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2019 San Francisco Night Market of the Future

 
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PRESENTS

San francisco NIGHT MARKET OF THE FUTURE

THURSDAY, JULY 25, 2019, 7 - 10pm

at SAN FRANCISCO FERRY BUILDING

7 - 10 pm

SPONSORED BY

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As the first to bring the traditional night market experience to New York City with host David Chang a decade ago, LUCKYRICE is reinventing the concept with a Night Market of the Future — a highly curated selection of each city’s most innovative street food that give us a glimpse into what we’ll be eating tomorrow. From the rise of functional foods to culinary mashups that highlight the next hot ingredient, the Night Market of the Future will transcend boundaries and prove that Asian food has never been more ground-breaking.

On July 25th, we are bringing the festivities to the Ferry Building in San Francisco, one of the country’s premiere culinary destinations.  For one night only, taste the future and experience the emporium in a way that’s never been seen before.

Our San Francisco Night Market of the Future will be a multi-sensory experience with a focus on sustainable gastronomy. Our partnering Chefs will create unique dishes which will tickle the mind and delight the palate.

Let LUCKYRICE transport you to a future where global boundaries blur; think New York meets Bangkok and Miami meets Manila. Elevate your spirits further with a curated collection of fine wines, craft beers, and signature cocktails.



partner chefs


TASTINGS

MAHILA - BY AZALINA’S
Chef Azalina Eusope

Char Koay Kak Hokkien / Mamak style radish cake with salted black cod and cured egg yolk

BREADBELLY
Chefs Clement Hsu, James Wong, Katherine Campecino

Kaya Toast – Griddled Breadbelly Milk Bread, coconut pandan jam, maldon sea salt. Not Ube Tart – Stokes Purple™ sweet potato, toasted meringue, cured salted egg yolk

E&O KITCHEN AND BAR
Chef Sharon Nahm

Glass noodle salad with kimchi, mushrooms, and sesame

EIGHT TABLES BY GEORGE CHEN
Chef George Chen – Rémy Martin XO Lounge

Grilled Seasonal Asian Vegetable Skewers with Mountain Potato Foam & Beet Powder

FANG RESTAURANT
Chef Kathy Fang

Taiwanese XO Pork Belly - Pork belly with Rémy Martin® XO

FARMHOUSE KITCHEN
Chef Kasem Saengsawang

Kobe Lollipop (Kobe in Rémy Martin® XO & Godmother XO, Hom-Ma-Li rice, Bai-Thong cone.

Mieng Jackfruit (Fresh herbs bite, caramelized tamarind)

FROZEN KUHSTERD
Jason Angeles

White Rabbit Frozen Custard Panna Cotta topped with Rémy Martin® XO Boba and Rémy Martin® XO Caramel

hAWKER FARE
James Syhabout

Rice Ball Salad

LE COLONIAL
Chef Tuan Phan

Pork Roll – Grilled pork and sauteed vegetables wrapped in rice.

M.Y. CHINA
Chef Yong Dong (Tony) Wu

Pan-seared Pork and Shrimp Shumai with XO sauce

PABU & THE RAMEN BAR
Chef Ken Tominaga

Assorted Hand Rolls – Negihamachi, Avocado Cucumber, Spicy Tuna

PALETTE TEA HOUSE
Chef Steven, Chef Sarn

“Bug” Baos

SEOUL SAUSAGE
Chef Ted Kim & Yong Kim - American Express Lounge

Korean Devil Eggs

THE SLANTED DOOR
Chef Charles Phan

Daikon Rice Cake

SUSHI NAGAI
Chef Tomonori Nagai

Maguro Zuke – Tuna marinated in cognac and soy sauce. Kohada – Rémy Martin® XO vinegar marinated gizzard shad topped with kelp. Tamago Yaki – Edomae-style egg omelette Rémy Martin® XO Sushi Rice

TARO SAN UDON
Chef Jerome Ito

Truffle Udon Creamy mushroom sauce with mixed Japanese mushrooms, shiso, topped with seasonal truffle in a Rémy Martin® XO cream sauce

THIRD CULTURE BAKERY
Sam Butarbutar & Wenter Shyu

Mochi Muffin® with Rémy Martin® XO-infused Chantilly

TRAILBLAZER TAVERN
Chef Daniela Vergara

S.P.A.M. Musubi Mochi-Crusted Smoked Pork Arabiki Meatloaf

THE VAULT
Chef Robin Song

“Gim Bap” – Cured Macfarland Springs Trout, Amaranth, Avocado, Rue and Forsman Rice, Mendocino Nori


LIBATIONS

Rémy Martin® XO
CHEF GEORGE CHEN - Rémy XO Lounge

Distallate of Summer – Rémy Martin® XO, Cardamaro, Celtuse Syrup, Citric Acid Tincture

Rémy Martin® XO
SEOUL SAUSAGE - American Express Lounge

Korean Fashion! – Rémy Martin® XO, roasted barley tea, Asian pear simple syrup, angostura bitters, cinnamon powder 

Rémy Martin® 1738

  • KEVIN DIEDRICH of Pacific Cocktail Haven - Kinako Sidecar Kinako Sidecar Anko (red bean) infused Rémy Martin® 1738, kalani coconut liquor, licor 43, citrus, kinako dust

  • SONAM ARENDSE of TRAILBLAZER TAVERN - The Makalawena Sun Rémy Martin® 1738, Mt Gay, Kalani Coconut Rum, Lime juice, Pineapple juice, Simple Syrup, dash of Tiki Bitters, Angostura Bitters

  • RAYMUNDO DELGADO of PABU & THE RAMEN BAR - Matcha Cooler - Rémy Martin® 1738, Almond Milk, Lemon Juice, Amaretto, Orgeat, Amaro Nonino

  • HAWKER FARE - Tuk Tuk Rémy Martin® 1738 - House made triple sec, orange blossom, tangerine zest, kaffir
    lime leaf, lemon grass, palm sugar

CHANG BEER

KIKORI WHISKEY

Miso Neko: Kikori Whiskey, Matcha, Chinese spices, white miso, garnished with candied oranges & mint
Balancing Act: Kikori Whiskey, Yuzuri Liqueur, Yakult (probiotic drink), yuzu juice, simple syrup, egg white

CHAMPAGNE COLLET

Collet Brut Art Deco Premier Cru

BROOKLYN CRAFTED

Brooklyn Crafted Herbal Teas - Hibiscus flower, Prunella, Ten-Herb, Brown Sugar Ginger, Hawthorn Berry)

Brooklyn Crafted Original Calamansi-Ade & Rum

Brooklyn Crafted Extra Spicy Ginger Beer & Gin

THE PALM

CHATEAU D’ECLANS The Palm by Whispering Angel


 
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