SEAReview
There’s no shortage of great Thai restaurants in Seattle, but May Kitchen makes a ferry trip to Vashon Island well worth the WSDOT fare. And while it might be tempting to order pad thai, we urge you to stick with rarer dishes— Like hearty-but-refreshing yum phak boong, a.k.a. rice flour-dredged watercress fried until airy and drizzled with coconut milk. We’re also huge fans of the gaeng nor mai gai, May’s green curry that features Thai eggplant, lemongrass, and a small stalk of young green peppercorns. The peppercorns burst with gentle heat that gets along nicely with the sweet curry. Enjoy it all in a dark space that’s covered floor-to-ceiling in intricate carved wood.