WOW Truck Wows Food TV

The WOW Truck draws a crowd as the "Eat St.'' crew films the scene.

If you were in the vicinity of San Jose’s Bernal Park last night, you might have noticed a line — a long line — of hungry folks.

That’s because the WOW Truck was parked there at E. Hedding St. at N. 7th St. for business of a rather exciting kind.

The food truck, which serves up Filipino fare, was being filmed by a crew from the Cooking Channel’s “Eat St.,” which is here in the Bay Area to put togeter a future episode that also will star a couple more kitchens on wheels, including San Francisco’s Le Truc.

Chef Tim Luym, co-owner of the WOW Truck, takes time out from the filming.

WOW Truck, co-owner Tim Luym, passed out free pineapple fritters (turon) to folks who braved the long wait in line to purchase his popular silogs ($7) — plates of garlic fried rice heaped with your choice of meat (everything from corned beef to pork sausage to SPAM), as well as pickled green papaya salad and an over-easy, cage-free egg.

Patrons also were chowing down on the truck’s tacos ($4) and burritos ($7.50) garnished with calamansi pico de gallo. And nobody could resist the signature adobo wings (three for $5).

The "Eat St.'' crew at work.

Periodically, the camera crew would come by to zoom in on folks taking bites of their food, especially if they happened to be young, attractive women, if you know what I mean. Hey, it’s TV, right?

The famous adobo wings.

Luym, also chef of the Attic restaurant in San Mateo, was thrilled by the TV crew’s visit, as well as the turnout of the crowd.

A WOW Truck taco.

A silog plate with tender chicken marinated in pineapple-annatto glaze.

Turon -- crisp, sweet pineapple fritters.

Tracy Lee, who founded DishCrawl, which organizes social dining meet-ups in cities around the Bay Area and Canada, and yours truly, were invited to come down to the event to be interviewed on camera about the food.

Tune in this fall, when this episode will air. And wish me luck that I don’t end up on the cutting room floor.

The truck's menu.

More: My Visit to the Attic

And: My Q&A with Chef Tim Luym

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