Woot woot!!! They have started rolling out! The highly anticipated Sydney Food Trucks has finally been set into motion in the last two weeks starting with two trucks (out of 10 approved food trucks). Namely, Cantina Mobil and Eat Art Truck. A lot of Sydney food lovers such as myself once wished upon a star and those wishes came true thanks to the Sydney City Council. Most of you may know that the Food Trucks became a popular phenomenon in the US particularly Los Angeles and New York City. Food trucks are basically mobile venues that sell food like barbecue dishes, grilled meat, sandwiches, salads, tacos, burritos, fried food, hamburger, dumplings and the list goes on. It could be anything from pre-packed food to freshly cooked gourmet type street food.
A few months ago, I had my first ever food truck experience in Los Angeles with a truck that did a fusion of Filipino cuisine and American cuisine. I was saddened by the thought of leaving the US and the food trucks. But fortunately, I returned back home with the joyous news of ten Sydney Food Trucks having been approved!
Now, back to the main focus of this post, I present you EAT ART TRUCK! Sounds like “Eat our truck” right? I would eat the whole truck if I could because their dishes are so delicious! The chef and creator of Eat Art Truck, Stuart McGill was sous chef at Tetsuya for five years. He is a really cool dude with off the hook skills in the kitchen, which is very evident in his food. The mouth-watering menu/food is barbecue themed with a fusion of Japanese, Korean and the deep-southern US cuisine.
Fellow blogger TheSuzChef and I braved the cold Friday night at Belmore Park (near Central Station) and had our minds set on Eat Art Truck. This is what we had:
|Kinpira salad with edamame|
We started with a complimentary kinpira salad with edamame ($8). Kinpira is a Japanese cooking style summarised as "sauté and simmer". It is very delicate and flavourful. It had many flavours found in Japanese and Korean salads/sides. There is bit of sesame flavour with subtle sweet and salty taste. It was a very nice dish to start with.
The Chicken sembe ($5) is super crispy and a-m-a-z-i-n-g! It's a Crispy Skin Chicken dish (need I say more?). It is drizzled with a really nice mayo type sauce. After I saw this in Phuoc’n Delicious’s post, I said to myself that “I gotz to have it!”.
|Pulled pork in a bun with mustard cabbage|
Last but not the least, we had the almighty pulled pork in a bun with mustard cabbage ($10). There is a choice of having it with either sweet or hot sauce. Of course, we went with the hot sauce because we’re badass. This pork roll is AMAZEBALLS! It is smoky and tender pulled pork served in a soft and slightly sweet bun. The hot sauce and lightly creamy mustard cabbage takes a great pork roll to another level of awesomeness. I also loved that it was a pretty big serving.
Eat Art Truck will be one truck I see myself keeping track of every week. After that experience, I’m going to need a weekly dose of pulled pork bun and crispy chicken skin. Eat Art Truck will be in various locations during different times throughout the week. To keep track of their stops, follow them on Twitter - @EatArtTruck (also @sydneyfoodtruck for Eat Art Truck and other Sydney Food Trucks) or check out their Facebook page -www.facebook.com/EatArtTruck.