Today we’d like to introduce you to Phillip Kim.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I had originally pursued a career in dentistry while attending college. However, after a couple of strike-outs during the application process, I decided to turn a new leaf and find a new path for myself. That ended up becoming a deep dive into my interest in food. I’ve always had a knack for food and cooking, so I thought that it could end up being a truly viable option for myself moving forward. I began cooking at home for friends and family, and after two years of R&D, working on the now Austin staple Chi’Lantro food truck and business development, I launched my brand Breaking Bao in 2016. I began with pop-ups at breweries and farmer’s market. Several months later, I was cruising the streets of Houston in a full-fledged food truck. I chose bao as my primary concept as I’ve always been attracted to it. I always thought of it as one of the great vessels for flavor, and perfect for a street eats concept. Now, after a year and a half of peddling the truck, serving at festivals, and acquiring press and a couple of accolades, we are moving into our first permanent location into a food hall called Politan Row in the heart of Rice Village.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It’s never a smooth road being a business owner and entrepreneur. You can prepare and plan as long as you want, but the real-life scenarios and outcomes will always throw you a curveball. You can’t replace those life experiences with simulations. Things are even harder when you’re a food truck owner. Kitchen appliances break all the time when they’re stationary. Now imagine all those same things bouncing around in a food truck. Let alone, you also have to consider the maintenance the repairs that come along with the truck itself. It’s twice the headache. The biggest obstacle however has to be the weather. It’s too hot, it’s too cold, it’s too wet. With Houston, you never know what you’re going to get.
Please tell us about Breaking Bao.
Breaking Bao specializes in fusion steamed buns. Our concept spurs from Taiwanese inspiration, and the classic street food called Gua Bao. This is a traditional braised pork belly, served with crushed peanuts, sugar, and cilantro all on a fluffy warm bun. We pay homage to this dish by selling it on our menu. We are also known for our B.B. Fries, which probably tastes nothing like you’ve ever had before.
We’re probably most proud at the list of festivals we were able to join throughout our 1.5 years stint in the industry. We were lucky enough to participate in In Bloom Music Festival, Astroworld Music Festival, Japan Festival, Korean Festival, and more, as well as winning Best Food Truck (Trail Boss Award) during the Houston Livestock and Rodeo’s Uncorked! Wine and Best Bites event in 2018.
What sets us apart from others is that we were able to offer the Houston food truck scene a set of different flavors and items that they would not expect from a food truck. We don’t have loaded fries (unless vegan), we don’t use spicy mayo, we don’t have Sriracha, and we do not offer ketchup. We don’t want to give what the people want, but we want to create new things that people want.
If you had to go back in time and start over, would you have done anything differently?
I would have tried and prepared myself better on the financial end such as bookkeeping, accounting, etc. Serving quality food is one thing, but the numbers matter the most in the end.
Contact Info:
- Address: 2445 Times Blvd. Houston, TX 77005
- Website: www.houston.politanrow.com
- Phone: 8326846910
- Email: holler@breakingbao.com
- Instagram: www.instagram.com/breakingbaotx
Image Credit:
Henry Ng and Sarah Fitzgerald
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.
