Chicken Velvet in Lettuce Cups – $2.25 Ground Organic Chicken, Brown Velvet Sauce, Rice Sticks, Zucchini, Water Chestnuts, Pine Nuts, Scallions, Lettuce Cup
Mu Shu Pork Taco – $2.25 Pork Loin, Egg, Bamboo Shoots, Bok Choy, Green Onion, Soy Sauce, Rice Wine, Sesame Oil, Garlic Ginger, Scallion Pancake
Vegan Chinese Taco – $2.25 Tofu, Cucumber, Scallion Sprouts, Radish, Ginger, Cilantro, Homemade Hoisin Sauce, Steamed Bun
Sodas & Bottled Water – $1.00 Coke, Diet Coke, Sprite, Ginger Ale, Dr Pepper, Oolong Tea
Specialty Drinks – $2.00 Ramune, Boba Tea
COMBOS
#1 Sampler Plate – $10.00 Slider, Taco, Roll & Cup + Soda or Water
#2 Ducks in a Row – $8.00 Three Sliders or Rolls + Soda or Water
#3 Taco, Taco, Taco – $7.00 Three Tacos or Lettuce Cups + Soda or Water
Michael Brown Chef Michael Brown has been cooking in professional kitchens since 1995. He has been a Chef for Joachim Splichal of the Patina Group, Executive Chef for Wolfgang Puck and Rick Bayless, and currently holds the position of Executive Chef at Google Los Angeles where the global menu changes daily. He continuously pushes the culinary envelope. Michael's grandmother and her sisters were raised in China, where they learned how to cook Chinese food for a large number of people on a daily basis. Spending most of his childhood with her, Michael would help her make dumplings and other fun Chinese foods when he was very young in Colorado. This is where he realized then that food made people happy.
During Mike's food journey, he fell upon an idea that stems from his grandmother's roots in China.... To bring Peking Duck, and other Chinese flavors to the streets of Southern California. He contacted his long time friend Mark Manguera, Co-Founder of Kogi BBQ and Snow Monkey for guidance. After building his business one step at a time, from infrastructure to food development, logo/website/marketing/PR....The Peking Duck Truck was born. Michael has opened, designed and consulted on so many successful restaurants; it was time he put all that experience into his own venture.
Michael's menu will focus on the true, classic flavors of Peking Duck along with other dishes with fun & unique delivery methods. Everything from Peking Duck Sliders to handmade Peking Duck Sausages wrapped in the classic crispy skin, to a modern rendition of Beijing's beloved Mu Shu Pork He will also focus on the classic service of Peking Duck, serving the three traditional courses of Crisp Skin wrapped in thin scallion pancake, Stir Fred Meat, and a wonderfully deep and rich Pekin Duck Soup made with the roasted duck bones. He also wants to hear what his fans on what they would like to see on the menu. Michael wants this experience to be as interactive as possible, hosting contests like "Fasted Duck in the West" hosting prizes for whichever guests can eat the most Peking Duck Sliders or Peking Duck Sausages in a minute, "Best New Menu Item Suggestion", etc.
The Peking Duck Truck is debuting at the L.A. Street Food Fest on July 21st at the Rose Bowl, Pasadena, and will then launch out to the general population in the weeks following. He has already secured top billing in the city's most well know food truck lots and festivals, and will bring his trucks to your neck of the woods upon request! His website, thepekingducktruck.com is up and running and has links to his Facebook, Twitter and Google Plus pages so that fans can schedule appearances and book catering events.
"I hope to pay homage to the Peking Duck by bringing its honest flavors to the streets...", Michael has stated, "and resurrect the royal history of this classic dish."
