logo

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

 

– Vancouver Magazine, Restaurant of the Year 2016 –

Slide Left Slide Right

FREEBIRD AT HOME BY MAENAM

Freebird Comes Home To Maenam:

One of our most beloved sister restaurants has returned home.  Freebird Chicken will move into Maenam start August 18, 2020.  we will be offering take out and deliveries right in our Kits location.  You can now bring your favourite chickens to the beach or enjoy dinner at Maenam and order Freebird to bring home for lunch the next day!

www.freebirdchickens.com

Take Out Menu: (Delivery to Follow)

HOURS OF OPERATION:

12pm to 8pm

Tuesday to Saturday

Call 604-730-5675 to Order

Pick up at Maenam Restaurant!

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

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 12:00AM – 2:00PM

DINNER
DAILY 5:00PM – 9:30PM

 

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.


    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


    Our signature Chef's Menu is also available
    The Chef's daily selection of six or more savoury dishes served in traditional Thai style.
    We kindly request the entire table participate
    $58 per person
    $52 per person ~ vegetarian

    starters

    Crispy fried chicken wings
    chili flakes, fried shallot, grounded roasted rice powder, pak chi, tamarind dipping sauce
    16
    Thai wafer with grilled scallop
    caramelized coconut, makrut lime leaf
    16
    Papaya salad (VG)
    green bean, green papaya, tomato, toasted peanuts, bird's eye chilies
    16
    Steamed local mussels
    fresh lemongrass, tomato, red chili, 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
    Grilled prawn salad on betel leaf
    fresh ginger, pomegranate, makrut lime
    16
    brussels sprout salad (VG)
    fresh young lemongrass, lime juice, chili flakes, toasted almonds, garlic oil
    15
    Tom Ka coconut mushroom soup (VG)
    for 2 people
    vairety of mushrooms with thai herbs, add free range chicken $3
    22
    Tom Ka roasted duck soup
    for 2 people
    holy basil, galangal, bird's eye chilies, lemongrass
    25
    Hot & sour soup of halibut
    for 2 people
    holy basil, galangal, bird's eye chilies, lemongrass
    25

    mains

    Waygu beef salad
    roasted rice, tender waygu beef, thai herbs, toasted chili lime dressing
    27
    Bean curd salad (VG)
    Thai herb, roasted rice, toasted chili, fried shallot
    25
    Penang curry with lamb shank
    aromatic & rich peanut curry with cauliflower, pea & apple eggplant, roasted shallot, thai basil
    32
    Green curry with halibut
    aromatic curry with krachai, cauliflower, pea & apple eggplant, shallots, thai basil
    28
    Khao Soi vegetable curry (VG)
    northern style curry with yam, cauliflower, grilled broccolini, roasted shallot & silken tofu
    27
    Stir fried crispy lingcod in hot & sour sauce
    shallot, bird's eye shili, shimeji mushroom
    28
    Stir fry of dry-aged 1/2 free range organic chicken
    crispy chicken stir fried with turmeric
    28
    Stir fry of purple eggplant & crispy pork belly*(can be prepared vegetarian)
    fermented soy bean paste, fried thai baby garlic, thai basil
    27/24
    Pad Thai*(can be prepared vegetarian)
    fresh rice noodles, tamarind, peanuts, tofu, egg, sustainable prawns
    20/18

    sides

    hand made roti4
    peanut sauce3
    steamed jasmine rice3

    Chef's specialties

    24 hours notice required please
    Black pepper crabMP
    Lobster claypot with pork vermicelliMP

    LUNCH


    Starters

    Papaya salad (VG)
    green beans, green papaya, tomato, toasted peanuts, bird's eye chilies
    14
    Steamed local mussels
    fresh lemongrass, tomato, red chilies, thai basil with nam jim dipping sauce
    15
    Grilled thai sausage and crispy rice salad
    house made pork sausage with crispy curried rice puffs, coriander, lemongrass, ginger, fried shallots
    15
    Brussels sprout salad (VG)
    fresh young lemongrass, lime juice, chili flakes, toasted almonds, garlic oil
    14
    Tom Ka coconut mushroom soup with roasted range chicken
    for 2 people

    roasted chicken, varitety of mushrooms with thai herbs
    23
    Tom Ka coconut mushroom soup (VG)
    for 2 people
    variety of mushrooms with thai herbs
    20
    Hot & sour soup with halibut
    for 2 people
    holy basil, galangal, bird’s eye chilies, lemongrass
    23

    Mains

    Grilled prawn salad
    sustainable prawns, wild greens, thai herbs, nam jim dressing
    20
    Bean curd salad (VG)
    Thai herbs, roasted crispy rice, toasted chili, shallot
    18
    Penang curry with roasted free range chicken
    aromatic & rich peanut curry with cauliflower, grilled broccolini, green kale, roasted shallot, thai basil
    20
    Green curry of halibut cheek OR sustainable prawns
    aromatic & fresh curry with some heat, grachai, pea & apple eggplant, cauliflower, roasted shallot & thai basil
    20
    Khao soi vegetable curry (VG)
    northern style curry with cauliflower, yam, green kale, roasted shallot & silken tofu
    18
    Stir fried beef with holy basil
    house minced hangar steak, bird's eye chilies, garlic & a fried egg served over rice
    17
    Stir fry of purple eggplant & crispy pork belly
    fermented soy bean paste, fried thai baby garlic
    17
    Stir fry of purple eggplant (VG)
    fermented soy bean paste, fried baby thai garlic
    17
    Pad Thai (can be vegetarian or vegan)
    fresh rice noodles, tamarind, peanuts, tofu, egg, sustainable prawns
    17/16

