ASIAN BOX

Lamb Meatballs, Coconut Curry, Summer Herbs, Asian Street Dust

Glass Noodle Salad, Pineapple, Golden Raisins, Tamarind Vinaigrette

*I’ve eaten at their Burbank location. Love that it’s gluten free and all fresh. 

AYARA THAI CUISINE

Chicken Khao Soi: Thai Curry Noodles with Pickled Mustard Greens, Shallots, Fried Noodles, Coconut Cream Foam, and Lime

*The line was so long, I was never able to get a taste but I do intend on going into the restaurant.

BADMAASH

Chicken Biryani with Cilantro-Lime Whip and Paprika Masala

BLING BLING DUMPLING

Pork Belly Bao

This was a very interesting Bao. My one suggestion was that the bao is cooked to be a bit more firm, mine was a tad gummy.

BLUE RIBBON

Spicy Tuna Hand Roll: Raw Tuna, Spicy Mayo, Sushi Rice, Vinegar, Nori
Salmon Avocado Hand Roll: Salmon, Avocado, Sushi Rice, Vinegar, Nori
Spicy Crab Hand Roll: Crab, Spicy Mayo, Shiso Leaf, Masago, Sushi Rice, Vinegar, Nori

CRÈME CARAMEL LA

Ube Upside Down Pie: Ube (Purple Yam) Custard topped with Brûléed Graham Cracker, Greek Yogurt Crumble Crust

FLUFF ICE

Chamango: Mango Fluff with Spicy Popping Boba

This looks like a strange piece of shaved paper and instead it is utterly delicious! Creamy, icy, and abundant in flavor.

HAMASAKU

Bara Chirashi: Tuna, Snapper, Salmon, Egg, Sesame, Seaweed, Shiso, Rice

KATSUYA

Truffle & Chive Chawanmushi: Three Layers of Truffle, Dashi Tamago and Light Soy

Hokkaido Scallop Sashimi: Tomatillo Ponzu, Fuji Apple, Watercress & Ginger

KOMODO

Vietnamese Chicken Liver Pâté on Bruschetta with Smoked Caramelized Onions, and Pickled Carrots

HUTCHINSON COCKTAILS & GRILL

Nasi Goreng: Rice, Pork, Chicken, Shrimp, Sambal Oelek, Kejap Manis, Chicken Stock, and Trassi (Shrimp Paste)

LITTLE SISTER

Braised Beef Shank and Tendon, Sweet Onion, Aromatics, Chili Noodles, Black Vin

This was one of the best dishes I’ve eaten where the heat was so prominent and yet it never overpowered the structure or ingredients of the dish itself. 

OPEN BLUE

Cobia Crudo, Chicken Skin Chicharron, Hearts of Palm, Young Ginger and Lime Gremolata with Tomatillo-White Soy Glaze

PALMS THAI

Papaya Salad with Blue Raw Crab: Sliced Green Papaya with Green Beans, Garlic, Chili, Tomato, and Blue Raw Crab in Spicy Lime Juice

PARKS BBQ

Parks Galbi: Marinated Short Ribs

The short rib was moist and well salted and marinated, but the char on the bone marrow on my particular piece overcame the meat.

PHORAGE

Szechuan Pork and Crab Wontons: Pork, Crab, Onions, Cilantro, Water Chestnut

One thing I have to say about this was that the sauce was wonderful and the flavor within the wonton was fresh and balanced. 

SEOUL SAUSAGE COMPANY

Southern Korean Braised Bacon with Country Potato Salad

STARRY KITCHEN

Crispy Tofu Balls

THE DISTRICT BY HANNAH AN

Open Faced Bahn Mi: Tofu Pate or Beef Pâté, Pickled Carrots, and Pickled Daikon with Aioli

This dish was also served with a noodle that was surprisingly eloquent. The pâté was nice but I believe the garnish was a bit excessive which took away from the possibility of flavor.

