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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.

 

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

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.

       

       

      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.



      We are pleased to be offering the following Take Out Menu 7 days a week 10% discount on all take out orders


      Sunday-Thursday 4:30pm-8:30pm
      Friday & Saturday 4:30pm-9pm 604.730.5579

      Delivery service will also be available through Skip the Dishes.


      Please scroll down for our offering of beer, wines & non-alcoholic beverages also available to accompany your take out meal

      Thank you for your understanding during this time, stay well, we miss you & we can't wait to serve you soon!

      starters

      cauliflower salad (VG)
      fresh young lemongrass, lime juice, chili flakes, toasted almonds, garlic oil
      14
      grilled thai sausage salad with crispy curried rice puffs
      house made pork sausage, crispy curried rice puffs, coriander, lemongrass, ginger, fried shallots
      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 (VG)
      serves 2 people
      variety of mushrooms, thai herbs
      20

      mains

      red cumin curry with roasted free range chicken
      aromatic & rich curry with thai herbs
      26
      southern style turmeric curry of seafood
      sustainable prawns & halibut cheek with young coconut in a golden curry
      29
      green curry of halibut or green curry of sustainable prawns
      pea eggplant, holy basil, fresh baby corn
      26
      braised beef with red cumin curry
      aromatic & rich curry with thai herbs
      26
      chefs daily vegetarian curry
      fresh daily vegetable selection with thai herbs in an enticing aromatic curry prepared fresh daily
      25
      3 flavour halibut cheek
      halibut cheek with caramelized chili, garlic & shallot, coriander & ginger glaze, thai basil
      26
      48 hour beef short rib stir fry
      black pepper sauce, green peppercorn, thai basil
      29
      pad thai
      fresh rice noodles, tamarind, peanuts, tofu, eggs, sustainable prawns
      20
      vegetarian pad thai
      vegan option available
      fresh rice noodles, tamarind, peanuts, tofu, egg
      18
      stir fry of tofu, fresh baby corn & thai basil (VG)
      fermented soy bean paste, bird's eye chili, fried thai baby garlic
      24

      sides

      steamed jasmine riceour compliments!
      hand made roti (contains gluten)4
      peanut sauce3



      non-alcoholic cocktails

      cans of pop
      coke, diet coke, 7up, ginger ale
      2
      bottle ginger beer
      5
      thai iced tea
      bot tra thai tea, palm sugar, milk
      5



      Take out Beers & Ciders


      singha, lager
      thailand
      330 ml6
      four winds, pilsner
      delta, bc
      330 ml6
      33 acres of sunshine, french blanche
      vancouver, bc
      330 ml6

      larger formats

      luppolo, 'serie selvatica' cose with black lime
      vancouver, bc
      473 ml8
      superflux 'craft beer is dead' ipa
      vancouver, bc
      473 ml8
      yellow dog 'high five' hazy ipa
      port moody, bc
      473 ml7
      steel & oak royal city blonde ale
      new westminster, bc
      473 ml 7
      backcountry, 'trail breaker' american pale ale
      squamish, bc
      500 ml 8
      brassneck X strange fellows 'some antics' passionfruit saisor
      vancouver, bc
      473 ml8
      dominion ginger apple cider
      summerland, bc
      500 ml11
      naramata cider company, dry pear cider
      naramata, bc
      355 ml6



      Take out White Wines, Bubbles & Rose

      bottle
      hakutsuru superior junmai ginjo 300 ml
      kobe, japan
      18
      fitzpatrick family vineyards, 'fitz cremant' pinot blanc 2017
      okanagan valley, bc
      45
      bella, 'keremeos single vineyard' sparkling gamay noir 2018
      keremeos, bc
      45
      kitsch, rose pinot noir 2018
      okanagan valley, bc
      42
      road 13, 'honest john white' chardonnay/pinot gris/kerner 2017
      bc
      20
      le pianure, pinot grigio 2018
      friuli-venezia giulia, italy
      20
      joie farm, pinot blanc 2017
      okanagan valley, bc
      42
      corcelettes, 'second chance vineyard' gewürztraminer 2018
      similkameen valley, bc
      28
      haywire, sauvignon blanc 2018
      okanagan valley, bc
      45
      tantalus, riesling 2018
      okanagan valley, bc
      45
      domaine lavage, 'novellum' chardonnay 2017
      languedoc-roussillon, fr
      45
      th wines, viognier 2018
      okanagan valley, bc
      45
      champalou, vouvray sec chenin blanc 2017
      loire, fr
      50
      alain gueneau, 'la guiberte' sancerre sauvignon blanc 2018
      loire, fr
      55



      Take out red wines

      san silvestro, barbera apassimento 2018
      piemonte, it
      40
      blue mountain, gamay noir 2017
      okanagan valley, bc
      55
      moraine, pinot noir 2018
      okanagan valley, bc
      45
      la vieux pin, syrah cuvee 'violette' 2017
      okanagan valley, bc
      50
      remoissenet père et fils, 'renommée' bourgogne rouge pinot noir 2017
      bourgogne, fr
      55
      fontodi, chianti classico sangiovese 2015
      tuscany, it
      55
      ben marco, malbec 2017
      mendoza, arg
      50
      truchard, cabernet sauvignon 2016
      carneros, napa valley, us
      65
      spearhead, 'gfv saddle block' pinot noir 2017
      okanagan valley, bc
      60

      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!

      LONGTAIL KITCHEN

      RIVER MARKET
      #116 810 Quayside Drive
      New Westminster, BC
      Canada V6M 3B9
      604 553 3855
      longtailkitchen.com


      FAT MAO NOODLES

      CHINATOWN
      217 E Georgia Street
      Vancouver, BC
      Canada V6A 1Z6
      604-569-8192
      fatmaonoodles.com


      FREEBIRD CHICKEN SHACK

      CHINATOWN
      188 E Pender Street
      Vancouver, BC
      Canada V6A 1T3
      604-553-1382
      freebirdchickens.com


      SEN PAD THAI

      NET LOFT, GRANVILLE ISLAND
      #7 1666 Johnston Street
      Vancouver, BC
      Canada V6H 3R5
      604-428-7900
      senpadthai.com