Stalls
A cart or window specialises: one dough, one grill, one broth — speed is the craft.
Street food is not a lesser restaurant. It is a labour form, a hygiene regime and a night economy with its own queue rules.
Night markets
After-dark rows turn commuting districts into dining rooms without tablecloths.
Hygiene
Licences, ice, oil changes and hand-wash rules decide whether a stall lasts a decade.
Queue culture
A line is a review system. Regulars read wait time as freshness, not prestige.
Late-night
Shift workers and last trains keep broth and grilled meat in business after kitchens close.