Lukshon in Culver City

Heirloom black rice, with lap cheong, onion, roasted garlic and a fried egg.  (Ricardo DeAratanha / Los Angeles Times)

Spicy chicken pops, with Shelton Farms’ drumettes, garlic, kecap manis glaze and spicy sichuan salt.  (Ricardo DeAratanha / Los Angeles Times)

Miranda Park and Jeffrey Takamoto dine at a communal table in front of the open kitchen. The restaurant was designed by Ana Henton of MASS Architecture.  (Ricardo DeAratanha / Los Angeles Times)

Prince Edward Island mussels are steamed in coconut milk and fired up with green chiles, Thai basil and lime.  (Ricardo DeAratanha / Los Angeles Times)

Whole steamed fish is served with Taiwan spinach, black bean ghee and sambal ijo.  (Ricardo DeAratanha / Los Angeles Times)

Kurobuta pork ribs are tender, flavored with a spicy chicory coffee barbecue sauce.  (Ricardo DeAratanha / Los Angeles Times)

The bar area is sleek and contemporary.  (Ricardo DeAratanha / Los Angeles Times)

Dessert is free, with selections changing regularly.  (Ricardo DeAratanha / Los Angeles Times)