Happy Family Night Market
An annual event that celebrates the Asian diaspora through food, art, and education.

Food

 
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The Food Festival is open from 12:00PM — 9:00PM on the Sidewalk & 12:00PM — 10:00PM in the Amphitheater & Garden

Inspired by the vibrant open air bazaars in Asia and the multicultural evolution of America, the food festival is a place where stories of migration, assimilation, and tradition are told through the lens of food. We aim to establish a sustainably-minded food festival by using compostable serving ware and diverting waste from landfills through our partnership with Roho Compost. Curated by Xinyi Lim.


 
Nasi lemak. Photo by Janice Chung for HFNM 2019.

Nasi lemak. Photo by Janice Chung for HFNM 2019.

Kopitiam

12:00PM — 10:00PM
Amphitheater

Chef Kyo Pang & Moonlynn Tsai

James Beard-nominated Kopitiam is named after coffee shops found in Penang, Malaysia — “kopi,” Malay for “coffee,” and “tiam,” Hokkien for “shop.” Kopitiam was founded in 2015 by Kyo Pang, in the hopes of keeping her family’s tradition of Nyonya cooking alive through her cafe. In 2018, she partnered with restaurateur Moonlynn Tsai to open its current location at 151 E Broadway in Chinatown. @kopitiamnyc

 

 
Chef Nasrin of Eat Offbeat. Photo by Janice Chung for HFNM 2019.

Chef Nasrin of Eat Offbeat. Photo by Janice Chung for HFNM 2019.

Eat Offbeat

12:00PM — 9:00PM
Sidewalk

Chefs Nasrin, Bashir, Diaa, Shanthini, and Dhuha

Eat Offbeat is a Queens-based delivery service that offers dishes from resettled refugees focused on making traditional, homestyle fare from their native countries including Iraq, Syrian Arab Republic, Eritrea, Sri Lanka, Guinea, Islamic Republic of Iran, Afghanistan and Senegal. Founded by siblings Wissam and Manal Kahi, the social enterprise is partnered with the International Rescue Committee (IRC), which helps thousands of refugees recover and reclaim control of their future each year.
@eatoffbeat

 

 
Photo by Janice Chung for HFNM 2019.

Photo by Janice Chung for HFNM 2019.

Jhal

12:00PM — 10:00PM
Amphitheater

Mahfuzul Islam & Alvi Zaman

Founded by Mahfuzul Islam and Alvi Zaman, Jhal NYC is a social entrepreneurship venture built to empower the Bengali diaspora. It employs stay at home mothers and new immigrants and prepares them for paths they seek to transition to, thus creating a community for these marginalized groups. @jhalnyc

 

 
Kichin’s spicy wings, ddukkbokki, and beet japchae. Photo by Janice Chung for HFNM 2019.

Kichin’s spicy wings, ddukkbokki, and beet japchae. Photo by Janice Chung for HFNM 2019.

Kichin

12:00PM — 10:00PM
Amphitheater

Bryan Moon, Hoon Smith, Patricia Lee, Jason White

Having first opened in Williamsburg, Brooklyn in 2015 as a take-out counter, Kichin’s focus has been on Asian-American fare with roots in traditional Korean and Japanese cuisine, garnering praise from The NYT and NY Mag. With a keen interest in the NYC music scenes, Kichin has participated in collaborations with Bubble T, MoMa PS1, Boiler Room, and Yaeji while serving as a pop up restaurant at Kinfolk and Baby’s All Right. Joining founders Bryan Moon & Hoon Smith are chef Patricia Lee (formerly of Roberta’s) and beverage director Jason White (formerly of Per Se and Mission Chinese). @kichin_nyc

 

 
Photo by An Rong Xu for HFNM 2019.

Photo by An Rong Xu for HFNM 2019.

Burrow

12:00PM — 11:00PM
Marketplace

Patissier Ayako Kurokawa

Burrow was founded 8 years ago as a custom-made pastry studio, which has since transformed into a tiny take out bakery in DUMBO. Burrow strives to create the finest pastries with butter, sugar, and beautiful graphic design. 


 

 
Dawa’s shabaley. Photo by  Janice Chung for HFNM 2019.

Dawa’s shabaley. Photo by Janice Chung for HFNM 2019.

Dawa’s 

12:00PM — 10:00PM
Garden

Dawa Bhuti, Ngodup Gyaltsen


Located in Woodside, Queens, Dawa’s offers seasonal new American and authentic Himalayan tribal cuisine in a relaxed and warm setting. A small family-owned restaurant where Dawa (chef and co-owner) and her father (Ngodup) cook authentic cuisine from their families' origin in the Himalayas. They strive to use locally farmed ingredients in an environmentally conscious setting that supports local farmers and artists. @dawasnyc

 

 
Jilbert stretching booza. Photo by Janice Chung for HFNM 2019.

Jilbert stretching booza. Photo by Janice Chung for HFNM 2019.

