The culinary landscape of Portland is abuzz with the news of Andy Ricker's return, albeit temporary, as he gears up to rekindle the spirit of his once-celebrated Thai restaurant, Pok Pok, for a fleeting two-night event. According to reports by OregonLive, Ricker’s forthcoming pop-up at Jeju, the Korean barbecue venue known for its wood-fired delicacies, will offer Portlanders a taste of the acclaimed dishes that once put Pok Pok on the culinary map.
The enthusiasm for Ricker's pop-up tour is high, allowing those who reminisce about Pok Pok’s heyday to once again indulge in Ricker’s signature fare, according to KOIN, Ricker has drawn considerable inspiration from his extensive travels and experiences in Thailand, with past interview revealing how his culinary journey was sparked by the region’s Northern Thai food, this specific inspiration laid the groundwork for what Pok Pok would eventually become and now fans are eager to revisit those flavors that captivated their palates.
Jeju, acting as the host for this culinary revival, is related to Han Oak, another noteworthy Portland dining spot, the collaboration between these establishments is fitting, considering Jeju’s sister restaurant's prestige, as PDX Monthly highlights. The event, set for September 8 and 9, will showcase a tasting menu that features standouts from the original Pok Pok's repertoire, reacquainting diners with the robust and authentic flavors that once garnered widespread acclaim for Ricker’s establishment.
A noteworthy point of interest for the event is the inclusion of Pok Pok's iconic chicken wings, a dish that still resonates with many food connoisseurs of Portland, to include these wings in the pop-up menu Ricker reportedly forewarned Peter Cho, the head chef at Jeju, of the intensive process behind their preparation, “If we do the wings, it’s gonna be a production,” said Ricker according to Cho’s statement obtained by PDX Monthly, indicating that despite the closure of Pok Pok’s locations amidst the pandemic and Ricker’s subsequent move to Thailand, the chef's commitment to his craft remains as steadfast as ever.
