#pokpokny

[harrodobby-blog]

Meet the #chickenwings of my dreams 🍗💭🍖 !!! I first tried them at the Portland #pokpokpdx restaurant after hearing about them on an @anthonybourdain show and dreamed of wingzz that night. These Vietnamese fish sauce wings tasted exactly the same in their Brooklyn #pokpokny location !! 💕 @pokpok lost their one #michelinstar this year, but still BEST WINGS EVER in my books !! Tip: Pair with Thai iced tea! | 🙌🙌 . #PokPok #brooklyn #michelinbucketlist

[moonlitfirefly]

#Delicious home cooked Khao Phat Muu with Phrik Naam Plaa #pokpokcookbook i miss you #pokpokny

[donna-eats]

[CLOSED] Pok Pok NY

Papaya Pok Pok (Central Thai-style spicy green papaya salad with tomatoes, long beans, Thai chile, lime juice, tamarind, fish sauce, garlic, palm sugar, dried shrimp and peanuts)

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Phak Bung Fai Daeng (“Red fire water spinach” – ong choy, flame stir fried with garlic,Thai chilies, preserved yellow beans, oyster and fish sauces) (♥)

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Yunnan-Style Stir-Fried Corn (sweet corn kernels stir-fried with smoked ham, fresh green chiles, king oyster mushrooms, green onions, ginger and soy)

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Sunny’s Yam Wun Sen Chao Wang  (spicy and sour glass noodle salad with mussels, naem (a house-made sour pork sausage), ground pork, dry shrimp, Chinese celery, pickled garlic, Thai chiles, shallots and carrot. Lime, fish sauce, garlic oil dressing) (♥)

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Laap Pet Isaan (spicy Northeastern Thai minced duck salad with lemongrass, galangal, herbs, toasted rice powder, dried chilies, lime juice and fish sauce, served with phak sot)

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Ike’s Vietnamese Fish Sauce Wings (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) (♥)

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Kaeng Hang Leh  (Northern Thai sweet pork belly and pork shoulder curry with ginger, palm sugar, turmeric, tamarind, Burmese curry powder and pickled garlic) (♥)

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Muu Paa Kham Waan (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)

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Kung Op Wun Sen (fresh head-on prawns baked in a clay pot with pork belly, lao jiin, soy, ginger, cilantro root, black pepper, Chinese celery and bean thread noodles, served with naam jiim seafood) (♥)

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Sticky Rice (♥)

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Light ‘n Sunny (house pineapple rice whiskey, lime pineapple SOM, tonic) (♥)

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Tamarind Whiskey Sour (tamarind, fresh lime juice, palm sugar and bourbon on the rocks) (♥)

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[hedofoodia]

Une soirée chez « un Thaï » à New-York est un peu une gageure lorsque l’on connait particulièrement bien la cuisine et ce pays. Je m’étais procuré il y quelques temps un livre de cuisine appelé « Pok Pok : Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand» d’un certain Andy Ricker. La préface étant écrite par David Thompson de l’un des meilleurs restaurants thaïlandais au monde « Nahm » me laissa penser qu’il s’agissait probablement d’un excellent ouvrage de cuisine. Je n’avais pas réalisé à l’époque que cet Andy Ricker avait tout d’abord ouvert une table à Portland dont la réputation grandissait au fil des années avec sa cuisine du Nord de la Thaïlande, plus précisément de la région de Chiang Mai et qu’une autre s’était donc aussi ouverte à Brooklyn. Andy Ricker retourne fréquemment dans le nord de ce pays afin de parcourir les marchés, questionner les petits vendeurs et également apprendre de nouvelles recettes. Un apprentissage constant de techniques de cuisines qui font de lui l’un des chefs les plus réputés au monde pour la cuisine thaïe. - See more at: http://hedofoodia.blogspot.com/2015/12/pok-pok-ny-brooklyn.html#sthash.d9XFIgtM.dpuf

[miaricci]

Finally went to #PokPokNY! Now I digest for the next 36 hours... (at Pok Pok Ny)

[portersail]

BEN CHAPMAN

Co-Owner, Smoking Goat | London

Q: What is your most inspiring food or travel moment?

A: Two spring to mind: A Volvo powered family trip around Northern Italy, Tuscany and Umbria included a meal at a tiny town-on-a-hill's sole restaurant. I would have been around 10 years old and remember we arrived to a full restaurant of locals who were there for the evening, getting enthusiastic with the help of red wine. No menus, the family in the kitchen sent cannelloni, then lasagne, then tiramisu in decades old oven trays carried over our heads and merrily dished out at the tables.

A dreamily jet lagged, late night meal at Pok Pok Brooklyn. Sat around plastic tables with Mark, one of the chefs there and my friend Andy Oliver, who now runs the wonderful Som Saa restaurant in London. I have no idea what we ate or drank, but the brightness and breadth of Northern Thai flavour at full tilt has stayed with me.

[itsderlicious]

pok pok ny

Brooklyn. It's rare, that I'm so excited about actually eating – that I don't take those few seconds beforehand to take acceptable photos of the food. In this case, it didn't even matter. I won't go in to how long it's taken us to make it here. Ugh. (I apologize for not even having photos of all the dishes we had, but again, it doesn't even matter!) If you've watched Andy Ricker's documentary, Farang – he's perfected the Kai Yaang (Whole Roasted Young Chicken) – essentially rebuilding a rotisserie device he discovered in Northern Thailand along with concocting the magical combination of ingredients to stuff those babies with. ANYWAY. I would like to take a moment of silence, for how amazing this chicken is. {silence}

Also must mention, the cocktails. We're not much of drinkers, but I had the Mango Alexander: Mango, Vodka, Coconut Cream & Lime. Jay had the Tamarind Whisky Sour: Tamarind, Lime, Palm Sugar & Bourbon. A-mazing.