gorgeous poolside oasis was the setting for the LuckyRice festival, where neatly two dozen of Miami's best chefs gathered to serve Asian fare while the city's finest bartenders mixed cocktails with Bombay Sapphire East gin.
The result? A sophisticated soiree filled with upscale and delicious food and drink, great music, and a few surprises.
The Setai's Philip Khandehrish mixed custom gin-and-tonic creations with your choice of bitters, fruits, and herbs. His sassafras G&T was a spicy twist on a classic cocktail.
The Federal's Cesar Zapata and Aniece Meinhold offered a green papaya salad with crispy, five-spiced pork belly.
Where's the pork belly? Right here!
La Mar by Gaston Acurio's Diego Oka made a delicious cebiche Nikei with tuna, red onions, and nori.
Sugarcane Raw Bar Grill's Timon Balloo teamed up with Ocean Blue's Arnie Sorenson Dzelzkalns to serve a delicious cobia tiradito.
Juvia's colorful tuna poke with red onions and sesame chili.
Finka Table & Tap's Eileen Andrade greets us with her pumpkin duck over a roasted kabocha puree.
The Regent Cocktail Club's Julio Cabrera mixes up a Sapphire cooler, made with Bombay Sapphire East gin, Luxardo Maraschino, lime, grapefruit, and tonic.
The Barley & Wich crew celebrating a great evening.
This guy was having a great time.
The Drawing Room's bartenders are the masters of flair.
Warning: Do not try that bottle toss at your office holiday party.
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Of course, there were lion dancers, made even cooler after a few gin cocktails.