Anyone tried Hawkers yet?

[johnnyliar]

Though, I find it most interesting that the three times that I've been there, it was crowded, waiting a long while for a seat to open up, yet, I've never seen an actual Asian in the place, neither working nor eating there.

I've been served by two different asian males.
Not that it should matter.

[RockStar]

Naturally, your time in Japan made you an expert on a noodle dish from Singapore.   

D'oh!

The food at Hawker's isn't meant to be 100% purist street food; they've def put their own spin on things. Having spent a lot of time in Asia as well, I never found a Korean stall selling bulgogi sliders (although it's been few years since I've been to S. Korea). But, I'll say this: I've enjoyed everything I've had there. It's simple. It's fun. It's well executed. They did a great job on the space; opening it up to the sidewalk. My only complaint is that Japan isn't represented more on the menu, but I'll live. The spicy udon dish is great.

Oh, and FWIW, every time I eat there I always see a hot asian girl sitting across from me...last time she even bought me dinner.

[JaxJerry]

I thought oriental was a descriptive term for a style of carpet.  I've never heard a person from the continent of Asia describe themselves as oriental.

[ProjectMaximus]

Naturally, your time in Japan made you an expert on a noodle dish from Singapore.   

D'oh!

The food at Hawker's isn't meant to be 100% purist street food; they've def put their own spin on things. Having spent a lot of time in Asia as well, I never found a Korean stall selling bulgogi sliders (although it's been few years since I've been to S. Korea). But, I'll say this: I've enjoyed everything I've had there. It's simple. It's fun. It's well executed. They did a great job on the space; opening it up to the sidewalk. My only complaint is that Japan isn't represented more on the menu, but I'll live. The spicy udon dish is great.

Oh, and FWIW, every time I eat there I always see a hot asian girl sitting across from me...last time she even bought me dinner.

FWIW, I'm Asian and I've been there once with my family. And I believe they focus on South/Southeast Asian cuisine, so Japanese/Korean and even most Chinese food doesn't really fit. Hawker refers to (or at least usually) Southeast Asia.

I thought oriental was a descriptive term for a style of carpet.  I've never heard a person from the continent of Asia describe themselves as oriental.

I think it's totally PC to call food Oriental. The use earlier was not in reference to people.

[ben says]

I don't think you need to have to have been to Singapore to know what hawker food really is. Try any West Coast city, for instance.

I'll give credit where credit is due...they did a great job with a space and brought a "big city" vibe to Riverside.

I'm solely judging them on the food: the proteins are of the same quality as Hot Wok on Margaret Street; the flavors aren't that unique (even for Jacksonville's standards); there are no iconic hawker items (chili crab? oyster omelet? seafood pancakes? Hainanese chicken and white rice? Hot pot?); all the noodle dishes taste more or less the same (overcooked noodles tossed in some version of soy sauce).

If you want unique Asian flavors: Chef Chan on Baymeadows...Hon Korean on Beach...Pho Viet on Mayport...Peony Asian Bistro in Mandarin...NO big city vibes, no cool spaces, but flavors one would actually find in an Asian kitchen.

Rant over

[RockStar]

Naturally, your time in Japan made you an expert on a noodle dish from Singapore.   

D'oh!

The food at Hawker's isn't meant to be 100% purist street food; they've def put their own spin on things. Having spent a lot of time in Asia as well, I never found a Korean stall selling bulgogi sliders (although it's been few years since I've been to S. Korea). But, I'll say this: I've enjoyed everything I've had there. It's simple. It's fun. It's well executed. They did a great job on the space; opening it up to the sidewalk. My only complaint is that Japan isn't represented more on the menu, but I'll live. The spicy udon dish is great.

Oh, and FWIW, every time I eat there I always see a hot asian girl sitting across from me...last time she even bought me dinner.

FWIW, I'm Asian and I've been there once with my family. And I believe they focus on South/Southeast Asian cuisine, so Japanese/Korean and even most Chinese food doesn't really fit. Hawker refers to (or at least usually) Southeast Asia.

Yah, that was kind of my point...the part about it not being 100% authentic. It's not meant to be. Being only of Italian, German and Irish descent, though I'm only an expert on all things Italian, German and Irish (food, fighting and booze, anyway). It must be tiring being an expert on all things asian.  One would wonder where the Indian food is (or does that not count anymore as part of south asia)... Pretty sure street hawkers are a staple there.

[ProjectMaximus]

Sorry rockstar, this is getting confusing cause I think we're both saying a lot of things but only a fraction of it is in reference to each other? At least for me my response mostly wasn't directed at you I just quoted you cause I was attempting to spin off your comments.

Anyway, I certainly didn't intend to position myself as an expert of all things asian. (but, yes, it is tiring )

[RockStar]

Sorry rockstar, this is getting confusing cause I think we're both saying a lot of things but only a fraction of it is in reference to each other? At least for me my response mostly wasn't directed at you I just quoted you cause I was attempting to spin off your comments.

Anyway, I certainly didn't intend to position myself as an expert of all things asian. (but, yes, it is tiring )

No worries. 

[Know Growth]

Will trade Shoppes Of Avondale Mellow Mushroom for Hawkers.Even if at risk of Further Corporate Embrace ( and even increased Popularity/Parking demands, impacts).But here's the deal: Five Points gets MM.

$$$$$$$$$

[Know Growth]

Over sauced.I just knew the post would illicit a response from you!  Get a Life! Shut this dang thing off for a week or so.Relax.

