Vegan and Thailand? Is that even possible, especially since almost all Thai recipes contain fish sauce? You're in luck! May Kaidee's Vegan Thai Cuisine in New York City offers a wide selection of purely plant-based dishes.

May Kaidee is more than just a vegan restaurant, however—it's a cultural experience shaped by owner and head chef Khun May, her infectious laughter, her passion for karaoke, and her drive to create a vibrant and welcoming space. Known for her innovative take on Thai cuisine using plant-based alternatives, Khun May delights guests with flavors as bold as her personality. Although based in New York City, Khun May also teaches vegan cooking classes in Chiang Mai and Bangkok, where the farm-to-table trend is thriving. These provinces have become hubs for fresh, local ingredients, which Khun May leverages to highlight Thailand's rich agricultural diversity and infuse her dishes with authentic flavors and sustainable farming practices.

For over 30 years, May Kaidee has been a subtle yet significant force in Bangkok's culinary scene. What began in 1988 as a simple street stall in the Banglamphu district has grown into a small chain dedicated to Thai vegan cuisine. Today, May Kaidee operates two restaurants in Bangkok and one in Chiang Mai, as well as a cooking school that attracts curious travelers from around the world.

At May Kaidee's restaurants, traditional Thai ingredients like fish sauce and shrimp paste are replaced with a selection of homemade, plant-based sauces and condiments, including various soy and mushroom sauces. Her philosophy is not imitation, but rather the reinterpretation of traditional flavors to create an authentic Thai taste. "It's not about mimicking meat—it's about staying true to Thai flavors," she says. One dish that perfectly embodies this is her Tom Yum soup, which is just as rich and aromatic as the classic version, but entirely without animal products.

Upgrading Bangkok's vegan scene

Veganism has only recently gained popularity in Thailand. Thirty years ago, May Kaidee was one of the few, if not the only, plant-based restaurants in the city. Today, the vegan food scene in Thailand has exploded, with dozens of restaurants in Bangkok alone. And although most Thais are not yet fully vegan, more and more are open to the possibilities – a change that Khun May has helped to bring about.

Khun May herself attributes this gradual shift to health reasons and a desire for sustainable and environmentally friendly food options. She initially adopted a plant-based diet for health reasons—an experience that inspired her to seriously explore vegan cuisine. However, don't expect tofu imitations of shrimp or squid on her menu. For her, authenticity means highlighting flavor rather than mimicking texture. For example, her menu features a plant-based chicken dish that tastes remarkably similar to the real thing, although she admits that a truly vegan alternative to seafood has yet to be found.

The dishes you absolutely must try

For travelers unfamiliar with vegan Thai cuisine, May Kaidee's recommendations are as delicious as they are surprising. The Tom Yum soup impresses with its robust flavor – entirely without fish sauce. The papaya salad is another highlight, as are the glass noodles with shiitake mushrooms, an umami-rich dish that will delight even dedicated meat-eaters.

For those seeking a more adventurous experience, Laab Paak is a vegan version of the traditional meat-based Laab. Or how about Orange Curry or Gaeng Som? This dish differs from classic coconut-based curries through the use of grated young papaya and a mix of fresh vegetables, giving it a refreshing yet complex flavor.

For aspiring chefs: A lesson in authenticity

May Kaidee's influence isn't limited to her restaurants. With her cooking schools in Bangkok and Chiang Mai, she's also shaping the next generation of chefs. Her advice to anyone wanting to master vegan Thai cuisine is simple: visit Thailand. She emphasizes the importance of immersing oneself in the country's markets, farms, and street food stalls, where the air is filled with the aroma of fresh herbs and produce.

Whether you've always been vegan or are simply curious, May Kaidee's restaurants will remind you of the diverse flavors and creative potential of vegan Thai cuisine. So, if you're in Bangkok or Chiang Mai, book a table, take a cooking class, and discover a side of Thai food you may not have known before. Bangkok offers an exciting mix of fine dining and the vibrant street food paradise of Yaowarat Road, while Chiang Mai is known for its lively markets and local produce. Both cities offer intense culinary experiences that attract food lovers from around the world, making them ideal places to discover innovative Thai flavors with Khun May's plant-based twist.

Perhaps you come for the food and the experience, but we can almost guarantee that you'll fall in love with Khun May's infectious personality. See for yourself – here are a few words from Khun May.