It started as a humble food cart, serving Portland visitors an uncomplicated, paper-wrapped poached chicken and rice dish with origins in Thailand. A popular Bangkok meal, it quickly caught on in Portland and became a business success story for its namesake, Nong. There are three locations, but the brick and mortar restaurant, unlike the carts, is open seven days a week. It’s the location you’re most likely to see the owner, Nong, supervising the kitchen, welcoming guests and reminding them of the complimentary hot tea and her house-made syrup and soy sauce. The Khao Man Gai is served over jasmine rice that has been cooked in the chicken broth. You get a “soup” side of the broth to sip on, as well as a few crunchy cucumber slices meant to cleanse your palate. It’s amazing how your body can crave something so simple. This dish is a perfect complement to Portland’s gloomy winter days. Good for when it rains, delicious when it shines and especially when you’re sick, this is the dish you’ll long for.