Republic of Booza

12:00PM — 10:00PM
Garden

Jilbert El-Zmetr, Michael Sadler, Jeff Lan

Founded by Jilbert El-Zmetr and Michael Sadler, Republic of Booza is rediscovering the roots of ice cream with the first booza scoop-shop in the US. The frozen dessert dates back to the development of freezing dairy, which took place 500 years ago in the Levant region of the Eastern Mediterranean. Its soft elasticity results from the combination of sahlab (ground orchid root) and mastic (a resin) with milk, cream, and sugar which is then pounded with a pestle and stretched by hand. Republic of Booza will be collaborating with HFNM to create unique flavors with a focus on Central, South and Western Asian cuisines for the food festival. @republicofbooza

 

 
Nom wah’s pork and shrimp siu mai. Photo by Janice Chung for HFNM 2019.

Nom wah’s pork and shrimp siu mai. Photo by Janice Chung for HFNM 2019.

Nom Wah Nolita

12:00PM — 9:00PM
Sidewalk

Chef Julie Cole

Nom Wah Tea Parlor first opened as a bakery at 13–15 Doyers Street in 1920, and has seen an evolution ever since long-time owner Wally Tang passed the business onto his nephew, Wilson Tang, in 2011. The restaurant has since become a way for Wilson to bridge the gap between his family heritage and a new generation of diners, including at his fast-casual outpost in Nolita. @nomwahnolita

 

 
Kolkata’s Kesar Chai courtesy of Kolkata Chai.

Kolkata’s Kesar Chai courtesy of Kolkata Chai.

Kolkata Chai Co

12:00PM — 11:00PM
2nd Floor Lobby

Ayan Sanyal

Kolkata Chai Co is the ultimate tribute to a drink that can bring us together, no matter who we are or where we come from. We make masala chai the way our parents had it back on the streets of Kolkata. This means paying careful attention to traditions while highlighting local ingredients. We use tea from legacy estates in India, milk from local farmers and grind all our spice blends in-house. A good cup of chai is the start of a conversation. Chai can start relationships, novels and even revolutions. We hope you enjoy a cup of Kolkata Chai and see where it takes you. @kolkatachaico

 

 
Elizabeth Kanyawee Calvo. Photo by An Rong Xu for HFNM 2019.

Elizabeth Kanyawee Calvo. Photo by An Rong Xu for HFNM 2019.

Thai Farm Kitchen

12:00PM — 9:00PM
Sidewalk

Chef Elizabeth Kanyawee Calvo & Jess Calvo

Jess Calvo and Elizabeth Kanyawee Calvo ran a hydroponic farm and three award-winning restaurants in Nonthaburi Province and Bangkok, Thailand before opening their restaurant in Kensington, Brooklyn. At Thai Farm Kitchen, Chef Elizabeth cooks her grandma’s recipes using organic produce sourced from Hudson Valley farms and finest finest ingredients from Thailand. @thaifarmkitchen

 

 
OPO x San & Wolves Filipino BBQ Pulled "Chicken" Sandwich. Photo by Janice Chung for HFNM 2019.

OPO x San & Wolves Filipino BBQ Pulled "Chicken" Sandwich. Photo by Janice Chung for HFNM 2019.

OPOPO x San & Wolves Bakeshop

12:00PM — 10:00PM
Amphitheater

Chefs Jessica Joan Causing & Kym Estrada

Opo x San is a collaboration between Kym Estrada (San & Wolves Bakeshop) and Jessica Joan Causing (OPOPO), who both explore their backgrounds as Filipinx-Americans through plant-based foods. As advocates of a vegan lifestyle, their mission is to deliver a new experience on nostalgic dishes from their childhood.


 
Founder Linda Thach courtesy of Little Skips

Founder Linda Thach courtesy of Little Skips

Little Skips

12:00PM — 11:00PM
2nd Floor Lobby

Linda Thach

Little Skips was founded in 2009 with the vision to foster a community that connects local artists, musicians and nomads. We provide a space for self-expression and individuality centered around ethically sourced coffee and playful food. With three locations in Bushwick and Bed-Stuy, the coffee shop is run by Linda Thach, a Cambodian refugee who fled the Khmer Rouge and resettled in Florida to leave her finance job and pursue an acting career. Years spent waiting tables to support herself led her to create a place of her own, where all members of the community could feel welcome and the people who worked there could prioritize their dreams. @littleskips

 

 
Pham to Table’s GỎI GA (Chicken cabbage salad). Photo by Janice Chung for HFNM 2019.

Pham to Table’s GỎI GA (Chicken cabbage salad). Photo by Janice Chung for HFNM 2019.

Pham to Table

12:00PM — 9:00PM
Sidewalk

Brandon Pham & Ashley Noh

Vietnamese food doesn’t need to be destination food. Chef and founder Brandon Pham is on a mission to surface the diversity of our cuisine and share the bold–sweet, salty and tangy flavors–rooted in the cooking of his childhood. While it all truly started in bà ngoại's (grandma's) kitchen, Pham to Table first began as a supper club in Brooklyn, sharing the stories and culture behind his family's cooking. Today, Pham to Table is the product of love and culture passed down through generations, from the vibrant street food of Saigon to the bold and fresh flavors of Hue. @phamtotable