LUCKYRICE Dishes Out Some of the City’s Best Asian-Inspired Food and Drink

Their most recent feast popped up just blocks away from Brooklyn’s Chinatown, and they’ll return this fall.

LUCKYRICE, the long-running series of night markets, festivals and tasting parties, hosted its 7th annual Lucky Feast last month at Industry City. Just blocks away from Brooklyn’s Chinatown, chefs and restaurants from all over the city joined to celebrate Asian food and culture.

Headlined by chef Dale Talde, who’s known for his Asian-American cooking, this year’s feast took a modern and pan-Asian approach. Mexican restaurants Zengo and Black Ant, as well as Nolita’s Delicatessen, also unexpectedly joined popular Asian restaurants like Insa, RedFarm and Bricolage.

The food was all over the map, with Southeast Asian pig’s ears next to Korean kimbap across from crabmeat dumplings and hand-pulled noodles topped with cumin lamb. The longest line of the evening was for dessert of 10 Below’s Thai ice cream, which they flatten and scrape into ice cream rolls at their locations in Flushing and in Manhattan’s Chinatown.

Throughout it all, amazing cocktails from some of the top drink slingers in town. Mixologists from The Seamstress, Bathtub Gin, Saxon + Parole and Extra Fancy among others, kept the party flowing with mixed drinks using ingredients like Thai chilies, lemongrass syrup, lychee, kaffir limes and oolong tea.

If you missed the festivities, don’t worry: LUCKYRICE returns to New York with the the Mid-Autumn Moon Cocktail Feast later this fall. And scroll below to see some of the highlights from this year’s event:

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Cumin lamb ding ding hand-chopped noodles from the Hand Pulled Noodle Harlem.

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Chicken skewers by Zengo.

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A ying-yang made of white fish seared purple rice and friend rice with Chinese sausage from Zing’s Awesome Rice.

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White fish seared purple rice and friend rice with Chinese sausage from Zing’s Awesome Rice.

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Spicy tuna Danbury with tuna, massage, black forbidden rice and yes avocado by Sushi Samba.

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Spicy lemongrass pig’s ear with celery and cilantro by Bricolage.

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Chef-Partner Sohui Kim and husband Ben Schneider of Insa in Gowanus.

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Vegetarian and pig’s ear tonkatsu kimbap by Gowanus’s Insa.

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Thai Ice Cream by 10Below.

 

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Blue Crab and shrimp dumplings from RedFarm.

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Bartenders from Saxon + Parole pour cocktails with Bombay Sapphire gin.

 

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Pamela Wiznitzer of the Seamtress.

 

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Steamed shrimp dumplings from Delicatessen.

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Bartenders from Bathtub Gin pour cocktails.

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Chef Dale Talde and LUCKYRICE founder, Danielle Chang.

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Clay Williams

Clay Williams is a photographer and blogger based in Brooklyn. He has shot assignments for the New York TimesFood RepublicGothamist and the Edible Communities titles, among other publications. Follow him as @UltraClay on Instagram and Twitter.