Today we’d like to introduce you to Kahlia, Kelly and San Cheng.
Kahlia, Kelly, San, please share your story with us. How did you get to where you are today?
We as a family always wanted a food truck, have always been interested in one after visiting a food truck park. Our oldest daughter Kahlia who is 16 years old. Is like a rock in this journey. Her and her mother made all this possible with their hard work and dedication. When we decided to go ahead and pull the trigger and do one. All of us were all in. No matter if we fail or succeed, we’ve done it together. Kahlia dream was to own a cute boba tea/coffee café shop with her cousin who is same age and only three days older. She understood that this is a stepping stone and a process that will get her closer to achieving her dreams. We as a team have our strong point and weakness and realized that in our journey, July will be our one year anniversary. It has been great from start till now.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Roads are now better we can say that for sure but always something we can learn to make it better. The beginning was always something wrong, From issue of food shortage, mechanical issue with our food trailer and generator, arguments among one another. I would say the biggest struggle was trying to get it right our own way and realized that it was to many chiefs in a confine space. We all had great ideas but, we never wanted to see our own weakness. Once we learned all that. I (San) decided to step away from the food trailer and let the ladies run it. That was probably the best decision ever lol. They work so much better without me in there. I went from trying to do everything inside the food trailer to only help prep, load and do all the marketing. We now because all stars at our current position.
We’d love to hear more about your business.
We are a food trailer/ food truck catering company. We are in the mobile food services industry and specialize in making great Asian street foods with some southern bbq infused in our food. We are known for our egg rolls and house noodles. We make a variety of egg rolls, from regular pork egg rolls, to boudin egg rolls, bbq brisket egg rolls, mac and cheese egg rolls, brisket mac and cheese egg rolls, southwest chicken egg rolls, vegan spring rolls, red velet egg rolls, choc creme cheese egg rolls etc. So many more we having released yet but, yall just have to follow us, stay plugged in our social media and see when we release it. Our smile and mother and daughter duo in that food trailer is what set us apart. Full time student, mother is a full-time nail tech and father is a full-time technician that we still manage to run this food trailer together and still make time for our family.
What were you like growing up?
Growing up, I never really matured until l had my first child, Kahlia. I failed at so many things that I have done and the main reason was I still had a lot of growing up to do. Business always been what intrigued me, how you build it, grow it, manage it and etc. The problems that business goes through has taught me how to be a problem solver and that was pretty much my interest. See what works and what doesn’t. I had no one showing me that growing up but, I’m glad that I was able to take what I’ve learned and teach my daughter that, Now I can she has a good start but, at the same time she know that nothing is free and she has to earn it from work
Pricing:
- appetizers range from $3-$8
- entrees range $10-$15
- drinks-$4 plus
Contact Info:
- Address: 539 N. Frazier St
Conroe, TX 77301 - Phone: 832-239-0331
- Email: tastetheasian@gmail.com
- Instagram: www.instagram.com/tastetheasianfoodtruck
- Facebook: www.facebook.com/tastetheasian
Image Credit:
Colby Blair
Suggest a story: VoyageHouston is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.
