LUCKYRICE
Timed with the Chinese New Year of the Snake, tickets go on-sale to the public on Tuesday, February 26 and to American Express Cardmembers during an exclusive presale window starting on Tuesday, February 12. Tickets are available at www.luckyrice.com.
In addition to bringing back popular festivities such as Night Market, Grand Feast and Cocktail Feast, the Festival is launching the LUCKYRICE Parlor, a week of dinner parties helmed by chefs such as Danny Bowien (Mission Chinese Food, NY), Ivan Orkin (Ivan Ramen, Tokyo) and Saipin Chutima (Lotus of Siam, Las Vegas) at the old Bowery Station in downtown Manhattan.
LUCKYRICE NYC SCHEDULE OF EVENTS
Monday, April 29, 2013
Opening Night Dumpling Party
with Chef Danny Bowien (Mission Chinese)
Hosted by James Murphy and Christina Topsoe
LUCKYRICE Parlor, 168 Bowery | cocktails: 6:00 p.m. | dinner: 6:30p.m.
$88
To kick off the LUCKYRICE 2013 Festival, join our โjiao ziโ Dinner Party hosted by James Murphy (formerly of LCD Soundsystem) and Christina Topsoe with chef Danny Bowien. Join LUCKYRICE as the trio creates a festive dumpling feastโa favorite celebratory dinner party menu across Chinaโwith friends and family.ย Make dumplings, eat, drink, repeat.
Tuesday, April 30
SlurpFest: A Ramen Dinner presented by Asahi Beer
with Chef Ivan Orkin (Tokyo, NY), Ramen Lab (NY, Honolulu, LA) and Yuji Ramen (NY)
LUCKYRICE Parlor, 168 Bowery | cocktails: 6:00p.m. | dinner: 6:30p.m.
$88
We love ramen and chances are you do too! Get ready to slurp oodles of noodles at our Ode to Ramen; sample signature ramen dishes from the best ramen chefs this side of Tokyo. From college dorm staple to cult-status-shops, ramen is a defining meal for our times. At SlurpFest, sample regional confections such as the tonkotsu ramen of Kyushu to the miso ramen of Hokkaido; the variations are limited only by the chefโs imagination (and your own belly).
Wednesday, May 1
Saipinโs Siam Supper
with Chef Saipin Chutima (Lotus of Siam, Las Vegas)
LUCKYRICE Parlor, 168 Bowery | cocktails: 6:00p.m. | dinner: 6:30p.m.
$88
Authentic northern Thai food lands in Manhattan. Peppered with birdโs eye chilies, salty nam pla, holy basil and other flavor-searing spices of the Royal Kingdom. James Beard Award winner for Best Chef, Saipin Chutima learned to cook at age 5 from her grandmother and now helms what Gourmet magazine calls โthe single best Thai restaurant in northern Americaโ.
Thursday, May 2
Filipino Fiesta presented by Philippines Department of Tourism
with Chef Leah Cohen (Pig & Khao) and Chef King Phojanakong (Umi Nom and Kuma Inn)
The James Beard House, 167 W 12th St | cocktails: 7:00p.m. | dinner: 8:00p.m.
$130
Despite its large Filipino population, Filipino cuisine is a relative novelty for even the savviest of diners. However, spearheaded by chefs like Leah Cohen and King Phojanakong, Filipino flavors are quickly becoming Asian food staples for culture-hungry New Yorkers. After all โ just like New York City โ Filipino food is a melting pot of cuisines; in this case, heavily influenced from the Spanish colonialists who once ruled the Philippines to the Chinese immigrants who have populated the country over the past century.
Thursday, May 2
Cocktail Feast presented by Bombay Sapphire East
The Bowery Hotel, 335 Bowery | 8:00 โ 11:00 p.m. (VIP 8:00 โ 9:00p.m.)
