my beloved papaya salad-served at all locations-true Thai staple.
Ping interior.
(sorry for the brutality of the Today Show-but love the recipe)
Andy Ricker visited Thailand the first time as a backpacker in 1987 and has since spent several months each year traveling, eating, cooking and studying food culture in Thailand and neighboring countries. Andy worked in restaurants all over the world before settling in Portland in 1990. He is now the owner and executive cook of the award-winning Pok Pok Restaurant (1995), Whiskey Soda Lounge-a bar lounge featuring authentic Thai 'drinking food', Ping restaurant located in Portland's Chinatown, and most recently Pok Pok Noi (little PokPok). Most of the food at Pok Pok comes direct from Thailand, and the dishes served are the same ones found in the restaurants, homes and streets of SE Asia. Andy is a member of the collaborative Chef Stable Group. Established in 2008, ChefStable offers established chefs the opportunity to build and open their concept in partnership with the group of resto pro's. Ricker won the 2011 James Beard Foundation Award for Best Chef in the Northwest, shining international spotlight on him as a champion of true Thai food.
Check out his wicked website HERE.
chefstablegroup.com
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