Hot on the heels of the Travelling C.O.W comes new food truck Kerbside Gourmet, which is usually parked on the second floor of the National Museum of Singapore, and supports charity with sustainable locally-produced food.
A member of the Social Enterprise Association and partner of organizations like Edible Gardens and Food For Thought, the business operates on the buy-one, give-one model. So for every main dish served, the truck will give away one dish to the needy.
Heading the project is Luan Ee, who left a 20-year career in communications to start the truck. She says, “It all started after I took a year off work to train at commerical kitchens like Wild Rocket, Food For Thought and At-Sunrice. After that, I wanted to put the skills I learnt to good use and cold called sponsors to make this idea happen.”
From an environmentally-friendly Toyota Hino hybrid truck, Ee puts out a constantly changing array of dishes like pea puree with sous vide egg ($12), smoked duck salad ($10), grilled chicken salad with satay sauce ($10), cold Japanese pasta tossed with mentaiko ($15) and truffle fries ($5).
“We’re trying to do something revolutionary, and bring restaurant food—like the pea puree with sous vide egg—to the streets, and cutting the price by 75%,” says Ee.
If you’re after a mobile tipple, read about pop-up bar Veuve Clicquot Airstream, a luxe recreational vehicle offering Champagne and canapés.