first you notice the area around POK POK
yeah, so good luck if you can afford the area
I mentioned to my husband–one can always dream
nice streets, people outside, clean, neighborhood feeling
some homes had nice curb appeal
Pok Pok is on the edge of an area and immediately in front is a container area port/storage area
It is on the corner but when you actually go to the back, it looks like it takes up a double lot. Not sure if it really does. Kind of cool actually. You walk in and it is dark but just enough light and you pass a bar then a galley area which houses rice cookers. You continue to the back and there is a small eating area and then continues sideways to an outside area and there are about 6-10 tables of varying sizes, then a kitchen immediately on the side of that.
It was funny to me as I could not tell if the waiter was part owner etc, or if he was a regular worker. Maybe there just have good staff like that.
So down to the food: we first had some spicy nuts. That was a good start and when I saw it on the regular menu I almost burst, not free. Luckily someone reminded me that ours was complimentary. Then my dad (it was dad’s day) had spicy boar and a salad of a sorts. My sister and her husband had pork belly and rice. My husband and I shared a coconut based something with vermicelli, shrimp balls and pineapple. Yummy. I alternated with some of the wild boar my dad offered the table. Our table had hot wings as well to start. Here are the official menu items.
Kaeng Hang Leh 18
Northern Thai sweet pork belly and pork shoulder curry with ginger, palm sugar, turmeric, tamarind, Burmese curry powder and pickled garlic. Rich and exotically spiced, a Chiang Mai classic with Burmese origins.
Ike’s Vietnamese Fish Sauce Wings (Available spicy) 16
Natural Draper Valley chicken wings marinated in fish sauce and sugar, deep fried, tossed in caramelized Phu Quoc fish sauce and garlic and served with Vietnamese table salad. Based on Pok Pok PDX cook Ike’s recipe from his home in Vietnam.
Muu Paa Kham Waan 18
Boar collar meat rubbed with garlic, coriander root and black pepper, glazed with soy and sugar, grilled over charcoal and served with chilled mustard greens and a spicy chili/lime/garlic sauce. Northern Thai drinking food.
Khanom Jiin Sao Naam 20 Thin rice vermicelli with pineapple, ginger, white turmeric, green mango, dry shrimp, Thai chilies and garlic, topped with a sweet/sour dressing and turmeric coconut cream with house made fish balls. A refined hot season favorite from Central Thailand.
Everything was good. The boar meat was spicy and was definitely something to take in strides.
It was about 140 or something like that before tip. 5 adults and one pint size.
Would I go there again, of course. Now that I have tried these few dishes, its time to try some others. Also, they are supposed to have good drinks, so next time, train is in order. I hope they have a cover for the back because when the weather is off point, they lose a decent amount of seating. I am sure they have an app or hack for that. 🙂
I would give it about a 7. I