Nick DiGiovanni - I Ate In The World's Fanciest Hotel ($100,000)

Episode Date: May 5, 2026

And wait until you see the food they served us...practically half the bill must've gone to the food!

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free of charge. BetMGM operates pursuant to an operating agreement with Eye Gaming Ontario. Great news. EV rebate is back. Eligible customers get up to $5,000 with the federal EVAP rebate on select 2027 volt and 2026 Equinox EV models. Visit your local Chevrolet dealer today for more details. I'm about to eat dinner in the world's most expensive hotel room where tonight we'll dine on seafood towers, Wagyu, caviar, and more. This place costs $100,000 per night so you won't believe the food that comes with it. But before this dinner, we'll be having a massive breakfast

in a $15,000 suite. Dim some lunch in a $20,000. $5,000 suite and we'll start with breakfast. Welcome to the kingpin. My name's James, I'm your butler. Please come on inside. Allow me to introduce you to chef Marcus, he's our head chef. Hey, how you doing? Welcome to the ultimate palms practice.

We're gonna start off the way. We should start off in Vegas. There you are. Perfect. I've been told Manny should be alcohol free. Is that correct? That is absolutely right. One for Manny, just straight juice.

Thanks, James. Before we dive into this whole breakfast though, I want to give you a tour of the suite. To begin, the suite comes equipped with a two-lane private bowling alley with every size bowling shoe you could possibly imagine. What have you ever stayed in a hotel room that has its own bowling alley? It also comes equipped with its own pool table and probably the coolest part of this entire suite, the bedroom. What the hell are you guys doing in here?

It also has not one, not two, but 12 different televisions. Just imagine you turn on every TV and it was just Gordon Ramsey screaming in Hell's Kitchen. Speaking of which, don't forget to subscribe so we can catch Gordon and if you're already subscribed, turn on those notifications. on those notifications, you can also like on the video. Alright Nick, let's get you started on some fabulous practice items. We got the loco moco, great Hawaiian dish. You got Jasmine Rice, Wagu beef paddy, covered in brown gravy and topped with over easy eggs.

One of my all-time favorites. Ooh, thank you, chef. The most satisfying part of any egg dish, popping the yolks. When I take any bite of food, I always make sure I get a little bit of everything on the plate for my bite. I'll get some of the Wagyu beef patty, a little rice, a little egg, and then dip it into the yolk before I eat it. Wow, that is really good. I'm only going to be taking small bites today because we have a lot of food, so let's move on to the next one. Next up we have the market fruit bowl.

I love the fact that it's served in a coconut, and just like the dish before, I'm going to go ahead and get a couple different fruits here for my bite. You can never go wrong with fresh fruit. Which brings me to the avocado toast. After all, avocado is a fruit and not a veggie. This avocado toast has watermelon radish. To me, this is one of the most naturally beautiful foods on the planet. But this thing is so loaded up with Satar chickpeas, roasted tomatoes, and feta cheese, that I've got to eat this one with a fork. Mani, you want a bite?

Yeah. Moving on to my favorite breakfast, Eggs Benedict. But once again, we've got to test the yolks. Here we go. If you're gonna serve Eggs Benedict, you'd better make sure you also include some home fries. I really need to focus on saving space today for lunch and dinner. But for now, I'm gonna take a quick pit stop at the Bloody Mary. And then move on to this giant cinnamon roll,

which is covered in chocolate-covered bacon, and a beautiful butterscotch caramel. Holy shi. I've eaten a lot of food over the years, and I can safely say, I don't think I've ever had anything like this. like this man I don't need your help okay one of our last two dishes for breakfast we have a flat iron steak with some eggs I'll take a piece of my steak dip it into the egg then into the Bernays sauce oh delicious but I hear we have some A5 Wagyu steak coming later with dinner so I'm gonna save a little bit of space and move on to the pancakes these are easily the largest

buttermilk pancakes I have ever seen and even from a quick glance I can tell they're beautifully light and fluffy so I'll need to take a big bite of these and with breakfast complete I'm gonna do a little bowling to work off the calories and then we'll head to a new suite for lunch. Oh, damn it. We're checking into a new suite because it's time for lunch. Welcome to the hardwood suite. You know a room's going to be good when you can hear an echo.

