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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.

EXTENDED!! DINE OUT VANCOUVER - DINE IN LUNCH MENU


Dine Out Vancouver 2023 - Lunch Menu EXTENDED

(Until February 11, 2023)


Dine-in Lunch Set Menu at $42 per person (minimum of 2 persons)

A La Carte Options are also available from 12 - 2 PM.
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 savory. For the classic Thai dining experience, please select ONE starter to share for 2 guests for your first course. Then to create your main course, please select ONE salad, ONE curry and ONE stir fry to share for 2 guests.

*Kindly be informed base on locally sourced of ingredients, some dishes and/or ingredients may be substituted without prior notice.

STARTERS

please select ONE starter for 2 guests
Grilled Thai Sausage & Crispy Rice Salad
house made grilled pork sausage, curried crispy rice, fresh coriander, fried shallots, young lemongrass, young ginger, nahm jim
18
Steamed Local Mussels (GF)
fresh steamed mussels with lemongrass, makrut lime leaf, tomato & bird’s eye chili, served with fresh nahm jim
18
Hot & Sour Soup of Seafood (GF)
fresh lemongrass, galangal, shallot, makrut lime leaf & bird’s eye chili infused clear broth with mussels, sturgeon & prawns, holy basil
25
Tom Kha Coconut Mushroom Soup (V)(Option GF)
fresh lemongrass, galangal, shallot, makrut lime leaf & bird’s eye chili infused coconut broth with oyster, shimeji & straw mushrooms, thai basil
23

MAIN COURSE

please select ONE salad, ONE curry and ONE stir fry for 2 guests to create your main course
SALAD
Pomelo Salad with Chicken (GF)
grilled shredded chicken, pomelo, young lemongrass, fresh thai herb mix, chili paste nahm jim
24
Fried Humboldt Squid Salad (GF)
crispy humboldt squid, green apple, fresh coriander, bird’s eye chili, caramelized palm sugar & fish sauce dressing
24
Crispy Banana Blossom Salad (V)(Option GF)
fried banana blossom, fried shallot & crispy garlic, longan, tamarind sesame dressing
24
CURRY
Gaeng Gari Duck Leg (GF)
rich curry of confit duck leg, yams, longan, fried shallots
26
Vegetarian Gaeng Gari (GF)(V)
rich curry of confit yams, fried cauliflower, longan, fried shallots
26
Vegetarian Gaeng Gari (GF)(V)
rich curry of confit yams, fried cauliflower, longan, fried shallots
24
STIR-FRY
Black Pepper Beef Stir Fry
wok-fried beef tenderloin, sweet peppers, chili garlic paste, house made black pepper sauce (contains dairy)
25
Tom Yum Crispy Lingcod Stir Fry (GF)
crispy fried lingcod, wok-fried with lemongrass, galangal, bird’s eye chili, makrut lime, chili paste
25
Zucchini Stir Fry (V)
fermented bean paste, chili garlic, thai basil
24

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, chives, egg, bean sprouts
24
Vegan Pad Thai
fresh rice noodles, tamarind, peanuts, tofu, chives, bean sprouts
24

SIDE DISHES

Steamed jasmine rice3
Handmade roti5
Peanuts sauce3

DESSERTS

Bua Loy (GF)(V)
warm sweetened coconut broth, tapioca & glutenous rice pearls, young coconut
8
Thai Tea Panna Cotta with Dok Jok (GF)
thai tea infused coconut milk, coconut sesame wafer cookie
8
Cashew Mor Kaeng (GF)
Cashew coconut custard cake, candied cashew crumble, salted coconut cream
8
         
                                                                       

DINE OUT VANCOUVER - TAKE OUT A LA CARTE LUNCH MENU


Dine Out Vancouver 2023 - Take Out Lunch Menu

(January 20 - February 5, 2023)

*Kindly be informed base on locally sourced of ingredients, some dishes and/or ingredients may be substituted without prior notice.

