Chef Angus An’s highly anticipated new restaurant, Sainam, opened June 13, giving guests the chance to experience the bold Northeastern Thai flavours of Isaan in Vancouver’s West End neighbourhood.
“My family and I spend a lot of time in Isaan, close to our home in Thailand, and Sainam is our love letter to the region – both in the food and the space,” explains An, owner of Full House Hospitality, which also includes Maenam, Fat Mao, Sen Pad Thai, and Longtail Kitchen. “The region has incredible energy and distinct, diverse flavours. We’ve poured that inspiration into every detail, and look forward to welcoming guests into the space and introducing them to the wonderful cuisine of Isaan.”
The menu, developed by An with Sainam head chef Poom Sikarin Sirisupanon, a native of Khon Kaen in the Isaan region, features a dedicated Som Tum “bar” with seven different green-papaya salad flavours, including: the classic Som Tum Thai with peanuts and dried shrimp; Som Tum Lao, a Laotian-style salad with salt cured blue crabs and fermented fish sauce; Som Tum Luang Prabang, featuring ribbon-style papaya, made famous in Luang Prabang; and Fried Papaya Salad with papaya fritters.
The rest of the menu is designed for sharing, with dishes rooted in Isaan culinary traditions. Highlights include: Wichian Buri Grilled Chicken, featuring half of a Fraser Valley Loong Kong Chicken, grilled until aromatic and juicy; Laab Chicken, made with minced chicken thigh tossed with Isaan herbs, toasted rice powder, and crispy skin; and Tom Saep Baby Pork Ribs, a hot-and-sour soup with tender braised pork ribs. There’s also Pad Mee Korat, a punchy stir-fried rice noodle dish with crispy pork jowl, inspired by the Korat-style Pad Thai; and Gaeng Phet Gai, a rich red curry of braised chicken and lotus root. Many of the dishes can be enjoyed with jasmine sticky rice, a staple of the region.
For drinks, Sainam will launch with non-alcoholic options first (liquor license to come), featuring spirit-free cocktails by Tony Limchai, the award-winning bartender from Maenam and recent finalist in Beyond NOA, Canada’s first Non-Alcoholic Cocktail Competition. Guests can pair the beverages with bar snacks such as Isaan Sausage and Fried Chicken Wings marinated with maekwem spice, fried shallots, and herbs.
“Dishes from Isaan have very specific flavour profiles – it’s humble, rustic, and honest,” adds An. “It’s food that’s meant to be shared. When guests walk through our doors, I want them to feel transported to Thailand.”
The 1,200-sq.-ft. space, featuring 40 seats, has been re-imagined to reflect the energy of Isaan through pops of colour, natural textures, and special decorative accents. An personally worked on much of the millwork himself, blending clean lines with handcrafted elements, especially around the focal bar. The result is a bright, welcoming and casual eatery that honours the spirit of Northeastern Thailand.
