Open: 11:30am - 10:00pm, 7 days a week
Our menu is best enjoyed when served family-style. Though our portion sizes vary according to the dish, we generally suggest ordering one to two dishes per person, along with rice. Takeout orders can be placed online. Click on the RED button for pickup or the ORANGE button for delivery through our partnership with Caviar.
Ordering food for a group? Please see our Large Group Takeout menu.
About dining at Pok Pok
Most of the food here is meant to be eaten family-style with everyone sharing all the dishes on the table. Most of these dishes are best when accompanied by rice: Northern and Northeastern Thai dishes with sticky rice, Central and Southern Thai with jasmine rice. In Thailand, only a spoon and fork are used: the spoon to eat with and the fork to push food onto the spoon. We encourage you to try this method as it is the easiest way to eat many of these dishes. Some things are traditionally eaten with the hands such as grilled meat, skewers and sticky rice. Please ask your server for guidance if you wish. Chopsticks are normally used only when eating noodles, Vietnamese or Chinese food (they will be supplied if appropriate with a certain dish), however chopsticks are available upon request. Laew tae khun, khrap! (Up to you!)
Comments and suggestions in italics
Specialties of the house
Half Bird Whole Bird
Charcoal 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). We can make it without chiles, but it won’t be as good!
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 Do Chua (pickled vegetables.) Our signature dish. Based on our daytime cook Ike’s recipe from his home in Vietnam.
AAHAAN KAP KHAO
Food eaten with rice as part of a shared meal
Yam Samun Phrai (Available Vegetarian)
Chiang Mai version of a Thai herbal salad with white turmeric, carrot, parsnip, betel leaf, basil, lime leaf, lemongrass, sawtooth, fried shallots, cashews, peanuts, sesame seeds, dry shrimp, ground pork and Thai chiles in a mild coconut milk dressing.
Yam Khai Dao
add ground pork and prawns
Crispy fried farm egg salad with lettuce, Chinese celery, carrots, onions, garlic, Thai chiles and cilantro, with a lime, fish sauce, palm sugar dressing. Aroy maak (delicious)!
Sunny’s Yam Wun Sen Chao Wang
Spicy and sour glass noodle salad with naem (a house-made sour pork sausage), ground pork, mussels, dry shrimp, Chinese celery, pickled garlic, Thai chiles, shallots and carrot. Lime, fish sauce, garlic oil dressing. Recipe courtesy Khun Sunny Chailert.
Yam Makheua Yao
Smoky charcoal grilled long eggplant salad with spicy dressing of Thai chiles, lime, fish sauce and palm sugar, topped with boiled egg, dry shrimp, pork, prawns, shallots and crispy garlic. Classic Central Thai salad.
Thai-style tuna salad, with ginger, garlic, Thai chilies, green onions, lemongrass, tomatoes and Oregon Albacore in a spicy lime and fish sauce dressing. A modern Thai dish, made better with Oregon Albacore.
Tam Kai Yaang
Spicy roasted game hen salad with long beans, tomatoes, peanuts, cilantro, Chinese celery, Thai chiles, dry shrimp, garlic, lime, palm sugar and fish sauce.
Da Chom's Laap Meuang
Chiang Mai-style spicy hand-minced pork "salad" with aromatics, complex spice mixture, herbs, offal, cracklings and crispy fried garlic. Served with phak sot. Da Chom is the 92 year old father of our friend Lakhana from Mae Rim, Chiang Mai who first taught Andy how to make laap 20 years ago. This dish is in his honor, though not his exact recipe. Spice mix hand made by Pa Leuan, from Ban Mai, Mae Rim who has supplied us for 10 years!
Laap Kai Isaan
Spicy Northeastern Thai chopped chicken salad with lemongrass, galangal, herbs, toasted rice powder, dried chilies, lime juice and fish sauce. Served with phak sot.
Tam Khanun Northern Thai smashed salad of young jackfruit, pounded in the mortar and fried with pork fat with ground pork, tomatoes, herbs and pork cracklings. Great with sticky rice!
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.
Tom Yam Kung Naam Khon
Creamy version of Tom Yam with prawns, King Oyster mushrooms, chile jam, fresh Thai chiles, lime juice, galangal, lemongrass, cilantro root, lime leaf, sawtooth herb and cilantro. Rich, spicy, sweet and tart, this is a version of the classic Central Thai “boiled salad”.
Phak Buung Fai Daeng (Available Vegetarian or add Pork)
“Red Fire” water spinach: on choy stir fried with chilies, garlic, salted soy beans, fish sauce and oyster sauce.
Charcoal grilled specialties
Sai Ua Samun Phrai
Chiang Mai sausage with herbs, Burmese curry powder and aromatics. Charcoal grilled and served with Naam Phrik Num (spicy green chile dip), Khaep Muu (Thai pork rinds) and steamed crudites. Rustic and spicy, should be eaten with sticky rice.
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 chili/lime/garlic sauce. Northern Thai drinking food.
Carlton Farms pork loin skewers marinated in coconut milk and turmeric, grilled over charcoal and served with peanut sauce, cucumber relish and grilled bread. Yes, bread really is the normal accompaniment in Thailand.
Sii Khrong Muu Yaang
Carlton Farms baby back ribs marinated in lao jiin, soy, honey, ginger and Thai spices. Slow roasted and served with 2 spicy dipping sauces. Thai-style: toothsome and meaty, NOT falling apart!
Kung Op Wun Sen (dine in only)
Wild caught gulf prawns baked in a clay pot over charcoal with pork belly, lao jiin, soy, ginger, cilantro root, black pepper, Chinese celery and bean thread noodles. Served with naam jiim seafood. The Chinese influence on Thai food in full evidence.
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. Made with whatever local wild mushrooms are in season.
AAHAAN JAAN DIAW
One plate meals
Khanom Jiin Sao Naam
Central Thai thin rice vermicelli with fresh pineapple, ginger, green mango, dry shrimp, Thai chilies and garlic, topped with
a sweet/sour dressing and house made fish balls in turmeric coconut cream. A refined hot season favorite, often given as an offering to monks.
Cha Ca “La Vong”
Catfish marinated in turmeric and sour rice, fried in turmeric oil with scallions and dill, served on rice vermicelli with peanuts, mint, cilantro and mam nem. Our stab at the famous dish from La Vong Restaurant in Hanoi, Vietnam.
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 specialty with Chinese Muslim and/or Burmese origins, depending on who you talk to.
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.
Crispy broken crepe with steamed fresh mussels, eggs, garlic chives and bean sprouts, served with Thai sriracha sauce.
Thai street vendor’s specialty, popular in night markets.
Khao Man Som Tam
Green papaya salad (papaya pok pok) served with coconut rice and sweet shredded Carlton Farms pork, fried shallots and cilantro.
Pok Pok Special
Half a roasted natural chicken with a small green papaya salad (papaya pok pok), sticky rice and dipping sauces.
Sides and Snacks
1/4 lb house roasted peanuts with chiles and lime leaf
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. An 18% gratuity will be added to the check for parties of 5 or more. 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.