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COMING UP:Share Opener Variant 2



>> On a Saturday evening in New York City, the hungry and adventurous might find themselves taking a long subway ride to Queens for this open-air food bazaar. I'm Ahuvi Cooper, for Reuters, at the Queens International Night Market where there are dozens of food vendors all the way from Hong Kong, to Romania, and even Ecuador.
First stop, Burmese Bites, also the one with the longest line. Here I talked to who was rolling out dough to make keema palata, a crispy wrap filled with spicy, ground chicken.>> This is 100% wheat flour dough. I mix with water and salt.>> His once-a-week cooking venture has been so successful that Thway recently quit his day job in the designer jewelry business and is hoping to launch his own push cart this year.
>> Well hi my name is Wanda and I'm from Hong Kong.>> Wanda Chui wears the chef's hat at Hong Kong Street Food.>> This one they have everywhere in Hong Kong street. We call this the imitation shark fin soup.>> Wanda's got a lot on her plate, from fried fish skin to sriracha wings.
But she's also got a lot of help.>> My daughter, my husband, my best friend, my sister, my niece, everyone.>> So this is a family run->> This is a family thing.>> Food stalls at the Queen's Night market which runs every Saturday from April to October can charge only $5 per dish, encouraging customers to try a greater variety of food.
>> We wanted to create the most accessible and diverse market. It has to be affordable, right? That's sort of the greatest equalizer.>> That's John Wang, a former lawyer who started the market three years ago, drawing inspiration from night markets in Taiwan where he spent summers as a child.
Wang is not looking for the next trendy food item. Instead every one of these 50 or so vendors have been chosen based on their cultural heritage. Which brings us to dessert, Twister Cakes from Transylvania.>> It's a traditional cake used to bake only at weddings like 3, 400 years ago.
>> Made by wrapping sweet dough around wood cylinders, topped with sugar, and baked in the oven, the cake also doubles up as in ice cream cone. Sure, why not? I"ll just eat a salad on Monday.>> Then you mix it with the chocolate, with the ice cream.