Singapore — Makansutra founder KF Seetoh is set to partner with Urbanspace, a food hall operator in the United States, and open a Singaporean hawker centre in New York City.
The space, set to open in New York City next year, will be within walking distance from Times Square.
The market will feature 18 street-food vendors, hand-picked by Mr Seetoh himself.
Talking to TISG, Mr Seetoh said that the idea of this hawker centre is to emulate the new style of hawker centres that are more than the ‘old school uncle-auntie style’. He said that they look to have modern takes on foods such as burgers, nasi lemak with blue pea rice and many more.
Mr Seetoh added that seeing how the hawker stalls were to be situated in Manhattan, they aimed to bring an eclectic push to the food, “not just the old Ang Mo Kio-type of food. Hainanese meat chops, ramen and fancier things, a new style of hawker centre”, he said.
As things were still in the works, Mr Seetoh noted that curating the menu was still a process in the works but hinted that there would be food such as Prata and even Biryani brought over.
TISG asked if the food would be changed in any way to suit the locale. To this, he added: “I can only defend authenticity. I can only keep it real. Because that’s the only thing we can do”.
Would Anthony Bourdain be jealous of this venture? “He would just say well done and he won’t give a damn”, said Mr Seetoh, adding that the purpose of this venture was to tell the UNESCO story.
Hawker Culture in Singapore was successfully inscribed as Singapore’s first element on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity on 16 Dec 2020. The Intergovernmental Committee unanimously gave their support towards the inscription of Hawker Culture in Singapore. Mr Seetoh was instrumental in recommending a UNESCO award for Singapore’s hawker food culture.
“It’s been my life’s work to celebrate hawker food,” said Mr Seetoh. From my beginnings as a photojournalist and food story teller, to hosting our Makansutra food shows on Asian Food Channel and Discovery, judging on Master Chef and Top Chef, and developing ideas for major programs, I take pride in advocating for street food culture and traditions. Showcasing it in New York is a dream come true.”
He adds that while there is an overwhelming response for contenders of the 18 stalls, they are always on the lookout and urges those to write to [email protected]
“Need people with the capability and tenacity (to be) in New York. Set-up if (they) are keen. Love to speak to any legacy or passionate brands here who are ready to export their brands to the world”.
Mr Seetoh said that as hawkers in Singapore face manpower shortage issues, “Those are here to stay and one of the best ways to preserve this food culture is to get out”. /TISG