Steve Dolinsky

"Chef Nong Poonsukwattana understands the value of doing one thing really well. That’s why you’ll only find the titular Khao Man Gai (chicken and rice) on her menu. It may not sound like much, but crafting one dish with stellar ingredients makes Khao Man Gai a standout in the Portland food scene."

Condé Nast Traveler

"Try the spectacular chili-sauce-topped chicken and rice."

Elyse Inamine

"Order the namesake dish, of course! Her faithful rendition of khao man gai is comprised of gently poached chicken served with aromatic rice cooked in chicken stock; a garlicky, spicy sauce for dipping; cucumbers; cilantro; and a little bit of chicken broth. There is a vegetarian version and Coca-Cola-braised pork, but you’re really here for the khao man gai. It’s heavenly."

Linda Nguyen

"The poached organic chicken was very delicious, but what really blew me away was her ginger sauce, made with fermented soybeans, ginger, garlic, Thai chilis, vinegar, house made syrup and soy sauce. The chicken and rice were both so well cooked that they could stand on their own, but that sauce kicked up this lunch experience. I honestly cannot recommend every eatery I tried in Portland, but this is one of my “must visits” in Portland!"

Lauren Rothman

"Nong Poonsukwattana, a Bangkok native and Chopped champion, elevates the dish to transcendence, rendering each component perfectly and adding super-flavorful touches including nuggets of crispy fried chicken skin and a bowl of creamy chicken livers. Her sauce—so addictive that Poonsukwattana bottles it for retail sale—is an exceptionally balanced mix featuring fermented soybeans, Thai chilis, and mountains of ginger and garlic."