What to Expect at the Lucky Rice Grand Feast

Peekytoe crab dumplings, market peas, spicy ginger carrot soup, from Perry Street. [Photographs: Alice Gao]

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.

Brad Farmerie's "pig's blood popsicles"

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.

The Lineup

Brad Farmerie's smoked coconut laksa

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

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