    Sides

    handmade roti4
    peanut sauce3

    DINNER TAKE OUT


    Starters

    Crispy fried chicken wings
    chili flakes, fried shallot, roasted rice powder, pak chi, tamarind dipping sauce
    16
    Steamed local mussels
    fresh lemongrass, tomato, red chile, thai basil with nam jim sauce
    16
    Brussel sprout salad (VG)
    fresh young lemongrass, lime juice, toasted almonds, child flakes, garlic oil
    15
    Grilled thai sausage salad with crispy curried rice puffs
    house made pork sausage, crispy curried rice puffs, coriander, lemongrass, ginger, fried shallots
    16
    Papaya salad (VG)
    green beans, green papaya, tomato, toasted peanuts, bird's eye chilies
    16
    Tom ka coconut mushroom soup with free range chicken
    serves 2 people
    galangal, lemongrass, variety of mushrooms, chili jam
    25
    Tom ka coconut mushroom soup (VG)
    for 2 people
    variety of mushrooms, bird’s eye chillies, thai herbs
    22
    Tom yum roasted duck soup
    for 2 people
    taro stem, thai basil, oyster mushroom, roasted duck
    25
    Hot & sour soup of mussels, halibut & matsutake
    for 2 people
    holy basil, galangal, bird’s eye chilies, lemongrass
    25

    Mains

    Wagyu beef salad
    roasted rice, tender wagyu, thai herbs, toasted chile lime dressing
    27
    Bean curd salad (VG)
    thai herbs, roasted rice, toasted chili, shallot
    25
    Stir fried crispy lingcod in hot & sour sauce
    crispy lingcod stir fry with shallots, bird’s eye chilies, shimeji mushroom
    28
    Stir fry of purple eggplant & crispy pork belly
    fermented soy bean paste, fried thai baby garlic, thai basil
    27
    Stir fry of purple eggplant (VG)
    fermented soy bean paste, fried thai baby garlic, thai basil
    24
    Dry-aged, organic, free range chicken stir fry
    crispy chicken stir fried with turmeric
    28
    Penang curry with lamb shank
    aromatic & rich peanut curry with cauliflower, pea & apple eggplant, green kale, roasted shallot & thai basil
    32
    Green curry of halibut
    aromatic & fresh curry with grachai, cauliflower, green kale, pepper & thai basil
    28
    Khao soi vegetable curry (VG)
    northern style curry with cauliflower, grilled broccolini, yam, crispy kale, roasted shallot & silken tofu
    27
    Pad Thai (can be vegetarian or vegan)
    fresh rice noodles, tamarind, peanuts, tofu, eggs, sustainable prawns
    20/18

    sides

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

    chefs specials


    signature black pepper crabmp
    lobster claypot with pork vermicellimp

    frozen meals to go!

    red curry of tender braised beeftemporarily sold out
    green curry of roasted free range chicken20
    duck leg confit in red currytemporarily sold out

    LUNCH TAKE OUT


    starters

    Steamed local mussels
    fresh lemongrass, tomato, red chili, thai basil with nam jim dipping sauce
    15
    Grilled thai sausage & crispy rice salad
    house made pork sausage with crispy curried rice puffs, coriander, lemongrass, ginger, fried shallots
    15
    Brussels sprout salad (VG)
    fresh young lemongrass, lime juice, chili flakes, toasted almonds, garlic oil
    14
    Papaya salad (VG)
    green beans, green papaya, tomato, toasted peanuts, bird's eye chilies
    14
    Tom ka coconut mushroom soup with free range chicken
    for 2 people
    roasted free range chicken, variety of mushrooms with thai herbs
    23
    Tom ka coconut mushroom soup (VG)
    for 2 people
    variety of mushrooms with thai herbs
    20
    Hot & sour soup with halibut
    for 2 people
    holy basil, galangal, bid’s eye chilies & lemongrass
    22

    Mains

    Grilled prawn salad
    sustainable prawns, wild greens, thai herbs & nam jim dressing
    20
    Bean curd salad (VG)
    thai herbs, roasted rice, toasted chili, shallot
    18
    Penang curry with roasted free range chicken
    aromatic & rich peanut curry with cauliflower, green kale, roasted shallot, thai basil
    20
    Green curry of halibut or sustainable prawns
    aromatic & fresh curry with some heat with grachai, cauliflower, green kale, thai basil
    20
    Khao soi vegetable curry (VG)
    northern style curry with yam, grilled broccolini & silken tofu
    18
    Stir fried beef with holy basil
    house minced hangar steak, bird's eye chilies, garlic, fried egg over rice
    17
    Stir fry of purple eggplant & crispy pork belly
    fermented soy bean paste, fried thai baby garlic, thai basil
    17
    Stir fry of purple 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
    17/16

    FROZEN READY-TO-EAT MEAL


    Northern Style Kao Soi Curry of Chicken
    20
    Gati Turmeric Curry of Halibut Cheek
    20
    Panang Curry of Braised Beef
    **contain peanuts
    20
    Black Pepper Sauce
    **contain daily products
    12

    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

    KITSILANO

    1938 W4th Ave,
    Vancouver, BC
    Canada V6J 1M5
    604-730-5675
    freebirdchickens.com


    SEN PAD THAI

    PUBLIC MARKET, GRANVILLE ISLAND
    #281- 1689 Johnston Street
    Vancouver, BC
    Canada V6H 3R5
    604-428-7900
    senpadthai.com