MAY KITCHEN + BAR
Thai restaurant · Vashon ·
Authentic Thai dishes, elegant twists, carved teak interior
Authentic Thai dishes, elegant twists, carved teak interior
"A destination for superb Thai food and lesser-known dishes: pad Thai is served in a banana leaf with bits of banana blossom, and the fried watercress—deep-fried in rice flour and doused in tangy tamarind sauce—converts skeptics. Don’t let the unprepossessing façade fool you (look for the elephant statue on the roof, a symbol of Thailand); the interior is filled with beautiful carved teak, mahogany walls, and gilded lotus petal lighting fixtures." - Sharon McDonnell
"Vashon Island’s celebrated Thai restaurant is so good that many Seattleites make the trek over by ferry for dinner. Chef-owner May Chaleoy serves up entrees with bright flavors like fried whole fried trout alongside mango salad flecked with mint and cashews as well as satisfying appetizers like grilled pork skewers marinated in yellow curry. She also offers versions of ubiquitous Thai dishes with elegant twists, like pad thai served with turnips and banana blossom or tom yum soup with oyster mushrooms." - Harry Cheadle
"If you haven’t eaten on Vashon lately, this restaurant is a great excuse to pay the WSDOT fare. Hidden behind a red curtain at the entrance, the dark dining room is covered floor-to-ceiling in intricately carved wood, making a dinner here feel a bit like walking into another dimension. We urge you to try the hearty-but-refreshing yum phak boong, which is fried until airy and drizzled with coconut milk. And curry fans will like May's gaeng khiao waan, made with Thai eggplant, lemongrass, and a small stalk of young green peppercorns, giving the dish a gentle heat that gets along nicely with the sweet sauce." - kayla sager riley, aimee rizzo
"Vashon Island’s celebrated Thai restaurant is so good that many Seattleites take the ferry over just to sample the food. Owner May Chaleoy’s flavors shine brightly in entrees like whole fried trout alongside mango salad flecked with mint and cashews as well as satisfying appetizers like grilled pork skewers marinated in yellow curry. She also offers versions of ubiquitous Thai dishes with elegant twists, like pad thai served with turnips and banana blossom or tom yum soup with oyster mushrooms." - Eater Staff
"If you haven’t eaten on Vashon lately, this restaurant is a great excuse to pay the WSDOT fare. Hidden behind a red curtain at the entrance, the dark dining room is covered floor-to-ceiling in intricately carved wood, making a dinner here feel a bit like walking into another dimension. We urge you to try the hearty-but-refreshing yum phak boong, which is fried until airy and drizzled with coconut milk. And curry fans will like May's gaeng khiao waan, made with Thai eggplant, lemongrass, and a small stalk of young green peppercorns, giving the dish a gentle heat that gets along nicely with the sweet sauce." - Kayla Sager-Riley