What You Need for an Asian Market

An Asian market needs more than food and vendor tables. Plan for cooking, serving, cooling, payments, signage, and the practical setup behind several food stands and demonstrations. Check power and water points before buying equipment, then match burners, induction plates, kettles, and refrigerators to the vendors using them. Shop for fresh produce as close to opening as possible, and allow time to wash, cut, portion, and chill ingredients before guests arrive.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Market stallsqty 12
Party tentsqty 4
Tablesqty 18
Folding chairsqty 80
Bar stoolsqty 12
Buffet tablesqty 6
Bollardsqty 12
Clothes racksqty 2

Equipment

Gas burnersqty 8
Induction platesqty 4
Food warmersqty 8
Refrigeratorsqty 3
Coolersqty 6
Kettlesqty 3
Coffee machinesqty 2
Payment terminalsqty 4
Extension cordsqty 10
Power stripsqty 8
Bluetooth speakersqty 2

Kitchen

Cutting boardsqty 10
Chef's knivesqty 8
Wok pansqty 8
Cooking potsqty 6
Roasting pansqty 4
Serving spoonsqty 16
Pliersqty 12
Mixing bowlsqty 10
Measuring cupsqty 4
Colandersqty 6
Kitchen scalesqty 24
Aluminum foilqty 6

Tableware

Reusable platesqty 150
Reusable bowlsqty 150
Reusable cupsqty 200
Cupsqty 80
Chopsticksqty 200
Reusable cutleryqty 180
Serving plattersqty 30
Shot glassesqty 50

Decorations

Paper lanternsqty 40
Buntingqty 12
Tableclothsqty 18
Menu boardsqty 14
Price holdersqty 30
Chalkboardsqty 8
Name badgesqty 50
Adhesive hooksqty 50

Lighting

String lightsqty 10
LED lampsqty 20
Battery lanternsqty 8

Cleaning

Waste binsqty 12
Sorting binsqty 4
Hand broomsqty 4
Floor squeegeesqty 2
Bucketsqty 4
Spongesqty 20
Reusable clothsqty 30

