01 / 05
Ma Hor
หมา ห้อย · galloping horses
Caramelised chicken and prawn, peanut, palm sugar, set on chilled pineapple and pomelo.
Chapter 01 / The Food
Thai cooking,
Thai cooking,
read for the
Pacific coast.
A tasting menu drawn from regional Thai pantries and the inlets and farms within an hour of West 4th. The kitchen leans on jungle herbs, fermented chilies, citrus, and fish landed in British Columbia.
- SIGNATURE
- The trio of Ma Hor · caramelised chicken and prawn on Thai fruit, served first since 2009.
- FORMAT
- Chef's Menu at $88 per person, refreshed seasonally. A la carte from 5pm.
- PAIRING
- Wine list curated for the heat · sharper rieslings, low-tannin reds, and Thai botanical cocktails.
02 / 05
Gaeng Kiew Wahn
แกงเขียวหวาน · green curry
House paste pounded daily, BC chicken, Thai eggplant, sweet basil. Steamed jasmine.
03 / 05
Neua Yang Nam Tok
เนื้อย่างน้ำตก · Isaan grilled beef
Local sirloin over coals, toasted rice, mint, lime, prik bon, sticky rice.
04 / 05
Pla Lui Suan
ปลาลุยสวน · fish in the garden
Steamed BC ling cod, lime leaf, tamarind, peanut, deep fried shallots, betel leaf.
05 / 05
Khao Niaow Mamuang
ข้าวเหนียวมะม่วง · mango sticky rice
Champagne mango, salted coconut cream, toasted mung bean, warm sticky rice.
Maenam reinvented Thai dining in Vancouver with modern decor, polished service and revelatory wine pairings. Vancouver Magazine, Restaurant of the Year 2016
A river-room on West 4th, kept low and warm.
Address
1938 West 4th Avenue
Vancouver, BC V6J 1M5
Seating
62 in the dining room, plus a private space for 8 to 45 guests.
Neighbourhood
Kitsilano, four blocks from the seawall and Kitsilano Beach.
Walk-ins
The bar takes walk-ins from 5pm, first come.
Chapter 03 / The Chef
Angus An
Chef and owner since 2009
Trained at the French Culinary Institute and at Nahm in London under David Thompson, Angus opened Maenam on West 4th in 2009 to put modern Thai cooking on a Vancouver stage usually reserved for European fine dining.
He cooks from regional pantries he keeps revisiting in Thailand, then bends them toward what fishermen, farmers and foragers bring to the back door of the restaurant. The result is a kitchen that reads like Bangkok in winter and the Pacific in spring.
2009
Opens Maenam, age 28.
2016
Vancouver Magazine Restaurant of the Year.
Today
Six restaurants, one cookbook, one teacher: David Thompson.
Chapter 04 / Reserve
A table by the river, six nights a week.
Most evenings book out a fortnight in advance, especially on weekends and around the seasonal menu refresh. The Chef's Menu is offered nightly at $88 per person, with optional wine pairings.
- Monday
- 5:00pm – 10:00pm
- Tuesday
- 5:00pm – 10:00pm
- Wednesday
- 5:00pm – 10:00pm
- Thursday
- 5:00pm – 10:00pm
- Friday
- 5:00pm – 10:30pm
- Saturday
- 5:00pm – 10:30pm
- Sunday
- Closed