Lucky Star
Day 1: 5-Course Taiwanese Tapestry Tasting Series
Opened in December of 2024, this exciting Michelin Guide-Recommended eatery that celebrates the vibrant spirit of Taiwanese cuisine is the newest creation from Chef Jason Liang, a nominee for a James Beard “Best Chef: Southeast” Award. Born in South Carolina and raised in Taiwan, Chef Liang is the driving force behind Lucky Momo Hospitality Group, which gave A-Town standout concepts such as O by Brush, Brush Sushi, Lucky Star, Cuddlefish, Momonoki and Momo Cafe. At Lucky Star, he is delighting diners with such dishes as soft boiled tea eggs, duck fat scallion pancakes, Sichuan beef dry noodle, sizzling eggplant and basil, and lu rou fan, a.k.a. braised pork belly over rice. Yummy desserts too, like pineapple cake ice cream and chocolate taro mochi pie. “Liang’s first non-Japanese restaurant is an instant favorite,” raves Atlanta Magazine. “A stylish Taiwanese bar-cafe that is fast becoming one of the more interesting places to eat and drink in the city.” We’re excited to visit here and to chat with Chef Liang about all that makes Taiwanese cuisine so great. Join us, won’t you?
About the Host:
Jason Liang
Chef/Owner
Chef Jason Liang, a Michelin-Starred talent and James Beard Award nominee, is the driving force behind Lucky Momo Hospitality Group, which comprises standout concepts such as O by Brush, Brush Sushi, Lucky Star, Cuddlefish, Momonoki and Momo Cafe. Born in the U.S. and raised in Taiwan, he brings a fresh perspective to Asian cuisine, blending the precision of Edomae techniques with the rich, personal influences of his Taiwanese-American heritage.
The Lineup
All courses will be individually plated. This menu will be Shellfish, Peanut & Tree Nut Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Cream of Corn Soup
pork floss & green onion croissant
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A Taiwanese Caesar Salad
karasumi, fermented tofu curd dressing, parmesan, sweet potato chips
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Honey Garlic Soy Glazed Crispy Chicken
taiwanese pickled cabbage
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Lu Rou Fan
6-hour soy braised hand cut pork belly, soft boiled egg, cured cucumber, mustard green, cilantro
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Pineapple Cake Ice Cream
an ode to taiwanese pineapple cake & pastry
Lucky Star
1055 Howell Ml Rd Suite 110
Atlanta, GA 30318
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Lucky Star will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Pork in Course 1, Cured and Dried Fish Roe in Course 2, Chicken in Course 3, Pork in Course 4, and Gelatin in Course 5. Substitutions will be provided.
- Pescatarians: There is Pork in Course 1, Chicken in Course 3, Pork in Course 4, and Gelatin in Course 5. Vegetarian substitutions will be provided.
- Gluten: There is Gluten in Course 1, Course 2, Course 3, Course 4, Course 5. Substitutions will not be provided.
- Dairy:
• Butter: Butter is in Course 1, Course 5. Substitutions will not be provided
• Milk/Cream: Milk/Cream is in Course 1, Course 2, Course 5. Substitutions will not be provided
• Cheese: Cow's Milk Cheese is in Course 2, Course 5. Substitutions will not be provided
• Yogurt: Yogurt is in Course 2. Substitutions will not be provided - Shellfish: This menu is shellfish-free.
- Fish: There is Cured and Dried Fish Roe in Course 2. Substitutions will be provided.
- Eggs: There are Eggs in Course 1, Course 2, Course 3, Course 4, Course 5. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: This menu is tree nut-free.
- Alliums:
• Garlic: There is Garlic (Raw) in Course 2, Garlic (Raw) and Garlic (Cooked) in Course 3 and Garlic (Cooked) in Course 4. Substitutions will not be provided.
• Other alliums: There is Scallion (Cooked) and Onion (Cooked) in Course 1 and Shallot (Cooked) in Course 4. Substitutions will be provided. - Mushrooms: There is Shiitake in Course 4. Substitutions will not be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
