Maenam is a restaurant in Vancouver, BC where chef Angus An offers contemporary Thai food that draws upon the best local ingredients. The establishment is something of destination dining spot, located in a commercial strip way from the city’s bustling downtown. But diners come to enjoy vibrant food that showcases An’s imagination without ever seeming disconnected from its inspiration in Thai culinary ideas
For example, sockeye salmon and shrmp betel-leaf wraps; hot and sour soup with clams and matsutake mushrooms; stir-fried venison with black pepper and oyster sauce.
“I struggled with too many culinary boundaries at the outset of my Maenam journey,” An writes, “putting myself under pressure to create dishes that were authentic in both voice and tradition, as well as being fresh and modern, and taking into consideration what neighborhood diners would want to eat. As a result my creativity was stifled. Over the years, though, we’ve worked hard to earn the trust of our guests, and the window for creativity has expanded because people are enthusiastically willing to leave their dining experience in our hands.”
A refreshingly honest approach to the way chefs work and think.
Hardcover. Color photographs throughout.