But the real secret to this shop's popularity lies in their little delicious donuts. The shops are clean and cute, with white tile everywhere and wooden countertops, and with stools facing the full-height windows. She has co-founded and opened over 30 restaurants, which also includes local Little Big Burger and Boxer Ramen. CEO, and owner, Katie Poppe has been the recipient of many awards including Oregon’s Most Admired Company, EO’s Entrepreneur of the Year, and a regional finalist for Ernst & Young’s Entrepreneur of the Year. They've since become so popular in Portland that they have spread to other cities from Los Angeles to Tokyo, and have been featured in many publications such as Vogue, Forbes, and the ever-great Portland Monthly. Opened in 2012, Blue Star Donuts rattled the Portland donut scene in town, originally dominated by the famous Voodoo Donuts.
Blue Star Donuts : Blueberry Bourbon Basil & Orange Olive Oil Here at Forktown, we eat this dish regularly, serve it on some of our itineraries, and crave it in between!Ģ. Over the last decade, she's taken a simple dish and turned it into a steadfast staple in the Portland comfort food scene. Nong takes pride in using the highest-quality ingredients in her food and the result shows. If you can’t get enough of it, you can buy your own sauce at grocery stores throughout Portland. On the side, a soup made from chicken stock and winter squash, and a bowl of Nong’s tasty Khao Man Gai sauce - a soy, ginger, and garlic sauce. The chicken is served either on a plate or wrapped in thick white paper with fresh cucumbers and cilantro. It took Nong over a year of testing to get the recipe just right. She poaches free-range chickens and reserves bones for stock, which is then used to infuse the jasmine rice, of which she uses the highest quality. What makes Nong’s food so special is that the whole menu is focused around one dish - Khao Man Gai. A dish that has been perfected in flavor-from the poached chicken to the rice, to the accompanying side dishes.
She has since been a semifinalist for the James Beard Award for Best Chef Northwest and won the Food Network's ‘Chopped’ in 2014. Over time, she expanded to a couple of carts in the downtown area before opening two permanent locations (the last of the original food carts closed down in 2018). Born in the Portland food cart scene, owner Nong Poonsukwattana brought her family's dish of chicken and rice to Portland in 2009, after arriving in 2003 with just $70 and a suitcase. Arguably amongst the original wave of Portland's famous foods is Nong's Khao Man Gai.
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