Today we’d like to introduce you to Tuan and Thy Tran.
Tuan and Thy, please share your story with us. How did you get to where you are today?
Almost 3 years ago, as newlyweds, we decided to take a risk and do something big. I came from a culinary background with a passion for cooking from my grandma, decided it was time to be my own boss. She grew up in the restaurant business and had the knowledge of what it took to run it. With my taste buds, her brain, and our hearts, we started a perfect team to conquer the food scene.
As any business, there are ups and downs but every down is always a learning experience. Now going on 3 years, we are still reigning the streets and satisfying bellies with two successful trucks and a sister company, Moku Bar. Moku Bar is still in the first year of business and has a 2nd location coming in the next few months. As for Casian King, we plan to have a brick and mortar in 2019
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
As all businesses, it’s never a smooth path. The rough patches take us where we need to be to be successful. We’ve started from dreams that lead to goals. I think inconsistency is always a struggle in any food industry. We’re never guaranteed a certain amount a day or week. There’s no base salary.
Some days are better than others. Both Casian King and Moku Bar have had their struggles, in the beginning, to get our name out. But fortunately, we have a great product and have been successful along the way.
Casian King and Moku Bar – what should we know? What do you guys do best? What sets you apart from the competition?
Casian King and Moku Bar are two different concepts. Casian King was established in 2014 and Moku Bar launched itself at the beginning of 2017. Own and operated by both Thy and myself.
Casian King “Cajun and Asian” is known for buttery Texas toast poboys and loaded fries; kimchi fries with bulgogi BBQ or the snow crab fries with the saucy garlic aioli! We are also known for our seafood boil served with garlic butter sauce.
As for Moku Bar, we specialize in raw fish. Our fish comes in daily from Hawaii and local fish vendors to guarantee the freshest sushi grade fish to serve our patrons. As young entrepreneurs, we are most proud of what we produce and see our patrons happy and enjoying their food. What sets us apart is our passion. We both love what we do and always strive to have the best quality.
What moment in your career do you look back most fondly on?
To be able to see both our businesses stay busy and to be able to give job opportunities to those we employ.
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