Tum Pok Pok
Thai restaurant · Dunwoody Forest ·
Authentic Isan street food, bold flavors, vibrant atmosphere
Authentic Isan street food, bold flavors, vibrant atmosphere
"Specializing in Isan-style street food, this spot takes a modern approach to Northeastern Thai cuisine while maintaining respect for the strong and fresh flavors that the region is universally known for. Their menu includes several types of papaya salads, larbs, Isan sour sausages, a variety of grilled meats, and many other must-try dishes not often found in the typical, westernized Thai restaurants around Atlanta." - Michael Tran
"This Buford Highway restaurant specializes in Isan street foods found throughout northeast Thailand bordering the Mekong River. Dishes and ingredients from the region are similar to those in the neighboring country of Laos. The menu includes dishes like papaya salad, larb, crab and pork dumplings, green curry, Isan sour sausage, and mango sticky rice, along with Thai iced milk tea and a Thai Shirley Temple. Look for other dishes, too, including roti massaman, pad Thai, and moo-grop (stir-fried crispy pork served in Thai basil sauce). Say cheers with a Singha or Chang beer, or consider one of their colorful mocktails." - Carolyn Desalu
"Tum Pok Pok, a new addition to Buford Highway, is run by dedicated owner Adidsara Weerasin and serves authentic Thai dishes like tamarind-rich pad thai with head-on grilled prawns."
"I found Tum Pok Pok on Buford Highway to be one of the most exciting new Thai spots, bringing fresh, genuine flavors with highlights like basil lemongrass mussels and Isan sausage." - Beth McKibben
"A Chamblee spot on Buford Highway devoted to authentic Isan street eats from northeast Thailand, run by Adidsara Weerasin and Jakkrit Tuanphakdee. The menu is transportive and genuine, delivering the heat, ingredients, and flavors of the Mekong-border region with staples such as som tum (green papaya salad), larb khaotord, crab and pork dumplings, green curry, and a pad thai Pok Pok featuring giant freshwater prawns tossed in a fragrant tamarind sauce." - Beth McKibben