Catering

Groceries
- Jasmine rice - 15 kilogram
- Noodles - 10 kilograms
- Rice noodles - 6 kilogram
- Panko - 3 kilogram
- Tempura flour - 3 kilograms
- Wheat flour - 4 kilogram
- Cornstarch - 2 kilograms
- Granulated sugar - 4 kilograms
- Brown sugar - 2 kilogram
- Salt - 2 kilograms
- Black pepper - 500 grams
- White pepper - 250 gram
- Chinese five-spice powder - 250 grams
- Curry powder - 500 grams
- Cumin powder - 250 grams
- Chili flakes - 250 gram
- Sesame seeds - 1 kilogram
- Soy sauce - 8 liters
- Ketjap manis - 5 liter
- Oyster sauce - 4 liters
- Fish sauce - 3 liters
- Rice vinegar - 3 liter
- Sesame oil - 2 liters
- Chili sauce - 4 liters
- Sriracha - 3 liters
- Hoisin sauce - 3 liters
- Sweet and sour sauce - 4 liter
- Coconut milk - 24 cans
- Red Curry Paste - 2 kilogram
- Green curry paste - 2 kilograms
- Peanut sauce - 4 liters
- Mayonnaise - 3 liters
- Ketchup - 3 liters
- Peanut oil - 10 liter
- Sunflower oil - 10 liters
- Garlic - 2 kilograms
- Ginger - 2 kilogram
- Red chilies - 1 kilogram
- Spring onions - 4 kilograms
- Coriander - 2 kilogram
- Thai basil - 1 kilogram
- Mint - 1 kilogram
- Chinese cabbage - 8 kilograms
- Bok choy - 8 kilogram
- Carrots - 8 kilograms
- Cucumbers - 8 kilograms
- Bell peppers - 8 kilogram
- Bean sprouts - 5 kilogram
- Mushrooms - 6 kilogram
- Shiitakes - 4 kilogram
- Oyster mushrooms - 4 kilograms
- Sweet potatoes - 8 kilograms
- Eggplants - 5 kilograms
- Green beans - 5 kilograms
- Corn cobs - 40 pieces
- Limes - 8 kilograms
- Lemons - 5 kilograms
- Apples - 6 kilogram
- Mangoes - 6 kilograms
- Pineapples - 5 pieces
- Bananas - 6 kilograms
- Chicken thigh fillet - 15 kilograms
- Pork - 10 kilogram
- Beef - 10 kilograms
- Shrimp - 8 kilogram
- Tofu - 8 kilograms
- Eggs - 15 boxes
- Spring roll wrappers - 20 packs
- Rice paper - 15 packs
- Wonton wrappers - 12 packs
- Shredded coconut - 2 kilogram
- Peanuts - 3 kilograms
- Cashews - 2 kilogram
- Prawn crackers - 5 kilogram
- Paprika chips - 4 kilograms
- Plain chips - 4 kilograms
- Sesame cookies - 3 kilograms
- Mochi - 200 pieces
- Coconut water - 48 cans
- Lychee drink - 48 cans
- Mangatonic - 24 bottles
- Green tea - 4 boxes
- Jasmine tea - 4 boxes
- Black tea - 3 boxes
- Coffee - 4 packs
- Milk - 10 liter
- Oat milk - 8 liters
- Cola - 24 bottles
- Coke Zero - 24 bottles
- Spa Blauw - 96 bottles
- Sparkling water - 48 bottles
- Ice cubes - 30 kilograms
- Cane sugar - 2 kilograms
- Paper napkins - 1000 pieces
- Bamboo skewers - 1000 pieces
- Baking paper - 6 rolls
- Cling film - 6 rolls
- Aluminum trays - 300 pieces
- Food gloves - 10 boxes
- Paper towels - 12 rolls
- Trash bags - 100 pieces
- Dish soap - 5 liters
- All-purpose cleaner - 5 liters
- Disinfectant - 3 liters
- Hand soap - 6 bottles
- Hand sanitizer - 6 bottles
- Toilet paper - 24 rolls

Tips

Plan one working surface for each food stand, plus a separate buffet table for shared serving items. This keeps cutting boards, knives, sauces, and toppings away from ready-to-eat food.
Check the power load before buying or hiring equipment. Gas burners, induction plates, refrigerators, coffee machines, and kettles may need separate outlets, extension cords, or power strips.
Buy fresh vegetables, herbs, and toppings no more than 24 hours before opening where possible. Wash and cut them on the day, then keep prepared ingredients chilled until service.
Allow at least two coolers or refrigerator spaces for chilled ingredients if several vendors are serving food. Label each cooler by vendor or dish so ingredients are not mixed up.
Buy or prepare price lists, wristbands, and clear stall signage before setup day. Keep serving spoons, tongs, measuring cups, and kitchen scales at the stalls that need them rather than sharing one set.

Frequently asked questions

What equipment do I need for an Asian market?: For a small market, plan at least one table, cooking setup, serving area, and cooler or refrigerator per food stand. Add gas burners or induction plates, food warmers, cooking pots, wok pans, serving spoons, tongs, extension cords, and payment terminals according to the vendors’ requirements.
How much fresh food should I buy for an Asian market?: Buy quantities from confirmed vendor registrations and expected attendance rather than guessing from stall count. Purchase delicate produce and herbs within 24 hours of opening, and keep a 10–15% reserve for popular toppings and vegetables.
When should I prepare vegetables and sauces for an Asian market?: Prepare sauces and marinades up to 48 hours ahead if they can be safely refrigerated. Wash, cut, and portion vegetables and herbs on the event day, ideally 2–4 hours before service, then fill coolers immediately.
How many tables and chairs do I need for an Asian market?: Allow at least one working table per food stand, one buffet table for shared service, and one registration or information table. For seating, count the confirmed seats and add around 10% folding chairs; use bar stools only where the layout supports them.

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