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Join American Express®, LUCKYRICE founder Danielle Chang, and our amazing Chef, Andy Ricker, as they take you on a culinary and cultural journey of Chiang Mai, Thailand, November 25th through November 29th, 2018.

Located in the northern region of Thailand and once known as the Kingdom of a Million Rice Fields, Chiang Mai is a city full of ancient landmarks, colorful markets, unique regional cuisine, and friendly Thai hospitality. This will be an insider gastronomic adventure like none other with part time Chiang Mai resident, Chef Andy Ricker, arguably the most celebrated global culinary ambassador for Northern Thai cuisine, by your side.


POK POK The Drinking Food

A cookbook featuring the rich and varied drinking food of Thailand (and the drinks it's consumed with), with 50 recipes and travelogue-like essays, inspired by Whiskey Soda Lounge, Andy Ricker's Portland, Oregon, restaurant. 

Pok Pok Som

Pok Pok Som drinking vinegar is a refreshingly sweet and tart, fruit and vinegar-based beverage handcrafted in Portland, Oregon using quality US-made organic cane vinegar and fresh whole fruits, herbs and spices – no artificial flavoring. Pok Pok Som concentrate is most commonly served with four-parts soda water as a soft drink, at full strength as a mixer in cocktails, or incorporated into dressings and marinades. Pok Pok Som is available in nine signature flavors - Thai Basil, Apple, Honey, Pomegranate, Tamarind, Ginger, Tumeric, Pineapple and Chinese Celery, as well as a rotating selection of seasonal flavors like Cardomom Tangerine,  Strawberry Thai Basil, Black Pepper, Blood Orange, and more. 

Thaan Charcoal

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.