A Travelers Taste Of Southern Thailand At West 4th’s ‘Maenam’

December 14, 2010 


West 4th's crticially acclaimed Maenam is located at 1938 West 4th Ave in Kits | 604-730-5579 | www.maenam.ca

News from Scout supporter Maenam

Vancouver, BC | Fresh off his annual three week exploration through Southeast Asia, Chef Angus An has launched a new menu highlighting the iconic street eats of Southern Thailand. This food vendor speckled region offers cuisine themed by local seafood, fruits, and nuts, with dishes that are typically fresh and sharp or nutty and spicy. Largely influenced by its proximity to coastlines and a land border with Malaysia, the south has a strong Muslim presence resulting in the widespread use of spices like cumin, fennel, anise, and turmeric.

In the months to come, guests at Maenam can expect to try dishes like Kao Yum Pak Tai, an elegant rice salad of lemongrass, kaffir lime leaf, green mango, cucumber, pomelo, toasted coconut, betal leaves, and lime; Kua Kling Beef, an aromatic turmeric spiked dish with thinly sliced beef, kaffir lime zest, galangal and kaffir lime julienne; Tom Som Plah, hot and sour soup of sablefish and turmeric accented with dill; and Mussaman Gat, a mussaman curry of lamb leg, with toasted peanuts, perfumed with lots of dried spices and balanced with pineapples and pearl onions. To view Maenam’s new lunch, dinner and take out menus please visit www.maenam.ca. Read more

Scout Jobs: West 4th’s “Maenam” Seeking New General Manager

August 11, 2010 


From Scout supporter Maenam today…

Maenam is seeking candidates for the position of General Manager. Applicants should be dynamic, self-motivated and have extensive wine knowledge. Previous management experience and leadership qualities required. Email resumes to chef/owner Angus An at angus@maenam.ca.

Giddy up.

West 4th’s Maenam Honoured At The Van Mag Restaurant Awards


West 4th's acclaimed Maenam is located at 1938 West 4th Ave in Kits | 604-730-5579 | www.maenam.ca

News from Scout supporter Maenam

Vancouver, BC | Executive chef Angus An was honoured with Gold for Best Thai and Silver for Best New Restaurant at the 21st annual Vancouver Magazine Restaurant Awards. It was just one short year ago that An decided to re-brand his west coast inspired Gastropod (winner of Best New Fine Dining at the 18th Annual Vancouver Magazine Awards) and reopen as Maenam, a restaurant dedicated to serving authentic Thai cuisine rooted in traditional recipes. In that short time, the West 4th Avenue wonder has been applauded by both customers and critics alike. “These awards are an incredible honour,” says Angus, “and it is wonderful to be recognized by such a distinguished panel amongst such a talented group of industry professionals for creating dishes that are true to Thai tradition.” Read more

Annual Spot Prawn Season Gets Touch of Thai At Maenam In Kits


Chef Angus An celebrates coastal bounty of local spot prawns with traditional Thai recipes at West 4th's Maenam

News from Scout supporter Maenam

Vancouver, BC | In celebration of British Columbia’s annual Spot Prawn season, Maenam’s executive chef Angus An will be serving this fresh, regionally and sustainably sourced ingredient with Thai flare. Wild prawns are especially popular among Thai people and An’s recipes for this season are derived from some of his favourite Thai dishes. Both a la carte and multi-course dining menus will be available from May 10th until the season is complete, offering guests the opportunity to work their way through three courses of Maenam’s cuisine in sweet, salty, sour and spicy variations. The eight dishes on the menu are after the jump… Read more

Inside The Kitchen At “Maenam” For Some Gratuitous Food Porn

February 6, 2010 

A good friend of mine, Bobby from Tofino, is here staying with us for the Olympics. He’s been keeping himself busy by – among other things – picking up shifts with Angus in his kitchen at West 4th’s Maenam (my pick for the best new restaurant of the year). When I went there last night to join up with him after work, there wasn’t room enough for me to wait in the dining room or at the bar. They allowed me to hold tight in a little corner of the kitchen, where I fiddled with my new camera, a Canon T1I. And thus, the gratuitous food porn above. If it could reproduce smells half as well as it does imagery, I’d likely be felled, happy.

Kitsilano’s Thai Resto “Maenam” Dishing Huge On New Year’s Eve

December 21, 2009 


West 4th's acclaimed Maenam primed for New Year's Eve at 1938 W. 4th Ave | 604-730-5579 | www.maenam.ca

News from Scout supporter Maenam

Vancouver, BC | Ring in the New Year at Maenam with a special four-course chef’s menu. Chef Angus An has prepared a menu multi-course experience that will take diners through all of the components of a full Thai meal, including a starter, soup, salad, stir fry, curry and dessert for $55/person (vegetarian version available for $50/person). Reservations are being accepted at seatings throughout the evening.  Please visit Open Table or call (604) 730-5579 to make a reservation. Full menu after the jump… Read more

Kitsilano’s “Maenam” Soon To Be Open For Seven Days A Week

December 10, 2009 


Kitsilano's popular Maenam to stay open seven days a week (up from five) beginning this Sunday

