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amazing food night after night; transforming Vancouver’s dining scene

 

– Vancouver Magazine, Restaurant of the Year 2016 –

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Maenam: A Fresh Approach to Thai Cooking

By Angus An
Available May 5, 2020

Foreword by David Thompson and Normand Laprise

 

More than 100 flavor-driven Thai recipes built on technique, balance, tradition, and innovation from award-winning chef Angus An.

 

 


ABOUT THE BOOK

 

In Maenam, chef Angus An takes you on his ongoing journey of discovering Thai cuisine and shows how to blend traditional Thai flavors and cooking techniques with local, seasonal inspirations from the west coast. With Angus’s foolproof instructions, Maenam offers the foundation to modern Thai cuisine for adventurous cooks of all skill levels. Filled with over 100 of his signature recipes, each meal balances robust, intense ingredients with his approach to Thai food’s clear, sharp flavours. Transform your kitchen with snacks inspired by Thai street vendors, quick to prepare noodles and one-bowl meals, light- and full-bodied soups to have all year-round, flavorful and protein-filled salads, seasoned stir fries, killer curries, and refreshing desserts.

 

PREORDER YOUR COPY NOW

 

To preorder your copy, simply select one of the online stores below.

 

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ADVANCE PRAISE

 

“Maenam exudes freshness and flavor. Citrusy lemongrass and spicy Nahm Prik are almost palpable flicking through Angus An’s modern homage to Thai cooking. This is a sure inspiration for many meals to come.”

—Yotam Ottolenghi

 

“Chef Angus An’s fresh, light and innovative approach to Thai cuisine is equally influenced by family and personal experiences, his mentor David Thompson’s teachings, the ingredients of the great Pacific Northwest and his skill and background in French cooking technique. The result is a very appealing collection of recipes that, while appearing elevated and refined, are very approachable for the home cook. This handsome book will be a welcome addition to my collection and should be part of yours as well!”
—Andy Ricker, chef/owner of Pok Pok Restaurants

 

“Angus An’s elevation of Thai cuisine through aesthetic, intensity and high skill have made him a national treasure. This book is visually stunning and a study in one soul’s personal and original Thai cooking.”
—David McMillan, author and chef/co-owner of Joe Beef Restaurant Group

 

“Angus An’s Maenam is a useful and inspiring cookbook that shows how to create Thai dishes with fresh and local ingredients. Both home cooks and professional chefs can find dishes with layered and balanced flavors as well as exciting techniques. From street food to dessert recipes, it is a wonderful celebration of Thai cuisine, and a must-have cookbook for every kitchen.”
—Chef Susur Lee

 

“Angus takes iconic flavors of Thai cuisine and transforms them into creative, elegant, and absolutely gorgeous dishes. The perfect blend of traditional and modern, Maenam is a truly unique Thai cookbook.”
—Pailin Chongchitnant, author of Hot Thai Kitchen

Located in the heart of Kitsilano on bustling West 4th Avenue, Maenam serves authentic Thai cuisine with innovative twists on centuries-old recipes.

 

From family-style dining to riffs on Thai street food, Chef Angus An’s menu balances intense fresh flavours with seasonal ingredients and locally sourced products. Maenam’s menu is served alongside an inspired cocktail card, informed beer list and extensive selection of wines served by-the-glass or bottle.

LOCATION

1938 West 4th Avenue
Vancouver, BC V6J 1M5

PHONE

604 730 5579

HOURS

LUNCH
TUES – SAT 12:00PM – 2:00PM

DINNER
DAILY 5:00PM – 10:00PM

 

ANGUS AN | EXECUTIVE CHEF / OWNER

  • ANGUS AN

    Executive Chef / Owner

    “I love those hugely intense, bright flavours in Thai cuisine.”

Chef Angus An is a graduate of New York’s prestigious French Culinary Institute, where he worked under the world’s culinary greats including Jacques Pépin, Alain Sailhac and André Soltner, and later apprenticed at Jean-Georges Vongerichten’s legendary Jo-Jo. After graduating from the FCI, Angus trained under Chef Normand Laprise at Montréal’s Toqué before moving to London, UK, where he worked at Michelin-starred restaurants including The Ledbury and The Fat Duck. Following this he cooked at Chef David Thompson’s famed Nahm, which is also where Angus met his wife, Kate.

