Review: Andy Ricker's Pok Pok brings a genuine taste of Thailand to L.A.

First in Portland, then in Brooklyn, now in L.A., Pok Pok's unique flavors ignore 40 years of Southland Thai cooking.
Jonathan Gold • Los Angeles Times • December 25, 2015
Is it possible to become converted in a single bite? Because with a single fried chicken wing at the original Portland Pok Pok in 2007, I dropped my prejudices about non-European cooking in Oregon, the crossover potential of extreme Asian funk,...
The full article can be read on the Los Angeles Times website.

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