Tag Archives: Maenam

MAENAM WRAPS UP SPOT PRAWN SEASON WITH CELEBRATORY COCKTAIL DINNER

On Monday, June 20th Maenam’s Angus An will be indulging spot prawn fanatics with a spot prawn season wrap up dinner served with cocktail pairings by local barman Ben DeChamplain. For one night only, the revered Thai hotspot will feature a custom menu of five spot prawn dishes in two courses, served family style, alongside thoughtfully crafted flights of ingredient-focused cocktails.

Seating for the 6pm event is limited. Tickets are priced at $75/person. To reserve a table, click here or phone (604) 730-5579.
Maenam’s Spot Prawn Cocktail Dinner

Starters

grilled spot prawn satays

satah goong

marinated with tumeric, coriander seeds, served with peanut sauce and cucumber relish

Cocktail Pairing: gin, nahm jim, tomato, citrus, prawn essence, chili salt


hot and sour soup of spot prawns

dom yum goong

a favourite dish in thai cuisine, done here with live spot prawns

Cocktail Pairing: vodka, ginger, coconut, lime leaf, lemongrass, ginger beer

Mains

grilled spot prawn salad

plah goong

served with lots of lemongrass and kaffir lime leaves, chilli jam dressing, fried shallots

Cocktail Pairing: jasmine tea infused dry vermouth, cucumber, citrus, elder flower soda

spot prawn stir fry

pad goong prik thai

black pepper crust, coriander and spring onions, salty, spicy

Cocktail Pairing: akvavit, sudachi juice, lemongrass syrup, balinese long pepper, cilantro


aromatic curry of spot prawns

geng gari goong

one of the oldest styles of curries, subtle with lots of dried spices, rich with prawn flavours, confit potatoes, pearl onions

Cocktail Pairing: tequila, citrus, fermented tea syrup, falernum, ginger rooibus soda


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 11:00PM. For more information or to make a reservation please visit www.maenam.ca.

Fundraising for Growing Chefs

RESTAURANTS RAISE ‘SEED MONEY’ – ONE DOLLAR AT A TIME

Nowadays one dollar, a Loonie, doesn’t seem to buy much – not even a cup of coffee or a litre of milk. You can’t feed anyone for $1… or can you? You might want to re-think that assumption.

For the entire month of June, several of Metro’s top restaurants will be adding one dollar to the price of a menu item to support Growing Chefs’ Eat.Give.Grow fundraiser. It’s a simple concept for a simple program. Each restaurant will specially mark the item on their menu. If you order it, the restaurant puts a Loonie in the kitty for Growing Chefs. You don’t have to even think about it. Last year those individual Loonies added up to almost $8,000 that went to funding Growing Chefs’ school-based programs throughout Metro.

Founded in 2005 by professional pastry chef Merri Schwartz, Growing Chefs is a registered non-profit organization that is dedicated to teaching kids about growing and preparing their own nutritious food in an urban environment. It connects chefs and growers, along with their valuable knowledge, to children through classroom-based programs that involve the planting of windowsill gardens. These gardens are used to teach the young participants about the food they eat while inspiring them with the idea that they can grow their own food, even in the city. To date more than 1,000 children have benefitted from participation in Growing Chefs. The success of the Vancouver initiative has sprouted satellite programs in locations as far afield as Penticton and London, Ontario.

Look for the specially marked menu items at the following participating restaurants:

Bishop’s, Beyond Restaurant and Lounge, Big Ridge (Surrey), Brewhouse (Whistler), Campagnolo, Chambar, Dockside Restaurant, Flying Beaver (Richmond), La Ghianda, Les Faux Bourgeois, Maenam, Mangia e Bevi, Mis Trucos, Nook, O’Doul’s Restaurant and Bar, Organic Lives, Pied-à-Terre (adding $1 to every bottle of wine), Pourhouse Restaurant, Provence Mediterranean Grill, Provence Marinaside, Re-Up BBQ, Tableau Bar Bistro, Tavola, Taylor’s Crossing, The Dirty Apron, The Helm, Tuscany Restaurant (Bowen Island) and Yaletown Brewing Company.

Updates to the list of participating restaurants will be posted to Growing Chefs’ web site and Facebook page.

What can a Loonie buy? It can buy a packet of bean seeds, a jiffy pot, part of a trowel or a plastic plant tray. It can also buy a child the knowledge and ability to grow his/her own food for the rest of their life … and that’s priceless.

