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