Last weekend, Openhouse brought Eastern street flavor and flare to the LES with unlimited samples of grub inspired by the nightmarkets of Taiwan, Singapore and Vietnam. Standouts included snow pea shrimp dumplings from Chinatown’s oldest dim sum haunt Nom Wah Tea Parlor, pork buns from mobile vendor Hong Kong Street Cart and the ‘Tiger Blood’–coconut and strawberry flavored–snoball from Imperial Woodpecker.
NYU Spoon caught up with the mind behind the food, Carson Yiu of Openhouse, who said he fell in love with the nightmarket concept during a trip to Taiwan. Since then, he’s been promoting the street-style food fest through events like this one.
Nightmarket 2013 took over the Old Bowery, an abandoned subway station turned pop-up event space. Here’s how it went down:
Pork bun topped with wasabi mayo, cucumber and scallion from Hong Kong Street Cart
Two flavor snow cone from Imperial Woodpecker Sno-Balls
Pork sui mai and snow pea shrimp dumplings from Nom Wah Tea Parlor
Chefs from Hong Kong Street Cart preparing pork buns
Beef link with yellow mustard from AsiaDog