Archive for February 2010

Pok Pok

February 10, 2010

I don’t have time to go into detail about how scrumptious the food was at Pok Pok but I’ll let the pictures and menu descriptions speak for themselves.  It’s not your traditional Thai restaurant.  There is no pad thai on the menu and the cook is a white guy but the food was awesome.  It’s tiny so make sure to go early!!  We got there at 4:50 PM (they open at 5 for dinner) and snagged the last indoor table.  We then had to roll ourselves out of the restaurant after consuming all of this food…

Kai Yaang  (Whole Bird): Roasted natural game hen rubbed with lemongrass, garlic, pepper and cilantro served with a spicy sweet and sour dipping sauce.
Muu Sateh: Carlton Farms pork loin skewers marinated in coconut milk and turmeric, grilled over charcoal and served with peanut sauce, cucumber relish and grilled bread. Yes, bread really is the normal accompaniment.
Phat Phak Ruam Mit: Stir fried mixed vegetables and wild caught prawns with garlic, fish sauce and oyster sauce. Not all Thai food is spicy.
Khao Soi Kai: Northern Thai mild curry noodle soup made with our secret curry paste recipe, natural chicken on the bone and house-pressed fresh coconut milk. Served with pickled mustard greens, shallots, crispy yellow noodles and roasted chili paste. Chiang Mai specialty, with Burmese origins.
Ike’s Vietnamese Fish Sauce Wings: Fresh natural chicken wings marinated in fish sauce, garlic and sugar, deep fried, tossed in caramelized Phu Quoc fish sauce and garlic and served with Vietnamese table salad. Our daytime grill cook Ich Truong’s recipe from his home in Vietnam.
Jasmine Rice
Coconut Rice
Thai Iced Tea

3226 SE Division Street  Portland, OR

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