The Wall Street Journal recently revealed that the creator of the Kogi truck, Roy Choi, has decided to trade in his wheels for a more stationary setup. His West Los Angeles restaurant won’t be serving the usual Korean-Mexican fare of his trucks, but a whole new menu based on “updating the rice bowl.” I don’t particularly know what this means, but he promises low prices and the same kind of novelty and attention to detail of his past projects.
There’s a large amount of hype surrounding this place and I’m probably going to be one of the many all too eager people camping out on its door steps till opening day, but its ultimate success is somewhat unknown. The meteoric popularity of the Kogi trucks can be partly due to its somewhat underground appeal. In its early days, Angelinos often posted their sightings of the Kogi truck on Facebook or Twitter due to its seemingly obscure existence. Even its rise coincided with the creation of Twitter where its ever changing location was tweeted to its loyal followers. The idea that only people in the know dined at Kogi was a great pull. The trucks have survived the hype, will the restaurant? DUN DUN DUN!
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One of the the biggest Asian cinema events to hit Southern California opens on May 10. The Los Angeles Asian Pacific Film Festival, presented by Visual Communications, features the latest works by established and emerging filmmakers, along with seminars, panel discussions and symposiums on topics relevant to Asian Pacific cinema.
Opening Night features “Shanghai Calling,” directed by Daniel Hsia and starring Korean American Daniel Henney, who plays a Chinese American expat lawyer navigating his way through the mean streets of Shanghai (the picture above also indicates he is a raisin smuggler). But does he take off his shirt? Go watch the movie to find out! read more
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Yeah RECYCLE I hope that too. But I hope Korean food doesn’t lose its essense for fusing with other ethnic foods. I can see why Chinese food experienced mainstream success, Panda Express; and why Japanese food has mediocre success, Yoshinoya. But Korean food, not fusion, is a tough sell. Kimchi and other Korean food are a tough sell to a Western tongue.
I think what he is doing is totally cool. As long as he serves Korean or Korean fusion food, it’s awesome. I love Korean BBQ and it’s time that Korean food goes mainstream all over the world!! I hope Koreans and ethnic Koreans will work harder in branding Korean food.
does ‘updating the rice bowl’ mean that he’s going to put carne asada on top?