Portland's Thai food darling Pok Pok will be popping up on the Peninsula this spring | Peninsula Foodist | Elena Kadvany | Almanac Online |

Local Blogs

Peninsula Foodist

By Elena Kadvany

E-mail Elena Kadvany

About this blog: Get the latest food news with the biweekly Peninsula Foodist newsletter.
I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently workin...  (More)

View all posts from Elena Kadvany

Portland's Thai food darling Pok Pok will be popping up on the Peninsula this spring

Uploaded: Feb 20, 2020
Editor's note: The Four Seasons announced on March 11 that the Pok Pok pop-up has been postponed due to "current events" surrounding the coronavirus.

Pok Pok, the nationally renowned Thai restaurant from Portland, Oregon, will be hosting a monthslong pop-up at the Four Seasons Hotel Silicon Valley in East Palo Alto starting in April.

The pop-up — Pok Pok's first ever in the Bay Area — will last through the end of June and will serve both Pok Pok menu items and dishes exclusive to this event, according to the hotel.


Vietnamese fish sauce wings at Pok Pok's original location in Portland, Oregon. Photo by Elena Kadvany.

Andy Ricker opened the first Pok Pok in 2006 after traveling and cooking through Thailand. He went on to win two James Beard awards, one for cooking and the second for food writing, as well as a Michelin star; open more restaurants in Portland, New York City, Los Angeles and Las Vegas; write three cookbooks; and start a Thai drinking vinegar company. (The New York City and Los Angeles Pok Poks have since closed.) He opened his newest concept, specializing in charcoal-grilled Thai food, in Portland in December.

In an email from his second home in Chiang Mai, Thailand, Ricker said the manager of the Four Seasons Hualalai in Hawaii, where he's done events in the past, introduced him to the manager of the Four Seasons Silicon Valley, who was interested in hosting him for a local pop-up.

The pop-up menu is still being developed but Ricker said to expect Thai salads, curries and noodle dishes.

"It'll be a mixture of Pok Pok favorites," he said.

Pok Pok's specialties include kai yaang, a half or whole charcoal-roasted chicken stuffed with lemongrass, garlic, pepper and cilantro, the original inspiration for the restaurant; muu kham waan, Heritage Berkshire pork 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 chile, lime and garlic sauce; and those famous fish sauce wings — whole natural chicken wings marinated in fish sauce and sugar, deep fried, tossed in caramelized Vietnamese fish sauce and garlic and served with do chua (pickled vegetables).

Most of Pok Pok's food is meant to be shared family style and accompanied by rice — sticky for northern and northeastern Thai dishes and jasmine for ones from central and southern Thailand.

Sadly, the pop-up isn't an indication of a future Pok Pok Bay Area outpost.

"This is for fun and hopefully a small amount of profit. No plans to open in the Bay Area whatsoever!" Ricker wrote.

The pop-up is scheduled to open on April 3 at the Four Seasons Silicon Valley (2050 University Ave, East Palo Alto).
We need your support now more than ever. Can we count on you?

Comments

 +   15 people like this
Posted by Tod Ford, a resident of Shoreline West,
on Feb 20, 2020 at 2:50 pm

Super Fantastic


 +   13 people like this
Posted by OMG OMG, a resident of Another Mountain View Neighborhood,
on Feb 21, 2020 at 10:27 am

OMG OMG is a registered user.

This is huge news. Pok Pok is amazing!


 +  Like this comment
Posted by Jane Garner, a resident of another community,
on Mar 6, 2020 at 8:40 pm

We need PokPok in SE Portland. Its a gourmet wasteland. I just moved here from Berkeley, Ca., and loved having so many great restaurants nearby.


Follow this blogger.
Sign up to be notified of new posts by this blogger.

Email:

SUBMIT
Sorry, but further commenting on this topic has been closed.

Get fact-based reporting on the COVID-19 crisis sent to your inbox daily.

The Nut House is back -- with a self-taught chef and Palo Alto native in the kitchen
By Elena Kadvany | 19 comments | 7,525 views

Public statues: Up or down? But does the historical importance of the individuals represented matter?
By Diana Diamond | 42 comments | 4,348 views

Bay Area and Palo Alto RHNA
By Steve Levy | 16 comments | 2,517 views

Temporary Outdoor Dining Areas - A Critical First Step for Rebuilding Downtown Menlo Park?
By Dana Hendrickson | 21 comments | 2,166 views

Stay Together or End the Relationship? Independence or Interdependence?
By Chandrama Anderson | 0 comments | 2,147 views