-end-

2119 Guelph Street, Vancouver, BC V5T 3N7

778-885-1308 www.growingchefs.ca

FALLING IN LOVE NEVER TASTED SO GOOD

Chef Angus An’s four-course Valentine’s Day menu hits the spot

Love is in the air at Kitsilano’s Maenam restaurant, where executive chef Angus An will be preparing Thai cuisine that offers Valentine’s Day variety in sweet, sour, salty and spicy fusions. First and second course pickings include kanom krok, crispy cupcakes with curry and crab, latiang, chicken and prawn in golden egg nets, and creamy, hot soups marinating prawns or chicken—you choose.

Single or spoken for, Maenam’s main course medleys provide exactly the comfort we crave on V-Day: yum moo wang, a sweet, caramelized pork belly salad with coriander and toasted coconut; pat prik king neua, stir-fried beef short ribs cooked in red curry paste, thai basil and wild ginger; and two types of curries—geng bpa muu, slow roasted organic pork shoulder with fresh heart of palm, baby corn, wing bean and holy basil, or geng gola hoi, a rich and aromatic southern-style curry served with grilled scallops. Parties of two choose one salad, one stir-fry and one curry as their main.

In signature style, Maenam’s desserts put the “sweet” in Saint Valentine with dark chocolate pot de crème—sea salt, tamarind tuile, and tamarind semifreddo; and their vanilla passion fruit pannacotta, a passion fruit jelly with passion fruit ice cream and cashew praline.

To compliment the specialized menu, guests will select beverages from an inspired cocktail card, informed beer list and an extensive offering of wine.

Maenam’s Valentine’s Day menu is priced at $55 per person. For full menu details, click here

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 11:00PM. For more information or to make a reservation please visit www.maenam.ca.

Big Night at The Vancouver Club returns!

Vancouver magazine’s Big Night returns to The Vancouver Club on February 4, 2011!

Last year’s Olympics meant we were unable to celebrate our International Wine Competition and Restaurant Award Winners at this most unique event, but we’re thrilled to welcome back Blue Water, Cioppino’s, and CinCin, as well as new favorites Maenam, Campagnolo, Cru, Bishop’s and more. Eleven winning restaurants and eleven winning wines in all, with a spectacular silent auction of one-of-a-kind items to benefit Les Dames d’Escoffier, will make for another Big Night to remember!

As a past patron, I’d like to extend a special invitation to purchase “front-of-the-line” tickets in advance of our main promotional campaign.  Where else can you meet our city’s top chefs and dine on their specially created dishes, paired with our 2011 Wine Competition winning wines, for only $99?  It’s the tasting menu of the year, with each course prepared and served by a celebrity chef and matched perfectly with the best wines available in BC today! 

As tickets are extremely limited and sell out quickly, reserve your spot today. It’s the year’s most incredible food and wine value.  Order tickets through the event link at www.vanmag.com or call the Tickets Tonight hotline at 604-684-2787.

2011 pairings announced!

 

Bishop’s                                              Chateau St. Jean Chardonnay Sonoma County  

Blue Water Cafe + Raw Bar           DeAngelis Marche Rosso Anghelos

Cactus Club Cafe                              Balthasar Ress Riesling Kabinett Hattenheimer Schützenhaus

Campagnolo                                      Tormaresca Primitivo di Salento Torcicoda

Cioppino’s                                          Champagne Lallier Grande Réserve Grand Cru

CinCin Ristorante + Bar                 Quails’ Gate TBA Optima

Cru                                                      Penfolds Grandfather Tawny

Fraîche                                               Ocean Eight Chardonnay Verve

Kingyo Izakaya                                 MGM Ricossa Barbaresco

Maenam                                             Marqués de Cáceres Rosado


NEW THIS YEAR: Our Sommelier of the Year, Kurtis Kolt, will be selecting an 11th wine to please your palate!

Date: February 4, 2011

Tickets are only $99 and SELL OUT FAST! BUY YOUR TICKETS NOW!

 Watch a video of the 2009 Big Night event

Check out photos from previous Big Nights

ANGUS AN DISHING THAI TRAVELS

Maenam now offering Southern inspired lunch, dinner and take out menus

Fresh off his annual three week exploration through Southeast Asia, Chef Angus An has launched a new menu highlighting the iconic street eats of Southern Thailand. This food vendor speckled region offers cuisine themed by local seafood, fruits, and nuts, with dishes that are typically fresh and sharp or nutty and spicy. Largely influenced by its proximity to coastlines and a land border with Malaysia, the south has a strong Muslim presence resulting in the widespread use of spices like cumin, fennel, anise, and turmeric.

