My brother Charles Chareunsy and I have dined at the Master Kim’s in the Las Vegas Valley for years and love them. There are four AYCE options at this casino location.
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The evening of Saturday, July 25, with my brother Charles Chareunsy and our good friends Robert Kachelriess + Mary Kachelriess just west of the Las Vegas Strip:
The grand opening weekend of Master Kim’s Wagyu House (next to China Mama) at Palace Station – owner Station Casinos is celebrating its 50th anniversary in Las Vegas this year.
Our great dinner included the following:
- Salmon, tuna and beef carpaccio (a favorite of the table)
- Banchans (I love spicy pickled vegetables and fish cake)
- Truffle bulgogi with egg
- House salad
- Prime meats, which were fantastic (Wang Kalbi, American Wagyu Hanger Steak, A5 Wagyu Rib Cap, A5 Wagyu Ribeye + Iberico Pork Chop)
- Desserts (cheesecake and cake)
- Tequila and cocktails aplenty
Charles and I have dined at the Master Kim’s in the Las Vegas Valley, owned by restaurateur Freddy Hwang, for years and love them. There are four AYCE options at this casino location: premium ($38.95), Wagyu ($69), vegan ($35.95) and late night ($28.95).
We’ll definitely return to experience the AYCE options, and the hours are 11:30 a.m.-3 a.m. daily – I’m a fan of late-night dining options. Question: If you’re in a group of four, how do you handle the grilling | cooking situation when one person is vegan? Is there a separate mobile grill at the table?
The K Pop vibes and live dancers were super fun – we heard Huntrix’s “Golden” twice. For all customers during the grand opening weekend: Complimentary glass of bubbly upon arrival and a swag bag of Korean sweet cake, drinking and shot glasses and Netflix games after dinner. Always a classy move.
Seen at Wagyu House on Saturday night: Patranya Bhoolsuwan, Penny Chutima, David Morris, Scott Roeben of Vital Vegas and more. My bias? The premium cuts of meats!
Mary, Rob and I all agree that Charles is The Grill Master – no grill change needed, Andrei Samfescu! Master Kim’s Wagyu House opened to the public on Sunday, July 26. Thank you to Charles for his double-duty as chef and photographer.
