Vashon, WA
MAY KITCHEN + BAR accommodates vegans with good options that can likely be made vegan, such as the Kaow Phad Sapparod and Phad Prik Khing.
Wok stir-fry of cashew, fresh garlic, sweet onion, mushroom, and green onion in a smoky roasted Thai chili sauce with chicken or tofu.
Yellow curry of kabocha squash in turmeric, cardamom, and fresh Thai basil. Choice of chicken, pork, prawns, beef, fried tofu, soft tofu, or mixed vegetables. Can be prepared vegan upon request.
Wok stir-fry of green beans in prik khing chili paste with chicken, pork, beef, or tofu.
Wok stir-fry of jasmine rice, pineapple, egg, cashews, and garlic in yellow curry powder with chicken or tofu.
A tangy lemongrass broth with fresh oyster mushrooms, cilantro, and your choice of chicken or tofu. Can be prepared vegan upon request.
Wok stir-fry of cashew, fresh garlic, sweet onion, mushroom, and green onion in a smoky roasted Thai chili sauce with chicken or tofu.
Yellow curry of kabocha squash in turmeric, cardamom, and fresh Thai basil. Choice of chicken, pork, prawns, beef, fried tofu, soft tofu, or mixed vegetables. Can be prepared vegan upon request.
Wok stir-fry of green beans in prik khing chili paste with chicken, pork, beef, or tofu.
Rich, hearty, spiced yellow curry served with potato, onions, peanuts, and traditionally done with beef. Can be prepared vegan upon request.
House green curry with green Thai chili, galangal, lemongrass, Thai eggplant, and coconut cream with chicken, pork, or tofu.
Wok stir-fry of fresh long purple eggplant and Thai basil in soybean sauce with fried tofu, mushrooms, or pork.
Wok stir-fry of bamboo shoot, mushroom, onion, bell pepper, baby corn, and fresh basil in my signature red curry with chicken, beef, pork, or tofu.
Wok stir-fry of chicken and oyster mushrooms in onion, soy, and fresh ginger. Can be prepared vegan upon request.
Wok stir-fry of jasmine rice, pineapple, egg, cashews, and garlic in yellow curry powder with chicken or tofu.
Traditional Thai stir-fried thin rice noodles in tamarind sauce with bean sprouts, chives, egg, and chicken or tofu. Garnished table-side with bean sprouts, lime, chili, and ground peanuts. Can be prepared vegan upon request.
Wok stir-fry of wide rice noodles, egg, and Thai broccoli in a sweet dark soy sauce with pork, beef, or tofu.
Wok stir-fry of wide rice noodles, egg, and holy basil. Choice of pork, beef, or tofu.
Siamese watercress flash-fried in rice flour, drizzled in coconut milk, and served with a coconut lime chili-oil dipping sauce.
Fresh vegetables rolled in rice wraps with May's light sweet tamarind sauce with a hint of fresh Thai chili.
Fresh green papaya, tomato, and peanut salad in a tangy lime and palm sugar dressing.
Fried Chinese eggplant, dressed in cilantro lime nam jim dressing, and topped with fried basil.
A tangy lemongrass broth with fresh oyster mushrooms, cilantro, and your choice of chicken or tofu. Can be prepared vegan upon request.
A galangal coconut cream soup with fresh oyster mushrooms, cilantro, and your choice of chicken or tofu. Can be prepared vegan upon request.