 

Upon returning to Vancouver, Kate and Angus opened their first restaurant, Gastropod. Lauded by diners and critics alike, Gastropod received several awards for cuisine and atmosphere before closing its doors in 2009. In May of that year, Maenam was born. Serving authentic Thai dishes, the kitchen at Maenam is directed by both Angus and Thai-born Kate. Perennial winner of Vancouver Magazine’s “Best Thai” award, Maenam has also received rave reviews from The New York Times, USA Today, and Food & Wine.

 

In 2013 Chef Angus opened Longtail Kitchen at River Market in the Vancouver suburb of New Westminster. Longtail has flourished as a casual dining destination at River Market. In August 2015 Chef Angus opened Fat Mao to serve a range of Asian noodle dishes in Vancouver’s Chinatown, and opened Freebird Chicken Shack in the Fall of 2015.

 

Learn more about Chef Angus An.


MIKE TUANGKITKUN | CHEF DE CUISINE

  • MIKE TUANGKITKUN

    Chef de Cuisine

    Mike first entered the kitchen as a child, cooking family meals with his grandfather in his home country of Thailand before moving to Canada at age 15. After starting a degree in mechanical engineering, it became clear that his true passion lay in cooking, and he enrolled in Vancouver’s Pacific Institute of Culinary Arts. After graduation he landed a coveted position at Vancouver’s West restaurant, and later joined the team at Maenam. Now as Chef de Cuisine, Mike trains staff and upholds the high standards in the kitchen, using refined French technique to cook authentic Thai cuisine. Mike’s Thai background gives his cooking a traditional perspective to which he adds a modern Canadian twist. “People think Thai food is only spicy, but it’s very complex,” he says, and it touches on all tastes: salty, sweet, sour, bitter and umami.

     

    When he’s not cooking, Mike enjoys spending time with his family, and he recently became a father to twin boys. He loves to travel with the whole family, and together they’ve visited Spain, Japan, the Philippines and Thailand. Returning to Thailand as often as possible, Mike now sees the cuisine in a new light, and his insight into the traditional ingredients and methods drive his inspiration at Maenam.

     

     

     

    TESSULA WHITFORD | RESTAURANT MANAGER

    • TESSULA WHITFORD

      Restaurant Manager

      Tess has been a crucial core member of Maenam’s staff since 2016.  She oversees the front-end day to day operations while providing our guests with exceptional knowledge of the balance of flavours in Thai cooking.  Tess has impeccable taste when it comes to wine.  She has perfected the craft of pairing Maenam’s often robust and complex flavours with local, seasonal wine and beers.  Her extensive experience working in restaurants all over Vancouver has led her to become one of the city’s finest restaurant managers.

       

       

      When Tess isn’t working, she loves to travel for the sake of food to find the perfect bite.  She also takes part in the city’s various wine programs, continually learning and building her repertoire of all things wine.


      Won’t you join us for an amazing meal?RESERVE NOW

      OUR MENU

      Thai meals are best enjoyed when dishes are shared amongst family and friends. Traditionally, each dish should contribute to the balance of four main styles: hot, sour, sweet and salty. Maenam offers a selection of dishes from each style of dish, designed to enrich your Thai dining experience. Chef An's dishes are based on traditional Thai recipes, with innovative twists that allow for local, sustainably harvested, organic ingredients whenever possible.

       


      DINNER


      Thai meals are best enjoyed when dishes are shared amongst family and friends. Traditionally, each dish should contribute to the balance of four main styles: hot, sour, sweet, salty. Maenam offers a selection of dishes from each styles of dish, designed to enrich your Thai dining experience. Chef An's dishes are based on traditional Thai recipes, with innovative twists that allow for local, sustainably harvested, organic ingredients whenever possible.

