Pok Pok menu Change, WSL new Late Night menu

Menu change this week at Pok Pok: Yam Makheua Yao is back (smoky grilled eggplant salad) replacing Yam Wun Sen and Tam Banun; Khanom Jiin Naam Yaa ( rice vermicelli with krachai flavored, ground fresh fish coconut curry from southern Thailand) is taking the place of Khanom Jiin Kaeng Khiaw Waan Luuk Chin Plaa. Kaeng Om Neua replaced by Tom Saep Neua (hot and sour Isaan beef soup). Da Cham’s Laap Suk Muang (Chiang Mai pork laap with offal, blood and lots of spices, recently served at the Cochon 555 event ) takes the place of the catfish Laap. Got that? Ok! Oh yeah: Phak Khanaa Naam Man Hoi (gailan steamed with oyster sauce and oyster mushrooms) with the option of adding Muu Krob (house made crispy pork belly) has bumped the Phat Phak Ruam Mit (stir fried mixed vegetables). Whew!

Furthermore, Whiskey Soda Lounge  will be featuring Phat Thai as the main part of our late night menu only, from 10pm-close, starting this weekend. WSL has had Phat Thai on the late night menu for some time now, but we are bumping it up a notch. We will now offer several variations on this dish, including: plain, with crab, with ground pork, with fresh prawns or all of the preceding, with the option of “haw khai” (wrapped in a thin omelet) or “wun sen” (with glass noodles instead of rice noodles). All versions will be cooked in rendered pork fat (man muu), as the best versions traditionally are in Thailand, except the vegetarian version (which is vegan, btw). Sorry, no chicken Phat Thai!  The Wings will, of course, still be available if you need the chicken fix.
Thanks, best, Andy