The third annual LuckyRice Grand Feast was more than just a food tasting–it was a high-end cultural celebration of Asian flavors and culture. With a lineup as diverse as it was prominent, the food did not for a moment disappoint. Hot edamame dumplings from Buddakan and “Kanom Buamg-Yam” Thai tacos adorned with minature hot-sauce pipettes were main crowd-pleasers of the evening. And in terms of the booze, the selection ranged from traditional in the form of sake to quirky (Bombay Sapphire’s dragon fruit cocktail).
As the crowd grew from dozens to hundreds by 7 p.m. in the Grand Salon of the Mandarin Oriental on Friday, the plates became more difficult to reach. Lucky for us, we managed to snag photos of the dishes and a couple of bites before that happened. A round-up of some of the food offerings after the jump.
Crispy Chinese sausage rice cakes with broken chile sauce from the Hurricane Club
“Kanom Buarng-Yarn” Thai taco by Ember Room
Hong Kong shrimp taro toast from Susur Lee
Curry dusted salmon with port wine sauce and pickled Hon Shimeji mushrooms from the Cooking Channel
Red roast duck with crispy rice on gingered spaghetti squash with a sambal-lime puree by Ming Tsai for Kyocera Advanced Ceramics
Snapper with dashi and trout roe from Gramercy Tavern
Macarons (caramel-miso, rose-jasmine, sesame, wasabi, chai-chocolate) from Bosie Tea Parlour.
Chicken betel leaf with roasted shallot chili and eggplant relish from Betel
Macanese egg tarts from Macau
Pig blood popsicles from Public
Hakka pork belly with taro tater tot from Wong
Peekytoe crab dumplings, market peas, spicy ginger carrot from Perry St.
Beef tataki with kinpira gobo from En Japanese Brasserie
Cured hamachi amberjack with lemongrass and lime on betel leaves from Bombay Sapphire East
Burmese Kauswer (coconut-chicken noodle soup, crisp shallots, cilantro) from Asiate
Edamame dumplings with shallot-sauternes broth from Buddakan
Spicy king crab from Morimoto
African chicken from Macau
This article from the Village Voice Archive was posted on May 5, 2012