      starters

      grilled marinated chicken skewers
      garlic & coriander marinated chicken thighs accompanied with a tamarind dipping sauce
      16
      squid ink cupcakes with albacore tuna & seared scallop
      chili jam dressing, makrut lime
      16
      young coconut thai cupcakes (VG)
      caramelized palm sugar, coriander, makrut lime
      16
      steamed local mussels
      fresh lemongrass, cherry tomato, thai basil with nam jim dipping sauce
      16
      grilled thai sausage and crispy rice salad
      house made pork sausage, crispy curried rice puffs, coriander, lemongrass, ginger, fried shallots
      16
      yum pak salad (VG)
      variety of thai fruits & fresh herbs accompanied with a sesame, plum sugar & tamarind dressing
      16
      brussels sprout salad (VG)
      fresh young lemongrass, lime juice, chili flakes, toasted almonds, garlic oil
      16
      tom ka coconut mushroom soup with roasted free range chicken
      for 2 people
      galangal, lemongrass, variety of mushrooms, chili jam
      23
      tom ka coconut & banana blossom soup (VG)
      for 2 people
      variety of mushrooms with thai herbs
      20
      southern style hot & sour soup of seared sablefish
      manila clams, fresh turmeric & galangal paste, dill, long leaf coriander
      25
      cloudy hot & sour soup of sustainable prawns
      for 2 people
      oyster mushroom, galangal, & lemongrass
      25

      mains

      crispy soft shell crab salad
      fresh green mango, cashew nut, garlic oil, nam jim dressing
      26
      northeastern style duck salad
      grilled duck breast, toasted rice, fried shallot, coriander
      26
      banana blossom salad (VG)
      lychee, coriander, thai basil, chili jam dressing
      24
      3 flavour ling cod
      crispy ling cod with caramelized chili, garlic, shallot, coriander & ginger glaze, stir fried with fresh baby corn, fresh peppercorn, banana peppers, thai basil
      26
      48 hour short rib stir fry
      black pepper sauce, green peppercorn & thai basil
      32
      pad thai
      can be made vegetarian or vegan
      fresh rice noodles, tamarind, peanuts, tofu, egg, sustainable prawns
      20
      stir fry of thai long green eggplant & crispy pork jowl
      can be made vegetarian/veganfermented soy bean paste, fried thai baby garlic
      26
      local lamb rib with panang curry
      Two Rivers lamb, rich and nutty aroma, pea eggplant, thai basil
      29
      southern style turmeric curry with seafood
      halibut, mussel, prawn & seared scallop, young coconut
      29
      chu chi curry of pan seared ling cod
      sweet, salty & rich dry red curry paste with coconut cream, ikura & makrut lime
      27
      khao soi curry of butternut squash & grilled cauliflower(VG)
      northern style curry with silky tofu
      25

      house specialties


      whole fresh sea bass with 3 flavour sauce38
      lobster claypot (24 hours notice please)MP
      black pepper crab(24 hours notice please)MP

      sides

      hand made roti4
      peanut sauce3
      steamed jasmine rice3

      LUNCH


      starters

      steamed local mussels
      fresh lemongrass, cherry tomato & thai basil served with nam jim sauce
      14
      grilled thai sausage salad and crispy rice salad
      house made pork sausage with crispy curried rice puffs, coriander, lemongrass, ginger, fried shallots
      14
      brussels sprout salad (VG)
      fresh young lemongrass, lime juice, chili flakes, toasted almonds, garlic oil
      12
      grilled marinated chicken skewers
      garlic & coriander marinated chicken thighs, accompanied with a nam jim jiao dipping sauce
      14
      cloudy hot & sour soup of sustainable prawns
      for 2 people
      oyster mushroom, galangal, lemongrass
      22
      tom ka coconut mushroom soup with free range chicken
      for 2 people
      galangal, lemongrass, variety of mushrooms, chili jam
      18
      tom ka coconut & banana blossom soup (VG)
      for 2 people
      variety of mushrooms with thai herbs
      18

      mains

      grilled prawn salad
      sustainable prawns, lemongrass, fresh lime dressing, lime leaf, fresh herbs
      20
      green curry of halibut
      winged bean, apple eggplant, fresh baby corn, banana pepper, holy basil, thai basil, makrut lime zest, grachai
      20
      khao soi curry of butternut squash & grilled cauliflower (VG)
      northern style curry, silky tofu
      18
      panang curry of free range chicken
      pea eggplant, makrut lime, thai basil & roasted shallot in rich, aromatic peanut curry
      20
      stir fried beef with holy basil
      house minced hangar steak, bird's eye chilies, garlic & a fried egg served over rice
      17
      thai long green eggplant & crispy pork jowl stirfry
      fermented soy bean paste, fried thai baby garlic
      20
      thai long green eggplant stir fry (VG)
      fermented soy bean paste, fried baby thai garlic
      18
      pad thai (can be vegetarian or vegan)
      fresh rice noodles, tamarind, peanuts, tofu, egg, sustainable prawns
      16

