Nearly a dozen Singaporean food vendors are making American dreams come true through food.
New York City’s first Urban Hawker market soft opens in the heart of Midtown (135 West 50th St.) Wednesday, spanning 11,000 square feet with 17 food vendors serving up cuisines passed down from generation to generation.
New Yorkers can enjoy a variety of Asian cuisines, including Peranakan and Malay.
The project was first conceived by Anthony Bourdain — but is only being realized now four years after his death.
11 vendors are from Singapore. The island’s top stalls are listed below.
Chicken and rice is Singapore’s most celebrated local dish. Joon Toh Kiang, who was the first Hainan Jones restaurant in Singapore, elevated the humble dish to a more prestigious status in 1970s. Raymond, the son of Joon Toh Kiang, is now the head of Hainan Jones Urban Hawker. He serves succulent chicken in three different ways, including poached (the original recipe), roast, and fried. It’s served with broth accompanied by lime chili, dark soy sauce and minced ginger for under $20. You can also get chicken porridge for $12 and oyster sauce vegetables for $4 at this stall.
This Malay-inspired dish is the highlight of Sulaiman Rahman’s and Annie Ali’s Nasi Ambeng. It’s a huge rice plate with a variety of spices and beef rendang.
“Our restaurant in Singapore is eight years old. This is our first expansion in the US. When we heard Anthony Bourdain’s project had been revived, we said we were interested in getting involved,”Rahman said to The Post that the couple is already looking at opening a stand at Los Angeles’ Urban Space.
Another standout is the satay. Six sticks of chicken ($15) or lamb ($16.50), each stick is marinated overnight, and then served with peanut sauce and cucumber.
Rajan Belani will provide breakfast all day long at the Singapore Indian stall. He’ll offer up favorites like nasi goreng mamak — rice noodles wok-fried with tomato, sambal sauce, minced meat and veggies ($12.50).
Belani’s saffron basmati rice is another staple that’s infectiously fragrant and flavorful. His Indian flatbreads are also made with lentils, coconut chutney, and saffron basmati rice.
Roy Tan will be serving Peranakan Cuisine, a special fusion of Chinese-Malaysian food. Daisy, Tan’s mother, was his inspiration. She opened her first shop in Singapore when she turned 60. Tan’s dishes include nyonya Curry Chicken, which is a fragrant coconut curry served with turmeric sticky Rice, as well as laksa (a coconut curry rice noodles soup). It’s a family affair with Daisy’s daughter, actress and writer Selena Tan, serving as part owner.
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