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Pok Pok & Whiskey Soda Lounge Restaurant Review: Conceived from chef/owner Andy Ricker's travels in Thailand, Pok Pok started as a take-out shack for Asian street fare and expanded to several Portland outposts plus three in New York City. The original cart remains, now surrounded by outdoor tables, but there’s also a proper restaurant located down the ramp in the building's basement. Whiskey Soda Lounge is across the street --- head there for intriguing cocktails such as the tamarind sour, a Southeast Asian play on a whiskey sour. Homemade drinking vinegars, as sour as the name implies, may be an acquired taste. In all the outrageously nuanced and very spicy dishes, the full Thai interplay of sweet, sour, salty and spicy is on display. Order several dishes and share (portions tend to be small), but don't miss the addictive Vietnamese chicken wings. Another favorite is kai yaang, a fragrant roasted game hen stuffed with lemon grass, garlic, pepper and cilantro. Yam samun phrai, a Northern Thai herbal salad, features eclectic ingredients including (but not limited to) white turmeric, betel leaf, sawtooth and dried shrimp. We also recommend the cha ca “la vong,” catfish marinated in turmeric and served with a minty rice noodle. Delicate palates may want to order khao soi, a traditional creamy curry soup made with a special homemade spice mix and fresh-pressed coconut milk. Sticky rice will soothe any aftereffects of the chiles.