Slideshow: Meet Vendy Awards Rookie Finalist Mamak

The Mamak team
The Mamak team
Lunch crowd
Lunch crowd

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.

Beef rendang
Beef rendang

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.

Sambal and eggs
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."

Serving curry
Serving curry

Mamak serves beer, chicken, and vegetable rendangs.

Roti making
Roti making

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.

Roti making
Roti making

The dough is stretched to its breaking point before being brushed with oil, folded back together, and griddled.

Roti puffs
Roti puffs

Once in the grill, air pockets in the dough puff up.

Roti ready
Roti ready

The grill also crisps the exterior of the roti, adding a light crunch to the chewy, buttery flatbread.

Roti served
Roti served

Ready to go.

The lunch shift
The lunch shift

Despite being new to the scene, Mamak manages to draw a busy lunch crowd.

Keep calm, curry on
Keep calm, curry on
Jordan Cheah sports the staff's new T-shirts.