Before Syd Suntha cooked at Seattle’s pioneering food truck, Skillet, in its early days, he worked in the music industry; the rhythmic sound of him banging square blades that both cut and move around the food on the flattop of his new food cart, Kottu, bridges his two careers. “Dubstep teppanyaki,” he jokes, alluding to the Japanese tabletop cooking he loved as a kid. Like the Sri Lankan street food he serves at his cart, teppanyaki involves cooking dishes a la minute on a flattop grill directly in front of the customer, which injects a little theater into selling food.
But instead of shrimp flips, egg art, and
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