Kai Yaang (Half or Whole Bird)
Roasted Mary’s fresh pasture raised, air-cooled chicken, stuffed with lemongrass, garlic, pepper and cilantro served with spicy/sweet/sour and tamarind dipping sauces. The dish that was the original inspiration for Pok Pok. Needs Sticky Rice!
Papaya Pok Pok (Available Vegetarian)
Central Thai-style spicy green papaya salad with tomatoes, long beans, Thai chili, lime juice, tamarind, fish sauce, garlic, palm sugar, dried shrimp and peanuts, made to order in the pok pok (mortar and pestle).
Khao Soi Kai/Jay (Chicken or Vegetarian)
Northern Thai mild curry noodle soup made with our secret curry paste recipe and house-pressed fresh coconut milk. Served with house pickled mustard greens, shallots, crispy yellow noodles and roasted chili paste. Typically served as a one dish meal. Chiang Mai Thai speciality with Chinese Muslim and/or Burmese origins, but made to the taste of modern Thai people.
Khao Soi Neua
Mild Muslim style beef curry noodle soup made with complex dry spice mixture and topped with coconut cream. Served with house pickled mustard greens, shallots, crispy yellow noodles and roasted chili paste. Muslim version of the iconic Chiang Mai speciality. Less sweet, more mild and savory than the house version! Inspired by the version served at Khao Soi Prince and Khao Soi Islam both decades old Chiang Mai institutions.
Kaeng Hang Leh
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.
Khao Man Som Tam
Green papaya salad (papaya pok pok) served with coconut rice and sweet shredded Carlton Farms pork, fried shallots and cilantro.
Ike’s Vietnamese Fish Sauce Wings
Half dozen fresh whole natural chicken wings marinated in fish sauce and sugar, deep fried, tossed in caramelized Vietnamese fish sauce and garlic and served with Cu Cai (pickled vegetables.) Our signature dish. Based on our daytime cook Ike’s recipe from his home in Vietnam.
Tam Kai Yaang
Spicy roasted chicken salad with long beans, tomatoes, peanuts, Chinese celery, cilantro, Thai chiles, dry shrimp, garlic, lime, palm sugar, fish sauce. Made in the pok pok - the Thaiglish name for the Isaan mortar and pestle.
Neua Naam Tok
Spicy Isaan flank steak “salad” with fish sauce, lime and chili powder dressing, shallots, lemongrass, mint, cilantro and toasted rice powder. You’ll want to get some sticky rice, it’s hot. Try it with Beer Lao!
Het Paa Naam Tok (Vegetarian)
Spicy forest mushroom salad with lime and chili powder dressing, shallots, lemongrass, mint, cilantro and toasted rice powder. Vegetarian version of the steak salad described above.
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. Northern Thai drinking food.
Pok Pok Special
Half a roasted Mary's chicken with a small green papaya salad (Papaya Pok Pok), sticky rice and dipping sauces.
1/4 lb house roasted red peanuts with chiles and lime leaf
Tamarind Whiskey Sour
Tamarind, fresh lime juice, palm sugar and bourbon on the rocks.
Mango, vodka, coconut cream and lime, shaken and served up.
Salted Plum Vodka Collins
Salted plum, vodka, fresh lemon juice and soda on the rocks.
Fresh-squeezed grapefruit juice with lime, Som honey drinking vinegar and tequila served up.
Pok Pok Gin and Tonic
House infused makrut lime gin served tall with tonic.
Gin with fresh mint syrup, fresh squeezed lemon juice and a splash of soda.
Cockspur rum, salted yuzu, lime, palm sugar simple syrup, up.
Aperol, gin, fresh lime and rhubarb bitters, on the rocks.
Khing & I
Mekhong, lime and house made ginger syrup on the rocks.
Smith Teas bergamot tea infused vodka, Som honey drinking vinegar, orange liqueur and soda on the rocks.
Gin, Maraschino Liqueur, fresh squeezed lemon juice and a splash of amarena cherry juice, served up.
Tequila, Som celery drinking vinegar, fresh lime and Thai chile, served up
Japanese Ume Plum wine and soda served tall on ice.
Yuzu-Honey Whiskey Hot Toddy
Korean yuzu-honey “tea” with bourbon.
Pok Pok Bloody Mary
Prepared with Thai chiles and aromatics pounded in the
mortar and pestle.
Vietnamese Coffee, Grown Up Style
Vietnamese coffee spiked with brandy.
Thai iced tea with fresh lime juice
Thai iced tea with evaporated milk
Fresh squeezed limeade, Thai style Fizzy, sour and sweet
Pok Pok Som Drinking Vinegars 5
Pok Pok Som tamarind, pomegranate, honey, pineapple, ginger, Thai basil, turmeric, celery or apple. Mild, sweet & tart drinking vinegar, mixed with soda water. See chalkboard for seasonal Pok Pok Som flavors. Take some home! Selected flavors available for sale by the bottle. See server.
Filtered Stumptown espresso with condensed milk or black.
Drip-brewed to order, please allow a few minutes for the process.
Kafae Boraan Yen
Sock brewed “Ancient” Thai iced coffee with condensed milk and sugar. Made with Stumptown coffee
Stumptown Pour Over Coffee
Best coffee in town, brewed to order
Steve Smith Tea
Best quality from local tea expert Steve Smith: Jasmine Pearls, Lord Bergamot, Spearmint, Meadow Herbal Blend
Sweet sticky rice with durian scented coconut/palm sugar custard.
Fine Print: We use peanuts, shrimp, meat, cage-free eggs, sugar, salt, wheat & dairy products in our preparations. We buy local and natural when possible and practical. We do not use MSG. If you have allergies or fears, ask for a list of ingredients. Vegetarian options are noted on the menu. Please, no substitutions. A charge of $2/person will be charged for desserts supplied by customer. Due to outrageous merchant fees, a minimum purchase of $10 is mandatory for credit and debit cards. We will split payments with up to 3 cards, after which there will be a $1 charge for each additional card. We do not accept prepaid debit cards. Sorry and thanks for understanding! PS Corkage fee for BYOB wine is $10 per bottle, $3 per 12 oz bottle of beer and $6 per 750ml of beer.