Today we were on West 4th for a food tour and Maenam was our first stop. It has been a long while since I visited Maenam. This was right when they opened, which was a fairly long time ago, well before they earned their Michelin-recommended, as Kitsilano’s go-to Thai restaurant.
We would dine family style across a long table to be able to try as much as we could and report on it here. The following was highlighted as a special menu, so I am not sure if all or any of this is available on a regular night.
I started with one of their Thai inspired cocktails. The Maenam’s Tom Yum is Hendricks gin, limoncello, verjus, thai herbs, and a chilli tincture. This was more like lemonade than the iconic lemongrass soupy broth, that I was expecting. I did get a slow burn growing at the back of my throat, the more I drank. Overall a great one to have with their food, as a palate refresher, and as a standalone drink promising its name sake characteristics.
To start we had a one bite of their Hokkaido Scallop Laab Cupcake. The presentation was precious as a miniature. This too only had a whisper of spice, surrounding its light and crispy texture. I didn’t get seafood as the mince meat seasoning took centre stage.
I was not a fan of the Grilled Thai Sausage and Crispy Rice Salad. It was far too salty and I thought it needed some refreshing green. Therefore I was not surprised to learn that this is usually eaten with lettuce leaves, like a wrap. It was bold with lemon grass and a zippy citrus. The sausage reminded me of a mix of spam and Chinese sausage and it only added to the saltiness of the dish. I was unable to enjoy it as is and used the below to cut into it.
The Grilled Corn & Tomato Salad was exactly just that. Corn kernels served with its naked cob to showcase that a whole corn was indeed used. This also helped to pad the plate, allowing the serving to be piled high. Crisp beans, kernels that popped, and juicy tomatoes; this made for a refreshing side.
The Massaman Lamb Shank was my favourite dish, it was like stew. The saucy gravy flavoured and helped to further tenderize the already falling off the bone lamb meat. It was best with rice to have something to soak up the excess sauce. I also appreciated the vegetable and pickle sides to help break the flavour apart.
I enjoyed the fragrance of the Pacific Halibut Green Curry, but thought it could use a bolder protein to keep up with all the layered flavour. The fish got lost, whereas I thought chicken or pork a better match up and vessel to carry the boldness of a warming curry.
And lastly I liked the enjoyable chew of the Humboldt Squid Pad Pong Gari, but could have used less of the coating smothering it. It was a thick and lumpy like a cross between a stew and curry blended. I would have liked the squid left crispy and the sauce used as a dip to choose your own preferences.
In short, this was a fantastic meal and reminded me that I need to visit them more often.
Maenam
1938 W 4th Ave, Vancouver, BC V6J 1M5
(604) 730-5579
maenam.ca
