Pok Pok NY

TripExpert Score based on reviews in 18 publications
  • 1046614
  • 1046615
  • 1046616
Badge 94


say expert reviewers

Top 1% in New York About the TripExpert Score

18 expert recommendations



Pok Pok NY, in Red Hook, Brooklyn, is a family-friendly Thai restaurant with good food and lousy service. Full review →


Condé Nast Traveler Tick Editor's Pick

James Beard Award-winning chef Andy Ricker imported his Thai sensation Pok Pok from Portland, Oregon to New York and reinterprets Thai street food with a devotion to authenticity. Full review →


Fodor's Tick Choice

An outpost of the Portland original, this insanely popular Thai restaurant isn't easy to get to but it's worth the trek—it's in the Columbia Waterfront District on the edge of Carrol Gardens. Full review →


Gayot 13.0

The Yam Samun Phrai salad is laden with more than a dozen ingredients, including betel leaf, lemon grass, basil, ground pork and dry shrimp in a mild coconut milk dressing. Full review →


Lonely Planet Tick Top Choice

Rich and complex flavors inspired by Northern Thailand street-food wowing diners who make the long journey out. Full review →


Michelin Guide 53

Inspired by northern Thai specialties, Pok Pok uses excellent ingredients to concoct succulent charcoal-grilled eats boasting fresh, spicy, and tart flavors. Full review →


New York Magazine

Ms. Platt took one bite and then ­another. “That’s probably the best thing I’ve ever eaten,” she said. Full review →


New York Times 94

Altered perceptions come free with the price of dinner at Pok Pok Ny, which was opened by the chef Andy Ricker. Full review →


Not For Tourists

Killer Thai with spicy wings straight from the Godhead. Full review →


Rough Guide Tick Star

Portland chef Andy Ricker has set NYC abuzz with his showcase of authentic flavours from northern Thailand.


Tasting Table

We always circle back to the legendary wings and the restaurant's fiery namesake papaya salad. Full review →


The Infatuation 7.9

Pok Pok is famous for its wings, and for good reason. These crispy, sweet and salty, fish sauce-based wings are absolutely incredible. Full review →


The New Yorker

It’s dining as sport, beginning with what can be a two-hour wait, followed by a frenzied huddle over the menu, which lists two dozen dishes, each more tantalizing and involved than the last. Full review →


Time Out 70

There are plenty of chefs toying with far-flung flavors in New York, but few have flawlessly captured the true taste of distant cultures. Full review →


Travel + Leisure

The cooking is authentic but doesn’t forgo the personal touch: one tasting note on the menu reads “Another beer please. And more sticky rice.” Yes, please. Full review →


Village Voice Tick Critic's Pick

Chef Andy Ricker brings us terrific, mostly traditional Thai food by way of Portland, Oregon. Full review →



Features house specialties such as kai yaang tua (whole roasted chicken stuffed with garlic, lemongrass, pepper and fresh coriander) and Ike's Vietnamese fish sauce wings. Full review →



Thai cooking in a waterfront spot. Full review →

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