New food truck hits the streets

Street Eatz lovers, there is a new food truck in town. And in the spirit of new year and new beginnings, the Food team made its way to 6 Balmoral Avenue to find out more about the fresh spin there are putting on local favourites. What we discovered upon arrival was a savoury sight to behold and devour. Behind the scenes, we heard a fascinating story of three friends who came together with this brilliant idea to provide wholesome and heartwarming Jamaican food that will leave your appetite yearning for more. And yes, you will definitely ‘Luv Di Taste’!

With a tasty line-up featuring crispy, melt in your mouth fried chicken, rasta pasta, coconut curried shrimp, barbi-fried chicken, jerked chicken, stewed peas, curried chicken, jerked pork and fried fish, what’s not to love?

Kurt Small, a member of the dynamic trio, told Food that the team was looking to make a difference when it comes to preparing dishes of fine quality and consistency. What started out as a ‘run a boat’ vibe among family and friends, quickly grew into a food truck establishment. “The dream went from hustle to a long-term business plan,” he shared.

“Everyone loved di taste. And that’s the connection. Once you come here, you’re going to always remember that taste and you’re going to want to return for more,” Small said. Troy Hanson, another part owner, chimed in to speak on the rationale behind the company name. It was one that originated from one of Jamaica’s staple statements, “There’s one thing about Jamaicans; when they eat a food, they always say me love how dis taste or we love di vibes, so we just worked with Luv Di Taste.

Unofficially opened since early December, the response so far, according to Small, has been great. So why a food truck? Based on the finances, the food truck seemed like a viable option. The breakfast and lunch wagon became available two months prior to opening, then came the location and everything fell into place.

While our team was on location, we were able to witness the trio in action, taking orders and delivering to the hands and cars of eager customers. Some were newcomers, but many were returnees who could not get over how amazing the food was. And no lies were detected as I took the opportunity to bite right into a fried chicken leg.

That taste, which Small is previously referring to, is one of excitement, merriment and nostalgia. The authentic seasoning and spices deliver a wealth of flavour. The rice and peas made the perfect pairing, although, judging by the taste, it could have been a stand alone, eaten all on its own. I see why they call Chef Jovaine Lawrence the food scientist and chemist. He has a natural and seemingly innate ability to examine, explore, analyse and interpret flavour.

Since officially opening on January 1, it has been all about starting the new year with new beginnings. The trio hopes to expand the already diverse menu offerings and opening hours, and broaden the catering scope and introduce exciting pop up surprises.

Customer service is paramount, so the trio is looking to up the ante where that area of expertise is concerned, with hopes to set a benchmark for others to follow. “We are affiliated with certain delivery places so far. We also have our own in-house delivery riders. So as you call, we will be there in a heartbeat at your doorstep,” Small added.

krysta.anderson@gleanerjm.com