The fourth annual Lucky Rice festival is around the corner. It starts April 29th and runs to May 5th, but culminates May 3rd, when twenty-two chefs gather in the ballroom of the Mandarin Oriental for the Grand Feast. There, chefs will serve food inspired by Asian cuisines as guests mingle and enjoy the view of Central Park from the Mandarin's 36th floor.
Chef Tae Goo Kang of Gaonnuri, located on the 39th floor of a K-Town highrise, is familiar with elevated cuisine. He'll be offering four dishes at the Grand Feast. One is Sam-Gye-Tang (pictured above), his interpretation of chicken soup with chestnuts and dates. "I want the guests to taste authentic Korean food," he said, "and given the setting of Grand Feast, I'll be deconstructing certain dishes so the guests will be able to approach the food in a comfortable way."
Sakamai is doing a food and cocktail pairing for Grand Feast. Shingo Gokan, Sakamai's resident bartender, has created a Bombay Sapphire East-based drink (Bombay Sapphire is sponsoring Lucky Rice) to pair with chef Takanori Akiyama's duck buns (pictured above). "The way the party is setup," Akiyama says, "it makes sense to serve finger food. We were going to do the bun with fish, but ginger, soy sauce—the Asian flavors were always there."
Grand Feast is not limited to chefs who run Asian restaurants. Alain Allegretti will be serving red shrimp tartare a la Bisto la Promenade, Cedric Congerichten of Perry St. is serving pan-seared shrimp with jade sauce and asparagus, and chef Mario Hernandez of Mexican restaurant Ofrenda is serving pork buns with kimchi—the pork for which he'll be braising in habanero and coconut milk.
Take a look at the full lineup of chefs, dishes, and cocktails is below.
The Tasting Menu
Chef Foon Green Assorted signature Betel leaves
Bistro la Promenade
Chef Alain Alegretti Red shrimp tartare: rice wine vinegar-pickled fennel & cucumber and daikon radish chips with lemongrass oil
Chef Brian Ray Tuna tartare spring rolls with crispy shallots and ponzu
Cherrywood Kitchen East Coast Oysters, bloody mary relish
Ember Room Spicy Tamarind Shrimp Southern Thai-style, fried shallots, bok choy
Chef Tae Goo Kang Yukhoe: sesame oil & soy sauce marinated beef tartare with Korean pear Bossam: steamed pork with spicy kimchi Jun-Yu-Hwa: Korean pancake sampler Sam-Gye-Tang: fresh ginseng chicken soup stuffed with chestnut and dates
Chef Hung Huynh Cinderella Rice: Shiitake and Beechwood mushrooms, Parmesan cheese, truffle, chives, parsley, aleppo
The Hurricane Club
Chef Craig Koketsu Chili lobster rolls
Chef Khamla Vongsakoun Hot and Sour Clam Soup: turmeric, King Oyster mushrooms, dill
Chef Jehangir Mehta Tamarind glazed pineapple bacon chicken satay
Chef Masaharu Morimoto Eel and foie gras steamed buns
Chef Hong Thaimee Pomelo papaya salad
Chef Mario Hernandez Pork Bun: habanero and coconut braised pork shoulder, pork belly, corn bun, kimchi apple slaw
Chef Cedric Vongerichten Pan-seared shrimp with jade sauce, asparagus and market greens
Chef Brad Farmerie
Qi Thai Grill
Chef Pichet Ong Eggplant, chicken & shrimp salad
Chef Andy Yang Spicy tuna miamgkum deconstructed Baked cherry tomato pork belly namprik ong
Chef Takanori Akiyama Roasted duck marinated with ginger soy, lardo Iberico de Bellota, foie gras mayonnaise
Bryan S. Emperor Tatsuta: Specialty marinated chicken wings, tangy grated radish Wagyu Croquette: Katsu sauce, foie gras center Kinchaku Dumpling: Miso-marinated cream cheese, sweet red crab
Spot Dessert Bar Matcha Azuki: green tea mousse with red bean filling and green tea ice cream
Doron Wong Crisp taro and turnip cake with ma la pork
Zengo House ground meatball with tomato makrut lime and Cotija cheese
The Cocktail Menu
Grand Feast will have beer, wine, champagne, and sake in addition to the following cocktails.
Bombay Sapphire East
Snake in a Glass: Bombay Sapphire East gin, lemongrass-infused snake shochu, cinnamon-infused Martini Rosso, fresh mandarin juice, mandarin-spiced tea
Lemongrass and Elderflower Collins: Bombay Sapphire East gin, fresh lemon juice, simple syrup, St-Germain, lemongrass
Gin & Tonic Re-imagined: Bombay Sapphire East gin, Fever Tree tonic, orange bitters
Ma Grude: Makrut lime and Thai Chili-infused Bombay Sapphire East gin, raw coconut water, ginger honey, lime juice
Punch157: Bombay Sapphire East gin, Junmai Sake, homemade lychee-cello, grapefruit juice, rose water
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