One of the most popular chefs on television is taking his game back to the streets of New York. Anthony Bourdain, of “No Reservations” and “Parts Unknown,” recently announced he would be opening a massive world food market in the Big Apple that will focus on international street food. The new establishment will also give some of the city’s young chefs an opportunity to showcase their skills to the masses.
Bourdain will be teaming up with New York City developer Stephen Werther to put the project together. The pair have yet to announce a specific opening date or location, but speculation on that information has already begun, with 3 World Trade Center and Hudson Yards being mentioned as possible homes for the world market.
Werther also told the New York Post that he and Bourdain are planning to hold several pop-up events in the coming months to show off the concept.
World market’s likely offerings
While New York City has long been considered one of the great dining cities in the world, residents and foodies and have long bemoaned its lack of international street food. Other world cities like Singapore and Hong Kong are noted for their vibrant street vending scene, with the scent of grilled meats and sounds of hawkers filling the streets. This proposed venture is aimed at bringing some of that flavor to New York.
“I am indeed working on this project – carefully assembling a dream list of chefs, operators, street food and hawker legends from around the world – in hopes of bringing them together in one New York City space,” Bourdain wrote in an email to Eater.com. “As the greatest city in the world, I’ve long felt that we should have the kind of delicious, diverse food centers that Singapore (for instance) enjoys … To the extent that I can help bring those things home to New York, along with a truly interesting collection of home grown innovators, I will be very, very pleased.”
Young chefs to be highlight of new market
Aside from the goal of bringing street food to New York, Bourdain’s main goal with this project is to give young graduates of culinary schools a chance to make a name for themselves. The experimental environment should help promote inventive takes on the culinary arts, especially when it comes to using ingredients that are rarely seen in the United States. This new world market could soon become one of the most exciting foodie destinations in the world.