News from Scout supporter Maenam

Vancouver, BC | Beginning Sunday, December 13, Maenam will open for dinner seven days a week (Maenam is currently closed on Sunday and Monday). The new hours will be Monday to Saturday, 5pm to 2am – with last call for food at 1am and last call for drinks at 1:30am – and 5pm to midnight on Sunday. Lunch service at Maenam will remain five days a week; Tuesday to Saturday, noon to 2:30 pm. Read more

New Thai Restaurant “Maenam” On 4th Joins Scout Magazine

Maenam restaurant is now a proud member supporter of Scout Magazine. We will be publishing their news and releases on our front page, and hosting an individual page for them on our list of recommended restaurants. Scroll below for a taste:



1938 W. 4th Ave Vancouver, BC V6J 1M5 | MAP
Telephone: 604-730-5579
Fax: 604-730-5675
Web: www.maenam.ca
Email: info@maenam.ca Read more

Lunch or Late Night Authentic Pad Thai Good To Go At “Maenam”

Kitsilano's Maenam introduces new takeout menu and $15 lunch special

Kitsilano's Maenam introduces new takeout menu and $15 lunch special

News from Scout supporter Maenam

Vancouver, BC, June 25, 2009 – Feel like enjoying an authentic Thai meal at home? Maenam restaurant is happy to announce its new take out menu, available Tuesday through Saturday for lunch (12 pm – 2:30 pm), dinner (5 pm to 11 pm) and late night (11 pm to 1 am). That’s right, you can order Pad Thai at 1 am! Read more

Kitsilano’s Gastropod To Go Thai As “Maenam”

The award-winning Gastropod restaurant on West 4th will close at the end of April and reopen two weeks later as Maenam, an authentic Thai restaurant that will have the same attention to detail in the service and a similarly amped wine and cocktail program. Gastropod will continue as a private catering company. Who knows, it might be re-born somewhere else down the line. Read more

Q&A With Angus An Of West 4th’s Gastropod

January 30, 2009 

One or twice a week Scout poses 60 questions to a local who has made life in BC that much more interesting. They pick and choose which ones they’d prefer to answer, with a minimum response rate of 20. A Rorschach test, for sure…

Angus An is the owner/chef of Kitsilano’s award-winning Gastropod.



Scout Q&A

The thing that you eat that is bad for you that you will never stop eating: Butter.

Default drink of choice: Anything with gin.

Drink you’ll never have again: Anything with Fireball.

Favourite wine varietal: Riesling.

The person you can imitate: My son Aidan.

One thing you’d like to change about Vancouver: A denser downtown core, less urban sprawl

Bartender who could sell you anything: Steve Da Cruz.

Cheap place for dinner: Accord on Main St for a good late night MSG fix.

Book you’re reading: Bright Shinny Morning, James Frey.

Last place traveled: Bangkok and Tokyo.

Biggest fear: Death.

Dead film actor you wish was still making pictures: Marlon Brando.

Best sneaker in the world: Converse All Stars.

Place in BC that you love escaping to: Okanagan.

Under what circumstances would you join the army: if they force me.

Best bar stool in the city: Chow or Gastropod.

Dumbest purchase ever: 30 bucks worth of 649 tickets on Saturday.

The thing that makes you the angriest: Bad drivers!

Saddest thing about Vancouver: Too many bad drivers!

Most challenging part of owning a business: Everything, so many little things that all ultimately effect the business on a daily basis.

Best fine dining restaurant in the city: Blue Water Café and Raw Bar.

Food your mom makes better than anyone: Dumplings.

Musical instrument you long to play: A saxophone.

Sport you gave up: Basketball, but retire is the word I would prefer.

Vancouverite you admire most: John Bishop.

Canuck you would trade away in a heartbeat: Taylor Pyatt.

The number of fist fights you’ve been in: 1. When I was in elementary school, I got punched in the nose. Does that count as a fight?

Best concert experience ever: Live 8 Hyde Park.

The thing you wished people cared more about: Eating better.

The thing that makes you the most nervous: Falling behind.

Town you were born in: Taipei.

Old television shows you can tolerate re-runs of: The A-Team.

Quality you admire most in yourself: Honesty.

Default junk food of choice: Pizza.

The career path you considered but never followed: Architect.

Your top 3 films of all time: The Godfather, The Last of the Mohicans, Blade Runner.

The thing you’re addicted to: “24”.

Luckiest moment of your life: 3:45am, November 15th, 2007. The birth of my son.

Favourite book as a child: I had a collection of comic books that were also science encyclopedia. My parents didn’t allow me to buy regular comic books.


Scout’s Gastropod Gallery


PR: Gastropod Launching Dine Out Menu Early

From the inbox, courtesy of Gastropod, we learn that the award-winning West 4th eatery is starting its Dine Out Vancouver menu early.


Direct from the press release:

To help diners on tight post-holiday budgets, Gastropod will be launching its Dine Out Vancouver menu a week early and will be offering a special $38 three-course menu beginning on January 7.

