MayRee
Thai restaurant · East Village ·
Southern Thai specialties, craft cocktails, and unique dishes
Southern Thai specialties, craft cocktails, and unique dishes
"Chef/Owner Orawan Sawangphol tells us a story of southern Thai cooking at Mayree, named for a character from the Thai folktale, Twelve Sisters. The space is cozy and charming, as is the compact menu. Spice levels are far from timid, and all of the dishes, including Isan specialties, showcase great personality. Park mor plates rice crepe dumplings with a sweet chopped peanut filling topped with coconut milk and fried garlic. Kua kling is a dry, southern-style roasted curry made with ground pork that really brings the heat and displays incredible flavors. After a fiery meal, refresh your palate with coconut ice cream served in a coconut shell.Sek Saraboon runs the serious cocktail program, while all of the creative sips are named for Mayree's sisters." - Michelin Inspector
"If you want to try the food of southern Thailand’s Malay Peninsula, check out MayRee. On a darkened block, the premises is similarly subdued in its lighting scheme, and jars of spirits infused with Thai flavorings line up on a bar at the rear. Roti nam keang, a pair of flaky flatbreads served with a bowl of peanutty chicken curry, is similar to the roti canai found in area’s Malaysian restaurants." - Robert Sietsema
"Opened in mid-September on the same block of First Street as the legendary Prune in the East Village, this restaurant—named for a gentle ogress’s daughter from the folktale “Twelve Sisters” and run by Orawan Sawangphol, who grew up in Phang Nga—focuses on the food of Thailand’s Malay peninsula. Roti nam keang ($21) arrives as a pair of flaky, buttery flatbreads with a substantial peanut-laced bowl of curry studded with a cinnamon stick and a shuriken of star anise; the waiter even pours booze over the bowl and sets it aflame. Peanuts show up in many guises, including park mor ($13), a collection of squishy-and-crunchy peanut dumplings (some colored an arresting blue), and marvelous wedge-shaped fish balls that recall Fujianese fare. There’s a surprising double-pork appetizer—pork sausage wrapped in American bacon—served with peanuts, chiles, and raw onions that makes an amazing drinking snack, and drinking is clearly a focus here, with jars of spirits infused with pandan and lemongrass displayed on the bar. Some friends and I loved gai tom kamin ($16), a meal-size soup with a thin, sour broth amplified by galangal, lemongrass, lime leaves, and Garcinia cambogia; and the dried curry kua kling ($19), a pile of aggressively seasoned ground pork with shredded lime leaves, a mound of rice, sculpted cucumbers, and a runny fried egg with insanely crisp edges—mix it together and dump on the sweet chile vinegar." - Robert Sietsema
"A new Southern Thai restaurant from Orawan Sawangphol offering family recipes from Phang Nga with dishes like kua kling pork curry with chiles, jasmine rice and fried egg, and jor rang coconut shrimp soup flavored with turmeric, lemongrass, shrimp paste, and peppers." - Melissa McCart
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