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Some might say Wallingford's May Thai looks like overflow from hip Belltown, but its lavish décor is an attempt at Thai authenticity, not another case of trendiness run amok. The food is also the real Thai deal, with the owners grinding their own scratch curry pastes. Highlights include pla meuk yang, a dish of cilantro- and chili-infused grilled squid; goong satay, a teepee of giant prawns served in satay sauce; and pla gapong tod, striped bass atop Chinese eggplant, well paired with a spicy black bean sauce. Even the pad thai is tucked inside a banana leaf and mixed at your table according to your spice and herb preferences.
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