Category: Etc.

#LuckyriceHouston: Underbelly’s Chef Chris Shepard on Hurricane Harvey

LUCKYRICE: Can you tell us a little more about Underbelly’s conception as a Creole restaurant? It’s influenced by the burgeoning amount of diversity found in Houston but if you could share with us a bit more about you got into cooking and you see culture and cuisine to be reflective of one another.  Chef Chris:  […]  Read more

#LuckyriceHouston: Uchi’s Duong Nguyen on Hurricane Harvey

Paying homage to what it means to be #HoustonStrong, we wanted to give the unsung heroes in the restaurant industry a chance to speak for themselves and recount their experiences of Hurricane Harvey. Here Uchi Houston’s Duong Nguyen, a sushi chef who has been at Uchi since November 2015, shares his story.  Hurricane Harvey was  […]  Read more

#LuckyriceHouston: Uchi’s Anthony Pham on Hurricane Harvey

Paying homage to what it means to be #HoustonStrong, we wanted to give the unsung heroes in the restaurant industry a chance to speak for themselves and recount their experiences of Hurricane Harvey. Here we chatted with Uchi Houston’s Anthony Pham, a server and one of their primary floor trainers who has been at Uchi  […]  Read more

#LuckyriceHouston: Uchi’s Huan Do on Hurricane Harvey

Paying homage to what it means to be #HoustonStrong, we wanted to give the unsung heroes in the restaurant industry a chance to speak for themselves and recount their experiences of Hurricane Harvey. Here we chatted with Uchi Houston’s Huan Do, a server and bartender who has been at Uchi since September 2013. How was  […]  Read more

#LuckyriceNY: 10Below: Wilson Tam’s Chinatown

Sitting huddled around a computer screen with eyes half shut and mouths wide open, Wilson Tam, Richard Tam and David Chen, marveled at the phenomenon that Thailand called, “street food”: rolled ice cream. Whether it was a pang of late-night hunger or destiny that aroused entrepreneurial dreams pointing to an empire of foodie fandom, history  […]  Read more

Step Into Spring with Some Asian Greens

When farmers markets abound with fiddlehead ferns, baby artichokes and spring onions, spring has sprung. While I am infatuated with these seasonal treasures, spring also brings an abundance of tender greens favored in Asian cooking, like chrysanthemum greens (a.k.a. tong ho in Chinese, shingiku in Japanese or tan o in Vietnamese), a grassy, herbaceous and  […]  Read more

Tonkotsu Ramen

TONKOTSU RAMEN SERVES 8 The opposite of instant ramen, tonkotsu, this old-school milky pork bone–style broth takes some work and quite a lot of time. But don’t let that scare you away—it is well worth the effort. The collagen-rich broth really needs to cook for a good 12 hours to properly extract the milkiness of  […]  Read more

Taste of Turmeric

The detox craze is still holding on strong and turmeric, a cousin to ginger and native to Southern Asia, is quickly becoming the trendy food ingredient of the moment. Nutritionists love it for detoxing and restaurateurs love it for its aromatics and beautiful golden hue. Long known for anti-inflammatory properties, turmeric is often called the  […]  Read more

Eight Treasure Rice

Eight Treasure Rice Babaofan Serves 8 Like a Christmas fruitcake, this festive gift is brought to hostesses around the holidays and is studded with candied treats—which, in this Eastern adaptation, includes red bean paste and candied fruits. What goes into the Eight Treasure Rice is a matter of individual preference (and what’s on hand), but  […]  Read more