Chef Andrew Martin returns to cook Thai with Sainam on July 14
Bangkok-based Somsak chef reunites with Vancouver's Angus An for one-night Isaan dinner; $75 per person with optional beer pairing.
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Chef Andrew Martin is returning to Vancouver to cook Thai cuisine with Sainam as part of a one-night collaborative dinner on July 14.
Martin, who was raised in Vancouver and previously worked with chef Angus An at Maenam before moving to Bangkok, is bringing his expertise to the West End restaurant for "Sabai Sabai Night"—sabai sabai being a Thai phrase meaning take it easy, enjoy. The dinner is a celebration of Sainam's warm reception since opening at 1235 Davie Street.
The menu will feature som tum (papaya salad), grilled meats, curries, and other Isaan-style dishes. "Isaan food is meant to be enjoyed together, with good drinks and good company," An says. "It's wonderful to welcome Andrew home and to have him cook with us and show our guests what sabai sabai is all about."
Martin fell in love with Thai food while working in Vancouver and was inspired to travel and work in Thailand. "Coming back to Vancouver, and to Davie Street, to cook with Angus and Poom is something special," he says. "Isaan cuisine is incredibly memorable. The flavours are punchy and the food is made to share with loved ones. That's what we'll be serving up on July 14!"
Reservations for Sabai Sabai Night are available online, with seatings from 5 to 8 p.m. Cost is $75 per person, with an optional $20 beer pairing.