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Raymond Yeung

Food truck operators rode a wave of popularity over the weekend, but faced varying responses from customers on Monday as the city entered its first business day after the Lunar New Year break.
While one operator said business was down two-thirds, another had to set a daily selling quota after staff members complained of the heavy workload brought about by brisk sales.


At Golden Bauhinia Square in Wan Chai – a popular sightseeing spot for mainland tourists – there were more onlookers than actual patrons for Bao and Buns, which sells American-style steamed buns with different types of stuffings.
One possible problem, an Irish tourist suggested, was that passers-by might not realise the truck was selling food – even with its bright orange design to draw attention.
“If you didn’t tell me, I wouldn’t know what they were selling,” the tourist, who gave her name as Flan, said while pointing at the menu which she claimed was barely recognisable.
Watch: Five rules for Hong Kong’s food trucks


However, for IT worker Wilson Lee, who paid a visit just to try out the offerings, spending HK$60 on a pork bun and a corn on the cob was slightly steep but worth it because the food was tasty.
Raymond Wong Wai-man, general manager of Atlantic Sunrise Food, which operates Bao and Buns, said business was only a third of what was experienced over the weekend, but he insisted the downturn was expected.
“We’re here for the long run. Plus each truck will move to a new location every two weeks, so I’m not worried at all,” he said.
Under the two-year pilot scheme run by the Tourism Commission, 16 food trucks will be rolled out across the city to boost tourist attractions and the sector as a whole.
While the food trucks were built to be completely mobile and legal for the road, each has to be stationed at one of the eight designated locations for a fixed period, before rotating to a new venue.
Across the harbour in Tsim Sha Tsui, business was brisk for Pineapple Canteen, which offers pineapple buns, a signature item at Hong Kong’s cha chaan teng, or tea cafes.
Operator Carrie Lam Kit-wai even revealed they have now set a daily quota of about 600 buns, choosing to shut early rather than selling non-stop until the close of the business day.
“[My staff members] are already complaining about the workload ... they couldn’t cope with the sheer number of customers who turned up,” Lam said.
According to her, some patrons had to wait for an hour before being served a freshly baked bun with the crunchy sugary crust.
Like Wong, she welcomed competition as she believed it would draw more people to the trucks.
Maureen Loh Mo-lin, who will offer handmade noodles outside Disneyland starting today, said she was ready for the challenge.
“I can’t tell you how business will be like – if I could predict things then I would have made a fortune already,” she said.


Hong Kong food trucks see mixed sales after holiday stretch, but operators remain confident

The Bao and Buns food truck at Golden Bauhinia Square, Wan Chai. Photo: Dickson Lee

Long queues at Hong Kong food trucks despite minor hiccups on first day of business

Long queues for Pineapple Canteen food truck at Wong Tai Sin Square. Photo: Edward Wong

Hong Kong food trucks see mixed sales after holiday stretch, but operators remain confident

Business was brisk for some but others experienced a dip