Chef Angus An is Bringing ‘Sainam’ to the West End, Beginning June 13th

Sainam, Chef Angus An’s latest project under the Full House Hospitality umbrella (Maenam, Fat Mao, Longtail Kitchen) is set to open at 1235 Davie Street on Friday, June 13th.

Sainam is An’s personal tribute to Thailand’s Isaan region, known for its fiery, fermented, and deeply savoury dishes. The spotlight here is on som tum (green papaya salad) in seven regional styles, ranging from the familiar sweet-salty som tum Thai to funkier Laotian-style takes made with fermented fish sauce and salt-cured crab. There’s even a fried version served with papaya fritters. Alongside all of that is a tight, expressive menu of Isaan-style grilled chicken, hot and sour pork rib soup, sticky rice, crispy pork jowl noodles, and chicken laab tossed with toasted rice powder and herbs.

Thai-style bar snacks round things out, including Isaan sausage, and fried chicken wings laced with maekwem spice and fried shallots. The menu, which is designed for sharing, embraces the humble boldness of Isaan cooking, made with intention by An and Head Chef Poom Sikarin Sirisupanon, a proud Khon Kaen native.

Although the team is still waiting on their liquor license, in the meantime guests can look forward to a non-alcoholic cocktail list developed by award-winning bartender Tony Limchai, known for his work at Maenam and his recent showing as a finalist in Canada’s first Beyond NOA Competition.

The 1,200-square-foot space, designed by longtime An collaborator Scott Cohen, reflects the same kind of understated boldness as Sainam’s menu. Inside, natural and artificial light is used in clever ways: mirrors double the space and its brightness, while slim black table lamps cast focused pools of light on sculptural wooden booths and crisp, floating tabletops. The palette is simple and grounded by natural woods, dark tile, and tonal green cushions; broken up by oversized tropical plants and subtle hits of colour from the ombré canvases lining the walls. An, who picked up woodworking and furniture design during the Covid era, even did some of the millwork himself. The result is a layered, hand-finished texture, in a room that resists trendiness in favour of something slower, warmer, and more rooted.

Dinner service launches Friday, June 13th with walk-in seating only, with lunch soon to follow. We’re looking forward to heading in for a preview this weekend. Report back soon!