Estate Living Digital Publication Issue 2 February 2015 | Page 41

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and enjoyable, use seasoned
produce with big, bold flavours
and, most importantly, take
little time to prepare. “That’s
where our name comes from,”
explains Kyle.
“The lotus flower is significant
in these parts of Asia and
symbolises re-birthing, which
embodies exactly what we are
about. We really want to set the
bar and push the boundaries
of what a food truck should be
and, with an already saturated
market, it is important to have
a unique concept; from food
to service, everything needs
to be on point,” says Kyle. “We
are forever adapting dishes
and putting the Lotus spin on
things.”
Ingredients are sourced from
a local vegetable supplier
in Cape Town and, where
possible, are organic, and the
meats come from the same
butcher who provides local,
fresh and free range meats.
Seasonal changes in menu
reflect the changes in local
produce, so, for example,
there are lots more salads in
the summer and warm soups
in the winter. “We chop and

change our menu according
to what ingredients we have to
work with,” says Kyle. “Today,
we got some amazing fresh
yellowfin tuna, so we have
incorporated that on our
menu.”
There even is a host of
European desserts given a
splash of South-East Asian
influence.As I peer out of the
open window, I cannot help
noticing the diverse clientele.
A food truck is very different
to a restaurant, as anyone and
everyone is welcome. “We
have our regular customers
who follow our whereabouts
on our social media pages, but
the majority of our customers
are coming to us for the first
time,” says Chris.

making ingredient purchasing
a pretty tricky art to master. “It’s
kind of like a guess-timate,”
jokes Chris. The team doesn’t
work like a restaurant, so, if
something runs out, there is
no running to the nearest shop
to get more. Instead, they
improvise with what they have
and, if a key ingredient runs out,
like the pork, for example, then
they simply let the customers
know.
“Food trucks are all about
eating food in the here and
now, so, if you miss it, you
might definitely just miss out,”
he says. Through trial and
error, they have come to know
where their food works and
where it doesn’t and they also
choose their battles wisely.

As well as their ever popular
residency at the Salt Circle in
Woodstock, the team started
visiting festivals in October
2013 and continues to host
private parties, corporate
launches, golf club lunches
and special events. As a
couple arrives to complete a
taster session, Chris explains
As a result, they never quite that weddings are increasingly
know what a day will hold – becoming a lucrative business
“Unlike restaurants, it is
impossible to clearly define
the exact demographic of our
customers,” continues Kyle.
“We basically aim to cater for
the learned food connoisseur
appreciative
of
cleverly
combined flavours that create
really good food.”