INDULGE
RACE WORLD EDITION
In partnership with inKind, Resorts World is proudly hosting INDULGE: Race World Edition on Saturday, November 23 at Ayu Dayclub. Participants must be at least 21 years of age.
WHAT IS INDULGE?
On the heels of the successful Resorts World fine-dining food festival launched last summer, Indulge will feature a walk-around tasting with restaurant pop-ups curated by Industry Only. Michelin-starred Camphor and Joint Seafood’s Liwei Liao (recently named one of L.A.’s most influential creators by the Los Angeles Times) will return to Resorts World and be joined by Chimmelier (Korean fried chicken), Holy Basil (award-winning Thai food from 2024 Food & Wine Best New Chef Deau Arpapornnopparat), Ospi (classic meets modern Italian), Prince St. Pizza (creator of the iconic Spicy Spring square) and Tacos 1986 (Tijuana-style street food). Luxurious Dorasti caviar bumps and unlimited beverages, including Big Noise beer, an interactive Bites & Bashes cocktail bar, Kace tea, and Liquid Death water, will keep the party going. The experience will also feature pop-up bars from Casamigos and Erewhon, the first-of-its-kind experience outside of Southern California. Tickets, which include all food and beverages, can be purchased here.
FUHU X GISELLE
Pop-Up Brunch
Miami meets Vegas at the exclusive Giselle Pop-Up Brunch. Enjoy a curated three-course menu featuring signature dishes and luxe cocktails from both venues. Limited seats available—reserve now to experience this Race World weekend special!
Camphor
Michelin-starred modern French bistro, Camphor, is located in Downtown LA’s Arts District and is a testament to the visionary approach of No. 8 Hospitality, a premier hospitality and development group. Owned and operated by Sarah Lam and Cyrus Batchan, No. 8 has cultivated Camphor into a dining destination that re-imagines the classic bistro experience. Under the culinary direction of Executive Chef Max Boonthanakit, Camphor offers a unique flavor identity through an unassuming yet nuanced menu.
Chimmelier
Chimmelier’s journey began with a simple dream: to share their love for fried chicken with the world. What started from late-night recipe experiments has grown into something much bigger—a place where Korean tradition meets modern flavors. With every bite, you will taste the flavorful crispy chicken with bold sauces and sides inspired by Korean street food and global tastes.
Dorasti
Inspired by a father’s love for seafood and caviar, Dorasti Caviar commits to bringing guests the finest and sustainably sourced caviar. With a strong belief in responsible sourcing and environmental stewardship, the brand curate their jars that represents the pinnacle of taste, craftsmanship, and ethical standards. By carefully selecting and prioritizing the well-being of fish, Dorasti Caviar guarantees exceptional taste and quality for guests to enjoy.
Joint Seafood
Recognized as the largest dry-aged fish producer in the world, Joint Seafood supplies globally renowned chefs with the finest quality seafood. Founder Liwei Liao has mastered the art of traditional fish preservation practices, allowing him to create delicious dry-aged fish handrolls.
Prince Street Pizza
Prince Street Pizza, established in 2012 in New York City, has become an iconic name in the world of pizza, renowned for its award-winning “Spicy Spring” pie – a bold, Sicilian-style pizza topped with spicy pepperoni. Since its inception, Prince Street Pizza has flourished, spreading its delicious offerings beyond its New York roots. With each new location, they continue to bring an authentic taste of New York to pizza lovers worldwide.
Holy Basil
Holy Basil, which specializes in Bangkok and Central Thai street food, has received critical acclaim from outlets like the Los Angeles Times, New York Times, Eater, and Infatuation. Recognized as one of Food & Wine’s Best New Chefs in 2024, Chef Wedchayan “Deau” Arpapornnopparat is celebrated for blending expertly rendered classics with genre-bending dishes that signal the future of Thai cuisine.
OSPI
Opsi by Jackson & Melissa Kalb is an elevated celebration of a classic Brooklyn red sauce joint with a counterculture twist influenced by Venice, California. Ospi is an elevated version of a casual lunch trattoria, familial dinner restaurant, and recovery brunch spot on the weekends.
Tacos 1986
Powered by founder Victor Delgado’s love for the flavors and cooking techniques of Tijuana, Tacos 1986 was born on the streets, sidewalks and parking lots of Los Angeles in 2018. For Tacos 1986, it starts with the adobada: marinated pork shoulder from a vertical spit that’s put on a freshly made corn tortilla. Get it con todo with salsa, guacamole, onion, and cilantro while Joy dances, mugs for photos and playfully declares that he is the greatest taquero of all time.
