Owners Of Waldo Thai And Buck Tui create Sandos Shack: A Food Truck Serving Fusion Comfort Food

Sandos Shack's Pork Belly BLT / Photo Courtesy Of Sandos Shack

The owners of two popular KC restaurants – Buck Tui and Waldo Thai – are launching sister business Sandos Shack, a food truck in the River Market. The new food biz will specialize in comfort food with a twist and launches September 22.

“It’s modern classics mixed with Asian,” says owner and chef Ted Liberda of the food truck’s menu. “Everything that we have is either classic or authentic [dishes] transformed into something handheld.”

Husband and wife duo Ted and Pam Liberda have been a power couple in KC’s food scene since opening Waldo Thai (8431 Wornall Rd. KCMO) in 2018. Pam, who is Waldo Thai’s Executive Chef, was a semi-finalist for a James Beard award this year in the Best Chef – Midwest category. The pair continued to make a name for themselves when Ted opened Buck Tui, a Thai-inspired barbecue restaurant (6737 W 75th St, OP, KS) in 2021. 

The Liberda’s food truck Sandos Shack launches September 22 and features a small menu filled with fusion comfort food. Club sandwiches with jalapeno candied bacon, gochugang fried chicken sandwiches, and pork belly BLTs are elevated with Pam’s signature Thai-inspired sauces and braised meats. A few side options are wings tossed in a spicy dragon sauce and tater tots topped with the Japanese seasoning furikake. 

The food truck was seen last summer at the Overland Park Farmer’s Market and has since undergone a rebranding and new location. Sandos Shack will be at the River Market’s Block 15 sports bar and restaurant (311 Delaware St. Suite 102 A KCMO) Thursday through Sunday, 5PM to midnight, offering late night and game day eats.

The September 22 launch party will take place at Block 15 at 5pm with music provided by DJ Sync.

According to Ted, the star of the menu is the Khao Soi Sando, a handheld riff on the traditional Thai curry noodle dish. The sandwich consists of brisket slices, pickled onions and cucumbers, curry mayo and wonton chips sandwiched between a brioche bun from Bloom Baking Co..

Last year, a variation of a Taco Bell crunch wrap was seen on the menu and Ted says customers can expect to see similar Mexican-inspired dishes in the future. 

With the new Sandos Shack food truck, the Liberdas see chef collaborations at various pop-up locations in the business’s future. 

“I’m big on collaboration,” Ted says. “I think it’s kind of the future when it comes to restaurants – collaborating with local partners just to make sure [the business] works.”

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