STARTERS

Steamed Local Mussels (GF)
fresh steamed mussels with lemongrass, makrut lime leaf, tomato & bird’s eye chili, served with fresh nahm jim
18
Grilled Thai Sausage & Crispy Rice Salad
house made grilled pork sausage, curried crispy rice, fresh coriander, fried shallots, young lemongrass, young ginger, nahm jim
18
Hot & Sour Soup of Seafood (GF)
fresh lemongrass, galangal, shallot, makrut lime leaf & bird’s eye chili infused clear broth with mussels, sturgeon & prawns, holy basil
25
Tom Kha Coconut Mushroom Soup (V)(Option GF)
fresh lemongrass, galangal, shallot, makrut lime leaf & bird’s eye chili infused coconut broth with oyster, shimeji & straw mushrooms, thai basil
23

MAIN COURSE

SALAD
Pomelo Salad with Chicken (GF)
grilled shredded chicken, pomelo, young lemongrass, fresh thai herb mix, chili paste nahm jim
24
Fried Humboldt Squid Salad (GF)
crispy humboldt squid, green apple, fresh coriander, bird’s eye chili, caramelized palm sugar & fish sauce dressing
24
Crispy Banana Blossom Salad (V)(Option GF)
fried banana blossom, fried shallot & crispy garlic, longan, tamarind sesame dressing
24
CURRY
Gaeng Gari Duck Leg (GF)
rich curry of confit duck leg, yams, longan, fried shallots
26
Yellow Gati Seafood Curry (GF)
southern style yellow turmeric coconut curry, fresh mussels, sturgeon, prawns, makrut lime, young coconut
26
Vegetarian Gaeng Gari (GF)(V)
rich curry of confit yams, fried cauliflower, longan, fried shallots
24
STIR-FRY
Black Pepper Beef Stir Fry
wok-fried beef tenderloin, sweet peppers, chili garlic paste, house made black pepper sauce (contains dairy)
25
Tom Yum Crispy Lingcod Stir Fry (GF)
crispy fried lingcod, wok-fried with lemongrass, galangal, bird’s eye chili, makrut lime, chili paste
25
Zucchini Stir Fry (V)
fermented bean paste, chili garlic, thai basil
24

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, chives, egg, bean sprouts
24
Vegan Pad Thai
fresh rice noodles, tamarind, peanuts, tofu, chives, bean sprouts
24

SIDE DISHES

Steamed jasmine rice3
Handmade roti (contain dairy)5
Peanut sauce (contain fish sauce)3

DESSERTS

Cashew Mor Kaeng (GF)(V)
cashew coconut custard cake, candied cashew crumble, salted coconut cream
8
         
                                                                       

EXTENDED!! DINE OUT VANCOUVER - DINE IN DINNER MENU


Dine Out Vancouver 2023 - Dinner Menu EXTENDED!

(Until February 12, 2023)



3 Courses Dinner Set Menu at $65 per person

OR

A La Carte 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 savory. For the classic Thai dining experience, please select ONE starter to share for 2 guests for your first course. Then to create your main course, please select ONE salad, ONE curry and ONE stir fry to share for 2 guests. Each guest will select their own dessert. Enjoy!

*Kindly be informed base on locally sourced of ingredients, some dishes and/or ingredients may be substituted without prior notice.

STARTERS

please select ONE starter for 2 guests
Thai Cupcake with Prawns (GF)
crispy coconut cupcake filled with BC side stripe prawn & miang garnish of fresh shallot, young ginger, coriander, lime, pomelo, roasted peanut and toasted coconut in a caramelized palm sugar sauce
20
Thai Cupcake with Pomelo (GF)(V)
crispy coconut cupcake filled with pomelo & miang garnish of fresh shallot, young ginger, coriander, lime, roasted peanut and toasted coconut in a caramelized palm sugar sauce
18
Grilled Thai Sausage & Crispy Rice Salad
house made grilled pork sausage, curried crispy rice, fresh coriander, fried shallots, young lemongrass, young ginger, nahm jim
20
Steamed Local Mussels (GF)
fresh steamed mussels with lemongrass, makrut lime leaf, tomato & bird’s eye chili, served with fresh nahm jim
22
Hot & Sour Soup of Seafood (GF)
fresh lemongrass, galangal, shallot, makrut lime leaf & bird’s eye chili infused clear broth with mussels, sturgeon & prawns, holy basil
32
Tom Kha Coconut Mushroom Soup (V)(Option GF)
fresh lemongrass, galangal, shallot, makrut lime leaf & bird’s eye chili infused coconut broth with oyster, shimeji & straw mushrooms, thai basil
30

