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Maenam Restaurant Review: Chef/owner Angus An trained with David Thompson at London’s Thai restaurant Nahm. Each year he and his Bangkok-born wife/partner Kate Auewattanakorn travel to a different region of Thailand and return home to refocus their menu based on regional discoveries and reinterpretations of traditional Thai dishes. Inspired offerings from their latest foray to Southern Thailand include starters of crispy fried oysters and salad with nahm jim sauce; and a beautifully balanced, cloudy hot-and-sour soup with prawns, galangal, lemon grass and chilli jam. Not to be missed are the green curry with halibut cheeks, fresh baby corn, pea eggplants, Thai basil and holy basil; and braised and fried pork ribs glazed in three-flavor sauce and fried shallots. Two tasting menus --- the chef's at $32.50 and the $47.50 Royal Thai --- offer good value, even more so if one opts for the wine pairings ($18 and $25). The use of local, sustainably harvested organic ingredients is a cornerstone of the restaurant. Desserts are minimal, and you're likely to find fried baby bananas with lime and condensed milk ice cream, or dark chocolate pot de crème, sea salt, tamarind tuile and tamarind semifreddo. A refreshing cocktail list with informed beer and wine choices, plus professional service enhance this serious Thai experience.