      side dishes

      handmade roti4
      peanut sauce3

      DINNER TAKE OUT


      starters

      grilled marinated chicken skewers
      garlic & coriander marinated chicken thighs accompanied with a tamarind dipping sauce
      16
      steamed local mussels
      fresh lemongrass, cherry tomato, thai basil with nam jim dipping sauce
      16
      brussels sprout salad (VG)
      fresh young lemongrass, lime juice, chili flakes, toasted almonds, garlic oil
      16
      thai sausage salad & crispy rice puffs
      house made pork sausage with crispy curried rice puffs, oriander, lemongrass, ginger, and friend shallots
      16
      yum pak salad (VG)
      variety of fresh thai fruits & herbs with sesame, plum sugar and tamarind dressing
      16
      cloudy hot & sour soup of sustainable prawns
      serves 2 people
      oyster mushroom, galangal & lemongrass
      25
      tom ka coconut mushroom soup with free range chicken
      serves 2 people
      galangal, lemongrass, variety of mushrooms, chili jam
      23
      tom ka coconut & banana blossom soup
      serves 2 people
      variety of mushrooms, thai herbs
      20
      hot & sour soup of sablefish
      serves 2 people
      manila clams, fresh turmeric & galangal paste, dill, long leaf coriander
      25

      mains

      crispy soft shell crab salad
      fresh green mango, cashew nut, garlic oil, nam jim dressing
      26
      northeastern style duck salad
      grilled duck breast, toasted rice, fried shallot, coriander
      26
      banana blossom salad (VG)
      lychee, coriander, thai basil, chili jam dressing
      24
      3 flavour ling cod
      crispy ling cod with caramelized chili, garlic & shallot, coriander & ginger glaze, thai basil
      26
      48 hour short rib stir fry
      black pepper sauce, green peppercorn, thai basil
      32
      pad thai
      can be made vegetarian & vegan
      fresh rice noodles, tamarind, peanuts, tofu, eggs, sustainable prawns
      20
      stir fry of thai long green eggplant & crispy pork jowl
      fermented soy bean paste, fried thai baby garlic, thai basil
      26
      stir fry of long green eggplant (VG)
      fermented soy bean paste, bird's eye chili, fried thai baby garlic
      25
      southern style turmeric curry with seafood
      halibut, mussel, prawns & seared scallop, young coconut
      29
      chu chi curry of pan seared ling cod
      sweet, salty & rich dry red curry paste with coconut cream, ikura, makrut lime
      27
      khao soi curry of butternut squash & grilled cauliflower (VG)
      northern style curry, silky tofu
      25

      sides

      handmade roti4
      peanut sauce3
      steamed jasmine rice3

      sides

      steamed jasmine rice3
      hand made roti (contains gluten)4
      peanut sauce3

      LUNCH TAKE OUT


      starters

      steamed local mussels
      fresh lemongrass, cherry tomato & thai basil with nam jim sauce
      14
      grilled thai sausage & crispy rice salad
      house made pork sausage with crispy curried rice puffs, coriander, lemongrass, ginger, fried shallots
      14
      brussels sprout salad (VG)
      fresh young lemongrass, lime juice, chili flakes, toasted almonds, garlic oil
      12
      grilled marinated chicken skewers
      garlic & coriander marinated chicken thighs, accompanied with a tamarind dipping sauce
      14
      cloudy hot & sour soup of sustainable prawns
      for 2 people
      oyster mushroom, galangal & lemongrass
      22
      tom ka coconut mushroom soup with free range chicken
      for 2 people
      roasted chicken, galangal, lemongrass, variety of mushrooms, chili jam
      18
      tom ka coconut & banana blossom soup (VG)
      for 2 people
      variety of mushrooms with thai herbs
      18

