Too often Thai food in the USA consists of dishes that either numb your mouth, leaving a dizzy head or sweet, mushy noodles in a gloppy sauce. ( Pad Thai is often the culprit. When done well, it is a master class in contrasting textures and flavors; unfortunately in our faltering democracy the dish is often just cloying) So, imagine the surprises HG/BSK faced at Maenam, a beautifully designed, very innovative Thai restaurant on Fourth Avenue in the Kitsilano neighborhood of Vancouver. Dinner was a reunion with HG/BSK’s pal of some 20 years, Jamie S.. He’s a Van native and a splendid foodie companion. Haven’t seen Jamie for a few years so there was catching up. Some good news and some grim. Jamie did the ordering. Crispy corn salad. Roasted chicken salad with toasted rice powder and fried shallots. Grilled Thai sausage with crispy rice. Eight spice fish caramelized with tamarind and palm sugar. BSK drank chilled rose. Jamie and HG drank Bamboo Hustles, potent gin-based cocktails. Dessert maintained delicious creativity. Coconut cream over sliced coconut and coconut ice cream. Fitting climax to a dinner of unusually spiced, light, tantalizing dishes. HG/BSK never tasted Thai food like this. A revelation.
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