This is a 10,000 square foot suite, and the star of the show in this one, the basketball court. And it looks like chefs almost finished preparing our lunch, but why don't I give you a tour first? If we head out of the basketball court, we are ultimately brought into this little hallway here, which does have these super high ceilings for any NBA players that want to rent this place out,

and this brings us into the bathroom and table. changing room. Damn, these are really tough stuff. Which now leads us into this locker room. Keep in mind, this is all still private and part of our hotel room for the day. This room here might not look like much, but this is the Butler's quarters, and it also comes complete with a hidden secret room. Can you tell where it is? Nick, you got to check this out. This is so cool. Go on, man. Come on. Hey, Nick. Let me out. And you can't miss checking out the master bedroom. As you can see, we've got a very comfy bed and a beautiful bathroom with a.

giant bath right here and a steam room in the corner. And then if we come back past the entryway, we head on up these stairs, we have one of these super cool mirrored rooms, our very own poker table, another pool table, and then a few tables so you can watch the basketball games. And you can't forget about this massive living room complete with a bar, a dining room table, and lots of cool art.

We're having a beautiful lunch of dim sum from Tim Ho-Wan, a restaurant that originated in Hong Kong and won a Michelin Star for their affordable dim sum. I'm still a little bit full from breakfast, so, Mani, I'm gonna need your help on this. Really? I think I'm gonna start off with a pork bun because that's what they're known for. This is chicken feed?

Yeah? I'll eat this. Just listen to the crunch as I open this thing up. This right here, this right here, this is what they're known for. This is really good. It's got every single texture and flavor you could really want in a food. It's got that nice golden brown shell on the bottom. It's soft, it's fluffy.

That sugar coating on the outside gives some sweetness. And then once you break it open, it's got that hot pork inside, all with this beautiful, light barbecue sauce. Given how good those pork buns were, I'm just. I'm gonna try one of these lava custard sesame balls. Oh my gosh, that is amazing. It tastes like mochi. Super crispy too. Next up, I'm gonna try one of these shrimp shu-mi.

Look at how perfect and delicate the crimping is on these. And I'll bet they taste even better than they look. That's really good. Yeah, it almost has more shrimp flavor than actual shrimp. Oh my god. I've actually never tried a chicken foot, but I'm always into trying new stuff. Oh, that's spicy.

Was yours not really spicy? No. Oh man, I'm such a baby with spice. Oh, wow. I'm still working on my spice tolerance. While Mani enjoys some of these cucumbers here, I'm gonna go ahead and pour myself a cup of tea to wash that down.

You definitely can't have dim sum without having a pork dumpling, super flavorful dumplings. And to finish while I let Mani go to town on this beautiful Maine lobster. I'm gonna go ahead and have a few of these beautiful walk fried noodles with barbecue pork. Mani, how is the lobster?

It's super unique. It's got some ginger, some scallion. It's delicious. We'll finish up this dim sum meal with a few bites because dinner's only a few hours away. And in the meantime, I'll let Mani crack into our chocolate-filled dessert for a surprise inside.

Macroons for dessert. Oh, full hard. Mani, give it your best shot. All right. Keep the camera. We are about to enter the world's most expensive hotel room, and I have no idea what lies behind these doors. Let's go. Hey James.

Welcome. Before you come in, there's one big rule. You're just about to see $33 million worth of art. And if Mani touches anything, the alarm will go off, and he will be fired. Don't touch anything. Okay. So this room in total is 10,000 square feet. You can see it's over two levels and it has its own private punch pool outside.

My apartment's probably about 500 square feet. This is 20 times the size of my apartment. So this is your main living area here. What's really cool from here is you can actually see the mountains just behind it is Area 51. What do they do there? All kinds of things, but I gotta tell you, if anything comes over the top, you're gonna see it here first. You have your own private bar with wonderful views of the whole of the strip. And of course, two pieces of art.

The art is called Stay for a Good Time, not a Long time. And I'm guessing the fish with the skeleton stayed for a long time. He stayed for a long time, maybe too long. So we have a small breakfast table here, a sitting area where you can watch a movie, and just behind it is something really cool. You've got your own pool table and your own football table, but I saved a surprise for you. Behind you is a piece of art with one unique diamond.

And if you can guess the diamonds, we would be able to take it out of the display for you. And keep it. You can keep it. If you can guess on it. You're being totally serious. You get one guess. Every guest who ever stays in this week gets one guest to guess for the diamond. How many diamonds are in there?

Quite a few. So there's one more rule. You cannot touch the glass. If you touch the glass, security will come up, and Manny will be fired. What? All right, Manny, I'm going to pick, okay? James, I'm going with... No, I was about to pick that one, but I don't think that's it.

I'm going with this one right here, James. That one? Yeah. Damny. No. Mani, you get one point against James in football. If he scores, you lose your job. Go.

That was close. Oh, sweet. Congratulations. Okay, let's go on upstairs and see where you're going to sleep tonight. So one of the best things about this filler is it actually has two master bedrooms. So one for you, one for Mani. So Mani's going to be in that one right there. Yep, you'll be able to open the curtains and see each other in the morning.