In the months to come, guests at Maenam can expect to try dishes like Kao Yum Pak Tai, an elegant rice salad of lemongrass, kaffir lime leaf, green mango, cucumber, pomelo, toasted coconut, betal leaves, and lime; Kua Kling Beef, an aromatic turmeric spiked dish with thinly sliced beef, kaffir lime zest, galangal and kaffir lime julienne; Tom Som Plah, hot and sour soup of sablefish and turmeric accented with dill; and Mussaman Gat, a mussaman curry of lamb leg, with toasted peanuts, perfumed with lots of dried spices and balanced with pineapples and pearl onions. To view Maenam’s new lunch, dinner and take out menus please visit: www.maenam.ca

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, Tuesday to Saturday from 12:00PM to 2:30PM, Monday to Sunday from 5:00PM to 11:00PM. For more information or to make a reservation please visit: www.maenam.ca.

Vancouver Restaurant Awards 2010

From Van Mag….Our panel of 19 experts judged scores of rooms to determine the best restaurants in and around Vancouver. They recognized both established rooms and upstarts that have made a virtue of the new economy

Our panel of 19 experts judged scores of rooms to determine the best restaurants in and around Vancouver. They recognized both established rooms and upstarts that have made a virtue of the new economy

Click on the categories below to read the judges’ comments and see the winners

2010 Winners

         
Restaurant of the Year Italian Formal Korean North Shore
New Restaurant Italian Casual Thai Whistler
Regional European (Other) Vietnamese Victoria
Seafood Chinese Formal Asian (Other) Vancouver Island
Small Plates Chinese Casual Indian Okanagan
Bar/Lounge Dim Sum Americas Winery/Vineyard Dining
French Formal Japanese Formal Casual Chain Service
French Casual Japanese Casual Steakhouse/Chops Last Course

 

 

 

 

 

Special Awards


Chef of the Year  
 

Lifetime Achievement 

 

 

Bartender of the Year 

 


Premier Crew  
 

Green Award 

 

 

Producer of the Year 

 


Ingredient of the Year  
 

Interior Design 

 

 

Worth the Drive 

 


Resort of the Year  
 

Meet the Judges 

 

 

How We Did It 

Spot Prawns at Maenam

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.

Maenam for New Year’s Eve

Ring in the New Year at Maenam with a special four-course chef’s menu. Chef Angus An has prepared a menu multi-course experience that will take diners through all of the components of a full Thai meal, including a starter, soup, salad, stir fry, curry and dessert for $55/person (vegetarian version available for $50/person).

Reservations are being accepted at seatings throughout the evening.  Please visit Open Table (http://www.opentable.com/maenam-reservations-vancouver?rid=7969&restref=7969) or call (604) 730-5579 to make a reservation.

First course
Grilled qualicum jumbo scallops
served with nahm jim sauce and coriander
or
Chicken and prawn in golden egg nets
caramelized shredded coconut, kaffir lime leaf, coriander

Second course
Cloudy hot and sour prawn soup
prawns, chili jam, pakchi farang
or
Creamy hot and sour soup of chicken thighs
galangal, coconut cream, oyster mushrooms

Main Course (includes Salad, Stir Fry and Curry)
Salad:
Lobster chilli jam salad
thai basil, chilli jam dressing, lemongrass
or
Braised pork cheek salad
longans, coconut cream braised pork cheeks, fried shallots and garlic

Stir Fry:
David Thompson’s 3 flavour fish
crispy lingcod, thai basil, equally sweet, salty and sour
or
Stir-fried venison shoulder
grachai, green curry paste, holy basil

Curry:
Aromatic duck curry
braised duck, confit potatoes, longans, served with cucumber relish
or
Jungle curry of sablefish
northern style, from the city of Lampang, lots of fried shallots, and pak chi farang, spicy and nutty

Dessert
Dark chocolate pot de crème
sea salt, tamarind tuile, tamarind semifreddo
or
Hazelnut pudding
served with date purée and fried shallots

Maenam Now Open Seven Days a Week

Beginning Sunday, December 13, Maenam will open for dinner seven days a week (Maenam is currently closed on Sunday and Monday). Maenam’s new hours will be Monday to Saturday, 5 pm to 2 am (with last call for food at 1 am and last call for drinks at 1:30 am), and 5 pm to midnight on Sunday.

Lunch service at Maenam will remain five days a week; Tuesday to Saturday, noon to 2:30 pm.

Chef Angus An is currently in Thailand to search out authentic new dishes and ingredients. Also, beginning on December 13, guests at Maenam will be able to sample daily specials of new dishes from Chef An’s travels, in preparation for an exciting new menu launch in January.

Reservations for the new opening dates are now available on Open Table.

For more information, visit www.maenam.ca.