Pok Pok is part of the plethora of Mod Thai restaurants to hit Melbourne in recent times. In its short existence, it has firmly entrenched itself in the stable of busy restaurants in the area.
Pok Pok presents diners with a menu filled with an array of delectable options such as Twice Cooked Pork Hock braised in five-spice broth; Roasted Duck with sweet pineapple, lychee, cherry tomato and cherry eggplant; and Jungle Curry containing shimeji mushroom, baby corn, cherry eggplant, sugar snap peas and young peppercorn.
Green Chicken Curry with Japanese Somen Noodles
Southern Style Muslim Chicken rice “Khao Mok Gai”
The Southern Style Muslim Chicken rice was very pleasant. The chicken pieces were nicely caramelised and tender. Unfortunately, the chicken was a touch under-seasoned. It was nonetheless an enjoyable dish.
Thai Favourites’ Stir Fried Chilli Basil Chicken with Fried Egg “Krapow Gai Kai Dow”
I tasted a mouthful of the Stir Fried Chilli Basil Chicken and found it similarly enjoyable. The dish was an aromatic, playful mix of ingredients. The rich chicken mince contrasted beautifully with the crunchiness of the snake beans and the fragrance of the basil and coriander.
Left: Stir Fried Assorted Asian Greens with Steamed Rice
Right: Massaman Lamb Curry with Crisp Roti Bread
The Pok Pok menu’s pièce de résistance, the massaman lamb curry with crisp roti bread, was enjoyable. Although the lamb suffered from being marginally dry, the dish was enjoyable for its robust and fragrant massaman curry sauce. Together with freshly cooked roti bread, it was an addictive and comforting dish - particularly for an unseasonably cold Melbourne afternoon.
Pok Pok does have its faults but on the whole, the offerings at Pok Pok are tasty, fresh and very reasonable priced.