This guy really made me wish my camera could take video. He’s making the Malaysian specialty Roti Canai and puts most pizza dough tossers to shame. Through a quick series of strategic pulls and spins, he takes a lump of oil covered dough and stretches it into a paper thin crepe in a matter of seconds which is then fried on a griddle until crisp and flaky on the outside and soft and chewy on the inside. Dipped in a chicken curry, it’s on the list of foods I’d want in my last meal.
This was by far the coolest booth. I hung around the Maker’s Mark booth as they mixed liquid nitrogen into vats of Maker’s Mark, making a bourbon slushy. The frozen bourbon was then mixed into a cocktail. It’s a great idea because the bourbon gets so cold there’s no need to add any ice, which would ordinarily dilute the finished cocktail. I hoped that if I stood around long enough I’d get a chance to taste the frozen bourbon straight out of the vat, but sadly it didn’t happen.
To be honest, I wasn’t enamored with most of the food at the night market. A few stand-outs aside, they were mostly forgettable attempts at Asian street food. For me, the magic of street food in Asia rests in its simplicity. Unfortunately, many of the vendors tried to do something elaborate, and while there’s nothing inherently wrong with fancy, it just didn’t work in this context.
Food aside, there was an endless supply of alcohol, and no lack of friendly strangers willing to strike up a conversation. I had fun and left with a full belly which is really all you can ask from a night market.