The Lucky Rice food festival celebrates Asian cuisines of all stripes, hosting luaus and banquets and a night market. But the Grand Feast on May 4th is about nothing more than celebrating chefs. While New York is of course heavily represented, chefs from Hong Kong, Macau, and Taiwan will be in attendance as well, along with out-of-towners including Ming Tsai.
Lucky Rice also opens its arms to chefs who don't necessarily own restaurants of an Asian cuisine but have a decided Asian slant to their fare, such as the Southeast Asia-obsessed Brad Farmerie of Public.
These "pig's blood popsicles" are made of a blood sausage that's deep-fried, slathered in a tomato-chili jam with fish sauce and vinegar, and then coated in spiced peanuts. A smoked coconut laksa has a rich, thick broth that starts from tea-smoked chicken bones, then made into the base with lemongrass, ginger, and all those good aromatics; it's topped with bean sprouts, Thai chili, crustacean oil, and no small amount of crab.
Take a look at the full lineup of chefs and dishes below.
PUBLIC Chef Brad Farmerie Pig blood popsicles Smoked coconut Laksa with crab and crustacean oil
GRAMERCY TAVERN Chef Michael Anthony Snapper with dashi and trout roe
MING TSAI Red roast duck with crispy rice on gingered spaghetti squash with a sambal-lime puree
ASIATE Chef Toni Robertson Sticky rice ball with kimchee ketchup
LEE Chef Susur Lee Hong Kong shrimp taro toast
BETEL Chef Adam Woodfield Dish to be anounced
MACAU Chef David Wong African chicken Macanese egg tarts
DAVID THOMPSON Cured hamachi amberjack with lemongrass and lime on betel leaves
MEHTAPHOR Chef Jehangir Mehta Pork dumpling chaat
BOSIE TEA PARLOR Macarons: caramel-miso, rose-jasmine, sesame, wasabi, chai-chocolate. Iced Teas
MORIMOTO Chef Masaharu Morimoto Spicy king crab
BUDDAKAN Chef Yang Huang Edamame dumplings with shallot-sauternes broth
PERRY ST Chef Cedric Vongerichten Peekytoe crab dumplings, market peas, spicy ginger carrot soup
PLAZA FOOD HALL Chef Todd English Stuffed rendang meatballs with quail egg and rendang sauce
EMBER ROOM Chef Ian Kittichai "Kanom Buarng-Yarn" Thai taco
EN JAPANESE BRASSERIE Chef Hiroki Abe Beef tataki with kinpira gobo
TAIWAN Chef Theresa Lin Boiled squid with five-flavor sauce
THE HURRICANE CLUB Chef Craig Koketsu Crispy Chinese sausage rice cakes with broken chili sauce
TULSI Chef Hemant Mathur Bhel Puri with grilled mint chicken
JUNOON Chef Aliya Leekong Lotus root three ways Rhubarb lassi
WONG Chef Simpson Wong Hakka pork belly with taro tater tot