Betel offering late-night menu inspired by Thai hawker food stalls

As published in The Examiner on August 24, 2010

Original link: http://www.examiner.com/ny-in-new-york/betel-offering-late-night-menu-inspired-by-thai-hawker-food-stalls

Betel Chef Adam Woodfield

West Village restaurant Betel, a modern Southeast Asian spot inspired by the Australian take on the hawker food stalls of Thailand, is launching a late-night menu Night Market.

The underground late night menu is inspired by the Asian night markets and is all about serving steamed buns. Starting at 11pm, when the kitchen is closed for dinner, Betel will be serving plates of buns to fix late night, post-cocktail carb cravings.

 And, just like the real night markets of the far East, patrons can test their luck haggling for the price of the buns. Order 3 and it might be $10, it might be free, depends how good the customer’s bargaining skills are.

Betel’s Night Market buns and drinks specials are available for a limited time, through October, from 11 pm until close, everyday. Haggling for buns is welcome every Monday night only.

 Chef Adam Woodfield is showcasing his favorite takes on late night food with his menu of Betel’s signature steamed buns:

• Steamed Pork Belly Buns (3 for $10)
• Steamed Wagyu Buns (3 for $15)
• Steamed Curried Chicken Buns (3 for $10)

Enjoy these buns with drinks at happy hour prices – half price on all cocktails and beer, and select wines for $8 per glass.

Mixologist Mary Zayaruzny offers an extensive list of cocktails, all are made with fresh muddled fruit and seasonal ingredients. Betel’s most popular cocktails include:

• Nashi Citrus Fizz (Three Olive Citrus Vodka, Prosecco, Naghi Pear, lemongrass syrup, lemongrass powder)
• The Blackberry Passionfruit Caipiroska (42 Below Passionfriut Vodka, Lime, Blackberries, Palm Sugar)
• Southeast Julep (Lucas Bols Genever, Crop Organic Cucumber Vodka, Cucumber, Vietnamese Mint, Lime, Palm Sugar).

A little about Betel:
After moving from Sydney to New York City in 2008 Chef Adam Woodfield (Public NYCand Jimmy Liks Sydney) and entrepreneur Luke Fryer sought to create an experience that is at once adventurous, fun and seductive. The Australian natives based their vision based upon the hawker food stalls of South East Asia mixing of bold flavors, elegant style and casual with Sydney’s own strong Thai food culture. The restaurant is named after the betel leaf, which is used in Asian cultures for its range of curative properties.

 *Betel is located at 51 Grove Street, between Bleecker St. and 7th Avenue.