MAIN COURSE

please select ONE salad, ONE curry and ONE stir fry for 2 guests to create your main course
SALAD
Pomelo Salad with Chicken (GF)
grilled shredded chicken, pomelo, young lemongrass, fresh thai herb mix, chili paste nahm jim
28
Fried Humboldt Squid Salad (GF)
crispy humboldt squid, green apple, fresh coriander, bird’s eye chili, caramelized palm sugar & fish sauce dressing
28
Crispy Banana Blossom Salad (V)(Option GF)
fried banana blossom, fried shallot & crispy garlic, longan, tamarind sesame dressing
28
CURRY
Gaeng Gari Duck Leg (GF)
rich curry of confit duck leg, yams, longan, fried shallots
32
Yellow Gati Seafood Curry (GF)
southern style yellow turmeric coconut curry, fresh mussels, sturgeon, prawns, makrut lime, young coconut
32
Vegetarian Gaeng Gari (GF)(V)
rich curry of confit yams, fried cauliflower, longan, fried shallots
30
STIR-FRY
Black Pepper Beef Stir Fry
wok-fried beef tenderloin, sweet peppers, chili garlic paste, house made black pepper sauce (contains dairy)
32
Tom Yum Crispy Lingcod Stir Fry (GF)
crispy fried lingcod, wok-fried with lemongrass, galangal, bird’s eye chili, makrut lime, chili paste
32
Zucchini Stir Fry (V)
fermented bean paste, chili garlic, thai basil
30

DESSERTS

please select ONE dessert per person
Bua Loy (GF)(V)
warm sweetened coconut broth, tapioca & glutenous rice pearls, young coconut
8
Thai Tea Panna Cotta with Dok Jok (GF)
thai tea infused coconut milk, coconut sesame wafer cookie
8
Cashew Morkaeng (GF)
cashew coconut custard cake, candied cashew crumble, salted coconut cream
8

ADD ON

Pad Thai (GF)
fresh rice noodles, tamarind, peanuts, tofu, chives, egg, sustainable prawn, bean sprouts
28
Vegetarian Pad Thai (GF)
fresh rice noodles, tamarind, peanuts, tofu, chives, egg, bean sprouts
25
Vegan Pad Thai (GF)
fresh rice noodles, tamarind, peanuts, tofu, chives, bean sprouts
25

SIDE DISHES

Steamed Jasmine Rice3
Handmade Roti5
Peanut Sauce3
         
                                                                       

DINE OUT VANCOUVER - TAKE OUT A LA CARTE DINNER MENU


Dine Out Vancouver 2023 - Take Out Dinner Menu

(January 20 - February 5, 2023)

*Kindly be informed base on locally sourced of ingredients, some dishes and/or ingredients may be substituted without prior notice.

