Anita Lo is a chef and cookbook author (Cooking Without Borders and SoLo, a Modern Cookbook for a Party of One which won Eater’s Cookbook of the Year and was nominated for an IACP award) based in New York City. She is best known for her work at annisa, a contemporary American fine dining restaurant in the West Village which she owned and operated for 17 years and which received a three star rating from the New York Times and a Michelin star among other accolades. She was the first female chef to collaborate for a state dinner at the White House under the Obama Administration. She has appeared on numerous television shows and films including Top Chef Masters, Iron Chef America and The Heat, currently airing on Netflix.
What tasting are you presenting? How is this dish a celebration of rice?
I have created a cocktail using Rémy Martin XO mixed with a pandan-pu erh tea simple syrup with Bergamot bitters and a toasted rice rim. I’ve always likened the flavor of pandan to a cross between vanilla and rice, so the Thai toasted rice rim demonstrates this.
What does the future of Asian food look like?
The future of Asian food: As with all cuisines, the various Asian cuisines will continue to evolve—to look forward, backwards, to other cultures and to stay the same. Out of necessity, I think we will be seeing more plant forward and vegetarian cooking, and food made with sustainability in mind. And the future of Asian food looks great if we are to judge by the plethora of new restaurants opening in NYC!
Join Chef Lo for this unique celebration of rice in the Rémy XO Lounge at our 10th year celebrations at LUCKYRICE Feast presented by Rémy Martin on Thursday, September 26th, 2019 in New York City