Maenam kicks butt on 4th.

by Lauren Mote

Maenam Thai Restaurant
1938 w 4th Ave Vancouver
(604) 730-5579
Open Tue-Sat 12pm-2:30pm, 5pm-1am

Who’s got one of the most brilliant ideas in Vancouver?
Chef Angus An.
If is doesn’t work, close, regroup, rebrand, reopen. Do what you do best – Thai. After all Chef Angus An did learn until world-renowned Chef David Thompson of Nahm in London – and Nahm’s got a Michelin Star tied around its neck.

All things considered, there was little to no presence in this city for super Thai food – creating a fine dining experience with servers that knew exactly what they were talking about, or even pairing wine to a seemingly unmatchable cuisine because of the high amounts of tastebud burning chilies… Maenam did it.

The doors closed at Gastropod. They reinvented themselves. Maenam has now been open for almost 6 weeks, and they’re busy. I know I’m not the only one that was excited, just being there having a couple of Bar Manager Ben de Champlain’s signature refreshing cocktails before dinner, I scanned the room – industry hot shot Stephen Bonner and his wife, La Quercia Chef Lucais Syme and his wife – I love this!

The room was bouncing. GM Tara Thom runs this room well – between her personality and wine knowledge she’s a great fit.

The food was delicious, but the main course portions were a little on the small side.

Muslim Oxtail Soup $14
sup hang wua for 2 people
braised oxtail, orange zest, asian celery, vietnamese mint

Pad Thai $13
pad thai fresh rice noodles, tamarind, peanuts, tofu, prawns

Green Curry Halibut $16
geng gwio
warm bamboo, grachai, holy basil, spicy and aromatic – paired with Kabinett Riesling for the spice

Duck Red Curry $18
geng pet bpet yang
fraser valley duck, glazed and smoked, sweet and sour

Wine: Belle Glos “Meomie” Pinot Noir (California)

Maenam also does take out – menus on their website.
Maenam also serves food until 1:00am, including pad thai, oysters, satays, salads and sausages.
Maenam tastes great, and doesn’t break the bank.


About Lauren Mote

Lauren has been an intricate part of the food industry for many years. Whether it’s behind the bar, in the kitchen, tasting and learning about wine, or sitting with her laptop writing food stories and reviews at the local coffee house, it was clear at an early age that Lauren’s professional and personal life would be completely consumed by the joy and passion of edibles.
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