In a small 70s style hawker centre, we meet Ismail and Hamida who are probably the only ones who make the Indian Karipap from scratch.

In contrast to their simple lives, three young hawkers are fired by ambitions. Alan Choong of Prawnaholics, Lee Syafiq of Ashes Burnitt and Terry Neo of Kopifellas. They follow the old pattern of roaming hawkers but this time, they’ve moved far afield to New York, taking personal risks to set up their American branches. We go behind the scenes to see how they cope with manpower, the lack of ingredients, high prices and most of all, the important lessons surrounding the taste of home. Who are their clients, do they need to compromise and what plans are afoot for expansion?

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00:00 Introduction
00:46 Handmade Indian curry puff: the Karipap
07:45 Constructing fresh Karipap from prepared ingredients
13:02 Singaporean hawkers open shop in New York City
15:24 Challenges of setting up in the US
23:35 Fusion prawn noodles by Prawnaholics
29:34 Searching for cooks with the right wok skills
33:36 Singapore's national dish in New York
38:53 Who is Kopifellas?
41:09 Unique roasted coffee from Singapore and Malaysia
43:08 Road trip to find halal ingredients

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About the show: How do hawkers take obscure, native foods like Nasi Ulam or humble snacks like Vadai into the spotlight and how do they convince future generations to join them, or overseas customers to appreciate Singapore’s street food? Go behind the scenes into their lives as they navigate the year in Belly Of A Nation 3.
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