Brick was happily packed Friday evening- preferred outdoor seating a long wait, sat at a high top,just a couple of feet from where Noel Friedline's piano was in the Partner's days daze.
MM,Bluefish,Biscottis bustling. Yea! Bicottis out of Carrot Cake..the truest form of Apocalypse 
Although a bit more frenetic now,nothing has really changed in the Avondale and Shoppes I have known and invested in for twenty years.
Have actually looked OUT the Mello Mushroom wonderful slider wall windows a couple of times.Interesting to see,feel the difference between the establishments.On average,it's good to look from the outside. Personal taste.Or lack thereof. The over-riding concern with MM was the initial application,not venue.Agreed- MM sure beats what was likely never intended; 7 Eleven!So I and others harbor preference,on average for other venues, a perhaps ardent discernment-so what.
Really great to see the same wall windows at Hawkers-which have been in open mode each and every time I have been there.A bunch.I am far more inclined towards hawkers than MM. Would not be surprised if Five Points area residents,advocates would rather have Hawkers. Others wondered out loud how great it would have been for Hawkers to have located at the Shoppes instead of MM.So what.

In fact,could the Shoppes accommodate both at this point?

[ChriswUfGator]

But how is the orange tree holding up?

[Local Artist]

Love the Udon, love the service, the staff are all awesome. Who doesn't like this place?!

[JeffreyS]

Love the Udon, love the service, the staff are all awesome. Who doesn't like this place?!

+1  The Udon is really good. Noticed they had a booth at the Jaxson Night Market.

[RiversideHusker]

Popular clearly does mean ServSafe! I hope they resolve all of these issues.

From http://jacksonville.com/slideshow/2014-05-18/you-are-what-you-eat-check-out-latest-list-worst-restaurant-inspections-list#slide-22

Hawkers Asian Street Fare

1001 Park St.

Inspection date: May 7, 2014

Inspection disposition: Warning Issued

Violations: 17 total (High: 5, Intermediate: 4, Basic:

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open bottle of water at end of cook line. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Numerous employee drinks stored along cook line. **Warning**

Basic - In-use knife/knives stored in crack between equipment and wall. At make table at end of cook line closest to restrooms. Knives stored between make table and wall. **Warning**

Basic - In-use tongs stored on equipment door handle between uses. Tongs on equipment handles along cook line. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in room temperature water next to walk in cooler on prep table. **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. At end of cook line near make table across from grill. Employee removed cloth from under cutting board. Discussed placing latex gloves under cutting board. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at hand sinks throughout restaurant in kitchen and bar area. **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor. At end of cook line. Manager moved sanitizer bucket off ground. **Corrected On-Site** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. On cook line at make table units: Cut cabbage 55°, salsa 49°, cooked noodles 54°, cooked tofu 60°, tofu 56°, shrimp 56°, fish 56°, cut tomatoes 56°, bean sprouts 56°, cut cabbage 56°, cooked chicken 56°, raw chicken 55°, cooked shrimp 56°, beef 56°. In reach in cooler portion of coolers: Chicken wings 52°, rehydrated noodles noodles 60° 63°, cooked chicken 60°, pork 63°. Corrective action: placed items on ice and called for refrigeration truck. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Walk in cooler fan blowing at 54° with the following items: Cut bok Choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, rice 57°. Corrective action: ice placed on all items. General manager ordered a cooler truck for out of temp items. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Walk in cooler at 54° ambient on inspector thermometer. All items above 54°. Inspector measured the following temperatures: cut bok choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, and rice 57°. Discarded the following items dated 5/6/2014: 12 chicken egg rolls, 24 lbs crispy pork, 5 lbs roast duck, 5 lbs meatballs, 2 lbs satay chicken, 6 lbs cooked tofu, 1 lb julienne pork, 20 lbs potstickers, 4 lbs fish strips, 2 lbs cooked shrimp, and 40 lbs rehydrated noodles. **Warning**

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In make table unit at end of cook line, raw fish stored behind cut cabbage and prepped vegetables. **Corrected On-Site** **Warning**

High Priority - Vacuum breaker missing at hose bibb. On spigot in alleyway outside of kitchen. **Warning**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler at ambient temperature of 54° with the following items: Cut bok Choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, rice 57°. Both make tables on cook with temps above 50° for the following items: Cut cabbage 55°, salsa 49°, cooked noodles 54°, cooked tofu 60°, tofu 56°, shrimp 56°, fish 56°, cut tomatoes 56°, bean sprouts 56°, cut cabbage 56°, cooked chicken 56°, raw chicken 55°, cooked shrimp 56°, beef 56°, Chicken wings 52°, rehydrated noodles noodles 60° 63°, cooked chicken 60°, pork 63°. **Warning**

Intermediate - Employee used handwash sink as a dump sink. Ice dumped in hand wash sink next to dish machine. **Warning**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cooling numerous items in walk in cooler at ambient temperature of 54°. Corrective action: bags of ice placed on items. **Warning**

[Dog Walker]

I wondered why that refrigerated truck suddenly appeared in the parking lot behind Hawkers.

Growing pains.