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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 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.

 

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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 11:30PM – 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.

     

     

     

    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.

       


      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, roasted rice powder, pakchi, tamarind dipping sauce
      16
      green papaya salad (VG)
      green beans, tomato, toasted peanuts, bird's eye chilies
      15
      steamed local clams
      fresh lemongrass, tomato, red chilies, 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
      brussels sprout salad (VG)
      fresh young lemongrass, lime juice, chili flakes, toasted almonds, garlic oil
      15
      tom ka coconut mushroom soup with roasted free range chicken
      for 2 people
      galangal, lemongrass, variety of mushrooms, chili jam
      23
      tom ka coconut & mushroom soup (VG)
      for 2 people
      variety of mushrooms with thai herbs
      20
      cloudy hot & sour soup of sustainable prawns
      for 2 people
      oyster mushroom, galangal & lemongrass
      25

      mains

      duck confit salad
      glorious organics greens, duck confit, thai herbs, fresh chile lime dressing
      25
      red curry with roasted free range chicken OR braised beef
      aromatic & rich curry with cauliflower, green kale, roasted shallot, thai basil
      27
      green curry of halibut OR sustainable prawns
      fresh & flavourful curry with a little heat, grachai, cauliflower, green kale, pepper, thai basil
      27
      khao soi vegetable curry (VG)
      northern style curry with yam, cauliflower, green kale, roasted shallot & silken tofu
      25
      southern style turmeric curry of seafood
      sustainable prawns, clams & halibut cheek in a golden curry with fresh young coconut
      29
      pad thai
      can be made vegetarian or vegan
      fresh rice noodles, tamarind, peanuts, tofu, egg, sustainable prawns
      20/18
      stir fry of purple eggplant & crispy pork belly
      can be made vegetarian or vegan
      fermented soy bean paste, fried thai baby garlic
      26
      3 flavour halibut cheek
      crispy halibut stir fry with caramelized chili, garlic, shallot, coriander & ginger glaze
      26
      beef tenderloin stir fry with black pepper sauce
      beef tenderloin with green beans & Thai basil in black pepper sauce
      29

      house specialties


      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 clams
      fresh lemongrass, tomato, red chilies, thai basil with nam jim dipping sauce
      14
      grilled thai sausage 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
      13
      green papaya salad (VG)
      green beans, tomato, bird's eye chilies, roasted peanuts
      14
      cloudy hot & sour soup of sustainable prawns
      for 2 people
      oyster mushroom, galangal, lemongrass
      22
      tom ka coconut mushroom soup with roasted free range chicken
      for 2 people

      galangal, lemongrass, variety of mushrooms, chili jam
      20
      tom ka coconut mushroom soup (VG)
      for 2 people
      variety of mushrooms with thai herbs
      20

      mains

      duck confit salad
      glorious organics greens, duck confit, thai herbs, fresh chile lime dressing
      20
      green curry of halibut cheek OR sustainable prawns
      aromatic & fresh curry with some heat, grachai, cauliflower, green kale, roasted shallot & thai basil
      20
      southern style turmeric curry with seafood
      prawns, clams & halibut cheek in a golden curry with fresh young coconut
      20
      red curry with roasted free range chicken
      aromatic & rich curry with cauliflower, green kale, roasted shallot, thai basil
      20
      khao soi curry of butternut squash & grilled cauliflower (VG)
      northern style curry, silky 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

      side dishes

      glorious organics greens
      accompanied with our signature dressing
      12
      handmade roti4
      peanut sauce3

      DINNER TAKE OUT


      starters

      crispy fried chicken wings
      chili flakes, fried shallot, roasted rice powder, pakchi, 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
      green papaya salad
      green beans, shredded carrots, roasted peanuts, bird's eye chilies
      15
      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 mushroom soup (VG)
      serves 2 people
      variety of mushrooms, thai herbs
      20

      mains

      duck confit salad
      glorious organics greens, duck confit, thai herbs, fresh chile lime dressing
      25
      red curry with roasted free range chicken or braised beef
      aromatic & rich curry with cauliflower, green kale, pepper, roasted shallot & thai basil
      27
      green curry of halibut or sustainable prawns
      aromatic & fresh curry with grachai, cauliflower, green kale, pepper & thai basil
      27
      khao soi vegetable curry (VG)
      northern style curry with cauliflower, yam, green kale, roasted shallot & silken tofu
      25
      southern style turmeric curry of seafood
      sustainable prawns, clams & halibut cheek with young coconut
      29
      3 flavour halibut cheek
      crispy halibut stir fry with caramelized chili, garlic, shallot, coriander & ginger glaze
      26
      beef tenderloin stirfry with black pepper
      beef tenderloin with green beans & thai basil in black pepper sauce
      29
      stir fry of purple eggplant & crispy pork belly
      fermented soy bean paste, fried thai baby garlic, thai basil
      26
      stir fry of purple eggplant
      fermented soy bean paste, fried thai baby garlic, thai basil
      24
      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

      sides

      glorious organics greens
      a daily freshly delivered selection of organic wild greens, herbs & edible flowers
      12
      steamed jasmine ricecomplimentary
      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 beef20
      green curry of roasted free range chicken20
      duck leg confit in red curry23

      LUNCH TAKE OUT


      starters

      steamed local clams
      fresh lemongrass, tomato, red chili, thai basil with nam jim dipping 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
      13
      green papaya salad (VG)
      green beans, tomato, bird's eye chilies, roasted peanuts
      14
      cloudy hot & sour soup of sustainable prawns
      for 2 people
      oyster mushroom, galangal & lemongrass
      20
      tom ka coconut mushroom soup with free range chicken
      for 2 people
      roasted free range chicken, variety of mushrooms with thai herbs
      20
      tom ka coconut mushroom soup (VG)
      for 2 people
      variety of mushrooms with thai herbs
      20

      mains

      duck confit salad
      glorious organics greens, duck confit, thai herbs, fresh chile lime dressing
      20
      green curry of halibut cheek OR sustainable prawns
      aromatic & fresh curry with some heat with grachai, cauliflower, green kale, thai basil
      20
      southern style turmeric curry of seafood
      halibut, mussels, prawns & seared scallop, young coconut
      22
      red curry with roasted free range chicken
      aromatic & rich curry with cauliflower, green kale, roasted shallot, thai basil
      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
      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

      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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