Rhubarb Blush from Snapshots from Pok Pok Ny's Tastemakers NY Dinner (Slideshow)

Snapshots from Pok Pok Ny's Tastemakers NY Dinner (Slideshow)

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Dan Myers

Rhubarb Blush

Specialty cocktails included the Rhubarb Blush, made with Aperol, gin, lime juice, rhubarb bitters, and an orange twist; the Southside, which included gin, lemon juice, mint simple syrup, soda, and mint; and the Apple Gin Rickey, with gin, drinking vinegar, soda, lemon, and a cherry.

Dan Myers

The Bar

All cocktails were made with Tanqueray No. TEN. 

Dan Myers

Ted Allen

The host of Food Network’s Chopped hosted the evening. 

Dan Myers

The Dining Room

The bustling dining room is simply appointed with reclaimed wood. 

Dan Myers

Yam Samun Phrai

This herbal Thai salad was made with green papaya as well as the rare white turmeric, which has anti-oxidant properties. 

Dan Myers

Sai Ua Samun Phrai

Coarse-ground Chang Mai pork sausage (made with Burmese curry powder) was served alongside pork rinds, steamed kabocha squash, long beans, and naam phrik nuum, a paste from green chiles that Pete Wells remarked he “couldn’t get enough of” in his review

Dan Myers

Ike’s Vietnamese Fish Sauce Wings

The legendary wings (Pok Pok Wing, an East Village offshoot, sold nothing but these), fried and tossed in a Phu Quoc fish-sauce based mixture that’s also heavy on the garlic and aromatics. 

Dan Myers

Plaa Neung Bui

A whole steamed striped bass was topped with herbs, soy, preserved plums, ginger, and oyster mushrooms. 

Dan Myers

Kai Yaan Tua

Whole charcoal roasted Label Rouge hen with lemongrass, garlic, pepper, and cilantro. 

Dan Myers

Fire Water Spinach

Chinese spinach sautéed with garlic, Thai chilies, preserved yellow beans, and fish sauce.

Dan Myers

Sankhaya Fak Thong

A simple yet elegant and delicious dessert, this was a palm sugar custard made with duck eggs, inside a pumpkin. 

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Snapshots from Pok Pok Ny's Tastemakers NY Dinner (Slideshow)