The Gist

Our food trucks are hard to miss. The neon does most of the work there.

What’s inside is pan-Asian. Dumplings, desserts, the kind of thing you actually want to eat standing up. We’ve never had any interest in “graduating” to a restaurant. Street food done well is the goal, not a phase.

It started as just the two of us, one truck, working out the menu as we went. These days we’re a regular at some of the biggest events in Sydney, and we’ve widened our patch a long way past it. We’ve cooked in Bathurst, run events down in Canberra, and stopped at plenty of towns in between. If there’s a road to it, we’ll usually drive the truck there.

Growing taught us to stay humble. The moment you think you’ve got it figured out, a 300-person event reminds you otherwise. We still prep like we’ve got something to prove, because we have. The nicest sign we’re doing it right is the regulars. People who found us at a street fair two years ago and now book us for their own parties. That repeat business is the part we’re proudest of, and it’s not something you can fake.

We run a set snack menu, and we keep it that way on purpose. We could say yes to everything and stretch ourselves across a dozen dishes we’re only okay at. We’d rather make a short list of things really well. The menu is what it is because every item on it has earned its place.

If you’ve got something coming up, tell us about it. We’ll sort the food.