"There’s a reason Maenam, a little piece of Bangkok in British Columbia, is a perennial winner of many of the city’s food awards. The menu leans on fresh ingredients and sustainably harvested seafood, and it varies depending on whatever's currently in season in British Columbia’s Fraser Valley (or in the Pacific). Whether dining from the a la carte menu at the bar, or enjoying the popular Chef’s Menu, menu highlights include BC albacore tuna laab salad with garlic oil confit tuna and toasted rice powder; Moo Prob Pad Gapi, a crispy roasted pork belly stir-fry with long bean, bird’s eye chili, and shrimp paste; and the Geng Gai Curry of Halibut with betel leaf, turmeric curry, and grachai. At Maenam, the four flavor profiles of Thai cuisine—sweet, spicy, sour, and salty—are reflected in many of the inventive cocktails as well. Try the Siam Sunburn (chile-infused tequila, butterscotch, kaffir lime, passionfruit, and egg whites) or the house twist on the standard Daiquiri: añejo rum, lemongrass, fresh lime, simple syrup, and grated cassia bark. The thoughtful beverage menu features local craft beer and highlights terroir-driven wines - everything from minimal-intervention B.C. producers to international classics and blue-chip Champagne. A Michelin Guide-recommended spot, it is not a rarity to be dining next to some of the region’s most-lauded chefs here." - Guy Saddy, Nicole Schnitzler
