One of my favorite restaurants of the entire trip was Pok Pok. Pok Pok purchases local and natural foods “when possible and practical” which is a great start. I’m optimistic that the sustainable purchasing happens more often, than not. Hopefully, one day, Pok Pok will make every dish with all natural and local ingredients.
We arrived at the restaurant around 8pm after a 15 minute cab ride from downtown. There was an hour wait so they put our name on the list and said we could wait at their sister restaurant Whiskey Soda until our table was ready. The Pok Pok hostess gave us a little slip of paper to give to our server at Whiskey Soda so they would be able to notify us when our table was
ready. Thank goodness our hour wait turned out to only be about 30 minutes. We were becoming ravenous and the small, cheap bites we ordered at Whiskey Soda were disappointing. After a quick table switch from a small corner on the outside patio to the cozy, warm interior, we were ready to eat.
The table next to us had the amazing Tilapia special so we knew that was a must have. We rounded out the fish by ordering a noodle dish called Kung Op Wun Sen extra spicy. We were served an entire fish that was as gorgeous as our neighbors and smelled like heaven. The skin was crispy and the inside was flaky and not oily. The Kung Op Wun Sen came out equally as amazing in a clay pot, noodles on top and pork belly and prawns on the bottom. The noodles had a great texture, firmness and heat. A quick stir meshes it all together for probably the tastiest noodle dish I have had in months. The pictures don’t even do it justice, but shows you how the story ended.
