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.\u00a0<\/p>\n
\u201cThe truck [Montre] worked for wasn\u2019t doing great, but after spending time there, he saw what worked and what didn\u2019t,\u201d Nachanon Liwirun said. \u201cThat\u2019s when he decided to start his own and it took off.\u201d<\/p>\n
The Liwiruns first found success serving students at UCLA<\/a> 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.<\/p>\n After seeing how well Thai food resonated with college crowds, the family decided to branch out to CSULB.<\/p>\n \u201cWe tried coming to different campuses to see what worked,\u201d Nachanon Liwirun said. \u201cWhen we came to Long Beach, it was a great fit; we\u2019ve kept coming back ever since.\u201d\u00a0<\/p>\n The truck\u2019s presence on campus is more than just convenience; it\u2019s 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\u2019s schedule changes weekly based on demand and opportunity.\u00a0<\/p>\n 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<\/p>\n \u201cSince we\u2019re a food truck, we can mix and match our schedules whenever,\u201d Nachanon Liwirun said. \u201cIt depends on which locations want us and what dates we have open. When it lines up, we just add it to the calendar.\u201d<\/p>\n 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.\u00a0<\/p>\n For the Liwiruns, moments like those are always surreal but grounding reminders of how food connects everyone.<\/p>\n \u201cThey\u2019re just normal people who happen to be famous,\u201d Nachanon Liwirun said. \u201cIt\u2019s always cool, though; definitely better than working in a kitchen.\u201d\u00a0<\/p>\n However, running a mobile restaurant isn\u2019t without its challenges.\u00a0<\/p>\n \u201cRecently, prices for ingredients have gone up, like coconut milk, which used to cost us $50 a case and now it\u2019s around $70,\u201d Nachanon Liwirun said. \u201cWe\u2019ve had to increase prices a little just to keep up.\u201d<\/p>\n These prices can affect how attractive the food trucks are to on-campus and hungry students.<\/p>\n \u201cThe prices on campus are too expensive, but that\u2019s not the vendor\u2019s fault,\u201d Clare Duquette, a third-year environmental science and policy major, said. \u201cI work at a restaurant, and we\u2019ve had to raise prices too, because bulk ingredients cost more now. I don\u2019t fault the food trucks \u2014 I blame the economy.\u201d<\/p>\n From unpredictable weather to inconsistent ingredient costs, the Liwiruns have learned to constantly adjust to keep their business running smoothly.\u00a0<\/p>\n \u201cWe 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,\u201d Nachanon Liwirun said. \u201c Other trucks pre-make 200 orders, but we like to do it the hard way.\u201d<\/p>\n For many students, grabbing lunch from an on-campus vendor is a matter of convenience.\u00a0<\/p>\n Jenny Hess, a second-year mechanical engineering student, agreed that while the food options are available, affordability and scheduling remain issues.\u00a0<\/p>\n \u201cI think they\u2019re a little pricey, but that\u2019s all we have, so we have to just eat what we can,\u201d Hess said. \u201cI try to leave class a little earlier so I can make it before they close at 2 [p.m.].\u201d\u00a0<\/p>\n Despite broader issues, for Nachanon Liwirun, the best part of the job is seeing students\u2019 reactions.\u00a0<\/p>\n \u201cOne of the coolest parts about being in a food truck is driving onto campus and seeing people excited to eat your food,\u201d Nachanon Liwirun said. \u201cSometimes we park near the gardens or in places regular cars can\u2019t go, and it\u2019s fun to be part of that energy.\u201d<\/p>\n Hours and location for each food truck vendor may vary. Students can check the most up-to-date schedule at Curbside Bites.<\/a><\/p>\n ![\"\"](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/11\/3-menu-scaled.jpeg\")
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