“The truck was a way to develop our concept, gain a loyal following, refine our recipes and train the right staff while we looked for the perfect location,” said Mr. Scott, 31, of Hoboken, during a recent interview at the restaurant, a 900-square-foot space with 20 seats.
Mr. Phan, now 35, began creating fusion dishes like coconut curry chicken with sour cream and roast pork with salsa verde, and taking them on the road in a food truck he has christened Dos Chinos.
In Vancouver, street food is an emerging mini-industry. But new vendors who want to sell hot dogs and cheese steak sandwiches may need to switch to healthier options.
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