Inaugural LUCKYRICE Los Angeles Night Market

Written by on in Events & Festivals

Rounding up LA’s top culinary talent of the Asian persuasion(in cuisine of course) is the inaugural LUCKYRICE Los Angeles Night Market on Saturday, August 4th from 7PM – 10PM. Located in Culver City in the East Asian Design Warehouse at HD Buttercup and hosted by LA’s own Sang Yoon of Father’s Office and Lukshon, guests have the opportunity to eat, drink, and play for a night with all things Asian inspired.

Introducing the cultural phenomenon of a night market with a local twist, the LUCKYRICE Festival boasts of locally and internationally known mixologist and culinary talent. Participating chefs include Susur Lee of Lee, Chinois, and Top Chef Masters, Angelo Sosa of Social Eatz and Top Chef, Erik Bruner-Yang of Toki Underground, as well as local chefs Susan Feninger of STREET, Bryant Ng of Spice Table, Jet Tila of Charleston, Kris Yenbamroong of Night + Market, Mohan Ismail of RockSugar, and Jitlada to name a few. Participating mixologists serving up 16 Asian inspired custom cocktails include H. Joseph Ehrmann of Elixir – San Francisco, Orson Salicetti of Social Eatz – New York, Jaymee Mandeville of Drago Centro, Joseph Brooke of Mixology 101 and Gary Hayward from sponsor, Bombay Sapphire. This event is 21+ only and tickets go for $50 for general admission – includes all food and drink tastings and $88 for VIP – includes VIP access from 7:00 -7:30pm and all-evening access to VIP Chefs Lounge. 3225 Helms Avenue, Los Angeles, CA 90034. Photo Credit: VK Rees

Tasting menu includes:

SANG YOON/Lukshon and Father’s Office
Cured Hawaiian butterfish/pickled watermelon radish, Nahm Jim
Sichuan lamb tartare/pickled chiles, cumin, scallion, MaLa flavors
Pork confit lettuce cups/black bean ghee, slaw, kimchi vinaigrette, pig ear

Caramelized pineapple ice cream sandwich
Coconut sticky rice/kiwi soup, mango

ERIK BRUNER-YANG/Toki Underground and Maketto (D.C.)
Bok Lahong (spicy Khmer papaya salad)
Kimchi snickerdoodle

CHAI CHAOWASAREE/Chai’s Island Bistro (Honolulu)
Hawaiian Airlines Executive Chef
Kataifi and macadamia nut encrusted jumbo black tiger prawns with pineapple vinaigrette

COOLHAUS
Chocolate wasabi ice cream + Double chocolate & sea salt cookie
Candied ginger ice cream + snickerdoodle cookie
Green tea ice cream + Ginger molasses cookie

SUSAN FENIGER/STREET
Tatsuta-age fried chicken with yuzu kosho sauce and pickled vegetables

MOHAN ISMAIL/RockSugar
Spicy Thai beef salad with toasted rice

JITLADA – Authentic Thai Cuisine

SUSUR LEE/Lee (Toronto), Chinois (Singapore), Zentan (D.C.)
Mexican goat cheese tart with Chinese duck sausage

BRYANT NG/The Spice Table
Spicy lamb bacon, corn, soybeans, fried pine nuts, laksa dressing

ANDREA NGUYEN/vietworldkitchen.com
VIP: Silken tofu and edamame soup with togarashi
GA: Sichuan pressed tofu with peanuts and spicy bean sauce

JENEE KIM/Parks BBQ
Bulgogi and kimchi fried rice

ANGELO SOSA/Social Eatz (NYC)
Summer corn soup with bonito and okra kimchi

JET TILA/The Charleston
Five spiced pork belly on crispy bao bun

DIEP TRAN/Good Girl Dinette
Blistered corn with Red Boat Fish Sauce scallion oil
Cucumber & apple salad with basil

KRIS YENBAMROONG/Night + Market
Moo Sadong (“Startled Pig” spicy salad of grilled pork, thai basil, lemongrass, bird’s eye, lime, fish sauce
Hor Ab (Chieng Rai banana leaf tamale of catfish and pork fat)

SUNG KWON YANG/Eat Cake Cafe
Mango-passionfruit mousse cake
Matcha green tea mousse cake