“We wanted a signature dish that had elements of many dishes in the Philippines but was distinctively our own. Dishes like pork asado, lechon, and silogs were the inspiration, but we needed that standout pork dish that was unique to us.
“Portability was also key. We already had our own chicken adobo and pancit, but we needed something that people could eat while walking down the street. Quickly the Flying Pig became the dish we were known for. It’s a staple on our food truck, as well as at our two (going on four) locations in St. Louis.”
Chef & Owner
“Our signature dish was invented by accident when our early-morning crew was in desperate need of a family-meal breakfast. We fired up the griddle, scrounged in the fridge, and the Double Awesome was born.
“It’s a scallion pancake sandwich stuffed with local greens pesto, sharp Vermont cheddar cheese, and two oozy eggs. We love an egg on everything, so two eggs makes it twice as awesome. A bib is optional, but don’t forget the spicy ketchup! Our humble sandwich is so well loved that we even serve it at guests’ weddings, formal wear be damned.”
“Down in the Deep South, we like to fry everything, including kimchi. One of the most popular burgers on our menu is the fried kimchi burger. Kimchi, traditionally a Korean side dish, is made from salted and fermented cabbage. We transform this very flavorful dish by battering and deep-frying it.
“The aroma on the food truck when frying is mouth-watering. We top a 6-ounce burger patty with deep-fried kimchi, sweet chili, and teriyaki sauce. The outcome is a juicy burger with a crunchy topping that is a bit spicy, savory, and sweet.”
The five times weekly e-newsletter that keeps you up-to-date on the latest industry news and additions to this website.