Maenam And Family Temporary Closed For Dining In
Maenam and its family of restaurants—Fat Mao Noodles, Freebird Chicken Shack, Longtail Kitchen, and Sen Pad Thai—have temporarily closed due to the current coronavirus global health emergency. During the closure of its dining room, Maenam’s kitchen will remain open from 5pm-9pm each day to offer takeout, and delivery via Skip The Dishes. Customers wishing to place a takeout order by phone can call: 604-730-5579. Only payment by card will be accepted at this time.
“We are taking every possible precaution to protect the health and safety of our staff and customers,” says Chef Angus An. “We will operate as takeout- and delivery-only until such time as we can resume normal operations. I’m grateful for the ongoing support of our customers, and hope they will continue to seek us out during this difficult time.”
Maenam gift certificates are also available. Visit www.maenam.ca for details.
TAKEOUT MENU
STARTERS
Brussels sprout salad (VG)
Fresh young lemongrass, lime juice, chili flakes, toasted almonds, garlic oil, $16
Cloudy hot and sour soup of sustainable prawns (serves 2), $25
Oyster mushroom, galangal & lemongrass
Tom ka coconut mushroom soup with free-range chicken (serves 2), $23
Galangal, lemongrass, variety of mushrooms, chili jam
Tom ka coconut & banana blossom soup (serves 2), $20
Variety of mushroom, Thai herbs
MAINS
Panang curry with roasted free-range chicken
Rich & nutty aroma, pea eggplant, Thai basil, $26
Southern style turmeric curry of seafood, $29
Sustainable prawns & halibut cheek with young coconut in a golden curry
Local lamb rib with panang curry, $29
Two Rivers lamb, aromatic peanut curry with Thai herbs
Chef’s daily vegetarian curry, $25
Fresh daily vegetable selection with Thai herbs in an enticing aromatic curry, prepared fresh daily
3-flavour ling cod, $26
Crispy ling cod with caramelized chili, garlic & shallot, coriander & ginger glaze, Thai basil
Pad Thai, $20 (can be made vegetarian or vegan)
Fresh rice noodles, tamarind, peanuts, tofu, eggs, sustainable prawns
Stir fry of Thai long green eggplant & crispy pork belly, $26
Fermented soy bean paste, fried Thai baby garlic, Thai basil
Stir fry of Thai long green eggplant, $25
Fermented soy bean paste, bird’s eye chili, fried Thai baby garlic
SIDES
Handmade roti, $4
Peanut sauce, $3
Steamed jasmine rice, $3
From family-style dining to riffs on Thai street food, Chef Angus An’s flagship restaurant balances intensely flavourful ingredients delivered fresh from Thailand with seasonal vegetables, meats and seafood from trusted local farmers and fishers. Complementing the award-winning cuisine is an extensive selection of local and international wines, an informed beer list and a roster of food-friendly signature cocktails.
Since launching in 2009, Maenam has been the perennial winner of Vancouver magazine’s restaurant award for Best Thai. In 2016, in recognition of Maenam’s influence on the city’s dining culture, Maenam was honoured to win the magazine’s prestigious award for Restaurant of the Year.
