Hawkers Asian Street Food is bringing fresh energy to its dynamic menu with a limited-time selection that puts a playful spin on familiar favorites and hard-to-find flavors across meats, rice and curry, noodles, cocktails and spirit-free sips — all designed to encourage discovery without sacrificing craveability and available now at all locations.
At the heart of the new menu is Nasi Lemak, a Malaysian staple and the national dish of co-founder and chef Allen Lo’s home country. Coconut rice comes together with spicy sambal, crispy anchovies, roasted peanuts, a soft-boiled egg and cucumber for a plate built around contrast — creamy and crunchy, savory and spicy, warm and cool. Traditionally eaten by hand, it’s the kind of dish where every bite can be a little different and difficult to find done well in the U.S.
“We don’t want the menu to sit still,” said Lo. “Nasi Lemak is a dish I grew up with, so bringing it to our guests is especially meaningful to me. From there, we wanted to keep exploring — there’s so much to pull from across Asia, and we’re always looking for new flavors, dishes and techniques that give our guests a reason to come back and see what we’re cooking up next while maintaining the bold, approachable spirit that defines Hawkers.”
The rest of the lineup builds on that foundation with dishes and drinks centered around slow-braised meats, layered spices, fresh herbs and thoughtful ingredient pairings:
- Bò Tái Chanh: Thinly sliced, seared steak with barrel-aged fish sauce and fresh greens.
- Lamb Rendang: Slow-braised, spiced lamb with pickled vegetables and toasted coconut. Rich and comforting, it’s made for cooler-weather cravings and pairs naturally with Nasi Lemak.
- Spiced Lamb Udon: Udon noodles tossed with lamb, chili crisp, sesame and fresh herbs.
- Pho Two, Please: An aromatic cocktail for two made with Roku gin, RumHaven, pho simple, passion fruit and fresh herbs. Fish sauce adds an unexpected savory note that brings the flavors into balance. Each sip is completely customizable for the guest.
- Put a Wing on It: Wild Turkey 101 Bourbon, Grand Marnier and gochujang hot honey deliver a smooth cocktail with a spicy edge. Garnished with a fan-favorite: a crispy and flavorful Korean Twice Fried Wing.
- Coco Kopi: Iced Vietnamese coffee with coconut miso, milk and black sesame whipped cream.
- Orange Sunburst: Fanta Creamsicle, popping boba and whipped cream for a nostalgic, spirit-free sip.
Beyond what’s on the plate, the menu itself has been reimagined to encourage exploration. Founder handwriting and hidden photos add personality, while a streamlined format makes it intuitively easier for guests to navigate the menu and get to the good stuff faster.
