Last month the Nonstop team had the difficult job of judging 22 pork dishes at Eat The Street.

Yes, 22. It was painful.

But with a plate of succulent Okinawan-style shoyu pork and crispy chocolate-dipped bacon, Simply Ono (@simplyonowagons) stood out from the rest — and was crowned the Pig Out champs.

The veteran lunch wagon — serving gourmet plate lunches for 16 years — proved it could compete with the newest and trendiest trucks.

How? By offering lunch-wagon staples like garlic chicken, kalua pig and shoyu pork with more gourmet fare like seared ahi, furikake tofu steaks, veal patties with gravy and onions, and Monte Cristo sandwiches. The wagon has even served rack of lamb and beef Wellington.

It’s always about being better than the next guy, co-owner Harris Sukita said.

So we stopped by one of its three lunch wagons — this one on the campus of the University of Hawaii at Manoa — to chat with Harris about how Hawaii’s food truck scene has changed, what he’ll be serving at tomorrow’s Eat The Street Garlic, and why harassing his customers has helped business.

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