SEPTEMBER 2015 | BOROMAG.COM | 43 BORO: What is the story behind the name, Mamu? Mamu: Ma (pronounced Maa) means mother in Thai, and Mu is our mother’s nickname—Mamu is what we call her, so we named it after her. BORO: When did you first introduce the truck? Mamu: The truck first hit the street in February of 2013. We ran a successful Kickstarter campaign which definitely helped generate some interest and buzz in the introduction of the truck. BORO: What were some of the most important lessons you learned on the truck that prepared you for the actual storefront? Mamu: The food truck business has definitely taught us to always expect the unexpected. People often think that running a food truck is all fun and an exciting adventure, but there are so many factors involved in a mobile food operation that you need to be prepared for—as opposed to a stationary location. Engine trouble, propane, cleaning the truck daily, electrical issues, weather, finding parking, parking tickets, turf wars, etc. And of course, you have to load and unload everything you use on a daily basis. While it may be a bit lower startup cost to open a truck than a brickand mortar, it is a logistical nightmare running a truck on a daily basis. BORO: Well thank goodness you did it! Your food is terrific. Do any of the recipes have special stories behind them? Mamu: Almost all of the recipes have been in our family through many generations. All of our noodle dishes were developed by my uncle, who owned a few noodle shops in Bangkok. We have signature sauces that we use for our pad Thai and pad si ew, and the curry puffs, which are my grandmother’s recipe, are handmade by my mother every week. We use fresh rice noodles that are hand cut every morning. Fried Wontons Noodle Soups are a house specialty Shrimp Fried Rice
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