MayRee

The story

MayRee: Authentic Southern Thai in NYC's East Village – Michelin Recommended

The MayRee Story

MayRee takes its name and inspiration from the Thai folktale “Twelve Sisters.” In a cozy, charming space on East 1st Street, the kitchen brings the bold, fiery flavors of Southern Thailand to New York City. The compact menu highlights dishes rooted in the region’s traditions—things like spicy Kua Kling pork curry and delicate Park Mor rice crepe dumplings—alongside well-loved classics such as Pad Thai and Tom Yum.

It is this commitment to authentic Southern Thai cuisine that earned MayRee a place in the Michelin Guide. The recognition speaks to the care taken with every plate: fresh ingredients, traditional recipes, and a confidence in spice that doesn't pull punches.

The Menu

The food at MayRee spans both familiar and lesser-known territory. From the menu, Kua Kling stands out—a dry-roasted curry paste with ground pork, kaffir lime leaf, and Thai chili, served with jasmine rice and a fried egg. Park Mor, a vegan and gluten-free starter, offers steamed rice skin dumplings filled with peanut, sweet radish, and grated coconut, topped with coconut milk and fried garlic. Whole fried Branzino appears in two preparations, including Pla Loui Suan with a bright fresh herb salad.

Southern Thai classics like Jor Rang—a turmeric-laced shrimp curry—and Roti Nam Keang, a massaman-style curry served with pan-fried roti, sit alongside a full section of signature curries, noodles, and stir-fries. There are also salads, soups, and desserts like seasonal mango sticky rice and house-made coconut ice cream.

Bespoke Cocktails

True to the folktale theme, the bar program offers cocktails named for the twelve sisters. These bespoke drinks are crafted to complement the bold Southern Thai flavors, making the experience feel complete. Whether you start with a Tom Kha Gai or finish with that coconut ice cream, the meal moves with intention.

MayRee keeps its focus tight: authentic Southern Thai food, a warm room, and drinks that match the ambition. That clear direction is why diners—and the Michelin inspectors—keep coming back.