TWENTY EIGHT

Slow Braised Octopus: Black Bean Chili Glaze, Garlic Aioli, Pickled Radish, Preserved Young Peach

I was amazed that such a beautiful piece of squid was brought to this event to be honest, but it’s not surprising considering the quality of food Chef Chung presents. The meat of the squid was exquisite, not chewy and the glaze and depth of flavor made me crave for a bigger version of the dish. 

ASAHI BEER

Asahi Super Dry
Asahi Select
Asahi Kuronama Black

 [separator type=”thin”]

BOMBAY SAPPHIRE® EAST GIN

Feeling Sheepish: Chamomile-infused Bombay Sapphire® East Gin, Bruce Cost Ginger Ale, Garnished with Lemon Slices

BREAK ROOM 86

Cult of Personality:Bombay Sapphire® East Gin, Brown Sugar Chili Kafir Syrup, Lime, Fresh Mango Juice

Dirty Knees: St. Germain® Elderflower Liqueur, Honey 5 Spice Syrup, Lemon, Club Soda

Created by Angel Steelman

BRUCE COST GINGER ALE

Original, Pomegranate with Hibiscus, Jasmine Tea, Passion Fruit with Turmeric, Bruce Cost 66 Calories with Monk Fruit, Blood Orange with Meyer Lemon

BUTCHERS & BARBERS

Oddly Beautiful:Bombay Sapphire® East Gin, Lemon, Jackfruit and Coconut Cream Mix, Topped with Purple Yam, Red Bung Beans, and Coconut Flakes

Shisho Bubbly:Bombay Sapphire® East Gin, Martini & Rossi® Prosseco, Grapefruit, Rambutan Syrup, and Shisho Leaf

Created by Destinee Almonte

*Mark + Johnnie Houston bring you a culinary twist.

CATHAY PACIFIC AIRWAYS

Oriental Breeze: Sour Plum Tea, Cranberry Juice, Honey, Fresh Lemon Juice, Rose Water, Dried Rose Bud Garnish

COCKTAIL ACADEMY & SIMBAL

Take Me Down to Paradise: Bombay Sapphire® East Gin, Coconut, Pineapple, Ginger

Blood Moon: Martini & Ross® Prosecco and Orange Serbet

GOOD TIMES AT DAVEY WAYNE’S

Summer Jello Tea: Jasmine Green Tea InfusedBombay Sapphire® East Gin, Lemongrass InfusedMartini & Rossi® Dry Vermouth, Kafir Lime Honey Syrup, Fresh Lemon Juice with Lychee Jelly Garnish

Thai Milk Boba Tea: D’USSE® Cognac, Thai Milk, Thai Tea, Creme de Cacao, Caramel Boba

Created by Sonny Bonasera

*This is where you go when you want to slip away into the 70’s …

HARVARD & STONE

Japanese Drink Ceremony: Bombay Sapphire® East Gin, Mango Purée, Lemon, Japanese Matcha Powder, Rose Water

Purple Island: Bacardi® 8, Ube Milk Cream, Calamansi Juice, Pinapple Juice, Lime

Created by Joey Bernardo

*An ode to underground pubs with a scholarly kick.

HINOKI & THE BIRD

Son of a Beesting: Bombay Sapphire® East Gin, Sweetened Ginger, Honey Syrup, Lemon Juice, Mist of Rose Flower Water

Smashing Leaves: Shiso Infused D’USSE® Cognac. Lemon Juice, Kumquat Cordial

*A trip around the world simply placed on a plate before you while you’re surrounded in simple, chic decor.

TERRINE

Hanami Suckle: Bacardi® 8, Homemade Cherry Brandy, Lemon, Sakura

Chaji Collins: Bombay Sapphire® East Gin, Lime, Gyokuro, Rosehip, Soda

*Once LACMA Ray’s + Stark Bar Executive Chef, Kris Morningstar makes his mark, serving rustic French-inpsired California fare.