While I was in Portland for the Feast Portland festival recently, I had an opportunity to attend an incredible Thai dinner that featured Chef David Thompson of Thailand and Chef Andy Ricker of Portland. The outstanding dinner with these two mastermind chefs took place at Chef Andy Ricker’s PokPok Restaurant NW.
Started off with a welcome cocktail made of Buffalo Trace, pineapple-Szechuan som cordial and soda.
Most of the dishes were served family style, we started off with a selection of starters to tempt our taste buds.
Ma Hor – Minced prawns, chicken and pork in palm sugar with deep fried shallots, garlic and peanuts on pineapple and mandarin. Each of the two bites were incredibly flavourful with notes of sweet and spice.
Gam Muu Yang – Grilled pork jowl with jim jaew
Hoi Nang Rom Phao – grilled hama hama oyster with naam jim seafood
Then a selection of Mains were served for us all to share and each dish was incredible.
Lon Dtow Jiaw – Relish of yellow beans with minced pork and prawns, heirloom tomatoes
Yam Kao Port – Corn and lobster salad
Neua Yang – Grilled beef with satay sauce
Ajat dtaeng gwa – Cucumber relish
Kap Horm Malee – Steamed jasmine rice
One of my favourite wines of the night was the 2014 Angela Estate Pinot Noir (Yamhill Carlton, OR) this pinot went perfectly with the green curry of duck dish.
Geng giaw warn bpet – Green curry of duck with thai eggplants and basil.
To finish off the meal we were each served this delicious dessert.
Gluay yany kamin – Grilled bananas with coconut cream and turmeric, Mekong whiskey ice cream
For the last pairing of the meal, this delicious dessert was paired with the one of a kind NW Broadbent Madeira Boal 10 yr (Madeira, PT).
This dinner was one of the highlights of this year’s incredible Feast Portland.
By: Richard Wolak