Chicken Rice In New York City? Hawkers Bring Singapore Food Abroad | Belly Of A Nation | Part 3/4
ฝัง
- เผยแพร่เมื่อ 28 พ.ค. 2024
- In a small 70s style hawker centre, we meet Ismail and Hamida who are probably the only ones who make the Indian Karipap from scratch.
In contrast to their simple lives, three young hawkers are fired by ambitions. Alan Choong of Prawnaholics, Lee Syafiq of Ashes Burnitt and Terry Neo of Kopifellas. They follow the old pattern of roaming hawkers but this time, they’ve moved far afield to New York, taking personal risks to set up their American branches. We go behind the scenes to see how they cope with manpower, the lack of ingredients, high prices and most of all, the important lessons surrounding the taste of home. Who are their clients, do they need to compromise and what plans are afoot for expansion?
WATCH MORE Belly Of A Nation 3
• Belly Of A Nation 3 | ...
00:00 Introduction
00:46 Handmade Indian curry puff: the Karipap
07:45 Constructing fresh Karipap from prepared ingredients
13:02 Singaporean hawkers open shop in New York City
15:24 Challenges of setting up in the US
23:35 Fusion prawn noodles by Prawnaholics
29:34 Searching for cooks with the right wok skills
33:36 Singapore's national dish in New York
38:53 Who is Kopifellas?
41:09 Unique roasted coffee from Singapore and Malaysia
43:08 Road trip to find halal ingredients
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About the show: How do hawkers take obscure, native foods like Nasi Ulam or humble snacks like Vadai into the spotlight and how do they convince future generations to join them, or overseas customers to appreciate Singapore’s street food? Go behind the scenes into their lives as they navigate the year in Belly Of A Nation 3.
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This is great. We need Hawker to grow in the U. S. and globally. I am afraid that if Hawkers in Singapore don’t raise their prices they will ultimately decline. It is worth more money anyway. Also, I would like to see their growth here in the US. Hawker food is so good and if people were exposed to it here in the US in all cities, I believe it will grow and evolve. Please don’t let this Singapore staple die off with the older generation. It is too good to let go. It was such a huge part of my childhood, I want the same for future generations globally, as it should be. After all the best food in the world comes from Singapore. Thank you lah.
All the best to the boys in NY. Takes balls to have this entrepreneurial spirit and venture to the States and try it out. May your business flourish and take flight.
lived in singapore for 11 years, just recently moved here in Canada, and lemme tell you my folks there, you guys don't know how good you have
Not chicken rice, but One 2 Snack is kind of certified goated here for some Malaysian/Singaporean food. Their Char Kway Teow easily beat out all of the ones I've tried in Singapore
i dont think singaporeans have the best char kway teow. Singapore is best known for BCM not char kway teow. BCM is the only michelin star hawker food in sg. not char kway teow. Malaysia has better char kway teow. @@0xfake
Where in Canada are you? IF you are in Toronto they’ve got a Malaysian restaurant in Scarborough, doesn’t taste like home but close enough 😂
As a NYer I’m excited to try the chicken and rice on 14 st., the coffee and one of the dishes in the midtown Hawker Center. Once I do I will come back here and comment my experience. Thank you I just love CNA as you bring so many interesting stories. To think I would never have found you if it wasn’t for the pandemic. I started watching you to find out what was going on in Asia with the dredded “C” word 😷 .
My childhood snack during the 60's and 70's. I still love it even until now in my late 50's. YUMMY!!😋😋😋👍👍👍
I’m a foodie Singaporean and went to Urban Hawker so many times during my holiday in NY last year eating all my Singapore favorites as I live in another state in the US. The quality is fantastic, Alan’s Hokkien mee is so good, even better than our typical hawker standards…. Will be visiting again soon on my next trip!
Please come to Fort Worth TX. We desperately need some more excellent Singaporean cuisine here with some awesome leg room for expansion
This is so inspiring and the true spirit of entrepreneur
There is delicious Singapore Restaurant in Marseilles named Singapore Restaurant... I'm lovin' it
oh, so a Macdonalds, got it /s
Really? Do you have the address over there? I have friend lived in Marseillie
43:26 "This is ACTUALLY Jeremy" i'm ded. hahahaha
Mr Seetoh criticised the practice of bidding for hawkers to secure a stall in the hawker centre, arguing that the government should do away with it and offer fair rentals and give it to the most deserving hawkers. My opinion exactly get rid of the bidding system
It's important to grasp how the bidding system operates. The reason for its ineffectiveness lies in the fact that numerous food stall operators fail to return their stalls to the government/NEA. Instead, they engage in illegal subletting to third parties, resulting in a proliferation of 'landlords' who siphon money from society. Additionally, the failure to return stalls to the government exacerbates the shortage of vacant stalls, leading to inflated bidding prices. It's astounding that there are only around 20 available empty stalls islandwide in a high turnover industry like this, with many of these stalls being unlawfully sublet even to foreigners.
