Roy Choi recently hinted at opening up a new hotel concept as his next project, during an interview with Esquire

If Roy Choi can start the street food revolution single-handedly, we wonder what he could do for the hotel industry.

Roy Choi has a lot on his plate recently. After announcing last month that he and Daniel Patterson are working on a revolutionary fast food concept, he hinted this week that he may be going into the hotel business. In an interview with Jean Pigozzi on Esquire’s YouTube show, My Friends Call Me Johnny, Roy Choi said that his next big project could be to open a hotel.

So what would a hotel with Roy Choi at the helm look like?

“You know how hotels are separated? If you want luxury you have to go to luxury, if you want value, you go value,” said Choi. “We end up inadvertently separating humanity from each other. Well, I want to blur those lines; I want people to experience the same levels of high and low together. I did it with street food and I can do it with hotels.”

But when asked about the logistics and obstacles of opening up a hotel, or even a chain of hotels, Choi said “I just play dumb. My job in the world is giving out the food.”

This would not be the street food king’s first venture into the hotel industry. Choi opened up Pot inside the Line Hotel in Los Angeles early this spring.

For the latest happenings in the food and drink world, visit our Food News page.

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter@JoannaFantozzi


An 18th century castle in the Swiss Alps is the fairytale setting for one of Europe’s most enchanting restaurants, where diners are taken on ‘a journey of the senses’. Suave chef-patron Andreas Caminada weaves culinary magic behind the stove, creating perfectly balanced dishes that explore aromas, textures and flavours with great aplomb.

His refined style of cooking was forged in fine dining restaurants, such as Wirtschaft zum Wiesengrund in Zurich and Bareiss in Germany, where he trained before taking over at Schloss Schauenstein in 2003. Fast-forward to 2010 and Caminada was awarded three Michelin stars at the tender age of 33. The chef’s meteoric rise and undeniable good looks have made him something of a poster boy for Swiss cuisine, but his growing celebrity status has not lessened his commitment to the kitchen. There is creativity and technique in abundance in dishes such as sweet roasted langoustine, lifted by a delicate lime mousse and Amalfi lemon confit, while marinated goose liver is perfectly matched with zesty goats’ cheese and sweet maize in various guises, including ice cream and gazpacho.

The restaurant’s elegant splendour and mountain views all add to what is a very special dining experience, while grape-lovers will enjoy the selection of Swiss wines, which takes in steely chardonnays and supple pinot noirs.


Indian food reinvented with modernist techniques

Bridging the culinary divide between East and West is the mission statement of Kolkata-born chef Gaggan Anand, whose Bangkok restaurant has received widespread acclaim for its singular take on Indian cuisine. Housed in a breathtakingly beautiful colonial-style house, the restaurant is divided into a series of characterful private dining rooms, which remain faithful to the building’s past with cane furniture, ceiling fans and simple white-washed walls.

The genteel backdrop belies Gaggan’s adventurous and creative food, which sees him reinterpreting classic Indian dishes with modernist cooking techniques, some of which were garnered during an inspirational internship with the research team of elBulli under the guidance of Ferran Adrià. There is plenty of molecular wizardry on the menu with foams, smokes and liquid nitrogen used to clever effect in humorously named dishes: Green with Envy sees perky green peppercorn chicken kebabs combined with coriander foam. Another signature dish – Chowpati Year 2050 – is a whimsical take on the street- food snack papdi chaat, comprising a spherical yoghurt ‘egg’ on a fried dough chip with herbal foam and tamarind chutney.

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In third place for the second consecutive year, Osteria Francescana continues to fly the flag for a nation that is arguably under-represented on the list. Italians are famously spiky when it comes to people interfering with long-established culinary traditions, yet Massimo Bottura is able to balance the demands of heritage and modernity and has created a restaurant where traditionalists and those seeking something entirely new are both amply catered for.

It’s not hard to identify what people like about the effervescent Bottura’s more avant-garde creations – they’re fun and unapologetically eccentric, yet always underpinned by perfect execution and, most importantly, deliciousness. The menu can now be split into three categories. First up are the traditional dishes from the Emilia-Romagna area that have little or no edgy elements, such as Bottura’s spectacular tortellini with Parmesan sauce and tagliatelle with ragù. Indeed, overseas visitors may notice that a good proportion of the restaurant’s Italian customers will opt for these superior staples.

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