Street Food Week 2022 Recap
Our New York chapter hosted its inaugural Street Food Week from July 29th to August 7th! PbP partnered with restaurants like 5ive Spice, Bangkok Degree, Bao Bao Cafe, Kopitiam, The Dough Club, Tada Noodles, Hong Kong Street Food, and Blaz-Inn to celebrate the unique culture of street food in countries around the world, with special menus for the event.
With each purchase, participants had the chance to win two tickets to PbP’s annual tasting benefit in October, Plate by Plate, in a raffle.
Our team took a field trip over the weekend to check it out. We started at Kopitiam, which serves Nyonya cuisine, or traditional Malaysian fare. The name Kopitiam is a nod to the many “coffee shops,” or small cafés popular in Southeast Asia—kopi is the Malay word for coffee, and tiam is the Hokkien word for shop.
We enjoyed piping-hot Belachan wings (chicken wings with caramelized shrimp paste), iced teh Tarik and iced kopi (pulled black tea and coffee), and curry puffs.
Our second stop was 5ive Spice in Nolita, a low-key Vietnamese-fusion spot that aims to put fresh twists on traditional Vietnamese staples, for a mix of innovative and familiar. Their special Street Food Week menu included a starter, an entree, a side, and a drink, and so we sampled a little bit of everything on the menu, from summer rolls to bánh xèo tacos with braised short ribs.
And lastly, we ended our food crawl at The Dough Club in Chinatown. The spot is the brainchild of the founders of Taiyaki NYC, known for its Instagram-famous fish-shaped waffles ice cream cones and Asian-inspired soft serve.
The Dough Club was founded in 2019 to bring traditional Japanese confectionary flavors to a modern American audience—during the Japanese Heian period, aristocrats often offered mochi in religious Shinto rituals as a “food for the gods.” According to Japanese folktales, many believed that mochi was a symbol of well-being, good fortune, and nobility, and today it appears in many contemporary desserts. The Dough Club offers its own take with its handcrafted “Pon de Ring” pull-apart mochi doughnuts, and its milkshakes with unique flavors like sakura, Earl Grey, purple sweet potato, cookies & cream, and hojicha.
All in all, a very delicious day!
Street Food Week: Chinatown Edition
Street Food Week: Flushing Night Market Edition
Congratulations to the winner(s) of our raffle: turquoisetony@gmail.com, Hsuan-Yuan Wang, and Alvin Fung, who will receive two tickets to Plate by Plate! If you missed out on this event, we hope you’ll join us at Chelsea Industrial on October 15th, celebrating the 25th anniversary of Project by Project’s founding, and featuring our Asian-American restaurant partners from around NYC.
A huge shoutout to Charles Lee and Jamie Soohoo from our Events team for making our first-ever Street Food Week a success!
For a quick video recap, check our @yeunggrasshopper’s Instagram Reel HERE.