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Come see Andy Ricker on tour in celebration of his new book, Pok Pok Noodles!
Tour info and link to order a copy of the book below.
Book Tour - Venue & Ticket Info
Pok Pok Noodles
From chef and bestselling author Andy Ricker comes this definitive guide to the most delicious and time-honored noodle dishes of Thailand with recipes anyone can make at home.
From iconic dishes like phat thai and phat si ew to lesser-known (at least Stateside) treasures like kuaytiaw reua (boat noodles), noodles represent many of the most delicious and satisfying dishes in the Thai culinary canon. In POK POK Noodles, chef Andy Ricker shares recipes for his favorites--including noodle soups, fried noodles, and khanom jiin, Thailand's only indigenous noodle. Filled with stunning food and location photography and the thoughtful, engaging storytelling that has earned Ricker legions of fans, this book will become an instant classic for armchair travelers and lovers of Thai food and culture.
Som is created by James Beard Award winning chef, Andy Ricker, a longtime devotee of the unique flavors found in northern Thai cuisine. With unrelenting dedication to fresh flavor and vivid ingredient connectivity and expression, Andy originally developed Som for Portland’s Pok Pok restaurants to create bold cocktail expressions.
Som is made by hand using exotic botanicals, the freshest tropical fruits, and local Oregon berries. We use only the highest quality organic cane vinegar in every batch so flavors shine through.
Available in Ginger, Cranberry, Tangerine Sea Salt, Oregon Berry, Thai Basil, and Pineapple Szechuan Pepper. Order now using the link below.
Thaan Charcoal is natural, Thai-Style binchotan charcoal. It is a long burning, clean and natural alternative to commercial charcoal briquettes. Made sustainably from orchard grown rambutan fruit wood, it imparts a very mild flavor, letting your grilled food speak for itself. Thaan Charcoal's consistent, even heat is easy to cook with, and great for any style of solid fuel cooking: grilling, BBQing, indirect cooking and particularly good where binchotan charcoal is traditionally used.