Currently, there’re only 5 food trucks roving the grounds of this island, and Kerbside Gourmet is one of these rare mobile diners.

Affectionately nicknamed ‘Kerby’ by its 1000 followers, the former truck started serving meals on wheels since the start of 2013.

“We saw the truck as more than just a vehicle. It has a personality to it. It has become a symbol of what is portable out there in the streets of Singapore,” its owner, Ee Poh Luan, 48, told UrbanWire.

With its candy striped doors and its chocolate coloured body, the environmentally-friendly Toyota-Hino truck, standing at a towering height of 2.6 metres, is a definite standout on Singapore’s streets. Kerby also boasts a fully functioning kitchenette for the ultimate mobile cooking experience.

Serving fusion dishes of Western-Asian origin, Kerby places emphasis on good quality ingredients, allowing customers to enjoy gourmet food at street side prices. Track the truck down and you’ll find a constant crowd standing around the vehicle, eating al fresco style from make shift standing tables.

A hot favourite among customers is the Pea Purée with Sous-Vide Egg ($10). Slow cooked to perfection in a vacuum plastic bag, the half boiled egg is nestled in a creamy blend of fresh peas; a texture strikingly similar to the ubiquitous potato mash. The ingenious, hearty combination of the barely cooked yolk and the buttery essence of the purée was indeed a savory delight even to pea haters.

Sprinkled with cracked black pepper and splashed with a generous amount of truffle oil, even Kerby’s humble fries ($5) are a must-try. Crisp to the touch, each golden digit cracked up to offer a molten goodness of steaming potato upon first bite. Unlike overly salty fast food chain fries, these chips surprisingly had just the right amount of seasoning while still retaining its fresh taste despite being fried. Think MOS Burger’s crisp chips, but with a kick of the nutty truffle aroma.

Other main dishes include the Japanese Cold Pasta with Crabmeat ($12) as well as Fish Curry Pasta ($10), yet another unexpected but well loved fusion dish. Delightfully refreshing, the chilled angel hair pasta is well loved for its velvety yet light aftertaste– especially when paired with the richness of the crabmeat. Each serving is plated up in a whirl of delicate pasta with the nuggets of crabmeat tucked between.

Luan Ee, gave up the corporate world of stakeholding engagement as a communications executive to embark on this food-based social enterprise that aims to assist the under-privileged and the elderly. With every meal sold, Luan ensures a free one is given back to the beneficiaries under the Social Enterprise Association.

“We want to bring a buzz to the streets of Singapore while, and at the same time, to fulfill our social vision of solving the issue of hunger here,” said Luan.

Never having a definite answer to its locations, the elusive food vehicle keeps its loyal followers, (mainly the office crowd and dedicated foodies), in the loop of its whereabouts on its Facebook page. Despite its nomadic nature, Kerby can usually be found at the History Gallery Carpark in the National Musuem of Singapore or the Ministry of Social and Family Development at Thomson. Business usually operates from 12–7 PM.

Kicking up a fresh start to the local food scene, Kerbside Gourmet will definitely hail as one of the pioneers of food trucks in Singapore  will follow suit in this new breed of dining in time to come. The newfangled, or some would say, revisited combination concept of alfresco with mobile dining has brought a fresh approach to the eating experience. So grab some friends in good fun of tracking Kerby down and slurp that cold pasta– kerbside style.

Rating: 3.5/5

Price rating: $$

Telephone: 9298 4888

Site: www.kerbsidegourmet.com

Facebook: https://www.facebook.com/kerbsidegourmet?fref=ts

http://theurbanwire.com/2013/05/13/on-the-go-food-with-kerbside-gourmet/

 SINGAPORE -Mobile food trucks could make a comeback in parks, despite failing to take off in previous attempts.

The National Parks Board (NParks) is conducting a feasibility study on providing another dining option for park-goers, whose choices currently include buying snacks at kiosks and dining in restaurants.

Its deputy director of lifestyle business Tan Lai Kheng said it is looking to bring the food trucks back to cater to the needs of park users.

“We are currently exploring the feasibility of having mobile food and beverage vehicles in some parks,” she added, but locations have not been confirmed.

The Straits Times understands that NParks has met owners of several big-chain restaurants.

Sources said the food trucks are likely to be stationed in parks all day on weekends. Facilities like electrical sockets will be provided, they added.

NParks first allowed food wagons in two parks – Bukit Batok Park and Changi Beach Park – in 2003. But this was discontinued in 2004 “as it was not sustainable”, said Ms Tan.

Participants in another similar venture in 2003 – by the Urban Redevelopment Authority – also found the going difficult.

The URA gave out 33 permits under its food-van scheme with rents for spots at five carparks islandwide ranging between $190 and $280 a month. Vendors could operate only from 7am to 10.30am daily.

Four vendors dropped out even before starting business, with more withdrawing from the scheme over the years. Now, only one vendor – at the Kallang Road carpark – remains.

