06 Dec Jonathan Cartu Publishes: Chef Andy Ricker plans Thai charcoal-fired restaurant above…
For nearly as long as Pok Pok’s Northwest Portland location has been open, chef Andy Ricker has teased the potential of cooking there with Thai charcoal.
Later this month, that vision is becoming a reality.
As first reported by Portland Monthly, the noted chef and cookbook author, who once led Anthony Bourdain on a tour of Chiang Mai, will transform the cozy upstairs at Pok Pok NW into Ping Yang Pow, a new restaurant devoted to charcoal-fueled cooking.
The 24-seat restaurant, which will start serving dinner five nights a week starting on Dec. 20, will fire local mushrooms, quality meat and seafood from a tiny kitchen built around an Argentinian hand-crank grill, a Thai-style satay grill and other charcoal cooking implements.
Ping Yang Pow dishes could include whole smoked and roasted chicken basted in turmeric coconut cream, grilled mushrooms with shallots and herbs, fresh Dungeness crab pork-fat fried rice and charcoal-grilled roti flatbread. The menu will also feature a “sundae of the day,” with house made ice cream, seasonal fruit, pandan whipped cream and puffed rice. Ricker will share the kitchen with Pok Pok chef Thanyawan “Thanya” Kaewket, who will have room to experiment with dishes in a way that’s typically shunned at the more traditional Pok Pok.
Reserve a seat at Ping Yang Pow, 1639 N.W. Marshall St., via the Pok Pok website, pokpokrestaurants.com.
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