On a sunny afternoon at Long Beach State, the 8E8 Thai Street Food truck parked near the Outpost Grill looks to attract students seeking a freshly made meal between classes. 

Founded in 2018 by Montre Liwirun, 8E8 Thai Street Food began with a simple goal: bring authentic, made-to-order Thai cuisine to the streets of Los Angeles. 

Before launching 8E8, Montre Liwirun gained experience working for another Thai food truck, White Guy Pad Thai. His son, Nachanon Liwirun, who helps operate the family business, said that early experience taught his father an important lesson. 

“The truck [Montre] worked for wasn’t doing great, but after spending time there, he saw what worked and what didn’t,” Nachanon Liwirun said. “That’s when he decided to start his own and it took off.”

The Liwiruns first found success serving students at UCLA before driving and parking closer to the shore. What started as one truck has grown into three separate trucks, each serving college campuses and events throughout Southern California.

After seeing how well Thai food resonated with college crowds, the family decided to branch out to CSULB.

“We tried coming to different campuses to see what worked,” Nachanon Liwirun said. “When we came to Long Beach, it was a great fit; we’ve kept coming back ever since.” 

The truck’s presence on campus is more than just convenience; it’s also an example of how mobile food vendors adapt to different communities. With three trucks rotating through Los Angeles, Orange County and other local areas, 8E8’s schedule changes weekly based on demand and opportunity. 

A closer look at the 8E8 Thai Street Food menu displays a variety of authentic Thai dishes starting at $12. Maritssa Aguilar Garcia | Long Beach Current

“Since we’re a food truck, we can mix and match our schedules whenever,” Nachanon Liwirun said. “It depends on which locations want us and what dates we have open. When it lines up, we just add it to the calendar.”

Over the years, 8E8 has found itself catering to some famous faces, from John Legend at Thai Fest in Santa Monica to Margot Robbie at a private Hollywood party. 

For the Liwiruns, moments like those are always surreal but grounding reminders of how food connects everyone.

“They’re just normal people who happen to be famous,” Nachanon Liwirun said. “It’s always cool, though; definitely better than working in a kitchen.” 

However, running a mobile restaurant isn’t without its challenges. 

“Recently, prices for ingredients have gone up, like coconut milk, which used to cost us $50 a case and now it’s around $70,” Nachanon Liwirun said. “We’ve had to increase prices a little just to keep up.”

These prices can affect how attractive the food trucks are to on-campus and hungry students.

“The prices on campus are too expensive, but that’s not the vendor’s fault,” Clare Duquette, a third-year environmental science and policy major, said. “I work at a restaurant, and we’ve had to raise prices too, because bulk ingredients cost more now. I don’t fault the food trucks — I blame the economy.”

From unpredictable weather to inconsistent ingredient costs, the Liwiruns have learned to constantly adjust to keep their business running smoothly. 

“We prep everything we can, cutting vegetables and meat, but once someone orders, we turn on the wok and make it right there on the spot,” Nachanon Liwirun said. “ Other trucks pre-make 200 orders, but we like to do it the hard way.”

For many students, grabbing lunch from an on-campus vendor is a matter of convenience. 

Jenny Hess, a second-year mechanical engineering student, agreed that while the food options are available, affordability and scheduling remain issues. 

“I think they’re a little pricey, but that’s all we have, so we have to just eat what we can,” Hess said. “I try to leave class a little earlier so I can make it before they close at 2 [p.m.].” 

Despite broader issues, for Nachanon Liwirun, the best part of the job is seeing students’ reactions. 

“One of the coolest parts about being in a food truck is driving onto campus and seeing people excited to eat your food,” Nachanon Liwirun said. “Sometimes we park near the gardens or in places regular cars can’t go, and it’s fun to be part of that energy.”

Hours and location for each food truck vendor may vary. Students can check the most up-to-date schedule at Curbside Bites.