By TIM PAWSEY
Hailed as the best Thai dining in town, Maenam uses locally sourced, organic ingredients, blended in traditional and contemporary styles. Chef Angus An, who cooked under David Thompson at London’s nahm (the first Michelin one-star Thai in the world), has a reputation for vibrant plates underpinned by seamless spicing and refreshing detail. Recent additions to house mainstays such as green papaya salad, crispy fried oysters and green curry halibut include the perfectly pan-fried, eight-spice, crispy ling cod. The wood-clad room is gently understated but dutifully focused on the bar, whose innovative cocktails also break the mould. Wines are thoughtfully chosen, sometimes featuring smaller, hard-to-find BC boutique producers, but always well matched—not an easy task with occasionally fiery dishes such as these.
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