As an American Singaporean, you do not explain the food you offer a sample. Once they taste it, they will be hooked!
I live in Circuit Road and I drop by the karipap shop at least twice a week
35:30 "That contain more than 11 herbs & spices" 😂😂😂
Keep it up 100%
My personal opinion is that Malaysia has better tasting food in general because their hawkers are not pre-occupied with trying to cut cost in order to handle High Rental rates like Singapore’s. Instead, they focus in giving customers BETTER tasting quality of food which translates to VALUE FOR MONEY.
My impression of Singaporean food is that the portions are so much more than in Malaysia. And the taste is more 'strong'. Like if salty, it is very salty; if sweet, very sweet. The prices seem reasonable, if earning in Sing Dollars.
I guess it depends on regional tastes and circumstances. Still, I wouldn't give up my Klang bah ku teh for the Singapore version. Just appreciate it as its own unique thing. 😁
Now if Singapore can please update the yee sang, so we have some kind of alternative to the Malaysian style... please with sambal and other strong tastes... that would be nice.
Agree ❤
The sale of all the Singapore food have print their menus and distribute to all the banks like Chase bank at their office receptionists counter where all the office investment bankers will order their food from different restaurants and paid by the banks. The investment bankers works overtime everyday and order their dinner and lunch.
The prices at the Hawker Stalls in NY are ridiculously expensive-
😂 you think the minimum wage in ny is cheap.
The rental and operation costs in NY are very expensive. Hence, the high price.
It can be cheap, but need SG STB kinda Taylor's Concert Grant. 🤣😂
@@clementihammock7572 but won't bring tourism money to Singapore haha
Would argue it is probably the same for their local food being made in our country. Like a good New York hot dog with the relish , yummy... it is at least RM10 back when 1910 was still around. While the equivalent Ramly style was just RM3.
Char Kway Teow and Kaya Toast at Urban Hawker are delicious.
They even hv the traditional bowl... the chicken bowl 😅
13:46-13:47 I saw @jasminepak! What an honour, Jasmine gracing Singapore-style kopitiam with her presence~ 😄
I think it would be great if the caption is taken a bit more seriously. Thank you for sharing.
Encik Ismail's children shld learn the secret of the business
Curry in puff pastry? Don't know what to think of that, though I'm sure it's tasty. 🍛🥧
Its awesome. We love it here
It's important to grasp how the bidding system operates. The reason for its ineffectiveness lies in the fact that numerous food stall operators fail to return their stalls to the government/NEA. Instead, they engage in illegal subletting to third parties, resulting in a proliferation of 'landlords' who siphon money from society. Additionally, the failure to return stalls to the government exacerbates the shortage of vacant stalls, leading to inflated bidding prices. It's astounding that there are only around 20 available empty stalls islandwide in a high turnover industry like this, with many of these stalls being unlawfully sublet even to foreigners.
NEA please take action to remove illegal subletting of stalls
Sayang if nobody take over business karipap.
I alwyas love hard work but as long as i love doing what i do.
Everything can jalan.
According to NEA, the stall occupancy rate of the food centre was about 90% last month, out of a total of 135 stalls.
Hawkers have to submit monthly rental bids during NEA’s monthly tender exercises to secure a stall there, Stalls are awarded to the highest bidder.
There are very few stalls available for bidding because 1st/2nd gen hawkers who are on subsidised rental are not returning their stalls to government after retiring. Instead they are becoming landlords charging 2k/3k to new hawkers while they sit at home and count money.
Loved the couple who own/ran ISHA curry puff, never had one before but they make me wanna fly all the way to Singapore to get some.
do they call mutton as in sheep or goat i`ve seen some countrys call sheep mutton
I agree with you, gohshuifa. Fusion food is NOT traditional Singaporean food.
