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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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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
WED – SAT  12:00 pm – 2:00 pm

DINNER
FRI – SAT. 5:00 PM – 10:30 PM

TUES – THURS, SUN. 5:00 PM – 10:00 PM 

TEMPORARILY CLOSED MON

 

Reservations

Book your Maenam reservation on Resy

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.

LUNCH MENU


All following dishes served with rice, daily soup and daily salad


red gati veg curry (VG)(GF)
aromatic red coconut curry, sweet peppers, thai eggplant, holy basil
24
red gati duck leg (GF)
aromatic red coconut curry, confit fraser valley duck leg, sweet peppers, thai eggplant, holy basil
26
green curry halibut (GF)
fragrant green curry, local halibut, sweet peppers, thai eggplant, holy & thai basil
26
grilled marinated pork jowl
nam prik noom green pepper relish, crispy pork crackling, spicy nahm jim jao
28
crispy fried marinated pork belly
fried shallot, crispy thai garlic served with nahm jim jao
26
prawn stir-fry (GF)
long bean, sweet peppers, thai basil, fried garlic
26
stir-fried beef tenderloin with holy basil
sliced beef tenderloin, bird's eye chilies, garlic, fried free-range egg
28
stir-fried long eggplant (VG)
fermented soybean paste, bird's eye chilies, fried thai baby garlic
24
Hat Yai fried chicken
marinated fried chicken, coriander salt, fried shallots served with roti, nahm jim gai sweet chili sauce
28

ADD ON

pad thai
fresh rice noodles, tamarind, peanuts, tofu, chives, egg, sustainable prawn, bean sprouts
26
vegetarian pad thai
fresh rice noodles, tamarind, peanuts, tofu, egg, bean sprouts *can be prepared vegan
24

SIDE DISHES

side of stir-fried daily vegetables10
steamed jasmine rice3
handmade roti5
peanut sauce3
                                                             
                                                                       

DINE IN DINNER MENU


Starters

green papaya salad
green papaya, roasted peanuts, long green bean, cherry tomato, dried shrimp
*can be prepared vegan
19
crispy brussels sprouts salad (VG)
fresh young lemongrass, lime juice, chili flakes, toasted almonds finished with garlic oil
18
thai cupcakes with prawns
miang garnish of grated coconut, peanut, young ginger, shallot, bird's eye chili & lime
20
thai cupcakes with pomelo (VG)
grated coconut, peanut, young ginger with tamarind, palm sugar sauce
18
steamed fresh local mussels
fresh lemongrass, cherry tomato, red chili, thai basil with nam jim dipping sauce
22
grilled thai sausage & crispy rice salad
house fermented pork sausage with crispy curried rice puffs, coriander & fried shallots
20
tom ka coconut mushroom soup (VG)
for 2 people
variety of mushrooms, with thai herbs & bird's eye chilies
*can be prepared vegan
30
hot & sour soup of sablefish
for 2 people
turmeric & galangal with oyster mushroom, fresh dill & long leaf coriander
32
hot & sour soup of organic poached chicken
for 2 people
long leaf coriander, oyster mushroom, taro stem, young lemongrass
30

Mains

grilled sockeye salmon salad
peanuts, young coconut, coriander, young lemongrass
32
nam tok grilled wagyu beef salad
Brant Lake wagyu bavette, coriander, fresh mint, shallots & toasted rice powder with aromatic dressing
34
tofu larb salad
toasted rice powder, fresh thai herbs, with soy lime dressing
29
3 flavour lingcod
crispy lingcod with caramelized palm sugar, chili, garlic, fresh baby corn, coriander & ginger glaze
34
tom gati vegetable curry (VG)
white curry with grilled cauliflower, fresh baby corn & yam
32
chu chi curry of grilled albacore tuna
dry curry with grilled albacore tuna, fried shallots & makrut lime leaf
35
tom gati of house smoked duck breast
for 2 people
white curry with house smoked dry aged Brome Lake duck breast, rutabaga & kale
52
pork jowl & purple eggplant stir fry
crispy pork jowl, fermented bean paste & chili garlic
32
stir-fried purple eggplant (VG)
fermented soybean paste, fried thai baby garlic & thai basil
30
pad thai
fresh rice noodle, tamarind, peanuts, tofu, chives, egg, sustainable prawns
28
vegetarian pad thai
fresh rice noodles, tamarind, peanuts, tofu, chives & egg
*can be prepared vegan
25

