On the occasion of the 60th Anniversary of Diplomatic Relations between Thailand and Canada, the Royal Thai Embassy in Ottawa, Thai Trade Centre in Toronto and Le Cordon Bleu Ottawa Culinary Arts Institute have created a showcase of Thai cuisine on Saturday August 21st, 2021, under the theme ‘TASTE of THAI’.
Through this collaboration, the Royal Thai Embassy aims to promote Thailand’s rich cultural heritage through our cuisine. Thai food has long been a popular choice in Canada and it is a part of Canada’s diverse culinary scene. This showcase with the Thai Trade Centre and Le Cordon Bleu will allow us to share the knowledge and techniques of authentic Thai cuisine at a world renowned culinary institute, creating a new partnership through culinary arts. While one of strategic policies of the Deputy Prime Minister of Thailand and Minister of Commerce, H.E. Mr. Jurin Laksanawisit, to promote Thai food internationally, TASTE of THAI is the great opportunity to bring Thai Cuisine to another level.
TASTE of THAI is organized by Thai Trade Centre, under supervision of the Department of International Trade Promotion (DITP), Ministry of Commerce, Royal Thai Government, with the full support by the Royal Thai Embassy in Ottawa and in collaboration with Chef Angus An, Executive Chef and Owner of Maenam restaurant, awarded with Thai SELECT certification, to bring the TASTE of THAI to Culinary Arts Students at Le Cordon Bleu.
“I’m hopeful that this event would provide a valuable platform for DITP and Le Cordon Bleu to explore more opportunities and deliberate on the direction of our future cooperation”
- Thanakrit Luangasnathip, Consul (Commercial)/ Director of Thai Trade Centre, Toronto -
Chef Angus An, Executive Chef and Owner of Maenam Restaurants in British Columbia, awarded with Thai SELECT certification issued by Royal Thai Government, began his culinary training shortly after completing a fine arts degree at University of British Columbia. He reenrolled in New York’s French Culinary Institute (FCI) and graduated top of his class. Hetrained and worked under the world’s great French culinary chefs and later spent years working at Michelin-starred restaurants, before he fell in love with Thai cuisine and worked at Chef David Thompson’s famed ‘Nahm’. With his outstanding profile, experiences and his passion for Thai cuisine, Le Cordon Bleu Ottawa Culinary Arts Institute, the Royal Thai Embassy in Ottawa and Thai Trade Centre in Toronto then invited him to join TASTE of THAI.
In his Master Class, Chef An showcased 3 dishes: Yum Plah Salmon Yang (Grilled Salmon Salad), Massaman Curry of Lamb (Braised Lamb Shank), and Tom Som Plah (Hot and Sour Soup of Sablefish and Clams with Turmeric). These dishes were paired with the best quality rice of Thailand “Thai Hom Mali Rice”. Chef Angus An also added the background and the characteristic of authentic Thai cuisine at TASTE of THAI.
About Chef Angus An
Chef Angus An is a graduate of New York’ French Culinary Institute, where he worked under the world’s culinary greats including Jacques Pepin, Alain Sailhac and Andre Soltner, and later apprenticed at Jean-Georges Vongerichten’s legendary Jo-Jo. After graduating from the FCI, Angus trained under Chef Normand Laprise at Montreal’s Toque before moving to London, UK, where he worked at Michelin-starred restaurants including The Ledbury and The Fat Duck. Following this he cooked at Chef David Thompson’s famed Nahm.
In May 2009, Maenam, Thai restaurant, located in Vancouver, B.C., was born serving authentic Thai dishes. The kitchen at Maenam is directed by both Angus and his Thai-born wife-Kate. Maenam restaurant has received Thai SELECT certification issued by the Royal Thai Government for its high standard of quality food and impressive atmosphere.
In 2013 Chef Angus An opened Longtail Kitchen at River Market in the Vancouver suburb of New Westminster. Longtail has flourished as a casual dining destination at River Market. In August 2015, Chef Angus opened Fat Mao to serve a range of Asian Noodle dishes in Vancouver Chinatown, and opened Freebird Chicken Shack in the Fall of 2015.
To learn more about Chef Angus An and Maenam restaurant, visit
www.maenam.ca About Thai SELECTThe Thai SELECT is a mark of certification awarded by the Ministry of Commerce, Royal Thai Government, to guarantee the authenticity of Thai restaurants and Thai food products, meaning the food being served or merchandised has been prepared with proper ingredients and spices in the traditional Thai style of cooking. Thai SELECT certification program implements by ThaiTrade Centre offices.
The objective of the program is to increase the recognition of quality Thai restaurants and Thai food products as well as to encourage Thai restaurant operators and food producers to raise the quality of their products and services while maintaining authenticity.
To learn more about Thai SELECT, visit
www.thaiselect.ca About Thai Trade CentreOverseas Thai Trade Centers, under supervision of the Department of International Trade Promotion (DITP), Ministry of Commerce, the Royal Thai Government, are located in major cities around the world to implement policies and activities, with special focus on fostering trade and economic relations between Thai businesses and potential international partners, increasing the competitiveness of Thai products and services. In addition, the offices also analyze relevant information and give reports on emerging trends and developments.
To learn more about Thai Trade Centre, visit
www.ditp.go.th 
