Hawker focuses on southeast Asian flavours, inspiration pulled from chef Alec Martin’s time at Gingerboy, in Melbourne, Australia. The menu shows broad influence ranging from Singapore chicken wings, to ox cheek rendang (Indonesia) to "son in law eggs,” which are boiled, deep fried and served with Thai condiment prik nam pla (chili and fish sauce, sometimes with lime and sugar).
Much of the Singapore street food menu has depended on sourcing hard to find ingredients. "We had to travel many back alleys and busy Asian markets of Chinatown to find exactly what chef was looking for,” says co-owner Andrew Mistry, listing pandan essence, yellow bean soy, gula melaka (Malaysian palm sugar) and Candle Nuts.
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|Tuesday||-||11:45am - 2:00am|
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