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Maenam Restaurant Review: The training ground for Maenam's chef/owner, Angus An, was David Thompson's Thai restaurant Nahm in London. Each year An 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 tweaked with local ingredients. Inspired offerings from their latest foray include starters of grilled Thai sausage and crispy rice salad; and a beautifully balanced, cloudy hot-and-sour soup with smoked mackerel, and betel wrap with grilled prawns. Not to be missed are the green curry with local sturgeon, fresh baby corn, pea eggplants, Thai basil and holy basil; braised Paradise Farm fried crispy rack of pork ribs glazed in three-flavor sauce and fried shallots; and pad thai. The chef's tasting menu (six or more savory dishes) at $40 ($35 for the vegetarian version) offers good value, even more so if one opts for the wine pairings ($18 and $25). Desserts are minimal, and you're likely to find fried baby bananas with lime and condensed milk ice cream, or steamed jackfruit custard scented with pandan leaves. An exotic and refreshing cocktail list with informed, food-friendly beer and wine choices enhance the Maenam experience. Service is polished and informed.