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ENLARGE
Sauteed Scallops in butter nest from May Palace in West Vail.
Editor's note:
This advertorial first appeared in Eat 2009.
VAIL, Colorado — May Palace has been a well known destination for Chinese food for decades, first in the Vail Village and then in West Vail. Since Rick Woo bought it from his brother, Henry, almost two years ago, the menu has become broader.
“We were already well known for our Chinese food,” Woo says. “I wanted to add Thai and Malaysian food, too. Vail is a first-class resort, and May Palace is a first-class Asian-fusion restaurant.”
“We were already well known for our Chinese food,” Woo says. “I wanted to add Thai and Malaysian food, too. Vail is a first-class resort, and May Palace is a first-class Asian-fusion restaurant.”
Flavors from Southeast Asia
Though Chinese favorites like sesame chicken and Szechuan beef are still menu mainstays, the Thai, Malaysian and Vietnamese cuisines are taking off. The Bangkok shrimp is a sweet-spicy medley based around ultra-crisp shrimp (though not deep fried), mangoes, pineapple and veggies. The coconut-infused curries come in red and green, depending on which meat is chosen. The chicken and beef satay are popular appetizers, complete with peanut dipping sauce.“And at night, one of every three tickets has Vietnamese spring rolls,” Woo says.
Chef Long Foo has 32 years of experience with Malaysian cuisine, which Woo describes as milder than Thai food. “It's not as spicy, not as sour, not as sweet,” he says.
May Palace staples
Though there are a plethora of new things on the menu, the classic May Palace ideals (happy hour in the Dragon Lounge, great lunch deals, family-style dinners) remain intact. That's no accident. Woo was a partner with Henry years ago, before selling his share and opening up other Asian restaurants in Boulder and Steamboat Springs. He always wanted to come back to Vail, but didn't want to compete with his brother. When Henry decided to retire it worked out beautifully for Woo. Much of the staff has been around for years. There are waiters and bartenders who have logged more than five years with the restaurant.
“It's a friendly place to work,” Woo says. “Plus the employee meal is really good.”
He would know. Woo is a hands-on owner, at the restaurant daily. He's proud of what they do.
“We have a great happy hour,” he says. “The wings are even bigger now. We start with a 7 or 8-pound chicken.” Other offerings during the 4-6 p.m. happy hour specials include peel-and-eat shrimp, soft shell crab and potstickers.
“When you order something you will be surprised by how big it is,” he promises.
