Esther Choi on Why We Could Use More Korean Food on the Strip

Quick bites are back in fashion. Caesars Palace just renamed its old food court the Celebrity Food Hall, bringing in big-name chefs like Esther Choi to elevate the options while maintaining fast-casual convenience. The Food Network favorite is excited to introduce diners to Mokbar, her signature concept, which draws heavily on her Korean heritage. Choi shares some thoughts on her love of culture and cuisine — and why Korean food could use more representation on the Strip.

You’re in a food hall at Caesars Palace. You’re going to get a lot of tourists who aren’t familiar with Korean food. What do you want them to know before ordering?

“Keep an open mind and be fearless in trying new flavors because you're in for a treat — fermentation, rice bowls, sliced vegetables, and different types of proteins. Korean food is one of the healthiest foods on the planet. We don't use a ton of oil in our food. Maybe a little sesame oil for flavor.

“Lots of things are fermented, which is very good for you. Kimchi is my soul. It runs in my blood. It’s my favorite thing in the entire world. We make four different types. You’ll also find Korean barbecue flavors throughout the menu.

"Dumplings in Korean are called Mandu. There are lots of vegetables mixed into the meat and the filling is very thick. They're nice and fluffy — and juicy."

I see you have a dish called Dumplings in Soup. Is that a reaction to the soup dumplings trend, which seems to be everywhere these days?

“That’s one of my favorites. I took the idea of the soup dumpling and I was like, let's do it inside-out … The soup is on the outside rather than being inside the dumpling, but when you eat it, it's kind of the same. It’s actually very traditional in Korea to eat Manduguk, which is dumplings in soup. So it’s on trend, yet done in a deconstructed way.”

You’re part of Caesars Entertainment now. And once a celebrity chef gets sucked into that orbit, restaurants seem to multiply. Are you eager to do more in Las Vegas, especially knowing that Korean food is so underrepresented on the Strip?

“Oh, absolutely. Mokbar is quick service, it’s what I do, but having a big, beautiful sit-down restaurant like Bobby Flay or Gordon Ramsay is a dream. I definitely want to bring experiential Korean dining to Vegas — grilling at the table, but super nice and fun.

"I mean, where are all the Korean restaurants at? There are a lot of Koreans in town and lots of Asians that love to eat Korean food. That’s a big void that's missing on the Strip and I hope to fill that very soon.”