Chokh Di (Thai for ‘good luck’) began as a way for Dan Finn to introduce a bit more of a northern Thai influence into Brisbane’s street-food scene. Inspired by the big flavours of the provincial style of cooking popular in the Lan Na and Isaan regions of Thailand (and the work done by Portland outfit Pok Pok), Dan wanted to try his hand at the slow-roasting method perfected by local vendors. As a former owner and operator of a wine bar himself, Dan is no stranger to the ins and outs of hospitality. But, as this concept marks his first foray into the kitchen, an intensive period of research and practice was required. After some R&D, Dan has assembled a repertoire of dishes that could be implemented for a market stall-style operation, leading with the charcoal chicken as the centre-plate protein and bolstered by dishes such as pork-shoulder curries, beef-brisket roti, miang kham and northern Thai-style grazing boards. Soon enough Dan had a collection of meals to showcase, kicking off with group feasts at his house before taking his food to the public.

Since 2018 Dan has been taking over kitchens across Brisbane for a series of Chokh Di pop-up events. Late last year Chokh Di popped up at Carl’s in Teneriffe, and all through February Dan’s been working in the kitchen at hip Woolloongabba izakaya Superfly Funkeye every Sunday. The final pop-up of the Superfly Funkeye series is taking place this weekend on Sunday February 24 from 2:00–8:00 pm. Diners can expect a concise menu of morsels including the signature charcoal-roasted chicken, betel leaf bites and a spin on beef tartare, best enjoyed with drops from Superfly’s boutique wine list and a special Tom Yum cocktail. Be sure to call ahead to book a spot, then keep your eyes peeled for Chokh Di’s appearance at local markets in the near future.

Images: Nat Hoo / Table Brisbane