This restaurant concept is a variant on the ubiquitous street food found in Jakarta, Bali, and other Indonesian cities, as well as most urban areas worldwide. Instead of individual vendors setting up shop on a sidewalk or corner, a troop of carts descends on a square somewhere in New York City. Seating is deployed and service begins. Diners choose from different dishes offered at each cart and can either stay and eat or take their food to go. The name Kaki Lima is taken from their Indonesian counterparts. It translates to mean 'five feet' and refers to the three wheels of the cart and two feet of the vendor.