Pok Pok’s Andy Ricker opens a new charcoal-fueled restaurant this month
Ping Yang Pow will serve salads, dips, and grilled meats all using Thai-style charcoal
Because the restaurant is smaller with a lower overhead, the chef says Ping Yang Pow can play with exceptional proteins and vegetables. “I really wanted to force ourselves into this position where we were using very minimal modern tools to get the job done — no sous vide machines, no blenders. I wanted to limit ourselves, force ourselves to work with what we’ve got,” Ricker says. “It allows us to use a higher quality of product in the restaurant... We’re able to put wagyu on the menu, we can use locally grown grass-fed lamb, we can put on a nicer quality of fish or shellfish.”
The menu will stick to a tight menu of wine, beer, non-alcoholic options, and batched cocktails, which are still in development. The restaurant, with its 24 seats, will look into an open-format kitchen, with chefs grinding out dishes in the mortar and pestle and turning skewers on the satay grill. “You’re seated in the dining room looking into a kitchen. You’ll see the grill from where you are, you’ll see stuff getting chopped up and plated,” he says. “It’s the job that I’d like to have... It’s pure cooking.”Read more: Eater
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