Andy Ricker spends twenty-five years chasing an obsession with Northern Thai food before turning it into the Pok Pok restaurant group. The film tracks him from a house painter who wanted an excuse to keep traveling to Thailand, to the owner preparing to open his sixth restaurant, Sen Yai, in 2013. Shot across Chiang Mai, Portland, and New York, it follows Ricker back to the markets and cooks in Northern Thailand who shaped his signature dishes, and he introduces three people he names as his main influences there. Ricker repeats one line throughout: he does not consider himself a chef, only someone curating and translating a regional cuisine for American diners. The film stays close to that tension, between an outsider's deep, decades-long study of a food culture and the discomfort of profiting from it as a farang, a foreigner. It moves chronologically from his childhood to the present, letting the Portland restaurants and the Thailand footage sit side by side as evidence for what he's actually built.