Ayara
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Luckyrice Festival

Ayara
Northern Thai Khanom Jeen Nam-Ngiaw with spare ribs and pork blood in tomato-chili broth with rice vermicelli noodle from Ayara Thai. (Cathy Chaplin / For The Times)
Jet Tila
Chef Jet Tila and crew prepared a northern Thai curry noodle soup with braised beef tendon. (Cathy Chaplin / For The Times)
Ayara’s lobster roll
Thai lobster roll with fresh lobster in a creamy house dressing on homemade bread from Ayara Thai. (Cathy Chaplin / For The Times)
Spice Table
Spicy grilled beef ribs, pineapple-anchovy sauce, sawtooth herb in a lettuce cup from Spice Table. (Cathy Chaplin / For The Times)
The Night and Market crew
The team from Night and Market includes chef Kris Yenbamroong, left. (Cathy Chaplin / For The Times)
Hopscotch
Sake Kasu Lardo with dashi tomatoes, fresh shaved bonito loin from Hopscotch, special guests from Oakland. (Cathy Chaplin / For The Times)
Lukshon’s terrine
Pig ear terrine with edamame, pickles and Ma-La vinaigrette from Lukshon. (Cathy Chaplin / For The Times)
The Charleston
Northern Thai curry noodle soup with braised beef tendon from chef Jet Tila. (Cathy Chaplin / For The Times)
Komodo fried rice
Nasi Goreng, Indonesian-style steak fried rice with jalapeno aioli and poached quail eggs from Komodo. (Cathy Chaplin / For The Times)
Sang Yoon
The team from Lukshon, including host chef Sang Yoon, right, prepared a pig ear terrine and modern lomi lomi salmon. (Cathy Chaplin / For The Times)
Night and Market
Tuna ceviche from Night and Market. (Cathy Chaplin / For The Times)
Komodo
Komodo’s dragon egg is a fried hardboiled egg with a spicy sweet soy glaze sitting atop sauteed kale salad. (Cathy Chaplin / For The Times)
The scene
The BookBindery in Culver City was the setting for the 2013 Luckyrice Festival on Saturday evening.  (Cathy Chaplin / For The Times)
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