Can’t get enough gourmet street eats?

Chefs from several of the city’s best global street food-inspired eateries share their top dishes.

Pasar Malam

The name means
The name means "night market" in Malaysian, and this trendy Williamsburg spot's vibrant decor and menu echo that experience. "Our dishes reflect the street food of Southeast Asia and we offer noodle soups, as well as fried dry noodles," says chef and owner Salil Mehta, who also owns the Michelin-starred Laut in Union Square. "So you have plenty of different broths paired with different noodles to choose from." One noodle soup favorite: Asam Laksa, a spicy and sour sardine broth with onion, cucumber, pineapple, Vietnamese mint and shrimp paste served with lai fun noodles. $12; 208 Grand St., Williamsburg, 718-487-4576, pasarmalamny.com (Credit: Noah Fecks)

Chomp Chomp

This elegant West Village eatery serves authentic Singaporean
This elegant West Village eatery serves authentic Singaporean hawker food, including the famous dish Curry Laksa, aka Curry Mee. "The rich and spicy coconut broth paired with fresh seafood and noodles is a surefire way to beat the cold in NYC," says chef and owner Simpson Wong. "This dish and other options we serve are beloved comfort foods in Asia." $14; 7 Cornelia St., 212-929-2888, chompchompnyctest.squarespace.com (Credit: Chomp Chomp)

Vandal

This 360-seat, 22,000 square-foot restaurant from chef Chris
This 360-seat, 22,000 square-foot restaurant from chef Chris Santos is inspired by global street food and street art. With a menu that offers a variety of sharable, multi-ethnic small plates, from a grown-up version of the classic street cart pretzel with American Kobe tartare to bacon and miso ramen and grilled Chilean sea bass tacos -- plus the sheer size of the space -- Vandal is Santos's most ambitious venture to date. Pictured: The grilled sea bass tacos at Vandal. 199 Bowery, 212-400-0199, vandalnewyork.com (Credit: Vandal)

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Streets BK

From Trinidad doubles and Mexican street corn to
From Trinidad doubles and Mexican street corn to South African Peri Peri wings, this laid-back Williamsburg restaurant takes patrons around the world, one plate at a time. But the must-have is the Da Nang/Hong Kong prawns. "The dish was inspired by the mother-in-law of one of the owners, who is from the Da Nang region," says executive chef Ron Stevinson. $17; 53 Broadway, Williamsburg, 718-384-2899, streetsbk.com (Credit: Streets BK)