The special menu features some of Gastropod’s signature items, including Oysters with Horseradish Snow, nori-wrapped Pacific Salmon, and Gastropod’s Chocolate Fondant … as well as some exciting new dishes created by Chef Angus An.


Sweet Onion Soup
smoked sweetbread, bacon, croutons

Organic Green Salad
marinated vegetables, shaved fennel, lemon dressing

Painted River Farms Beef Tartare
wild arugula, parmesan crackling, olive powder, sous vide egg yolk

Oysters with Horseradish Snow
fresh royal miyagi oysters, sauternes jelly, shallot reduction
[$3 supplement]


Wild Pacific Chum Salmon
nori wrapped, citrus bulgar salad, wasabi sabayon

Sloping Hills Pork Shoulder
36-hour braised, truffle hollandaise, pomme puree, shallot, sesame jus

Painted River Farms Beef Ragu
house made gnocchi, roasted vegetables, shaved parmesan

Barley & Lemon Risotto
roasted vegetables, mascarpone cheese, confit lemons
Add Seared Ahi Tuna [$6 supplement]


Spiced Mexican Hot Chocolate
Gingersnap pumpkin ice cream sandwich

Goat Cheesecake
Okanagan goat cheese, Pink lady apple sorbet, elderflower syrup

Chocolate Fondant
earl grey syrup, raspberry sorbet

The menu will be available January 7 to the end of the Dine Out Vancouver event, February 1.


Scout Magazine is dedicated to supporting and promoting cool, interesting, and independent Vancouver businesses through the publication of their press releases and event information. To get your sales, promotions, news and events up on our front page, send us an email here and we’ll do our best to share it with our readers.


The Best Staff Meal In Town

December 5, 2008 

Angus shows me the mace

You can tell a lot about a cook by what they make when it is his or her turn to make the staff meal in a restaurant. If they put the same love into a lasagna for their comrades as they do into a foie gras torchon for the customers, it says a lot about them. Any monkey can follow a recipe, or do what the chef tells them to do, but if they can take a bunch of scraps and conjure up a tasty meal, then they’re really on to something.

In my last eight months at West as the junior sous-chef I was in charge of preparing the staff meal most days. I always loved doing it and found it to be a great way to learn about cooking types of cuisine I would never learn about in a French fine-dining restaurant. If not for the staff meal, I might not know how to make tortilla soup or ma po tofu.

When I worked for a brief spell at Gastropod this past summer, I was exposed to some great staff meals made by Chef Angus An. He would often make the Thai dishes that he was exposed to while working at Nahm in London, the only Michelin-starred Thai restaurant in Europe. Last week I returned to get the recipe for one of those dishes: the Massaman Curry.


Thai cooking is a cuisine based on a balance of hot, sour, salty and sweet flavours. During my visit, Angus told me about one of the great lessons in his cooking career, and it came while he was working at Nahm. He had over-salted a dish and Chef David Thompson took him aside and said, “If you take anything out of working here, I hope it is this”. Thompson then proceeded to fix the dish, adding sweetness, acid and spice to bring the dish back into balance. This is a lesson all cooks, professional or not, should take to heart – seasoning a dish is not just about adding salt and pepper. It’s about attaining a balance of flavours.

So without further ado, here is one of the great dishes that Angus makes for the lucky staff of Gastropod.

Massaman Curry

Serving: the entire restaurant staff!

1 pound yellow curry paste
1/2 pound peanuts peeled and roasted
1 tablespoon coriander seed
1 teaspoon cumin
1 tablespoon cardamom pods
1 stick cassia bark
3 sheath of mace
2 star anise
1 nutmeg
1 tablespoons fennel seeds
1/2 cup palm sugar
1/4 cup fish sauce
2 cans of longans (like a lychee)
3 pounds chicken meat
6 litres coconut cream
2 cups fried shallots
2 cups fried garlic
2 tablespoons tamarind

Crack the coconut cream by letting the milk sit still in the can to settle. The cream that sits on the top is what you want to crack. Ladle out the cream and bring it to a high simmer in a pot. Stir occasionally for about an hour and a half hours, or until the curd separates from the clear coconut oil.

Toast the spices until aromatic. Grind in a spice grinder or a mortar and pestle. Add the roasted peanuts to the mix and blend or pound until fine. Fold in the curry paste.

Fry the curry paste with the coconut oil that you separated from the cream. The clear oil will fry the curry, while the curd lets out the curry and gives it moisture. When the curry is aromatic (3-5 minutes) add the palm sugar and fish sauce. Let out with the remaining coconut milk and cook. Fry the chicken in oil and add to the curry. Add 1 cup each of fried garlic and shallots. Check the seasoning, using tamarind to give acidity.

In the end, garnish with the sweet longans, and the rest of the fried garlic and shallots. Eat with lots of rice!


Owen Lightly is a boy from a small island in the Gulf of Georgia. After attending cooking school, he moved to Vancouver in 2002 to start a career in the restaurant “biz”. His website, Butter On the Endive, was created for sharing and caring.


Next Page »