ANNUAL SPOT PRAWN SEASON SEES A TOUCH OF THAI- Chef Angus An Celebrates Coastal Bounty with Traditional Recipes
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 as follows:
Satah Goong- Spot Prawn Satay-Turmeric, coconut cream, cucumber relish, peanut sauce
Dom Yum Goong- Hot & Sour Soup Lemongrass, galangal, chilli jam, lime juice
Goong Chae Nahm Pla- Ceviche Fresh coriander, mint, nahm jim sauce
Lon Naam- Coconut Cream Relish Spot prawn tomalley, fermented pork, Kaffir lime, long leaf coriander
Yam Tawai- Salad Blanched prawns, fried shallots, fried chillies, toasted chilli and sesame dressing
Geng Mussaman Goong– Mussaman Curry Spot prawns, pearl onions, toasted peanuts
Goong Pad Prik Thai Dam- Stir Fry Battered, sea salt, black pepper
Kanom Gluay Pao- Dessert Char-grilled baby banana, toasted shredded coconut, chocolate panna cotta
The family style menu is priced at $65 per person and allows for approximately 1lb of prawns each.
About Maenam
The cuisine at Maenam is rooted in balancing intense fresh flavours with seasonal ingredients and locally sourced products, while always considering the context within which these dishes would traditionally be enjoyed. Maenam is open seven days a week, from Tuesday to Saturday from 12:00PM to 2:30PM, Monday to Sunday from 5:00PM to 10:45PM, and late night on Friday and Saturday from 10:45PM to 1:00AM. For more information or to make a reservation please visit www.maenam.ca.
