Login / RegisterMaenam introduces more northern Thai dishes
Now that he’s brought real Thai flavours to Vancouverites—by preparing familiar dishes like pad Thai the right way—Angus An is taking things further. He’s just introduced more northern Thai dishes at Maenam (1938 West 4th Avenue), including a beloved Chiang Mai egg noodle dish with coconut curry and chicken called kao soi gai ($13), available at lunchtime. An’s recent trip to the Kingdom also inspired geng hung leh, a rich, peanuty Burmese curry that’s popular upcountry ($13 at lunch, $17 at dinner). It doesn’t use coconut milk, just a luscious combination of pickled garlic, fennel, coriander, and more that coats unctuous chunks of Sloping Hill Farm pork.
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Jan 23, 2010 at 3:36 pm
I'm not sure why Maenam Thai gets such stellar reviews from the Straight - after the first review, my wife and I ate there - the soup was good, but the Pad Thai was way too greasy and salty, as was a salad we ordered - wilted and old lettuce, drenched in vinegar.
Jan 24, 2010 at 9:55 am
there is no lettuce anywhere on the menu so fergie's post is likely mischievious, at best.
Jan 24, 2010 at 11:27 am
I discovered Maenam on my most recent trip to Vancouver. Vancouverites have a fantastic restaurant in Maenam. One of the very best Thai restaurants anywhere. I hope you all are aware of that.
Jan 27, 2010 at 7:29 pm
maenam is the only restaurant in vancouver that does not use lettuce, and vinegar in their dressings. i've been to one of chef angus' cooking classes and he only uses herbs imported directly from Thailand just for maenam, and the dressings are made from fresh squeezed lime juice, not vinegar. I can see how some might feel negatively towards maenam, they are providing this city with a style of Thai food that no one is used to.
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