The Mamak team
Mamak serves lunch crowds daily in the Flatiron District and here at Hanover Square, near Wall Street. In the evening, one of the two carts heads to Williamsburg, where they park on North 6th Street off of Bedford.
The beef is made with short rib; it comes with hardboiled eggs and sambal, coconut jasmine rice, and pineapple achat—a blend of pickled fruit and vegetables.
Jordan notes that while the dishes are served up quickly in the cart, the curries braise for hours. More about rendang here.
Sambal and eggs
The sambal, a chili and spice paste that's served with hard boiled eggs, cooks for over an hour to "to bring out the natural chili's flavor and aroma."
Mamak serves beer, chicken, and vegetable rendangs.
Roti prata, a popular side dish, is usually made offsite, but on this visit, Jordan's cousin Erik, also a co-owner, demonstrated the process of stretching and folding the dough.
Similar to the roti found in the Caribbean, this fluffy, chewy bread goes very well with curry.
The dough is stretched to its breaking point before being brushed with oil, folded back together, and griddled.
Once in the grill, air pockets in the dough puff up.
The grill also crisps the exterior of the roti, adding a light crunch to the chewy, buttery flatbread.
The roti is served with a dal curry dipping sauce.
Ready to go.
The lunch shift
Despite being new to the scene, Mamak manages to draw a busy lunch crowd.
Keep calm, curry on
Jordan Cheah sports the staff's new T-shirts.