Sides

hand made roti5
peanut sauce3
steamed jasmine rice3

Daily Desserts

12

Chef's specialty

24 hours notice required please
lobster clay pot with pork vermicelliMP
black pepper crabMP
                                                             
                                                                       

DINNER TAKE OUT MENU


DINNER TAKE OUT MENU



Enjoy 10% discount for take-out ala carte dinner orders

STARTERS

crispy brussels sprouts salad (VG)
fresh young lemongrass, lime juice, chili flakes, toasted almonds, finished with garlic oil
18
green papaya salad
green papaya, roasted peanut, long green bean, cherry tomato, dried shrimp
* can be prepared vegan
19
steamed local mussels
fresh lemongrass, cherry tomato, red chili, thai basil with nam jim sauce
22
grilled thai sausage & crispy rice salad
house fermented sausage salad, crispy curried rice puffs, coriander & fried shallots
20
tom ka coconut mushroom soup (VG)
for 2 people
variety of mushrooms with & thai herbs & bird's eye chilies
*can be prepared vegan
30
hot & sour soup of organic poached chicken
for 2 people
long leaf coriander, oyster mushrooms, taro stem, young lemongrass
hot & sour soup of sablefish
for 2 people
turmeric & ginger, oyster mushroom, fresh dill, long leaf coriander
32

MAINS

grilled sockeye salmon salad
peanuts, young coconut, coriander, young lemongrass
32
tofu larb salad (VG)
toasted rice powder, fresh thai herbs with soy lime dressing
29
3 flavour lingcod
crispy bc lingcod with caramelized palm sugar, chilies, garlic, fresh baby corn, coriander & ginger glaze
32
tom gati vegetable curry (VG)
white curry with grilled rutabaga, fresh baby curry & pea eggplant
31
chu chi curry of grilled albacore tuna
dry curry with grilled albacore tuna, fried shallots & makrut lime leaf
35
green curry of fresh local halibut
fresh halibut, cauliflower, grachai, green kale, thai & holy basil
34
tom gati curry of duck leg
white curry with roasted duck leg
34
pork jowl & purple eggplant stir-fry
crispy pork jowl, fermented bean paste & chili garlic
32
stir-fried purple eggplant (VG)
fermented soybean paste, fried thai baby garlic, thai basil
*contains gluten*
30
pad thai fresh rice noodle, tamarind, peanut, tofu, chives, egg, sustainable prawns
*contains peanuts and shrimp
28
vegetarian pad thai
can be prepared vegan
fresh rice noodle, tamarind, peanut, tofu, chives, egg
25

DESSERTS

daily dessert

12

SIDE DISHES

thai jasmine rice complimentary for pick-up order
hand made roti5
peanut sauce3
                                                 
                                                                       

DINNER-TAKE OUT CHEF'S MENU


Take out Chef's Menu

3 Styles of Chef's menu are available for take out.

Signature Chef's Menu


Family Style Sharing for 2 -3 People
140
hot & soup of organic poached chicken
long leaf coriander, oyster mushrooms, taro stem, young lemongrass

crispy humboldt squid salad
cashew confit, young ginger, lime, coriander, palm sugar dressing

panang curry of duck leg
aromatic & rich peanut curry with thai basil & shallots

3 flavour lingcod
crispy bc lingcod with caramelized palm sugar, chili, garlic, fresh baby corn, coriander & ginger glaze

steamed jasmine rice

chef's daily dessert selection

Pescatarian Chef's Menu


Family Style Sharing for 2-3 People
140
hot & sour soup of prawn
sustainable prawns, coriander, bird's eye chilies

crispy humboldt squid salad
cashew confit, young ginger, lime, coriander, palm sugar dressing

3 flavour lingcod
crispy bc lingcod with caramelized palm sugar, chili, garlic, fresh baby corn, coriander & ginger glaze

green curry of halibut
cauliflower, grachai, green kale, thai & holy basil

steamed jasmine rice

chef's daily dessert selection

Vegetarian Chef's Menu


Family Style Sharing for 2-3 People
140
tom ka coconut mushroom soup
medley of mushrooms, thai herbs, bird's eye chilies

tofu larb salad
toasted rice powder, thai herbs

tom gati vegetable curry
white curry with grilled cauliflower, & yam

purple eggplant stirfry
fermented soybean paste, thai basil, fried baby thai garlic

steamed jasmine rice

chef's daily dessert selection

       
                                                                       

 

 

 

Maenam: A Fresh Approach to Thai Cooking

By Angus An
Available August 4, 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.

 

INDIGO Amazon Canada Amazon USA

 

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

 

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.


    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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