Lam's new Cambodian fried chicken concept, Prey & Tell, launches January 15.

The year 2021 is young, and already, two new spots have launched that we can’t wait to try: Prey & Tell, delivery and takeout fried chicken from Diane Lam of Sunshine Noodles, and Toki, a downtown takeout eatery from Peter Cho of Han Oak

Prey & Tell is Lam’s experimental fried chicken concept, which launches January 15 out of the Psychic Bar kitchen. As PoMo reported last month, this Cambodian-inspired fried chicken is Lam’s take on a ghost kitchen: a delivery- and takeout-only kitchen without a brick-and-mortar presence, focusing on the food rather than the restaurant experience. 

And this food looks like a draw in and of itself. Lam’s gluten-free chicken wings are sold in quantities ranging from five to 20 wings. Add on a rice pack, beautifully wrapped in a banana leaf, for a complete meal. Options include the Healthy (cauliflower rice and herbs), the Street Style (rice with crushed dry ramen), and the Cutie (rice with edible glitter). Dip your wings in one of Lam’s house-made sauces, including French-Cambodian ranch, makrut lime–buffalo, and fish caramel emulsified with lard and butter. Prey & Tell will be open Wednesday through Sunday, 4 p.m. to 2 a.m. (a late-night rarity in Portland). Order delivery or pick up at 3560 N Mississippi Ave via Prey & Tell’s website.

Meanwhile, Toki, the casual takeout spinoff of Peter Cho’s Han Oak, celebrates its soft opening this weekend, Gary the Foodie reported on Instagram. Look out for gimbap supreme—a veggie-stuffed, seaweed-wrapped rice sandwich—plus the famous Han Oak chicken wings dusted with ramen seasoning, and the sleeper hit, the steamed bao burger with a panfried bottom, oozing with American cheese and plenty of pickles. Find Toki Friday through Sunday from 4 p.m. to 8 p.m. at 580 SW 12th Ave.

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