Maenam is a place where innovation meets centuries-old tradition – trust us, that's a great thing. Chef Angus An is able to bridge the divide between modern fare and traditional charm in his array of dazzling Thai dishes. It's all about the experience at Vancouver's Maenam, and its something they serve up by the bowlful.
The Naam (Thai sausages) is a stellar way to begin your meal. Perfectly-seared house-fermented Thai sausage with garlic and chiles sets the tone for the courses to come. Larp Neua (Chiang Mai-style beef salad) blends a northern Thai spice mix, Vietnamese mint, pork crackling and green onions together in a way that highlights the house-ground hanger steak. The Geng Dtaeng Bpet (Fraser Valley duck curry) is a bold and aromatic red curry complimented by kaffir lime leaves and Thai basil.
Maenam has a refined approach to its cuisine. While it is eclectic Thai, the use of high quality components – such as the Baja prawns – offers diners an upscale version of a favourite restaurant style. Chef An has cultivated a menu steeped in tradition but unique enough to attract the been-there-tried-that crowd of foodies. Young professionals take note, Maenam is a notable destination on Vancouver's culinary scene. Maenam, 1938 4th Avenue, Vancouver, 604-730-5579.
Image by Antoinette Bruno from Star-Chefs.com.