$50 GA | $88 VIP
The spotlight is on artisanal cocktails at the Cocktail Feast, where bartenders from 8 of the cityโs finest drinking establishments will keep us grinning into the night with fanciful cocktail concoctions. Whether your tastes lean towards gin or whisky, we will have you covered with our cornucopia of cocktails inspired by Asian cocktail traditions and ingredients. Sip elixirs while basking in the moonlight from the terrace or lounging aside the fireplace to the beat of the DJ.
Friday, May 3
Grand Feast
hosted by LUCKYRICE Culinary Council
Mandarin Oriental | 7:00 โ 10:00 p.m. (VIP 7:00 โ 8:00 p.m.)
$150 / $250 VIP
Join culinary stars at the glamorous Grand Feast, a showcase of the best in Asian fine dining from Hong Kong to Hanoi. Imagine traveling through the diverse culinary landscape of Asia through the lens of over 20 master chefs as they serve up innovative twists on classic and inventive Asian cuisine. To complement the epicurean extravaganza, sample cocktail, wine and beer selections to pair with everything from sea urchin pannacotta to beef tataki.
Friday, May 3
This Stinks! Fermented Food Favorites from Asia
with Erik Bruner-Yang (Toki Underground, Maketto, Washington D.C.)
LUCKYRICE Parlor, 168 Bowery | cocktails: 6:00p.m. | dinner: 6:30p.m.
$88
From well known Asian classics such as Japanese โmiso zukeโ and Korean kimchi to more esoteric pleasures including Cambodian fermented fish and Laotian sour sausage, stinky fermented foods play a starring role in Asian cuisine. To complement the fermented foods, dishes will be paired with fermented rice spirits โ a.k.a. sake!
Saturday, May 4
Night Market
Cabanas at the Maritime Hotel, Ninth Ave at 16th St | 7โ10 p.m. (VIP from 7 โ 8 p.m.)
$88 GA / $125 VIP
New this year, the LUCKYRICE Night Market moves into the chic cabanas in the Meatpackingโs Maritime Hotel, where 20 participating eateries will be serving up traditional as well as interpretive Asian street grub. The festivalโs most popular event โ the LUCKYRICE Night Market โ brings the celebratory chaos and delicious energy of the quintessential Asian night market experienceโthe culinary epicenter from Taipei to Kuala Lumpurโto Manhattan.
Saturday, May 4
Lucky Rice: A Nice Rice Dinner
LUCKYRICE Parlor, 168 Bowery | cocktails: 6:00p.m. | dinner: 6:30p.m.
$88
โHave you had your daily rice?โ Rice is so essential to Asian cuisine that many cultures, including the Chinese, greet one another with this saying. Across Asia โ whether Japanese sushi, Vietnamese pho, Korean bibimbap, Chinese congee โ rice is the essential foundation for many Asian comfort foods.
Sunday, May 5
Dim Sum Mahjong Bloody Mary Brunch
with Susur Lee (Top Chef Masters; Leeโs, Toronto)
LUCKYRICE Parlor, 168 Bowery | 12:00p.m.
$88
Dim Sum and Mahjong are the perfect partners for Sunday funday! The popular Cantonese culinary specialty, dim sum (literally meaning โa bit of heartโ), is best enjoyed over a leisurely afternoon. As delicacies such as har gow and char siu bao from master Chinese chef Susur Lee jostle for table space amidst mahjong tiles, add to the fun by creating your own cocktails.
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Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent..
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What I didnโt realize was how much better Asian food could be than what my experience of it was. A lot of Chinese cuisine in America is actually nothing like the traditional style. It is much too greasy, and dominated by a simple array of flavors that doesnโt really capture the complexity of Asian cooking..
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Asian food is every bit as diverse as it is delicious. I used to think that I knew Asian foods growing up. You see, we used to go out to Chinese and practically every weekend. They were a couple Chinese restaurants in the neighborhood, and they were perfect for us kids. They were greasy, flavorful, and we got a cookie at the end of every meal. What more could a child ask for?..
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