Here's What Went Down at Lucky Rice in Culver City

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On Saturday night, revelers and food lovers descended upon the Book Bindery, an expansive brick building warehouse in Culver City's Arts District, for Lucky Rice, where chefs, bartenders, and more put together quite a soiree. The evening was led by chef Sang Yoon, who might be the king of this hood, with his Father's Office, Lukshon and impending Helms Bakery just a few doors down.

The affair had everything from yellowtail canapes by R23, duck curry pancakes from chef Mohan Ismail of RockSugar, lemongrass pork belly over a pickled green papaya slaw from Perry Cheung of Phorage, creamed deviled egg from BEP Vietnamese Kitchen, a super-rich cup of khao soi from Jet Tila, a chili crab gumbo from Starry Kitchen, deep-fried dragon eggs from Komodo, raw spicy tuna ceviche from Kris Yenbamroong's Night + Market, spicy grilled beef ribs from Bryant Ng's Spice Table, and a terrific hot ube bread pudding from Barbara Batiste's B Sweet.'

— The longest line was for Ayara's Thai lobster roll, and maybe their spare ribs and pork blood.

— Fluff Ice used LAMILL Coffee for a coffee-flavored shaved ice that hit the spot.

— Lukshon rocked its classic pig ear terrine with edamame, pickles and ma-la vinaigrette.

Drinks featured plenty of gin-based intoxicants from bartenders all around town, using Bombay Sapphire EAST for creations like a lemongrass and elderflower collins. La Descarga made a Thai Town Sour using basil-ginger syrup and a hit of chili, Connie & Ted's Rosie Ruiz made a TEA-nage Dream with oolong and jasmine tea-infused gin, rice elixer, coconut powder and a garnish of cinnamon, while Giovanni Martinez of Sadie organized a Highlander punch with Dewar's, lemon juice, Pimm's, green tea, and sparkling water.

— It was easy to marvel at the duo of punches by Steve Livingi and Pablo Moix, who were previewing their Old Lightning bar, which will debut in a few months. Both references to the Wu Tang Clan, Moix made a Left Bruce Leroy punch with cognac, maraschino, curacao, lemon, sugar and bitters, while Livigni poured a Punch of the 36 Chambers using gin, St. Germain, lemon, sugar, Champagne and a variety of fresh fruit.

Overall, plenty of cocktails, bites of Asian food from chefs around town, all in support of the Center for Asian Media.
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