PDXnomnom: Growing up in a Filipino family, delicious food was always and still is, the star of every gathering. “I love you” isn’t a common thing to say in Asian cultures, but we show our love through food. My mom is the best cook I know, and she instilled in me what good food is supposed to taste like. I lived in the Philippines until I was 10 years old. I remember eating fertilized duck eggs, fish with eyes, and fried intestines. It wasn’t a big deal. I moved to Canada, then to the US, where people thought it was strange. I changed what I ate at school so the other kids wouldn’t think I was weird.
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My husband and I met at a First Thursday event in the Pearl District and immediately clicked over wine tasting. It turned out that he has a culinary background and a passion for food -- I was in love. We’ve been traveling the world, guided by our desire for food, ever since.
As a CPA, busy season meant long hours, but it also meant lots of take-out, wining-and-dining, and traveling. This opened up opportunities for me to try restaurants beyond what I was able to personally afford. And I was obsessed. I’ve always loved taking pictures of my meals for the sake of remembering the restaurant and what I ordered, but a co-worker suggested I post them on Instagram.
That was the beginning of @pdxnomnom.
Pok Pok was the first restaurant I fell in love with. Ike’s Vietnamese chicken wings, khao soi, pandan water, and the Mango Alexander cocktail with coconut milk thrilled my taste buds. At one of the lowest times of my life, Pok Pok was my solace. My husband, who became a video journalist, interviewed the owner and chef, Andy Ricker in Chiang Mai while we were on a family trip around SE Asia. Chefs are my rock stars, so I was a bit envious that I had to stay back with the newborn and toddler and miss out on interviewing one of my favorite chefs at a place where he learned how to cook those incredible dishes.
When I think about my favorite restaurants, I think about my favorite chefs. Among them, as I mentioned are Andy Ricker, Gabriel Rucker (Le Pigeon, Canard), Gregory Gourdet (Departure, Kann), Akkapong Earl Ninson (Eem, Langbaan, Hat Yai, and Paadee), and the up-and-coming star Vincent Nguyen (Berlu). Each of these chefs has elevated the food scene in Portland and any dish they serve is fantastic.
Portland has had a bad rap during the pandemic. I wanted to help tell a different story, so my husband (who’s a multimedia journalist) and I decided to produce a docuseries project about Portland’s recovery during the pandemic through the lens of the food industry, Bridge to Table, which premieres in Spring 2022.
Anne-Marie's most memorable dishes:
White Curry with Brisket Burnt Ends at Eem
Akkapong Earl Ninson is a genius when it comes to Asian food. I’ve been to his prix fixe dinner at Lang Baan so I was excited to hear him open a new restaurant with Matt’s BBQ. The food child they created is white curry with brisket burnt ends. There’s no such thing as white curry in Thailand. The creamy coconut milk with bbq pork belly is one of the best things I’ve ever eaten.
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French Toast at Café Du Berry
I’m generally not someone who would order french toast at a restaurant. But when my brother insisted we get the french toast at Café Du Berry, I was hooked. It’s not your regular french toast. It’s soft and custardy and perfectly sweetened. It’s been my favorite breakfast item!
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Lollipop Wings with Garlic Noodles at Mama Chow’s Kitchen
The lollipop wings with garlic noodles dish were my go-to lunch in downtown Portland. The wings were perfectly seasoned and the noodles are garlicky spicy goodness. It’s probably the meal I’ve ordered the most in Portland. I got to know Jeff Chow during the pandemic and will be featuring him in our docuseries.
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Verde Enchiladas at Verde Cocina
The pork enchilada with coconut poblano sauce, crumbled cojita and extra avocado on top is one of the best dishes in Portland. Verde Cocina is a combination of Mexican and the Pacific Northwestern and they source their ingredients locally. They also have gluten-free, paleo, and vegan options on the menu.
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Banh Bo Nuong with Caviar at Berlu
Eating banh bo nuong with caviar was almost a magical experience for me. The light sweetness of the bread and coconut milk with the saltiness of the caviar was divine. It’s available during Berlu’s prix fixe dinner. Chef Vince just got nominated for a James Beard Award which is so deserving! He is one of the nicest people I’ve ever met and will be featuring him in our docuseries.
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About Author
Anne-Marie Gorbett is a mom, wife, CPA, and obsessed with traveling and sharing good food.
Instagram: @pdxnomnom and @bridgetotable
