Serving from 4pm - 11am Sunday-Wednesday, until midnight Thursday, Friday & Saturday. 


AAHAAN PHROM (food ready to eat)

Mantou Muu Waan
Steamed bun stuffed with shredded sweet pork and topped with fried shallots.

Mantou Muu Daeng
Chinese-Thai BBQ pork bun with sesame gravy.

Mantou Muu Daeng, Muu Krob and Muu Waan

Mantou Muu Daeng, Muu Krob and Muu Waan

Plaa Lek Thawt Krob       
Deep-fried dried anchovies with sriracha sauce.

1/4 lb House-Roasted Red Peanuts      
Pok Pok style with lime leaf, garlic, chiles and sea salt.

Kai Saam Yang“chicken three ways”       
Mixture of chopped lemongrass, peanuts, ginger, chiles, lime, and shallots. Old school Thai drinking food with a cryptic name.

Shrimp Chips       
Sticky Rice    
Jasmine Rice     

AAHAAN RAW DIAW (food that takes a while)

Khua Haem Pik Kai    
Northern Thai-style Dry-fried chicken wings smothered with aromatics and chiles, seasoned with fish sauce and soy sauce and finished with a handful of holy basil.

Kai Thawt Thian Kheun
Chicken breast rubbed with cilantro root, pepper and garlic, marinated in seasoning sauce, battered and deep-fried super crispy. Served with Naam Phrik Num (green chile dip), steamed vegetables and sticky rice. "Midnight Fried Chicken"...based on a version by the notorious Chiang Mai restaurant of the same name.

Plaa Meuk Ping      
Charcoal toasted dried cuttlefish, run through the squid press to tenderize. The most iconic Thai drinking snack.

Jin Som Mok      
Sour-cured minced pork and sliced back fat grilled in banana leaves over charcoal, topped with an egg*. Northern Thai drinking food specialty.   

Yam Met Mamuang Himmaphan       
Roasted to order cashews with sea salt, fresh Thai chiles and chopped green onions. Scoop with a spoon, perfect with cold beer!

Jin Tup Roht Dii      
Low and slow grilled well cooked flank steak with a little bit of salt and MSG, pounded with a sledge hammer and served with naam phrik kha, a chile-galangal dipping sauce. Learned from Pa Daeng Jin Tup, a rustic roadside drinkery in San Sai, Chiang Mai.

Naem Sii Khrong Muu Thawt

Naem Sii Khrong Muu Thawt

Naem Sii Khrong Muu Thawt       
Sour cured pork riblets deep-fried and served with a side of cabbage, peanuts, ginger and chiles. Roht Jat Maak Khrap!

Neua Sawan       
Deep-fried marinated dried beef seasoned with coriander seeds and served with deep fried lime leaves and jaew. Isaan-Thai style jerky.

Phat Hoi Laai

Phat Hoi Laai

Phat Hoi Laai        add spaghetti
Stir-fried manila clams with chiles, galangal, garlic, krachai and Thai basil. Spicy, aromatic, salty.

Ike’s Vietnamese Fish Sauce Wings

Ike’s Vietnamese Fish Sauce Wings

Ike’s Vietnamese Fish Sauce Wings    
Yes, these are the wings you have been looking for. Available regular or spicy.

Spaghetti Phat Khii Mao      
“Drunkard’s stir fry” with aromatics, three kinds of chiles, green peppercorns, hot basil, long bean, man kaew and boar. A classic Thai drinking food dish with a modern Thai twist: spaghetti instead of rice noodles....rice spaghetti.

Phat Thai Thamadaa

Phat Thai Thamadaa

Phat Thai Thamadaa 
Thin rice noodles cooked in rendered pork fat with tamarind, fish sauce, palm sugar, peanuts, dried tofu, dried shrimp, preserved radish, egg, garlic chives, bean sprouts and chile powder. Available Add Prawns, Vegetarian and Vegan





Tamarind Whiskey Sour  
Tamarind, fresh lime juice, palm sugar and bourbon on the rocks.