STARTERS

Steamed Local Mussels (GF)
fresh steamed mussels with lemongrass, makrut lime leaf, tomato & bird’s eye chili, served with fresh nahm jim
22
Grilled Thai Sausage & Crispy Rice Salad
house made grilled pork sausage, curried crispy rice, fresh coriander, fried shallots, young lemongrass, young ginger, nahm jim
20
Hot & Sour Soup of Seafood (GF)
fresh lemongrass, galangal, shallot, makrut lime leaf & bird’s eye chili infused clear broth with mussels, sturgeon & prawns, holy basil
32
Tom Kha Coconut Mushroom Soup (V)(Option GF)
fresh lemongrass, galangal, shallot, makrut lime leaf & bird’s eye chili infused coconut broth with oyster, shimeji & straw mushrooms, thai basil
30

MAIN COURSE

SALAD
Pomelo Salad with Chicken (GF)
grilled shredded chicken, pomelo, young lemongrass, fresh thai herb mix, chili paste nahm jim
28
Fried Humboldt Squid Salad (GF)
crispy humboldt squid, green apple, fresh coriander, bird’s eye chili, caramelized palm sugar & fish sauce dressing
28
Crispy Banana Blossom Salad (V)(Option GF)
fried banana blossom, fried shallot & crispy garlic, longan, tamarind sesame dressing
28
CURRY
Gaeng Gari Duck Leg (GF)
rich curry of confit duck leg, yams, longan, fried shallots
32
Yellow Gati Seafood Curry (GF)
southern style yellow turmeric coconut curry, fresh mussels, sturgeon, prawns, makrut lime, young coconut
32
Vegetarian Gaeng Gari (GF)(V)
rich curry of confit yams, fried cauliflower, longan, fried shallots
30
STIR-FRY
Black Pepper Beef Stir Fry
wok-fried beef tenderloin, sweet peppers, chili garlic paste, house made black pepper sauce (contains dairy)
32
Tom Yum Crispy Lingcod Stir Fry (GF)
crispy fried lingcod, wok-fried with lemongrass, galangal, bird’s eye chili, makrut lime, chili paste
32
Zucchini Stir Fry (V)
fermented bean paste, chili garlic, thai basil
28

ADD ON

Pad Thai (GF)
fresh rice noodles, tamarind, peanuts, tofu, chives, egg, sustainable prawn, bean sprouts
28
Vegetarian Pad Thai (GF)
fresh rice noodles, tamarind, peanuts, tofu, chives, egg, bean sprouts
25
Vegan Pad Thai (GF)
fresh rice noodles, tamarind, peanuts, tofu, chives, bean sprouts
25

SIDE DISHES

Steamed jasmine rice3
Handmade roti (contain dairy)5
Peanut sauce (contain fish sauce)3

DESSERTS

Cashew Mor Kaeng (GF)(V)
cashew coconut custard cake, candied cashew crumble, salted coconut cream
8
         
                                                                       

DINE OUT VANCOUVER - TAKE OUT DINNER CHEF'S MENU


Dine Out Vancouver - Dinner Take Out Chef's Menu


(January 20 - February 5, 2023)



3 Styles of Chef's menu are available for take out.
*Kindly be informed that some dishes and/or ingredients may be substituted without prior notice.

Signature Chef's Menu


Family Style Sharing for 2 people
115
Hot & Sour Seafood Soup (GF)
fresh lemongrass, galangal, shallot, makrut lime leaf & bird’s eye chili infused clear broth with mussels, sturgeon & prawns, holy basil

Pomelo Salad with Chicken (GF)
grilled shredded chicken, pomelo, young lemongrass, fresh thai herb mix, chili paste nahm jim

Gaeng Gari Duck Leg (GF)
rich curry of confit duck leg, yams, longan, fried shallots

Tom Yum Lingcod Stir-fry (GF)
crispy fried lingcod, wok-fried with lemongrass, galangal, bird’s eye chili, makrut lime, chili paste

Steamed jasmine rice

Cashew Mor Kaeng (GF)
cashew coconut custard cake, candied cashew crumble, salted coconut cream

Pescatarian Chef's Menu


Family Style Sharing for 2 people
115
Hot & Sour Seafood Soup (GF)
fresh lemongrass, galangal, shallot, makrut lime leaf & bird’s eye chili infused clear broth with mussels, sturgeon & prawns, holy basil

Fried Humboldt Squid Salad (GF)
crispy Humboldt squid, green apple, fresh coriander, bird’s eye chili, caramelized palm sugar & fish sauce dressing

