One of the country’s originals when it comes to replacing the bland, over-sugared pad that was once a hallmark of most American Thai restaurants with bold, exactingly authentic recipes straight from the homeland, chef Andy Ricker made a name for himself—and his eventual Pok Pok empire—when he opened this original Portland location in 2005, after nearly two decades of frequent travel to Thailand to study the food. A decade later, Pok Pok’s food remains relevant and, in fact, a revelation if it happens to be your first time eating bona fide Thai food: fresh, flavorful and exciting.
Pok Pok says
We serve food found at pubs, restaurants, homes and the streets of Southeast Asia with the majority of the food coming from Thailand, and specifically from the North and Northeast of Thailand. We do not make "fusion" food here; everything has been researched, eaten, and/or prepared in the country of it's origin prior to being put on the Pok Pok menu (exception: the Pok Pok Affogato which is an unabashed riff on the Vietnamese breakfast of coffee and fried donuts). If you'd like to see some of the dishes in their native land, please check us out on Facebook; there are a lot of photos there. Our menu changes seasonally, monthly or at whim. We do not serve staples like Phat Thai or Penang Curry, but the food we do serve is very accessible to most people. We use local product when possible and practical. We do not use MSG. While we are not specifically vegetarian friendly, all our vegetarian dishes are either vegan or can be made vegan, and there are usually about a half dozen of those on the menu.