True love ISHA❤🫶
I think these food stalls will not be sustainable in NYC as cost will be too high. manpower will be an issue
Visa is the issue.
A couple of stalls have closed and there is a non Singapore style (Sushi) stall there now. The food there is around 80-90% close to Singapore taste.
aiya these young chaps stay there after some time will run back sg.
they will realise how safe and amazing life truly is in singapore.
there's truly no place like home.
America is the best country
@@drystick-dy1ub looking at ur dp only siao lang like u think its best country.
For beyond the box, your attitude is more like in the box. 😅
@@dyu4634 have you seen what's happening there?
rotijohn-
Bun cost price $0.30 SGD
eggs $0.70 SGD
Some meat minces, onion etc and spice - $1 SGD
Selling at $15.90 SGD (11.90 USD) Haha
Wow! S'pore chicken rice tastes so much better than the m'sian one.❤❤
Hawker rentals should not be profit d, it should be given to people who are serious to serve affordable food . Now coffee stall $3k. How to tende
Min wage + rental + imported spice from asia and rice noodle yellow = ba chor mee $20.
Pandainya orang Singapura, tak macam orang yang saya kenal yang makan benda sama tapi tak tau promote.
Seetoh suggested another reason for the exit of these hawkers is that many former coffee shop vendors overbid on their rental prices and were unable to sustain their stalls in the long run.
If it's fusion, then it's not Singapore Food. What if the foreigners thought singapore food tasted like this, and when they come singapore they thought that is the standard.
Many of these young hawkers closed their stalls after a few months, due to a high starting rent and being unable to generate enough income to make ends meet.
Why the humble keropok malay couple not want to be like the elite couple who wants Billions?
We need a lot of changes in our hawker Center scene
Singapore food. Eeeew
The best is still in Malaysia, just chicken rice their roast chicken really roast not deep oil fried.
pls seetoh bemoans govt not helping hawkers. but he brings the best to NY and.... leaving behind struggling hawkers he supposed to champion. isnt tis hypocritical. wonder who makes all the NY money now?
this isnt the best. The best are veteran hawkers in goldenmile/old airport rd. etc.
he should stay in spore and champion hawkers but.......
but….?
Typical sg... nyonya nasi lemak..hahahahh
Get rid of the bidding process la, ” said Makansutra founder Kf Seetoh, in response to the recent news report on vacant stalls in the bustling Amoy Street Food Centre.
Head winds in NYC and other blue states , believe it does harm their business.
Singaporean hawker food ??!! lol btw, prawn mee is not from Singapore … the OG is frm Penang malaysia lar
A narrow-minded malaysian has been triggered as usual by Singapore-style food!🤣🤣🤣🤣
prawn mee is not from Penang either ,it originated in China 福建泉州，u can find the info in Google.
IKR. Malaysians like to say SG stole their food but they don't even know their food history. Singaporeans mostly will acknowledge that much of our food is a variation of a dish / cuisine from some place else and after many years it's evolved because of what local produce is available and to suit changes in taste etc. This is how food culture travels and evolves.
Many Malaysians on the other hand will just claim that something originated in MY without even acknowledging that it was originally from China or India etc.
If the original dishes were brought over by immigrants then why can't a port city with a 200+ history like SG lay claim to variations of these dishes that evolved in SG. If Malaysia can, then so can SG. Which means our variant is as valid as their variant. Why can't they just accept that?
@@carolinechai3176 totally agree
lol " Singapore food"
Colouring hmm. Now you know. Do not eat it.
Use natural not colouring
Uncle Roger
soon they will have to feed the illegal immigrants roti john and chicken rice with kopi kosong... haha.
“Some of the stalls listed moved here from coffee shops. They believe that hawker centre vendors enjoy government subsidies during the epidemic, so it is more secure to set up stalls in hawker centres. ”
Malaysia 's is BETTER !! Come visit Malaysia to check out the lie lah !!!!! Halal or non Halal, Malaysia's is BETTER & AUTHENTIC lah !!!!
I dont need halal and all that bull at all, I just need pork!!
Strictly speaking these are not real true blue singaporean foods. Chipotle??sg?😱🤣🤣🤣🤣🤭🤭🏳️🏳️🏳️🏳️🏳️🏳️🏳️🏳️🏳️
So the U.S. will allow Singaporean food, but they intend to ban Singapore’s social media app in Tik Tok!!?? Where is the hypocrisy 🧐🤔🤣😂