitchen are supposed to look and smell and feel like, but just because those are beautiful doesn t mean
and you d have to talk to your dad. oh, yeah. that s the problem. what do you do if you re a locavore in l.a.? you look around. what s local and delicious? artisanal and authentic and iconically l.a. as it gets? if you re roy choi, you see tacos. and with kogi truck, roy choi brought one of the first great mutation mash-ups of korean and mexican to the people. what started as one truck became four trucks, and three brick-and-mortar restaurants to go with them. for me, kogi was only one truck in my mind, but then the lines got big, you know, and evolved. hola. [ speaking foreign language ] roy trained at the culinary institute of america and interned at la bernardin in new york city. he runs his trucks like someone you d expect from someone with that background. within our food media landscape we ve romanticized certain compositions of what a
your dad. oh, yeah. that s the problem. what do you do if you re a locavore in l.a.? you look around. what s local and delicious? artisanal and authentic and iconically l.a. as it gets? if you re roy choi, you see tacos. and with kogi truck, roy choi brought one of the first great mutation mash-ups of korean and mexican to the people. what started as one truck became four trucks, and three brick-and-mortar restaurants to go with them. for me, kogi was only one truck in my mind, but then the lines got big, you know, and evolved. hola. [ speaking foreign language ] roy trained at the culinary institute of america and interned at la bernardin in new york city. he runs his trucks like someone you d expect from someone with