MAENAM KTCHN by Chef Angus An

In stock
Grouped product items
Product Name Qty
Maenam Yellow Gati Curry Of Halibut Cheeks
Out of stock
Maenam Khao Soi Curry of Chicken (Frozen)
Maenam - Nahm Jim Sauce
"was" $13.49 Special Price $11.49
Maenam - Black Pepper Sauce
"was" $12.49 Special Price $10.49
Hills Legacy Meats - Beef Back Rib Rack [Frozen]
Hills Legacy Meats - Organic Beef Bones [Cut for Soups/Stocks]
"was" $14.49 Special Price $10.29
Out of stock
Fresh From the Field - Organic Swiss Chard
"was" $3.49 Special Price $3.14
Organic Green Cabbage
"was" $5.49 Special Price $4.94
The Butcher Shop - PEI Beef Porterhouse Steak [Frozen]
"was" $80.49 Special Price $73.99
F.I.S.H - Halibut Stock
"was" $6.49 Special Price $4.59
Out of stock

MAENAM KTCHN by Chef Angus An

Chef Angus An began his culinary training shortly after completing a fine arts degree at the University of British Columbia and graduating top of his class from New York’s prestigious French Culinary Institute (FCI). Upon completion of FCI, Angus moved to Montréal to fully immerse himself in French cuisine and culture. Travelling to London to stage in many Michelin Starred restaurants such as The Ledbury, The Fat Duck, La Manior aux Quat’Saison, and Nahm. 

In 2006, Chef An returned to Vancouver with plans to open his first restaurant, Gastropod. Gastropod was opened to much critical acclaim, winning Best New Restaurant in almost every field, and receiving rave reviews from local, national, and international critics. 

In spring of 2009, when the economy turned, Angus saw the opportunity to rebrand and find a new challenge. Angus successfully rebranded his restaurant to Maenam. A Thai restaurant that offers the best of Thai flavours combined with atmosphere, balanced beverage program, and unique dishes that respect both Thai tradition and modern cuisine. Maenam was opened to great success, winning Best New Restaurants in several fields, and claiming Best Thai Restaurant Award from Vancouver Magazine 8 years running. 

With his fine arts background, Angus sees food as a fine balance of arts and science. A flavour driven chef, where all dishes must taste as good as it looks.  He dabs in modern cooking techniques only if it benefits the end result, never for show. Angus believes his cuisine is built on technique, flavour, balance, tradition, innovation and presentation.

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