Queens Night Market: One last chance to travel the world, $6 at a time

Last week, I got lost in Inwood. This week, I’m looking forward to finding myself in Queens, a borough that has long been one of New York City’s most rewarding culinary destinations. If you’re looking to eat your way around the world, there may not be a better place to start. One neighborhood. One community. One extraordinary meal at a time.

There’s Astoria for Greek food, Jackson Heights for South Asian cuisines, Flushing for some of the country’s best regional Chinese cooking — and that’s only the beginning. You could easily spend a day exploring just one neighborhood, hop aboard the 7 train for an unforgettable food crawl (which I highly recommend), or let Queens Night Market (QNM) bring culinary traditions together in one place. Every Saturday from 4 p.m. to midnight, dozens of independent food vendors transform one corner of Flushing Meadows Corona Park into one of the world’s most accessible culinary destinations.

I got a preview of Queens Night Market this past April at the Institute of Culinary Education, where select vendors showcased what New Yorkers can expect this season, running Saturdays through Aug. 22 and returning Sept. 19 through Oct. 31. I started in India before moving to Vietnam for bánh khọt — savory mini rice pancakes wrapped in lettuce and dipped into sauce, one of my favorite bites of the night. From there, I found myself in Kazakhstan sampling beshbarmak, a hearty dish of meat, noodles, potatoes, and onions that was completely new to me. Dominican specialties from Baez Flavor Co., Panamanian hojaldres and carimañolas, Nigerian meat pies and moin moin, and flavors from St. Lucia rounded out my evening. In just a couple of hours, I traveled from India to Vietnam to Nigeria to Panama without leaving Lower Manhattan — or taking off my shoes for TSA.

Every stop offered more than something to eat. Vendors demonstrated how dishes were prepared and traditionally enjoyed, and family recipes became stories about heritage, migration, and home. That’s what makes Queens Night Market unlike so many other markets. You leave having learned something.

What impressed me most beyond the food was learning that 2026 is the final year every food item is capped at $5 or $6. That decision wasn’t made by the organizers alone. Eighty-five percent of participating vendors anonymously voted to keep the price cap in place despite inflation, tariffs, and rising operating costs.

Whenever I attend a food event, I have the same internal debate: How should I spend my dollars and, just as importantly, my stomach real estate? At Queens Night Market, $6 well-spent means you can sample your way across continents instead of committing to one generic $24 lobster roll and calling it a day.

“With affordability at the top of everyone’s mind, the $5/$6 price cap seems more important than ever for New Yorkers,” founder John Wang said. “So, we’re keeping it in place for one last year.”

That decision has already been tested this season by rain-soaked Saturdays and smoke-filled skies, yet the market — and its vendors — continue to show up. That resilience says as much about New York City’s small-business community as any press release could.

Queens also celebrated a milestone this year when Meju in Long Island City became home to the borough’s first James Beard Award, with Chef Hooni Kim earning Best Chef: New York State. During my tenure on the James Beard Restaurant and Chef Awards committee, my committee partner and I worked to broaden the conversation beyond Manhattan because New York’s food story has always belonged to every borough. Seeing Queens receive that recognition felt less like a surprise and more like overdue acknowledgment.

Over its first 10 seasons, Queens Night Market has welcomed more than four million visitors, helped launch approximately 500 businesses, and represented more than 100 countries through its vendors. Let’s show up for them as they have shown up for us.

If this preview was any indication, Queens Night Market is worth the trip. This is not the summer to keep saying you’ve been meaning to go. Now gather some friends. Bring your cash and your curiosity — and wear something with a little give. I’ll see you there.

Thanks for reading and happy eating!

Kysha Harris is a chef, culinary producer, and food editor for the New York Amsterdam News. As a consultant and owner of SCHOP!, a personalized food service in NYC for over 23 years, she remains on the hunt for the city’s next great bite. Follow her on Instagram and on Facebook, @SCHOPnyc.

Questions, comments, requests, feedback, invitations! Email us at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram and Facebook, @NYAmNewsFOOD.