STREETPLATE
The world's best street food — hawker stalls, night markets, and the dishes worth traveling for.
From budgeting a food-focused trip and scaling a recipe to converting measurements, nailing your fry temperature, exploring dishes by country, and gauging chili heat, StreetPlate pairs free hands-on cooking calculators with practical guides and a richly illustrated street-food museum. Cook smarter, eat further.
Street Food Tools & Calculators
Free tools for cooking and planning around street food — trip food budget calculator, recipe portion scaler, cooking measurement converter, deep-fry temperature guide, street food by country, and chili heat scale.
Street Food Budget Calculator
Add up cities, days, meals, and snacks to see what a street-food trip will really cost — plus what it comes to per day and per city
Recipe Portion Scaler
Scale a recipe up or down to a target serving count — every ingredient quantity scales together by the same ratio
Cooking Measurement Converter
Convert grams, cups, millilitres, and ounces for common ingredients — the converter accounts for each ingredient's density
Deep-Fry Temperature Guide
Look up the right oil temperature and fry time for street-food favorites, plus a calculator for how much oil your pot needs
Street Food by Country
A world tour of signature street dishes — filter by region or search a country or dish to find what to look for on your next trip
Chili Heat Scale
A curated Scoville reference for street-food peppers — filter by heat level, sort by Scoville, and compare any two peppers directly
Street Food & Markets Museum
Wander an immersive museum of the world’s street food — the hawker stalls and night markets of Asia, the taco stands and food trucks of the Americas, the crêpe carts and kebab shops of Europe and the Middle East, and the historic marketplaces and vendors that came before them all, each in its own gallery, so you can get to know the stories behind every dish: where it came from, what makes it matter, and the role it plays in street food today.
Tour the museum →From the Journal
Fresh guides on regional street food, cooking techniques, chili heat, and market culture, plus practical tips for eating, cooking, and budgeting your way through the world’s street food.
How to Eat Street Food Safely While Traveling
Practical, non-alarmist tips for choosing a good stall, spotting the signs of a well-run cart, and eating your way through a trip without worry.
A Beginner's Guide to Southeast Asian Night Markets
What to expect at your first night market, how ordering actually works, and a few real markets worth building an evening around.
The Street Tacos of Mexico City: A Regional Guide
How to order like a local at a Mexico City taquería, the story behind al pastor, and the taco styles worth seeking out beyond it.
How to Deep-Fry Street Food at Home Without Getting It Wrong
The handful of habits — oil choice, temperature control, and not crowding the pot — that separate crisp street-food-style frying from a greasy mess.
Understanding the Scoville Scale: A Street-Food Cook's Guide to Chili Heat
What the Scoville scale actually measures, how it's tested today, and the practical tricks street-food cooks use to balance real heat.
The History of the Hawker Centre: How Street Food Went Indoors
How Singapore moved thousands of street vendors into purpose-built centres, and how that decades-old public-health project became UNESCO-recognized culture.
Keep Learning
Plain-language explainers on classic dishes, the spices and ingredients behind them, the techniques and equipment street vendors rely on, and the markets and culture that shape it all — everything you need to dig deeper and cook further.
Visit the Learn hub →