"What makes this place stand out in the Vancouver dining scene? Can a restaurant that’s been open since 2009 still be considered fresh and new? By Vancouver standards, Maenam is a little long in the tooth—this city’s food scene is always shifting—but chef Angus An, a local fixture since his days at the late, great Gastropod, seems to constantly be upping the game. This is Thai-influenced cooking taken up a notch; there’s a reason Maenam is a perennial winner of many of the city’s food awards. What's the crowd like? From young loves on a first date to a family intent on ordering every dish, everyone's here for the inspired Thai cuisine.. What's on the drinks list? At Maenam, the four flavor profiles of Thai cuisine—sweet, spicy, sour, and salty—are reflected in many of the inventive cocktails. 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. On the wine and beer side, 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. Take us into the kitchen. What can we expect from the food? The menu leans on fresh ingredients and sustainably harvested seafood, and it varies depending on what'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. Anything else to keep in mind? Ask your server how to balance your dishes—or just go for Chef’s multi-course menu." - Guy Saddy