Yellow Gati Seafood Curry (GF)
southern style yellow turmeric coconut curry, fresh mussels, sturgeon, prawns, makrut lime, young coconut

Tom Yum Lingcod Stir-fry (GF)
crispy fried lingcod, wok-fried with lemongrass, galangal, bird’s eye chili, makrut lime, chili paste

Steamed jasmine rice

Cashew Mor Kaeng (GF)
cashew coconut custard cake, candied cashew crumble, salted coconut cream

Vegetarian Chef's Menu


Family Style Sharing for 2 people
110
Tom Kha Coconut Mushroom Soup (option GF)
fresh lemongrass, galangal, shallot, makrut lime leaf & bird’s eye chili infused coconut broth with oyster, shimeji & straw mushrooms, thai basil

Crispy Banana Blossom Salad
fried banana blossom, fried shallot & crispy garlic, longan, tamarind sesame dressing

Vegetarian Gaeng Gari Curry (GF)
rich curry of confit yams, fried cauliflower, longan, fried shallots

Zucchini Stir Fry
fermented bean paste, chili garlic, thai basil

Steamed jasmine rice

Cashew Mor Kaeng (GF)
cashew coconut custard cake, candied cashew crumble, salted coconut cream
         
                                                                       

VALENTINE'S DAY - DINE-IN DINNER CHEF'S MENU


Valentine's Dinner Set 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.

Regular Set at $120 per person (minimum of 2 persons)


*Kindly be informed base on locally sourced of ingredients, some dishes and/or ingredients may be substituted without prior notice.

SNACKS


Chicken Mahor
Namprik Num with Pork Crackling
Ahi Tuna Namprik Tartar with Cucumber
Thai Cupcake with Prawn

STARTERS


Daily Fish Crudo
fresh sliced of daily fish, nahm jim dressing, thai herbs and aromatics
SOUP
(select one soup to share per 2 guests)

Tom Kha Coconut Soup with Beef Cheek
aromatised coconut tom kha broth, bird’s eye chili, thai basil
Hot & Sour Seafood Soup
mussels, prawns, sturgeon, holy basil, bird’s eye chili

MAIN COURSE


please select ONE salad, ONE curry and ONE stir fry per 2 guests to create your main course
SALAD
(select one salad to share per 2 guests)

Smoked Duck Breast Nam Tok Salad
smoked duck breast, toasted rice powder, coriander, young lemongrass, roasted chili and lime dressing
Hokkaido Scallop with Green Mango & Almond Salad
pan seared Hokkaido scallop, green mango, almond, thai herb salad, nahm jim dressing
CURRY
(select one curry to share per 2 guests)

Venison Gola Curry
pickle ginger, egg yolk emulsion, long bean
Yellow Gati Seafood Curry
Southern style yellow turmeric coconut curry with mosaic of BC spring salmon, spot prawns, makrut lime, young coconut
STIR FRY
(select one stir-fry to share per 2 guests)

3 Flavour Pork Rib Stir fry
Braised then fried pork ribs, bird’s eye chili, garlic, tamarind & palm sugar sauce, thai basil
8 Spice Crispy Lingcod Stir-fry
fried lemongrass, galangal, makrut lime leaf, caramelized palm sugar & lime sauce

DESSERTS

(select one dessert per guest)

Tub Tim Krob
tapioca flour covered water chestnut, sweetened coconut milk, crushed ice
Chocolate & Hazelnut Mor Kaeng
chocolate & hazelnut coconut custard cake, caramelized sugar, crushed roasted hazelnut, salted coconut cream

Vegetarian Set Menu at $95 per person (minimum of 2 persons)


*Kindly be informed base on locally sourced of ingredients, some dishes and/or ingredients may be substituted without prior notice.