The concept of eateries on wheels is believed to have originated in the United States in the 1800s as an invention by cattlemen looking to feed herders moving cattle from one part of the country to another. By the 1980s, countless food trucks had sprung up to feed night-time workers at construction sites.

Top chefs like Zak Pelaccio have earned acclaim with food trucks in the US. The trucks are also appearing in France and Australia.

In Singapore, Mr K.F. Seetoh of Makansutra said he is studying the viability of operating food trucks.

The founder of Makansutra, which develops culinary concepts, publishes food guides and runs eateries, said many factors have to be considered, including garbage removal, grease control and safety regulations, as well as water and electricity supply.

His opinion is that past attempts at operating food trucks here flopped due to three factors: high costs, overly stringent rules and the lack of an overall vision.

“Back then, the food trucks sold nasi lemak and fish balls and were parked next to construction sites. They need to pick the right vendors,” said Mr Seetoh, who is in his 40s.

The Government, he added, could also look into subsidising the expense of setting up food trucks, which cost from $100,000 to $200,000 to buy and modify. “After you have factored in all the costs, the prices of the food you sell would be too ridiculous,” he said.

Vendors have to submit an application to the National Environment Agency with details such as operating schedules and a layout plan of the food wagon.

They must also consult other agencies, including national water agency PUB for the installation of a grease trap, URA for site-use approval and the Land Transport Authority to convert a vehicle into a food truck.

One restaurant operator – Mr Adrien Desbaillets, co-founder of Salad Stop! – is thinking of buying a second-hand vehicle to convert into a food truck. The 31-year-old said he would consider operating in a park but added the food truck could also be rented out for events and functions. “Such trucks could help raise awareness for the brand. If someone books a salad bar for a barbecue, we could just drive a truck up,” he said.

Full-time national serviceman Faraaz Amzar, 19, who goes to Bishan Park once a week. said the trucks could offer different items throughout the day. “They could also sell items not commonly available elsewhere, like fried Mars bars,” he said. “There could be more good dining places there, especially at night. Maybe a cluster of food trucks with some seats. That would create the right atmosphere.”

http://news.asiaone.com/News/Latest%2BNews/SoShiok/Story/A1Story20121109-382615.html

SINGAPORE’S propensity to embrace diversity has never been more evident in the vibrant bounty that the country’s young dining scene flaunts. And, clearly, we’re not selfish about it either.

A key initiative under the Singapore International Culinary Exchange (Spice) campaign helmed by IE Singapore, SPRING Singapore and Singapore Tourism Board, the Singapore Takeout aims to serve up a taste of the country’s unique cuisines and local food products, as well as profile the world-class chefs that make up its vibrant culinary landscape.

The project, which boasts a first-of-its-kind pop-up kitchen, is scheduled to traverse nine strategic markets, including dining capitals such as London, Paris and New York, over a 12-month period.

Supported by nine of Singapore’s top culinary talents, this mobile kitchen is essentially a cleverly designed shipping container that transforms into either a restaurant kitchen or a demonstration kitchen.

The former is configured to support innovative menus by one of the travelling chefs, who will also be working with a local chef from the destination city.

The latter will be used to show how authentic Singapore flavours can be easily incorporated into daily meals. To further spread the word about Singapore cuisine, recipes using Singapore products will be made available.

“It provides the rest of the world with a glimpse at the amazing culinary talent we have working in Singapore. Chefs like Ryan Clift, Andre Chiang, Willin Low and Janice Wong are as good and as innovative as any of their peers from around the world,” said Aun Koh, director of Ate Consulting, the campaign’s appointed agency, noting that the Singapore Takeout will give foodies across the globe a taste of just how “advanced” and “special” our culinary scene is today.

Renowned for her imaginative creations and “commitment to delivering multi-sensory experiences to her patrons”, Chef Janice Wong of 2am Dessert Bar will kick-start the world tour in London in June.

Other confirmed exponents include Chef Andre Chiang, of Restaurant Andre, who will travel to meet the pop-up kitchen when it moves to Paris next.

“I look forward to bringing Singaporean cuisine overseas and am very excited about the new menus which will transpire from this experience,” he said.

Chef Ryan Clift of Tippling Club will whip up an instinctive feast for the third leg in Moscow, while Chef Malcolm Lee of Candlenut Kitchen is scheduled to follow with his showcase in New York.

In the meantime, Wong has put together a menu that flaunts a decidedly modern take on classic flavours, evident in her “chocolate foie gras xiao long bao”.

This handmade savoury treat pairs a foie gras and pork xiao long bao with grated Michel Cluizel 72 per cent dark chocolate, and is served alongside foie gras ice cream coated in the same quality dark chocolate.

“I hope they will like it,” said Wong. “I think whenever there is something new presented, one has to keep an open mind.”

For a taste of Chef Janice Wong’s daring creations (S$6 to S$12 each) before their London premiere, head down to the launch event this evening, held at Clifford Square (80 Collyer Quay, between Fullerton and Clifford Pier) from 7pm to 10pm.

http://www.todayonline.com/WineandDine/EDC110429-0000308/One-bold-culinary-odyssey