It’s a delightful mix of cuisines.
Since its launch in 2015, Queen’s Night Market has become one of the globe’s most celebrated and varied food festivals, known for its affordability.
This year, new vendors are showcasing a tempting array of dishes, like tender Egyptian lamb chops, fresh banana bread from St. Lucia, and hearty beshver malak, a noodle and meat dish from Kazakhstan.
“Finding new dishes is becoming increasingly challenging each year,” said John Wang, the enthusiastic founder. The festival, which kicks off this Saturday at its established spot in Flushing Meadows Corona Park, is celebrating its 11th year and will be held weekly from 4 p.m. until midnight.
Wang, who left a corporate job years ago to pursue his culinary passion, is proud to highlight lesser-known cultures represented by the 76 food vendors at the market.
“This project began as a way to enhance New York City,” Wang shared about the festival, which runs every week until October 31, with a break from August 23 to September 13 for the U.S. Open.
His goal is to maintain low prices and support small vendors who might not have substantial financial backing. Thanks to big sponsors like Citizens Bank, there’s no entry fee. “Affordability is crucial for everyone, and this is a refuge for that,” he noted.
Wang has set a $6 maximum price for any item sold at the festival, emphasizing that profit was never his intention.
“We’re committed to keeping that unchanged. Price differences are tough, but we focus on saving on operations to benefit our vendors and, in turn, our visitors,” he elaborated.
To uphold these low prices, Wang has been actively seeking funding from sponsors and philanthropists during the off-season.
He emphasized that this event was designed specifically for New York and has no plans to branch out beyond the city. “We will always strive to represent New York City and all its residents,” Wang asserted.
The Post got an early look at some of the vendors for this year’s festival, and it’s safe to say, you’d better come hungry. Here are some of the highlights from the 11th Night Market.
Peruvian Specialties: Picarones
If you’ve been to Peru, you know that picarones are a must-try snack.
“It’s one of the finest desserts in Peru,” shared Raul Vergel, who runs Peruvian Bites Delicious alongside his wife, Flora, and daughter, Yadira. “It’s deep in our roots.”
The dough, made from pumpkin and sweet potato, is fried until it achieves a golden brown color and served with a selection of homemade sauces, including molasses Chancaca syrup, chocolate, or strawberry.
Founded last year, Peruvian Bites Delicious aims to share their culinary heritage in America.
“People advised us to innovate, but we focused on perfecting the traditional way of making picarones,” Yadira noted. “Now we can share that with everyone.”
Raul cherishes more than just the food; it’s the familial bonds that matter. “It’s about connecting as a family, and it’s been amazing bonding with my daughter,” he reflected.
Soronko Kitchen and Bakery: Meat Pies
Creating a meat pie is simpler than you might think.
When Samanta Onuora and her partner Isaac moved to New York from West Africa, they aimed to create a food business that honored their Ghanaian and Nigerian roots.
“I’ve always loved cooking, but finding authentic flavors here was tough,” Onuora explained.
They established Soronko Kitchen and Bakery in 2022, with “Soronko” meaning “special” in their tribal language.
Their centerpiece is the meat pie, a popular regional snack often seen at gatherings and local markets, originally influenced by British cuisine.
Offering three versions—juicy chicken, minced meat, and a vegetable option—they season it with garlic, onions, and sage. The crust is quite the labor of love.
“It’s a rich shortcrust pastry,” she described. “Combine that, and you get a flavor-packed, flaky, buttery hand pie.”
Your Taste of the Silk Road: Beshbarmak
Finding a spot dedicated to Kazakh cuisine is pretty rare, which is why Raushan Niza created Taste of the Silk Road.
“I just moved to America, and my family is adjusting to the local foods,” Niza mentioned.
Her signature dish is beshbarmak, which, as the name implies, is intended to be eaten with one’s hands. It’s a robust mix of beef, lamb, onions, and noodles.
“In Kazakhstan, food is a part of family life,” Niza shared. “It’s something we always enjoy together.”
Mamalla: Mini Knish Nosh
Knish, a beloved snack from the Lower East Side, is now a fixture of the night market thanks to Mamalla’s.
Founded by Dani Finkel, this booth pays homage to her grandparents’ cooking traditions. “I initially wanted to escape my past, but I eventually recognized the importance of my Jewish family table,” she reflected.
Finkel creates scrumptious kugel and authentic knishes made with potatoes as a tribute to Jonah Schimmel’s, a historic eatery known for its delightful snacks.
Her version is topped with crispy fried onions and chicken skin, paired with spicy mustard and pickled turnips.
“Cooking brings me joy,” Finkel said, while still managing a career in digital strategy.
“I wanted to create something meaningful. In a challenging online environment, providing food is a beautiful way for people to connect.”
Bevo’s Kitchen: Banana Bread Pudding
On the sun-soaked shores of St. Lucia, Gracia Clery-Léonce gathered her culinary skills from her father.
Yet, after relocating to the U.S. as a lab scientist, she noticed a troubling link between diet and health issues, which inspired her to launch a health-focused food business.
Bevo’s Kitchen focuses on plant-based versions of vibrant Caribbean dishes, with bananas being the star ingredient.
“St. Lucia emphasizes healthy eating,” she noted. “We steer clear of traditional fast food.”
Bevo’s offers hearty banana salads, refreshing fruit juices, and mouthwatering banana bread pudding—but with a healthy twist.
To add a bit of flair, each slice is topped with a cherry, reflecting her colorful cultural background.
