ANDY RICKER’S POK POK IS POPPING UP AT LONG CHIM SYDNEY
Established stateside champion of Thai cuisine and two-time James Beard Award winner, Andy Ricker, will be bringing recipes from his latest book, pok pok NOODLES, off the pages and into the bowls of Long Chim Sydney and Perth.
Join us in Sydney on the 11th of November as Ricker deep dives into the books expression of quintessential Thai noodle culture.
He will be serving up a fiercely fragrant menu from Ricker’s definitive guide of the most delicious and time-honored noodle dishes from Thailand.
For appetisers, expect Dragon Eggs, a Thai take on the scotch egg, stir-fried clams with wild ginger and galangal, followed by brothy noodles with pork, tomato and fermented soy bean and fried rice noodles with duck 3 ways. Long Chim will be throwing in some never seen before Bangkok inspired dishes and desserts to round off what promises to be a great event.
“I am very excited to return to Australia to celebrate the release of Pok Pok Noodles and cook with Chef David and the whole Long Chim team again! See you in Sydney and Perth for a fun meal and a drink or two”.
Secure your tickets for $75 each (including a Som soda on arrival).