Restaurant Development & Design

JAN-FEB 2019

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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4 4 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • J A N U A R Y / F E B R U A R Y 2 0 1 9 CRAZY COOL ASIAN Hawkers blends street food and modern design PROJECT PROFILE By Dana Tanyeri S treet food is often the purest expression of a culture's culinary heart and soul, and it's just that type of authentic experi- ence that the founders of Hawkers Asian Street Fare sought to bring to Orlando, Fla., when they opened their first unit there in 2011. Friends Kaleb Harrell, Kin Ho, Allen Lo and Wayne Yung missed the familiar flavors of their childhoods and the specialties hawked by street vendors enjoyed on travels throughout Asia. Those shared cravings led them to pool their resources and open Hawkers, a casual-dining brand that now has five units open in Florida and three more in development, including in Charlotte, N.C., and Atlanta. The fifth unit opened last spring in Windermere, an Orlando suburb. A more polished, mature expression of the hip, East-meets-West brand, the 4,500-square-foot restaurant is the third designed in partnership with Orlando- based GDP Designbuild. "When this concept came to us, we were really excited because it was something we knew a lot about. It's our own cultural heritage, and having trav- eled extensively in Asia, we had a good understanding of the cultural A large, vibrant bar that flows into the patio is a central feature of all Hawkers restaurants. At Windermere, the base of the bar is covered in a collage of vin- tage Shanghai pop-culture post- ers and art. Images courtesy of Chad Baumer Photography

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