feasTO burst on the scene in 2012 at the Toronto Underground Market and the Junction Flea. Since then owners Ada Mok and Cam Pounder have been doing various pop-ups all over the city. In the summer of 2014 the two found themselves cast on a Food Network food truck competition show and the rest is history.
How did you get into the food truck scene?
We got into the food truck scene by winning Food Truck Face Off on the Food Network. We’d been operating as feasTO pop-up around the city for 3 years prior to being cast on the show, and when we won, we decided that this was a once in a life time opportunity that we just couldn’t turn down, so we quit our jobs and opened the feasTO food truck!
Where did you learn how to make dumplings?
I (Ada) grew up in Hong Kong and have been eating dumplings as a staple all my life. About four years ago, close to when we first started dating, I made dumplings for dinner for Cam one night, and he loved them so much we decided to turn it into a business. That was when street food was just starting to pick up steam in Toronto, and it was perfect timing. Since then, we’ve been working hard and experimenting with different recipes and unique and exciting flavours to bring to the people of Toronto.
What do you enjoy most about having a food truck?
We love everything about our food truck! We have been doing this for a month and half and it’s been a really wild ride so far. There has been a really really really really really steep learning curve, but we have enjoyed the challenge and are super excited about what’s to come. We really enjoy working for ourselves and knowing that we are finally able to share our food and passion.
Do you have a favourite item on your menu?
We wouldn’t put something on the menu we didn’t love to eat ourselves, but I would say my favourite item would be our OG Pork & Bok Choi dumpling – just like I had them growing up. There is nothing like a classic Chinese pork dumpling! Cam’s favourite item is our Pho Beef dumpling – basically all the flavours that go into a bowl of Vietnamese Pho all wrapped up inside a dumpling, what a combo!
What’s one thing the city should do to make life easier for food truck owners?
An easier and more affordable application/licensing process, and less strict by-laws, would really open up the Toronto street food scene for some amazing possibilities.
What advice do you have for aspiring food truck owners?
Follow the dream and be yourselves – we did, and look what happened! Also, get a really good pair of kitchen shoes… your feet are going to hurt!
What’s your favourite food truck (other then your own)?