October 19, 2016

Miami’s 7th Annual Luckyrice Grand Feast Hosted By Chef Paul Qui And Bombay Sapphire East Gin

For the first time ever this year, Top Chef champion and James Beard Award-winning Chef Paul Qui from Miami’s newest ‘Pao by Paul Qui’ at the Faena (Qui’s first restaurant outside of Austin, TX) will host the 7th Annual LUCKYRICE Grand Feast presented by Bombay Sapphire EAST Gin. Chef Qui will share exclusive Filipino and Spanish-inspired dishes at the Asian-meets-Latino celebration taking place on Friday November 11, from 7:30PM – 11:00PM at The Raleigh Hotel Pool & Oasis. I’d love to see if you’d be interested in including advanced coverage or an event listing for your readers.

After six years of sold-out events in Miami, NYC, LA, SF, and (for the very first time this year) Houston, LUCKYRICE returns to the Magic City for a night of Asian epicurean culture bringing together top chefs and bartenders from the area to showcase the authentic fusion and cultural collisions that have transformed us all into global citizens. Guests will have the opportunity to sample well-known classics like kimchi and ramen in addition to innovative twists on tradition and specialty Bombay Sapphire EAST cocktails – like this year’s signature Year of the Fire Monkey Silk Journey –  that will transport your senses to Asia with its exotic mix of botanicals including Thai lemongrass and Vietnamese black peppercorn.


Pao by Paul Qui – The Faena Miami Beach, Talde, Juvia Miami, Katsuya, The Social Club, Sushi Garage, Beaker & Grey, K Ramen Burger Beer, Cleo, Market at Edition, Open Blue, Sushisamba at Miami Beach, The Restaurant at the Raleigh, Blade, Dragonfly Izakaya and Fish Market, Hakkasan, Barley, Bazaar, The Local Craft Food & Drink, Kuro at Seminole Hard Rock Hotel & Casino, Matador Bar & Market, and 27.


The Social Club, 27, Matador Bar & Market, The Local Craft Food & Drink, and Beaker & Grey.


Friday, November 13th | VIP 7PM – 10PM, GA 8PM – 10PM

General Admission: $88 VIP: $150 |

The Raleigh Hotel Pool and Oasis

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