From the short-rib tacos of Kogi BBQ in Los Angeles to the funky fusion of New York-based Korilla, Korean-inspired street food has long been at the heart of the food truck craze. And now with Dim Ssäm à GoGo, the mobile extension of Miami's Sakaya Kitchen, chef Richard Halles has elevated Asian-inspired street fusion to the next level. What makes Halles' attractive, inked-up truck so great is the balance he achieves between modern restaurant cooking technique and munchie-inducing street fare. Take his duck banh mi, made with crisp-skinned, sous vide duck breast and served on a mayo-slathered baguette — we could eat that shit in a five-star restaurant or sitting on a curb at 3 a.m. Or how about the chunked-up tater tots? Covered with zesty cheese sauce and spicy ssam­jang, it's basically stoner food — until you consider the lovingly crafted, tender, short-rib slices that grace the top. Until recently, us northerners had to trek down to Miami to find this Korean monster. But thanks to recent truck gatherings up in West Broward and Boca Raton, mobile food hounds in Broward and Palm Beach can now enjoy their Dim Ssäm (a play on Chinese "dim sum" and the Korean word for wrap) on the go-go.