Accolades

  • Best Chef: Northwest
    James Beard Foundation
  • Best New Restaurants (Ping)
    GQ Magazine
  • The Most Important Restaurants in America
    Bon Appétit
  • Restaurant of the Year (Pok Pok)
    The Oregonian
  • 10 Best Restaurants (Sen Yai)
    Portland Monthly
  • 10 Best Restaurant Dishes
    Food & Wine
  • Author
    Pok Pok cookbook
  • ChefsFeed Winner
    One of the Best Things to Eat in Portland

My Restaurants

  • Pok Pok
    3226 SE. Division St.
    Portland, OR

Where I Eat

Behind the Scenes

Chef Andy Ricker reviews  at post.venue.name
"Our dish today from @hotluckfest #alfuego, khaw Muu yaang with Naam jim jaew and a hunk of Sai Ua for a kicker. Lots of fun!"
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Chef Andy Ricker reviews  at post.venue.name
"Cooking on a "jungle Style" indirect heat charcoal grill courtesy of @franklinbbq Aaron at @hotluckfest #alfuego ! Khaw Muu Yaang (grilled pork jowls) using @thaancharcoal. First time we fired this baby up and working almost perfectly."
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Chef Andy Ricker reviews  at post.venue.name
"New special, only at @pokpokpdx Pok Pok Noi, Phat Makheua Yao: long Eggplant and long beans stirfried in garlic-shallot oil with green chile paste, shrimp paste, fish sauce and topped with crispy fried shallots. Super tasty!!"
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Chef Andy Ricker reviews  at post.venue.name
"On the day we got the first edit of the new drinking food book, I also received this in the mail: the Pok Pok book translated for the Taiwanese market. I had agreed to this a couple of years ago and all but forgot about it. 🙏"
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Chef Andy Ricker reviews  at post.venue.name
"You want to learn about the food of Thailand, you gotta learn about how rice fits into the cuisine and culture. @shesimmers in three paragraphs gives as concise and clear explanation as I have seen in her excellent new book, Bangkok, Recipes and Stories from the Heart of Thailand. #wordsofwisdom"
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Chef Andy Ricker reviews  at post.venue.name
Raw Oregon albacore tuna, lemongrass, chiles, shallots, lime leaf, mint
"New on the specials board @pokpokpdx NW: Phla Plaa Tuna. Raw Oregon albacore salad with lemongrass, chiles, shallots, lime leaf, mint, coriander leaf, shredded fresh coconut and mandarin zest in lime, Palm sugar, fish sauce, coconut milk dressing...phew! Description is a mouthful, and so is the dish! See you at NW Marshall and 17th, Slabtown."
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From My Menu

Chef Tommy Habetz reviews Cha ca "la vong" at Pok Pok
$$ | Thai
Division
1 Review
"I think this is my partner Nick Wood's favorite dish in the world, and for good reason. It's marinated catfish fried in turmeric oil and served over vermicelli rice noodles. This with some Ike's Fish Sauce Wings and a Tamarind Whiskey Sour... that's why people move to Portland, OR."
Chef Dave Danhi reviews Muu paa kham waan at Pok Pok
$$ | Thai
Division
3 Reviews
"This dish brought me back to a memory of sitting in a hawker center in Bangkok. The sauce served over the boar collar meat is amazing! The meat is rubbed with coriander root, black pepper, and garlic then grilled over charcoal. It's spicy and so flavorful."
Chef Naomi Pomeroy reviews Yam khai dao at Pok Pok
$$ | Thai
Division
1 Review
"This is an awesome dish. The crispy fried egg is perfectly rich and textural next to the super spicy, fish sauce-based salad. I love the fresh, bright flavors from the vegetables and the aromatic accents of the Thai herbs, too."
Chef Joshua McFadden reviews Neua naam tok at Pok Pok
$$ | Thai
Division
1 Review
"I'm a big fan of spice and I love it in this dish. It's a spicy Isaan flank steak "salad" with fish sauce, lime, chili powder dressing, shallots, lemongrass, mint, cilantro, and toasted rice powder. It always hits the spot."
Chef Jason Stratton reviews Laap pet isaan at Pok Pok
$$ | Thai
Division
1 Review
"Everyone (rightly) raves about the chicken wings here, but this chopped duck salad makes my heart race. It's spicy and multi-layered with lemongrass, mint, toasted rice powder, and just the right balance of acid. It comes with a plate of herbs you may not have had before, among them culantro and fish mint. So craveable!"