Slideshow: Feast Portland Festival: We Eat (Almost) the Entire Night Market

Andina (Portland)
Andina (Portland)
Anticuchos de corazón: Beef heart skewers from Peruvian restaurant Andina in Portland, served with a Fresno chile and lime infused sofrito-based sauce.
Annisa (NYC)
Annisa (NYC)
Albacore tuna with spicy cod roe and radishes, a refreshing bite served up by Anita Lo of Annisa.
Aviary (Portland)
Aviary (Portland)
The crew of (Jasper Shen, Sarah Pliner, and Kat Whitehead) Aviary evoked true night market spirit, serving these grilled fish balls with sweet soy and bonito flakes.
The Bent Brick (Portland)
The Bent Brick (Portland)
William Preisch of The Bent Brick made smoked salmon poofs, my favorite word of the event. The poofs are dusted with dehydrated cream cheese and bagel spices.
Biwa (Portland)
Biwa (Portland)
From Biwa, I enjoyed Gabe Rosen's beef bone soup. Taking me to the streets of Asia, I could customize my cup by adding kimchi, lye-soaked egg, cilantro, vinegar, and tamari.
Bluehour (Portland)
Bluehour (Portland)
Thomas Boyce of Bluehour promised steamed pork-stuffed buns, but really delivered by the addition of a poached prawn and some beef tendon salad.
Charm City Cakes (Los Angeles)
Charm City Cakes (Los Angeles)
Duff Goldman of Charm City Cakes came with three types of cupcakes, with ginger and green tea frosting my favorite.
Clarklewis (Portland)
Clarklewis (Portland)
Piadini with braised lamb, late harvest peppers, and goat cheese dressing from Dolan Lane at Clarklewis.
Departure (Portland)
Departure (Portland)
Gregory Gourdet of Departure presides over his five creations for the Night Market, including corned duck & scallion pancakes, and pork & sticky rice in bamboo leaves.
Double Dragon
Double Dragon
Going upscale is Double Dragon, where Rob Walls did a foie gras & lardo pate "banh mi."
East Side King (Austin)
East Side King (Austin)
One of my favorite bites of the night came from East Side King, where Paul Qui and his crew were cranking out beef tongue hand rolls with pickled green onions, sous vide egg yolk, "fish caramel" (a fish sauce/burnt caramel creation), and improvised yuzu kosho made with garlic and lime.
nahm (Bangkok)
nahm (Bangkok)
All the way from Bangkok, David Thompson and Adam Cliff of nahm cooked up these incredible grilled mussels "southern style" served with crunchy cucumbers. Great chile spicing on the skewered mussels.
Pok Pok (Portland)
Pok Pok (Portland)
Andy Ricker of Pok Pok dished out khao kha muu, literally "rice with pork leg" that has five spice flavor.
Salt & Straw (Portland)
Salt & Straw (Portland)
I was continually amazed to see the Salt & Straw cart line-free throughout much of the Feast Portland weekend, as there are typically long waits at the scoop shops.
Salt & Straw's Cendol
Salt & Straw's Cendol
A perfect pick for the Night Market, Salt & Straw served up bags of cendol: pandan noodles with palm sugar ice cream, plus coconut milk in which the green "worms" could swim.
Uchi (Austin)
Uchi (Austin)
Philip Speer of Uchi did this delightful crispy pork rib, bursting with flavor from chiles and fish sauce.
Another from Uchi: Thai Coconut Crème
Another from Uchi: Thai Coconut Crème
This fascinating coconut concoction was a perfect compliment to the spicy rib also at the Uchi stand.