      mains

      grilled prawn salad
      sustainable prawns, lemongrass, fresh lime dressing, lime leaf, fresh herbs
      20
      green curry of halibut
      thai basil, fresh baby corn, winged beans, apple eggplant
      20
      southern style turmeric curry of seafood
      halibut, mussels, prawns & seared scallop, young coconut
      22
      panang curry with free range chicken
      pea eggplant, & roasted shallots in a rich, aromatic peanut curry
      20
      khao soi curry of butternut squash & grilled cauliflower (VG)
      northern style curry of silky tofu
      18
      stir fried beef with holy basil
      house minced hangar steak, bird's eye chilies, garlic, fried egg over rice
      17
      thai long green eggplant & crispy pork jowl stirfry
      fermented soy bean paste, fried thai baby garlic, thai basil
      17
      stir fry of long green eggplant (VG)
      fermented soy bean paste, bird's eye chili, fried thai baby garlic
      17
      pad thai
      (can be vegetarian or vegan)
      fresh rice noodles, tamarind, peanuts, tofu, egg, sustainable prawns
      16

      COCKTAILS, BEER, CIDER & NON-ALCOHOLIC DRINKS


      cocktails

      siam sunburn
      chili-infused el jimador tequila, butterscotch, kaffir lime, passionfruit, egg white
      14
      muay thai sidekick
      scotch, tamarind syrup, fresh lime, pineapple, egg white
      14
      bamboo hustle
      sheringham seaside gin, lillet blanc, lemon, rhubarb bitters
      12
      bang bao bitter
      brennium aquavit, tempo gin, lemongrass, citric acid, peach clingstone bitters
      15
      chaba cloud
      hibiscus tea infused Sid's vodka, bitterhouse rubato liqueur, green tea simple syrup
      12
      lemongrass daiquiri
      anejo rum, lemongrass, fresh lime, simple syrup, grated cassia bark
      12
      koh tao crawl
      bourbon, fresh watermelon & lime juice, mint, grapefruit & hops bitters
      14
      thai and ginger
      rye, cassia bark, passionfruit, galangal, ginger beer, angostura
      12


      non-alcoholic cocktails

      virgin mango thai and ginger
      passionfruit, galangal, ginger beer, cassia bark
      6
      fresh thai ginger beer
      house made galangal & ginger syrup, lime, soda
      6
      thai iced tea
      bot tra thai tea, palm sugar, milk
      6

      beers

      singha lager
      thailand
      330 ml8
      33 acres of echo, india session ale
      vancouver, bc
      330 ml8
      four winds pilsner
      delta, bc
      330 ml8
      kiuchi 'hitachino nest', white ale
      japan
      330 ml11
      large formats
      superflux 'easy tiger' west coast pale ale
      vancouver, bc
      473 ml10
      yellow dog 'high five' hazy ipa
      port moody, bc
      473 ml10
      steel & oak royal city blonde ale
      new westminster, bc
      473 ml 9
      fieldhouse sour wheat gose
      east abby, bc
      500 ml 12
      steel and oak 'weekend plans' tart passionfruit ale
      new westminster, bc
      473 ml10
      fieldhouse dry hopped pear kolsch
      east abby, bc
      650 ml14
      powell ginger and cardamon witbier
      vancouver, bc
      473 ml9

      cider

      naramata cider co. dry pear cider
      naramata, bc
      475 ml7
      dominion cider co. ginger cider
      summerland, bc
      500 ml14
      manoir du kinkiz dans ce cidre
      france
      750 ml36


      Maenam Gift Certificates

      Now available online in denominations of $50.00 CAD. Please allow 1-2 days to process your orders before mailing out Gift Certificates. Please also indicate accurate mailing information or pick up instructions at our restaurant when completing your order on PayPal.

      AWARDS & ACHIEVEMENTS

      • our phone number

        604 730 5579

      • our location

        1938 West 4th Avenue
        Vancouver, BC V6J 1M5

      • our email

        info@maenam.ca

      • our lunch hours

        TUES–SAT 12 – 2:30PM

      • our dinner hours

        SUN–THURS 5 – 10PM
        FRI–SAT 5 – 11PM

       

       

      Want to say hello? Want to know more about us?
      Give us a call or send us a message and we will get back to you as soon as we can.
      We would love to hear from you!

       

      Unfortunately, we do not take reservations through the contact box below. For reservations, please call us at 604 730 5579 or click on the reservations button just on top of the menus section above!

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