May's Kitchen

Doesn't Recommend

Burt M.

Joined 11 months ago

The food here was awful! I would not recondition this place to my worst enemy!

Recommends

marko74

Joined 5 years ago

Exquisite Chinese food in Pompano Beach. I personally like May's Kitchen because of their great food and service.

It is a little place, but the food that comes out is incredible.

If anyone is interested, there is a Sun-Sentinel critique of this restaurant.

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sun-sentinel DOT COM features/food/

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May's Kitchen, Pompano Beach

Address: 19 N. Federal Highway.

Phone: 954-783-0818

Type food: Chinese

Hours: 11 a.m.-10 p.m. Monday through Friday, noon-10 p.m. Saturday and Sunday

Dining facilities: Strictly takeout

Service: Friendly with a slight language barrier, but it's easily overcome with a little pointing at the menu.

Delivery: Free with a minimum $10 order for lunch; $12 for dinner

THE DISH

May's is a tiny spot you might pass up if you weren't looking for it. It's on the main drag but set back from the road. Order at the counter then wait in the small adjoining room five to 10 minutes, tops, for your food.

The combo specialties offer the best deals. At lunch, 33 different selections range from $5.50 to $6.75 (available

11 a.m.-3 p.m. Monday through Saturday). These are entree-size portions served with pork fried rice or steamed white rice and a full-size veggie egg roll that isn't greasy.

Dinner combos ($8.25 to $9.55) can be ordered any time and include entree, pork fried rice and soup of choice. One of my favorites is General Chang's chicken ($6.75 for lunch; $9.55 for dinner), a distant cousin to General Tso's chicken, but really the same recipe.

The kitchen dishes up a oversized portion of battered, boneless white chicken pieces, fried golden-brown and crisp. The meat is juicy. A pool of mahogany-colored garlic sauce with good flavor and a bit of heat is what makes the dish. Fresh broccoli spears add color.

The fried rice looks and tastes better than most with its nice deep-brown color laced with scrambled eggs, onions and bits of roast pork.

? Judith Stocks