Maenam Celebrates the Flavours of Summer with New ‘Chef’s Menu’

The Goods from Maenam

Vancouver, BC | Maenam, Vancouver’s destination for exceptional Thai cuisine, welcomes summer with a new Chef’s Menu. The multi-course experience features some of B.C.’s best – local seafood, seasonal vegetables, and Glorious Organics greens – paired with unique ingredients sourced directly from Thailand. Guests can make reservations online now at www.maenam.ca.

“My team and I always look forward to summer, when produce, seafood, and fresh ingredients are so abundant and available in B.C.,” says Angus An, founder and executive chef of Full House Hospitality, which counts Maenam, Longtail Kitchen, Sen Pad Thai, Fat Mao Noodles, and Sainam in its restaurant portfolio. “Our Chef’s Menu continues to be a guest favourite at Maenam, especially because it is served family-style. Our diners are able to explore a wide range of flavours in a thoughtful, curated way. We’re excited to share our new summer dishes with everyone.”

Maenam’s Chef’s Menu ($92 per person) begins with a special Snack course, followed by Relish, choice of seasonal Soup, fresh Salad, fragrant Curry, a Stir-Fry main, and ending with Assorted Desserts. Guests can also opt to enhance their meal with add-ons, such as Maenam’s signature Whole Crab (black pepper or truffle scallion) and Lobster Clay Pot with crispy pork jowl and vermicelli, both available with 48 hours’ notice.

Chef’s Menu – Summer

Snacks
An array of snacks by Chef Jeremy Tan, including the Tang Mo Pla Haeng with compressed watermelon, dried BC salmon flakes, makrut lime leaf, mint

RELISH
Nahm Prik Ong
Relish of minced pork, tomato, mahkwen peppercorn & roasted chili, served with assorted crudite

SOUP
Gaeng Om Gai
Loong Kong Chicken, chanterelle mushroom, dill, galangal, toasted rice powder, Isaan style aromatic herbal broth

Halibut Hot & Sour Soup
Pacific BC halibut, local oyster mushroom, Thai basil, garlic oil, galangal, lemongrass & lime leaf infused clear broth

Or
Tom Kha of Grilled Zucchini & Mushroom (V, VG)
Thai aromatic infused coconut milk broth, grilled zucchini, oyster mushroom, Thai basil, long leaf coriander

SALAD
Grilled Wagyu Beef Salad
Brant Lake Wagyu flank, marinated cherry tomatoes, young lemongrass, Glorious Organics greens, green bird’s eye chili nahm jim

Or
Grilled Prawn & White Asparagus Salad
Grilled black tiger prawns, toasted chili, lime segments, Glorious Organics greens

Or
Yum Som-O (V, VG)
Pink pomelo, Thai basil, fried banana blossom, lemongrass, fried shallots, vegan nam prik pao dressing

CURRY
Game Hen Gaeng Keow Wan
Fraser Valley Cornish game hen, baby corn, sweet peppers, grachai, Thai eggplant, Thai basil, aromatic green curry

Or
Roasted Sablefish Gaeng Chuchi
Local BC sablefish, shoyu ikura, fried shallot, dry-style curry with dried shrimp

Or
Panang Curry of Roasted Veg (V, VG)
Grilled broccolini, roasted carrot & yam, apple eggplant, thai basil

STIR-FRY
Moo Wan
Fraser Valley pork cheek ,BC morel mushroom, purple yam, sweet caramelized palm sugar, star anise & Thai cardamon glaze

Or
Pla Muek Tod Kamin
Crispy humboldt squid, fragrant fried turmeric & thai garlic, dill, Glorious Organics spring onion

Or
Tao Hu Song Kreung (V, VG)
Fried silken tofu, baby corn, local summer veg, Thai Chinese style mushroom white pepper sauce

ASSORTED DESSERTS

While Maenam’s Chef’s Menu is offered in its main dining room, guests can enjoy the restaurant’s a la carte menu in the lounge and bar area. The a la carte dishes also feature local seafood and summer vegetables, including a Grilled BC Sockeye Salmon Salad and 3 Flavour BC Lingcod. Perennial favourites include Pad Thai three ways.

To complement the menus, Maenam’s beverage program includes a diverse selection of B.C. and international wines, and inventive cocktails (including non-alcoholic options) created by bar manager Tony Limchai, who draws on seasonal ingredients and Thai influences to create refreshing, well-balanced drinks for summer.

“Chef Jeremy Tan has done a great job leading the development of this summer menu. It’s always exciting to see how our team brings together local B.C. ingredients and Thai traditions every season,” adds An.

Maenam is open seven days a week for dinner starting at 5 p.m., and Wednesday to Saturday for lunch from 12 p.m. to 2 p.m. Reservations are recommended for the Chef’s Menu. Walk-ins welcome for a la carte dining in the lounge and bar. For more information, please visit www.maenam.ca.