The hip food truck trend seems to have finally reached our shores. We speak to two of the pioneers in the business
By Cheryl Chia
With the appropriate Mobile Food Wagon license applied from the relevant government bodies such as the Urban Redevelopment Authority (URA), National Parks Board (NPB) and the National Environmental Agency (NEA), you can get started in the food trucking business.
The Travelling C.O.W and Kerbside Gourmet are two out of the five current vendors in Singapore. We speak with both
of them for the latest food trucking news.
The Travelling C.O.W
Karen Cheng, creator of The Travelling C.O.W, lived abroad in Europe and the USA and felt that there was something lacking in the food scene in Singapore. Thus, she started her own food truck.
Being a foodie, this idea was a perfect fit for Karen.
“It takes a lot of time and patience to set this up. But all of our food is homemade,” says Karen.
“I have a trained chef as well; hence the quality is there. And slowly it spread through word of mouth,” she shares.
The Travelling C.O.W serves international favourites such as Beef Bourguignon with Mash, Chilli Crab Pasta and Seafood Laksa Wraps for $6.
Kerbside Gourmet
Kerbside Gourmet, brainchild of Luan Ee, is a social enterprise. With every main dish sold, one is given to the needy. They also help families in need of financial assistance.
“There are no manpower issues with a food truck; or rental issues or long hours which are issues the food and beverage industry faces,” she says.
She had spent time training in culinary school and sells food such as Pea Puree with 62-degree egg ($12), Cold Mentaiko Pasta ($15) as well as Oven-Baked Basil Chicken ($12).
Find The Travelling C.O.W and Kerbside Gourmet on their respective Facebook pages at www.facebook.com/thetravellingcow and www.facebook.com/kerbsidegourmet to track their locations.
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