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Growing up in the Lower Mainland, chef Angus An spent countless hours in the kitchen with his mother and grandmother. “My love for cooking dates back a long time ago,” says the celebrated chef. “In grade one, I graduated from cooking fried eggs to fried rice… I’d stand on a stool and watch my grandmother cook.”
However, cooking wasn’t his initial career path. Angus went on to study architecture at the University of British Columbia. “I was going for my Master’s in Architecture because I wanted to do something creative,” Angus recalls. “When I decided to become a chef, that conceptualization and the execution of ideas I learned at UBC really helped me in my cooking style and plating presentation.”
Angus honed his culinary skills while training under chef David Thompson at the world’s first Michelin-starred Thai restaurant, Nahm in London, England. “David was my mentor, one who really inspired me to learn all about Thai food,” he notes.
In 2009, Angus opened Maenam in Vancouver's Kitsilano neighbourhood. Situated on West 4th Avenue, the award-winning fusion restaurant is located in the space that was once housed Gastropod - Angus' first foray as a restaurateur. He has since opened three more casual dining restaurants: Fat Mao Noodles in Vancouver's Chinatown neighbourhood, Freebird Chicken Shack and Longtail Kitchen in New Westminster.
The Chef's selection of six or more savoury dishes served in traditional Thai style. We kindly request that the entire table participate.
Chef's Tasting Menu
Chef's Vegetarian Tasting Menu
Three Course Wine Pairing
betal leaf miang with local dungeness crab
ginger, lime, peanuts, toasted coconut, caramelized palm sugar, galangal dressing
steamed manila clams with lemongrass and thai basil
served with nahm jim sauce
grilled thai sausage and crispy rice salad
house fermented pork sausage, crispy curried rice puffs, coriander, lemongrass, ginger, fried shallots
green papaya salad
long beans, carrots, garlic, roasted peanuts, bird's eye chilies, dried shrimp
tom gati of coconut and chicken soup
galangal, lemongrass, young coconut, variety of mushrooms, chili jam (can be made vegetarian)
hot and sour soup of halibut cheek
oyster mushroom, holy basil, fried garlic
northern thai style soup of chicken
roasted chicken, thai basil, tomatoes, rustic and refreshing
brussel sprout salad
lime juice, chili flakes, toasted almonds, garlic oil
thai-style tuna ceviche
served on crackers, toasted rice powder, lemongrass, kaffir lime leaf
rainbow trout salad with green mango
lemongrass, nahm jim dressing, lime leaf, mint, cilantro and confit cashew
banana blossom and fresh baby corn salad
mint, coriander, thai basil, lychee, sesame dressing, roasted and fried banana blossom (vegetarian)
duck leg confit salad
fresh herbs, fried shallots, sesame seed, longan, palm sugar and tamarind dressing
8 Spice Lingcod
caramelized palm sugar and tamarind sauce, crispy ling cod, fried thai spices and aromatics
Pad thai
fresh rice noodles, tamarind, peanuts, tofu, eggs, prawns (can be made vegetarian)
chicken cashew stir fry
fresh baby corn, green peppercorn, thai basil
thai long green eggplant & pork stir fry
bird's eye chilies, fermented soy bean paste, fried thai baby garlic (can be vegetarian)
gang kau, tumeric curry of grilled striploin beef
rich and flavourful curry with kale, shrimp paste and shredded wild ginger.
massaman curry of braised lamb
roasted peanut, potato confit, longan, roasted onion (can be made vegetarian)
southern style red curry of seafood
rich and aromatic, array of seafood, young coconut, betal leaf
Hand made roti
Peanut Sauce
Steamed Jasmine Rice
Pad Thai and Singha Lagar
A Lunch Favourite in Thailand
Lunch Set Menu
Choose one of each Starter,salad,Curry We Kindly request that the entire table Participle
Steamed mussels with Lemongrass and Thai basil
hoi malaeng puu bai horapha Served with nahm jim sauce
Grilled thai sausage and crispy rice salad
yam naam grilled house fermented thai sausage with garlic and chilies
Green Papaya Salad
Som dtam long beans,carrot,garlic
coconut Mushroom Soup
Clear broth of BBQ duck
gens Jeut dpet Cleansing yet full of flavours of our house rosted duck
Smoked Salmon Salad with Pomelo
yum Plah Salmon Crispy fried salmon skin
banana Blossom Salad
yum hua blii (Vegetarian) toasted sasame,fried shallots,tamarind
Aromatic Curry of Lamb Shank
Geng gari neux kae Pickled pearl Onion
Green Curry of Local Sturgeon
geng Kwio wan Plah (Can be made vegetarian) fresh baby corn,pea eggpplants
Pad thai
Pad thai(Can be made Vegetarian fresh rice noodles ,tamarind,peanuts
Pad thai
Pad thai(Can be made Vegetarian fresh rice noodles ,tamarind,peanuts
Stir Fried beef with holy basil
Pad ga Pao neua House minced hanger steak
Stir Fried snow Peas and baby corn
Pad Pak(Vegetarian) Shimeji mushroom,wild ginger
Hand made Roti
Peanut Sauce
Cucumber relish
Drinks
wine,white,rose,red,sake,new world white
Drinks
wine,white,rose,red,sake,new world white
Drinks
wine,white,rose,red,sake,new world white
Drinks
wine,white,rose,red,sake,new world white
Drinks
wine,white,rose,red,sake,new world white
Drinks
wine,white,rose,red,sake,new world white
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Really noisy, extremely expensive, great service, good food.
We have had two meals here in two days. Both were excellent. Will definitely be back soon.
Overrated. The food is not like traditional Thai at all, it's westernized and boring with not many options and nothing remotely spicy. The portions were good as they should be for quite a high price but the wait staff and ambience was nice. If you're looking for authentic Thai this really isn't it.
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