In 1988 May started with just a street cart in Bangkok creating dishes that would eventually become part of our complete menu which we still offer today. 30+ years and many iterations later, May Kaidee arrived in NYC to bring our taste to an even greater audience.
We specialize in Thai vegan food inspired by traditional dishes from Thailand's various provinces.
Our menu includes salads, curries, noodles dishes all based on traditional Thai recipes from different provinces including Isaan (North-East Thailand), Central Thailand and Southern Thailand.
We source the ingredients used in our dishes daily for maximum freshness. In Thailand food is normally made with ingredients that have arrived directly from farms that same day. In order to come as close as possible to the experience of Thai food as it's made in Thailand, we start by seeking out and handpicking ingredients everyday that are as fresh as possible.
Whether easy to find produce such as lettuce, tomotoes and cabbage, or more difficult to source ingredients such as galanghal, lemon grass, kaffir lime leaf, fingerroot (Chinese ginger) or Thai basil, we make an effort to find the best individual ingredients available each day.
We encourage you to browse our Index of Thai Ingredients to learn more about the special and unique plant-based items that go into making our dishes at May Kaidee.
We also offer a selection of fusion Thai inspired dishes as a unique extension to our original menu which originated in Bangkok, Thailand. Combining traditional ingredients with complementary, sometimes unlikely counterparts, completes the circle of traditional Thai cuisine from the past few centuries which itself began as a fusion cusine reinventing dishes and techniques from China primarily and later India, and even later with ingredients as far away as North America – most notably the chili pepper which originated in Mexico.
When examining historical records, it's interesting to what degree ingredients traveled from one side of the globe to the other, resulting in Thai ingredients being introduced to the Western hempisphere and vice-versa.
Try our healthy bowl consisting of a layer of brown-red rice with several layers of fresh ingredients high in antioxidants topped with a ginger-carrot dressing.
We now offer our Night Market menu late evenings 7 days per week 10pm - 12 midnight.
Our third edition cookbook contains several original dishes from our original Bangkok menu. Great for gifts. Suitable for both beginning and experienced cooks. Available for delivery worldwide.
The cookbook includes more numerous recipes including salads, soups, curries, stir fry dishes and desserts. Spring Rolls, Papaya Salad, Pad Thai, Massaman Curry, Green Curry are just some of the dishes outlined in the easy to follow instruction.
Plant-based Thai food has become increasingly popular in recent years, both for health reasons and as a more environmentally-friendly option. Thai cuisine is known for its bold and complex flavors, which are often achieved through the use of herbs, spices, and aromatics, which is what makes possible an unbelievable range of flavors which still today are not widely known as being possible in vegan cooking. Thai vegan cooking is in contrast to what has historically been the reputation of vegan cuisine as one lacking flavor and substance. With plant-based vegan Thai cooking it's possible to showcase a wide variety of vegetables, fruits, grains, and legumes in a manner that can make one forget that it is void of animal products.
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