Mani, go over there for a second. Well, you better close your blinds tonight because there he is. The bathroom is quite nice here, and I'm pretty sure they got these famous Japanese toilets that open up for us. toilets that open up for you. And then if you come into the shower, there is a hidden massage room behind it. So this is the last room I wish to show you. This is a salt room. We believe it's the only hotel room in the world to have a salt room inside. What? It's so cozy. So the idea is that we turn on the salt, you relax, you sit back, you begin to meditate. James, you know what kind of salt this is? Is this Osmo? What's Osmo?

All right, Nick, it's time for dinner. From the salt room to our salt block. We got A5 Snow Wagoo. We're gonna get that ready for you. But while he's doing that, let's take a look at all these other dishes. Mani, we're gonna wanna turn the lights down for this one. Alright, Nick, we got our hot shellfish platter. You got a little king crab. We got everything topped with little chimmy churry.

We have some phenomenal shrimp. We also have some great oysters and Maine lobster. I mean, it's a little bit of everything. East-West meets right in front of it. I learned that you're supposed to when you finish an oyster. The etiquette is to flip it upside down. That is correct. The chef's secret right there.

Mani. The true test to see how good the seafood platter is, as someone coming from New England, is going to be tasting this lobster. Here we go. Fresh. Next dish is one of my favorites for a great appetizer. You got a little bone marrow topped with beef cheek.

So for people that haven't had bone marrow before, it's like this really fatty, buttery, delicious thing you have to try if you like steak. Absolutely. It's like spreading the flavor of Wagyu beef on a slice of bread. It's like peanut butter and jelly, but they're elegant way. This is our rainbow Terridido.

It's a shishini-style cut fish. You got a jackfruit, Tigger de leche, ultimate dish. And all of our fish is actually cured in kombu. The combo is our dry seaweed. It's like a natural umami. I know people have a wide variety of thoughts on fish. But for me, there has never, ever been anything better

than raw salmon. I agree. Then we have our ultimate surf and turf. You have our long bone rib eye, and then we have a lobster thermidor. This is a dry aged 40-day rib eye. I think I'm gonna have to feed the camera eyes a little bit with this one.

I can't leave him sitting there. Then we have our lobster thermidor, you got mushrooms, you got Bernays, you got cognac, spin on our French classical dish. Funnily enough, I've never had this before. It's one of my favorite things actually so far. Many, take a bite of this. Yeah, it's really good. It's really rich, creamy. And then we have a little something special for you. This is our snow beef topped off with caviar and gold plate. And then we also have our millionaire matrioni, which has Monkshead cheese topped with a poached egg and gold leaf. Is that what that stuff is on top?

That's a cheese? Yes. It almost looks like mushrooms, but that's actually a cheese. And then we have one of the old school classical steakhouse dishes. Hash browns. We have a little brief fondue over the top. This right here is what he was cooking behind us. This is Japanese snow beef.

And you probably haven't heard me talking about it or seen me cooking it because it's quite hard to get. That is one of those pieces of meat. But I like to say you can eat even if you have no teeth. And if you're going to be eating steak this fancy, you have to be eating fancy potatoes too. And these just so happen to be seasoned extraordinarily well. Though I'd expect nothing less given the sweet we're staying in the seafood. I'll take a little bite of this mac and cheese. We gotta pop the egg.

But I wanna save space because we have a lot of pasta waiting for us. Because I'm Italian, we're gonna finish things out with a few Italian dishes. Starting with this almond tortellini with truffle. I will say, of all the dishes we've smelled today, this one probably smells the best. Combalments to the chef-in, this one. This one's good. One of our last dishes, saffron fusili with lobster and tomatoes. Given that I'm Persian, I do love anytime saffron is used.

But it does have to be reserved for special occasions. And given we're in the most expensive hotel room in the world right now, world right now. I think this is more than appropriate. Then we have a Durham Ficacha with this whipped ricotta and mortadella on top. This is gonna be a messy one. That is delicious. It's one of those things that's so simple, but you got plenty of lemon zest in that ricotta and then with the pistachios and the meat and the light fluffy facacha. It's just perfect. Mani, I'm too full. Can you try the last one? Mmm! We are finishing things off tonight on a sweet note with a chocolate tasting

dessert that has chocolate in a number of different ways. And all of the smoke that we have right here smells exactly like sugar cooking. All of you already know this, but I am a sucker for chocolate. Mani, you want to crunch in the meringue? Yeah. Yeah. A huge thanks to the team at Palms for having this here. Don't forget to go and toss a like on the video.

And happy cooking. James, you know where Mani went? We left him in the salt room. Is that going to be OK? Uh-oh. Yeah, Manny, you're fired. Spotify, it's Jay Shetty. Are you one of those media strategy people?

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