Tammy Na, Augelyn Francisco, Natthapach Chenkhachornkiat

Chinatown, Manhattan

The women of Canal Street Market are crushing the food game, each vendor cooking up food that truly comes from the heart. We hadn’t been around the market much since the pre-pandemic days, and the food hall with its new vendors and faces was a welcome homecoming. We did some laps up and down the facility with a few days in celebration of International Women’s Day… no better way to celebrate than over steamed chicken & rice, a plate of teriyaki salmon, and an Injeolmi to top it all off. Read more on the women making it all happen below!

Natthapach “Noon” Chenkhachornkiat

Chicken Over Rice at Betong

Full name, age, where are you from?

Tammy: Tammy Na, 33, Born in Korea, grew up in New Zealand & Canada. Moved to Boston for college and lived in Boston and NY for 12 years. Currently splitting time between New York and London, UK. Lazy Sundaes. Co-Founder.

Augee: Augelyn “Augee” Francisco, 40, Philippines. Kabisera, Chef-Owner.

Noon: Natthapach “Noon” Chenkhachornkiat, 30 years, Bangkok Thailand. Betong, Co-Owner/Chef.

Was food a big part of your upbringing?

Tammy: Absolutely! My mum is a great cook & her love language is food. She also loves to host so there were lots of gatherings around enormous amounts of Korean food. I’m noticing that I’ve been doing the same since I started living away from my parents - I love gathering people around food & drinks! Because I moved around quite a bit growing up, familiar food & flavors always brings me back home.

Augee: Growing up my mom's home cooking was my haven. She’s from the Igorot tribe, that makes her cooking extra special. She's also a true trooper that always comes up with something from anything we have in the backyard. Having that innovation inspiration from my Mother, I carry on and add some techniques I learned living in Korea and Japan. All of these experiences allow me to cook from the heart.

Noon: The food business runs in my blood. Almost a hundred years ago, my grandparents started selling food when they moved to Thailand.

What are your earliest memories of dining out?

Tammy: I used to join almost all of my dad’s work trips to the US when I was young, and back in the early 90’s there were no direct flights from Korea to the US. We always did a layover in Narita and the bowl of udon or curry at the Narita airport was so comforting. McDonalds breakfast at the Detroit airport was always the first meal in the US and I HATED it. I still avoid the McDonalds pancakes to this day!

Augee: Omg, picnic! I was always thrilled when my parents informed us that we were going out for a picnic. It meant we were going on a nature trip - either a mountaintop or river, or falls. My parents would buy fresh fish, veggies and we would grill outside. It wasn’t ever about being at a fancy restaurant or elaborate banquet. It was all about being together and helping each other and sharing in a feast.

Noon: During my childhood, I grew up in Betong, a small town in the southernmost part of Thailand. Betong has the most delicious Hainan chicken in Thailand. When I moved to Bangkok, I saw so many restaurants selling “Betong Hainan chicken.” My early memories of the Hainan chicken I ate as a child in Betong have always inspired me to share more with others about Thai street food and “khao man gai,” as we call the dish at home.

Teriyaki Salmon at Kabisera

Augelyn “Augee” Francisco

If you could give a piece of advice to someone who wanted to pursue your career, what would it be? 

Tammy: Growing up as an only child & living away from my parents at a young age, I was very comfortable being independent and figuring out everything on my own. I learned quickly that the best way to start & run a F&B business is to ask for advice & help even when you think you can figure it out on your own! It always helps to have a second opinion & you never know who you’ll be connected with!

Augee: First, find your identity, your passion, your happiness. This is simple yet some people take this for granted and burn out over time. Nurture your knowledge about what you really want to be known for.

Noon: Life is always very challenging. To inspire people who want to pursue their dreams and career, I would tell them to just find out what you like or what you’re most passionate about.  When you’ve found out what you like just start taking action.  Don’t need to wait until you’re ready to start because there will always be many surprises ahead of you. 

What do you think working in this industry has taught you?

Tammy: To be open & flexible! I’m naturally quite introverted and shy but being in this industry forces me to come out of my shell and connect with the community. I love chatting with our customers whenever I can! Flexibility, because nothing ever goes to plan in this world. 

Augee: It taught me a million things. I’ve learned that food can bring people together. Food can connect you to other parts of the world, and food can create community. It's living proof of how I connected and met so many people in the world, I must say. It's all because of food. 

Noon: The food business has taught me so many life lessons. The most important lesson that I learned is giving and receiving. I’m very grateful that customers have been very supportive. It makes me even happier whenever they smile or sometimes when they provide me great feedback that helps me to improve myself and Betong.

Keri Pivarnick standing in for Tammy Na

Strawberry Bingsoo at Lazy Sundaes

What's your favorite dish/drink on the menu?

Tammy: My favorite is the Cereal Injeolmi Latte. I draw a lot of flavor inspiration from the things that I grew up with, and a sip of this drink brings me right back to a hot summer day in Seoul. Best paired with boba, with a shot of espresso on top!

Augee: OMG. I’m so simple - I love the pansit topped with kare-kare sauce. I also do the pastries at the coffee shop on the retail side of Canal Street Market. So I would get a cortado there with a pandesal on the side. 

Noon: My favorite dish on the menu is the Steamed Chicken over Rice with Ginger Sauce. I could have it everyday.

What is your favorite place to go out and eat at and what are you ordering?

Tammy: Cho Dang Gol is my favorite Korean restaurant and I always make sure to squeeze it into my trips to New York. I almost always get the Spicy Pollock, which reminds me of what my grandma used to make me. I love that all the foods here feel very home-y. 

Augee: I'm a fried chicken girl! I love Ramen, and grilled food. My favorite ramen spot was on 14th street - it was called “KAMBI” (now unfortunately closed) but it, alongside my training in Japan, definitely inspired me to create the ramen dishes I now have on the Canal Street Market menu.

Noon: I love eating at Canal Street Market. There are so many incredible restaurants - my neighbors - in this market where I can eat and drink.

You’re on a desert island, what are the 5 kitchen items you need to run your business? 

Tammy: Kitchen scale, boba scoop, cocktail shaker, stock pot, and a jigger!

Augee: First, my knife of course, so many purposes. Second, a wok that can cook everything. Third, cooking chopsticks. Fourth, spatula/ Fifth: a side towel/rug.

Noon: On a desert island, I would like to have Knife, Cutting Board, Pot, Turner, Tong