Mango Alexander  
Mango, vodka, coconut cream and lime, shaken and served up.

Salted Lime Tom Collins  
Salted lime, gin, fresh lemon juice and soda on the rocks.

Fresh-squeezed grapefruit juice with lime, Som honey drinking vinegar and tequila served up.

Pok Pok Gin and Tonic  
House infused makrut lime gin served tall with tonic.

Gin with fresh mint syrup, fresh squeezed lemon juice and a splash of soda.

Yuzu Daiquiri
Cockspur rum, salted yuzu, lime, palm sugar simple syrup, up.

Rhubarb Blush  
Aperol, gin, fresh lime and rhubarb bitters, on the rocks.

Khing & I
Mekhong, lime and house made ginger syrup on the rocks.

Lord Bergamot
Smith Teas bergamot tea infused vodka, Som honey drinking vinegar, orange liqueur and soda on the rocks.

Gin, Maraschino Liqueur, fresh squeezed lemon juice and a splash of Amarena cherry juice, served up.

Heat Ray  
Tequila, Som celery drinking vinegar, fresh lime and Thai chile, served up.

Umeshu Spritz 
Japanese Ume Plum wine and soda served tall on ice.

Yuzu-Honey Whiskey Hot Toddy  
Korean yuzu-honey “tea” with bourbon.

Pok Pok Bloody Mary                     
Prepared with Thai chiles and aromatics pounded in the mortar and pestle.

Vietnamese Coffee, Grown Up Style
Vietnamese coffee spiked with brandy.

Lao Saparot (shot)
Thai style, pineapple infused rice whiskey

No-Proof Drinks

Cha Manao 
Thai iced tea with fresh lime juice

Cha Yen 
Thai iced tea with evaporated milk

Naam Manao 
Fresh squeezed limeade, Thai style

Drinking Vinegars    
Pok Pok Som tamarind, pomegranate, honey, pineapple, ginger, Thai basil, turmeric, celery or apple.  Mild, sweet & tart drinking vinegar, mixed with soda water.  See chalkboard for seasonal Pok Pok Som flavors. Take some home! Selected flavors available for sale by the bottle. 

Vietnamese Coffee 
Filtered Stumptown espresso with condensed milk or black. Drip-brewed to order, please allow a few minutes for the process.

Kafae Boraan Yen 
Sock brewed “Ancient” Thai iced coffee with condensed milk and sugar.  Made with Stumptown coffee.

Stumptown Single Cup Pour Over 
Best coffee in town, brewed to order.

Steve Smith Teas 
Best quality from local tea expert Steve Smith: Jasmine Pearls, Lord Bergamot, Spearmint, Meadow Herbal Blend.

Soda Pop
RC Cola, Diet RC, 7-Up, Ginger Ale  

Cock and Bull Ginger Beer On draft
Coconut “Water” 
Lurisia Spring Water (sparkling)  500ml



KHONG WAAN (sweet stuff)

Ai-tiim 1/2 pint    
House made ice cream: Mango, Durian, Thai Tea, Thai Coffee, or Vanilla-Bourbon. Rich, creamy and very flavorful. We hold our own on Division street with this ice cream!

Fine Print: We use peanuts, shrimp, meat, cage-free eggs, sugar, salt, wheat & dairy products in our preparations.  We buy local and natural when possible and practical. If you have allergies or fears, ask for a list of ingredients. Please, no substitutions. Plate charge of $2/person will be charged for desserts supplied by customer. Due to outrageous merchant fees, a minimum purchase of $10 is mandatory for credit and debit cards. We will split payments with up to 3 cards, after which there will be a $1 charge for each additional card. We do not accept prepaid debit cards. Sorry and thanks for understanding! Unpaid tabs will be closed to the pre-authorized credit card with an added 15% gratuity. PS: Corkage fee for BYOB wine is $10 per bottle, $3 per 12oz beer and $6 per 750ml beer