A Mekong Migration of Flavours
Take a culinary trip down the Mekong River without leaving the West Coast of Canada.
Photo by Jayden Inniss
When Mekong Fine Thai Cuisine opened its doors in Creekside Village on Canada Day, it brought an eclectic blend of spices to British Columbia’s Coast Mountains, adding to Whistler’s already diverse gastronomical array of restaurants.
The Mekong River plays a significant role in Southeast Asia. It is a unifier, a provider, and a dwelling—all the ingredients for a culinary journey. At Mekong Fine Thai Cuisine, Thai traditions honour authentic flavours, bringing the essence of the culture into every dish. This Mekong migration was inspired by the travels of Infinity Group’s CEO Pepe Barajas and is overseen by Angus An, executive chef and owner of Vancouver’s Maenam Thai restaurant. “I love Thailand, and after immersing myself in the food and culture, I knew fine Thai cuisine was the next culinary experience I wanted to give Whistler,” Barajas says. Implementing Barajas and chef An’s visions is Thai chef Bonnie Khummuang.
Photo by Joern Rohde
Photo by Leah Kathryn
Mekong isn’t just a place to gather for a Thai family-style dinner. Skiers looking to refuel after a day of hitting the slopes can come in, put their feet up, and enjoy après-ski Thai-inspired fare or grab some takeout. The decor reflects respect and passion for the Thai culture. The 98-seat dining room is open and vibrant with lush greens harmoniously cascading across the room. Modern yet simple dining tables line the tiled floors, with wooden beams and twinkling chandeliers above, the work of Daniel Meloché Designs. Even the bathrooms are detailed with intricate wallpaper and marble sinks. Outside on the patio, guests can enjoy views of Creekside Village.
Photo by Leah Kathryn
Photo by Joern Rohde
Mekong’s Fall Multicourse Menu
The menu at Mekong shines a spotlight on Whistler’s local ingredients, from seasonal produce to the freshest fish from the nearby ocean. The spices and aromas will have you thinking you have been transported to Thailand. Made for sharing, the fall menu includes starter dishes like the pomelo salad, with the option of adding oven roasted Fraser Valley loong kong chicken to it. A hot starter not to be missed is the popular tom kha mussels hot and sour coconut soup. The aromatics from the galangal and lemongrass elevate the taste of the Salt Spring Island mussels.
Photo by Joern Rohde
Photo by Leah Kathryn
For the entrées, the gaeng keow wan beef features braised beef cheeks bathed in spicy green curry. The wok fried pad see ew—stir fried soy sauce noodles—is a popular street food in Thailand, made with a wide flat noodle, soy, tofu, egg, and Chinese broccoli. The Pad Thai Mekong dish is prepared using one of the earliest methods of making pad Thai, embracing and preserving the heritage of Thai culture and cuisine. For dessert, the chef creates awe-inspiring recipes like Thai iced tea semi-freddo with crispy sesame cookie on bed of chocolate cookie crumble and walnuts.
Photo by Joern Rohde
Libations are equally sensational, including the Siam Sapphire, made with Saigon Baigur gin, Chambord, and lemon, or the citrus-forward and invigorating Sunset in Bangkok.
