The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

THE OAKVILLE BEAVER Friday, Dccember 16, 1994 â€" 4 /\"/K/ THAI SATAY . MORT May Kernot â€" happy to be doing it her way ADVERTISING FEATURE By Stephanie Henderson for May Kernot. From the start, the intrepid owner of Thai Satay More has done it her way, introducing Thai food to the Oakville restaurant scene, setting up shop in an unlikely location, and earning the trust of expert Thai chefs from Toronto who eventualâ€" ly made Oakville their home. The 100â€"hour weeks she puts in have earned this meticulous entrepreneur a steady stream of appreâ€" ciative customers who come to enjoy the delicious, healthy food offered in this intimate jewelâ€"colored gem of a dining establishment ensconced in a small commercial plaza on Cross Avenue facing the Oakville GO Station. Reservations are strongly urged, espeâ€" cially on Friday and Saturday evenings. With good reason. As soon as you walk in, you know you‘re in for a treat. The savory aroma of delicate Thai spices is the only perfume in the air, in Oakville‘s first completely nonâ€"smokâ€" ing restaurant (with the exception of the two major franchises). A sign on the front door gives a gentle reminder: Thank You For Not Smoking. Thank you for not smoking Reactions to this unusual policy vary, but May says most customers come to agree with her decision, which she must patiently defend from time to time. Anxious to clarify her reasoning, Il has been a whirlwind six months Fine Dining Luncheon Buffet Dancer Chef Souwaluck Sirima May explains. "I want to promote a healthy enviâ€" ronment with healthy food. Smoking is the only thing proven to be bad for the heart, and it contributes to cancer," she says. "In addition, my restaurant is very small, so if one portion were for smokâ€" ers, everyone in the restaurant would feel it. I‘d feel like the biggest hypocrite around." May says she‘d love to accommoâ€" date everyone, "but I‘ve got to stick to what I believe in." One positive side effect of the noâ€" smoking policy (which isn‘t a complete impediment â€" many customers enjoy the thriving takeâ€"out service, in addition to offâ€"site catering for parties and speâ€" cial events) is that many local health care providers are recommending her establishment to patients who prefer smokeâ€"free meals. "When nonâ€"smokers come in here and discover that there‘s no smoking, they‘re absolutely delighted," she says. Without a heavy smoke smell, dinâ€" ers can fully enjoy the subtle tastes and delicate aromas of Thai dishes, preâ€" pared fresh in the large, spotless kitchen (which customers are always welcome to visit). No MSG, no preservatives, and nothing is reheated or precooked. Subtle tastes and delicate aromas Thai cooking is light, and in addiâ€" tion to fresh ingredients, the recipes offered by head chef Amorn Khwavong and the four authentic Thai chefs who Soup Papaya or Yom Tum _ Appetizer Assortment Steaned Dumpling Garee Puff Fried Golden Bag Satay, Crispy Spring Roll work with her, incorporate such exotic herbs and spices as lemon grass, lime leaves, fresh ginger, Thai basil, fresh coriander, tamarind, fresh mint, cumin, _ turmeric, green and red chilies, peppers and galanga â€" a root vegetable used to flavor stirâ€"frys and soups. There are also four kinds of curry pastes used â€" red, green, Panang (thickened with coconut cream), and Massaman (laced with tenderizing tamarind â€" wonderful in beef dishes). The level is spiciness is at the discretion of the customer, and can range from very mild to makeâ€" yourâ€"eyesâ€"water, depending on the sauce. Wait staff are trained to be sensiâ€" tive to every taste. Incidentally, the takeâ€"out food is as artfully presented as the sitâ€"down and catered fare â€" a true pleasure to serve and to enjoy. Healthy choices, special diets For those who are watching their cholesterol, most of the rice noodle based appetizers are available steamed, such as Toong Tong, an appetizer with shrimp, chicken, pork and various herbs Oakuville‘s Very Own Authentic THAI Restaurant Reserve now for your OFFICE PARTY or HOLIDAY CELEBRATION $8.95 Buffet Luncheon 11:30 a.m. to 2:00 p.m., Monday to Friday inclusive Fine Dining 5:00 p.m. to 10:00 p.m., Monday to Friday inclusive Closed Christmas Eve, Christmas Day and Boxing Day Licensed under the LLBO * Featuring SECOND CUP coffees teas GIFT CERTIFICATES AVAILABLE For your NEW YEAR‘S CELEBRATION!! Main Course KHAO SHUEY (Steamed Rice) PHAD THAI (Stir fried rice noodle) GAI PAD MET MAMUANG (Cashew Nut Chicken) GANG MASSAMAN (Rich beef curry with potato) PAD GOONG KRATEUM (Garlic Shrimp) PAD MUK KUA or MAY‘S TRIFLE Glass of Sparkling Wine and spices. One hundred per cent vegâ€" etable oil is used for frying. and in all recipes, the oil is supplemented with chicken broth, to reduce fat. Diners with dietary restrictions need only indicate their preferences to the attentive wait staff, May will ensure that the dishes are prepared accordingly. There are several vegetarian options, and meat can easily be omitted from most recipes. Daily lunch buffet The daily lunch buffet from 11:30 a.m. to 2 p.m. Monday to Friday is a great way to sample Thai cooking. For a very reasonable price, you can sample about eight or nine different dishes, which vary constantly, including a couâ€" ple of desserts. For dinner, served Monday to Saturday between 5 p.m. and 10 p.m., there are traditional favorites such as satay chicken or pork in peanut sauce, Pad Thai noodles and stir fried dishes. Expanded menu Fans of Thai cuisine who like to experiment will appreciate the newly Dessert KHAOW NEOW MAMUANG (Sticky Thai rice with mango) COFFEE or TEA $110°"° Per Couple Book Now To Avoid Disappointment 338â€"7934 with Samira van A xOakville‘s own authentic Thai restaurant â€" expanded menu. Among the new offerâ€" ings are two delicious soups â€" Tom Yum, a papaya vegetarian soup, and Po Tak, a tasty Thai seafood soup. Other new dishes which have become popular include Gang Garee. a delicately spiced mild yellow coconut cream curry combining tender chicken and potato. The ginger and honey stirâ€" fry, Gai Pad Khing Naam Peung, is a lively mixture of chicken, and Chinese black mushrooms caressed with fresh ginger, crushed garlic and honey. Unique daily specials offered Monday to Wednesday evenings also spice up this exciting assortment. Then there are the desserts, which _ May prepares herself. If you‘re going for authenticity, try the fresh sliced mango with sweetened coconut milk and sticky Thai rice, or fried bananas. May also prepares English trifle, peach flan and liqueurâ€"based desserts. Exotic teas â€" ginger, peach and mango, blend exceptionally well with Thai food. On Friday and Saturday nights, two of the chefs, who also entertain on behalf of the Thai consulate, perform authentic native dances in costume. After just two weeks in business, May had the honor of hosting a banquet at Thai Satay More, attended by Sunai Na Ubol, Governor of the northern Thai province of Sakon, and Thai Consul, William Dickinson. Book now for New Year‘s feast May has planned a wonderful New Year‘s menu (see details below). Two seatings are offered. at 6 p.m. and 9 p.m. After a successful first six months, May says she deeply appreciates the support she has received in the commuâ€" nity, and wishes all her patrons a "very merry Christmas and happy New Year." Takeâ€"Out | Gourmet Catering Owner/ Operator MAY KERN OT 4 meersfoort, Senior Waip Staff THAI SATAY MORE * 187 CROSS AVENUE *« OAKVILLE * L6J 2W7 Your Party Catering Specialist