SNACKS


Mahor
Namprik Num with Cucumber
Endive with Tofu Larb
Thai Cupcake with Pomelo

STARTERS


Roasted Beet Salad
roasted sliced beets, young lemongrass, fried shallots, vegetarian nahm jim dressing
Tom Kha Soup with Banana Blossom & Mushroom
fried banana blossom, aromatised coconut tom kha broth, bird’s eye chili, thai basil

MAIN COURSE


SALAD
Banana Blossom Salad
vegetarian tamarind dressing, fried shallots, fried garlic, lychee, thai basil, long leaf coriander

CURRY
Vegetarian Curry
confit yams, roasted onion, fried shallots, longan

STIR FRY
Zucchini Pad Cha Stir-fry
green zucchini, baby corn, sweet peppers, thai basil, fresh green peppercorn & galangal, bird’s eye chili

DESSERTS

select one dessert per guest

Tub Tim Krob
tapioca flour covered water chestnut, sweetened coconut milk, crushed ice
Chocolate & Hazelnut Mor Kaeng
chocolate & hazelnut coconut custard cake, caramelized sugar, crushed roasted hazelnut, salted coconut cream
         
                                                                       

VALENTINE'S DAY - TAKE OUT DINNER CHEF'S MENU


Valentine's Dinner Take out Chef's Menu



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

Pre-order take out menu is recommended in order to reserve your pick up time.

*Based on local sourced, some ingredients may be substituted without prior notice.

Signature Chef's Menu


Family Style Sharing for 2 persons at $190 per set
Hot & Sour Seafood Soup
mussels, prawns, sturgeon, holy basil, bird’s eye chili

Smoked Duck Breast Nam Tok Salad
smoked duck breast, toasted rice powder, coriander, young lemongrass, roasted chili and lime dressing

Venison Gola Curry
pickle ginger, egg yolk emulsion, long bean

8 Spice Crispy Lingcod Stir-fry
fried lemongrass, galangal, makrut lime leaf, caramelized palm sugar & lime sauce

Steamed Jasmine Rice

Chocolate & Hazelnut Mor Kaeng
chocolate & hazelnut coconut custard cake, caramelized sugar, crushed roasted hazelnut, salted coconut cream

Pescatarian Chef's Menu


Family Style Sharing for 2 persons at $190 per set
Hot & Sour Seafood Soup
mussels, prawns, sturgeon, holy basil, bird’s eye chili

Hokkaido Scallop with Green Mango & Almond Salad
pan seared Hokkaido scallop, green mango, almond, thai herb salad, nahm jim dressing

Yellow Gati Seafood Curry
Southern style yellow turmeric coconut curry with mosaic of BC spring salmon, spot prawns, makrut lime, young coconut

8 Spice Crispy Lingcod Stir-fry
fried lemongrass, galangal, makrut lime leaf, caramelized palm sugar & lime sauce

Steamed Jasmine Rice

Chocolate & Hazelnut Mor Kaeng
chocolate & hazelnut coconut custard cake, caramelized sugar, crushed roasted hazelnut, salted coconut cream

Vegetarian Chef's Menu


Family Style Sharing for 2 persons at $160 per set
Tom Kha Coconut & Mushroom Soup
aromatised coconut tom kha broth, bird’s eye chili, thai basil

Banana Blossom Salad
vegetarian tamarind dressing, fried shallots, fried garlic, lychee, thai basil, long leaf coriander

Vegetarian Curry
confit yams, roasted onion, fried shallots, longan

Zucchini Pad Cha Stir-fry
green zucchini, baby corn, sweet peppers, thai basil, fresh green peppercorn & galangal, bird’s eye chili

Steamed Jasmine Rice

Chocolate & Hazelnut Mor Kaeng
chocolate & hazelnut coconut custard cake, caramelized sugar, crushed roasted hazelnut, salted coconut cream (contains egg)
(Vegan dessert is available, please let us know.)
         
                                                                       

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!

      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


      FAT MAO NOODLES DOWNTOWN

      983 Helmcken Street,
      Vancouver, BC
      Canada V6Z 2S5
      604-801-5088
      fatmaonoodles.com


      SEN PAD THAI

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