Vegan and Thailand? Can this be true, especially with mostly all Thai recipes, including fish sauce? You’re in luck! New York City’s (NYC) very own May Kaidee’s Vegan Thai Cuisine offers various plant-based menu items.
However, May Kaidee isn’t just a vegan restaurant—it’s a cultural experience powered by the owner and head chef, Khun May, and her infectious laugh, love for karaoke, and her determination to create a vibrant, inclusive space. Known widely for her vision of innovating Thai cuisine through plant-based options, Khun May has captivated diners with flavors as bold as her personality. While she is based in NYC, Khun May also has vegan cooking classes in Chiang Mai and Bangkok, where the farm-to-table trend is popular. These provinces have become hubs for fresh, locally sourced ingredients, which Kuhn May uses to highlight the rich agricultural diversity of Thailand, bringing her dishes to life with authentic flavors and sustainable practices.
For over 30 years, May Kaidee has been a quiet but significant influence on Bangkok’s dining landscape. What started as a simple street cart in the Banglamphu neighborhood in 1988 has evolved into a small chain dedicated to Thai vegan cuisine. Today, May Kaidee operates two restaurants in Bangkok and one in Chiang Mai, along with a cooking school that attracts curious travelers from all over the world.
At May Kaidee’s restaurants, traditional Thai ingredients like fish sauce and shrimp paste are replaced with a lineup of homemade, plant-based sauces and seasonings, including different varieties of soy and mushroom sauces. Her philosophy isn’t about imitation but about reinterpreting traditional flavors to create an authentic Thai taste. “It’s not about replicating meat—it’s about staying true to Thai flavors,” she says. One dish that perfectly captures this is her Tom Yam soup, which is just as rich and aromatic as the classic version, minus any animal ingredients.
Elevating Bangkok’s Vegan Scene
Veganism has only recently gained mainstream appeal in Thailand. Thirty years ago, May Kaidee was one of the few, if not only, plant-based restaurants in the city. Today, the vegan dining scene in Thailand has exploded, with dozens of options in Bangkok alone. And although most Thais haven’t adopted veganism fully, more are open to its possibilities—a shift Khun May has helped bring about.
Khun May herself credits this gradual shift to health reasons, as well as to the desire for sustainable and eco-friendly dining options. She initially turned to a plant-based diet for health, a journey that inspired her to take vegan cooking seriously. But don’t expect a tofu replica of shrimp or squid on her menu. In her view, authenticity means highlighting flavors rather than mimicking textures. Her menus, for example, include a plant-based chicken that tastes surprisingly like the real thing, although she says a vegan alternative to seafood remains elusive.
The Dishes You Need to Try
For travelers unacquainted with vegan Thai food, May Kaidee’s recommendations are as mouthwatering as they are unexpected. Tom Yam soup takes on a bold flavor profile without a drop of fish sauce. Papaya salad is another standout, as are the glass noodles with shiitake mushrooms, an umami-packed dish that surprises even the staunchest meat-eaters.
If you’re feeling adventurous, try the Laab Paak, a vegan twist on the traditional meat-based Laab. Then there’s the Orange Curry, or Gaeng Som—a dish that differs from the classic coconut-based curries by using shredded young papaya and a medley of fresh vegetables, giving it a refreshing yet deeply layered flavor.
For Aspiring Chefs: A Lesson in Authenticity
May Kaidee’s influence isn’t just limited to her restaurants. Through her cooking schools in Bangkok and Chiang Mai, she’s also been shaping the next generation of chefs. Her advice to those eager to master vegan Thai cooking is simple: visit Thailand. She emphasizes the importance of immersing oneself in the country’s markets, farms, and street food stalls, where the aroma of fresh herbs and produce lingers in the air.
Whether you’re a lifelong vegan or simply curious, May Kaidee’s restaurants are a reminder of the diverse flavors and creative potential of Thai vegan cuisine. So, if you find yourself in Bangkok or Chiang Mai, make a reservation, take a class, and discover a side of Thai food you may not have known was possible. Bangkok offers an exciting blend of high-end dining spots and the bustling street food haven of Yaowarat Road, while Chiang Mai is known for its vibrant markets and farm-to-table dining experiences. Both cities provide immersive culinary experiences that draw food enthusiasts worldwide, making them ideal spots to explore innovative Thai flavors with Khun May’s plant-based twist.
You may come for the food and experience, but we can almost certainly guarantee that you will fall in love with Khun May’s infectious personality. Don’t take our word for it, here are some words from Khun May herself.
