Aaharn (Closed)

位於大館槍房,呢間一星級米芝蓮泰菜係由澳洲泰菜權威David Thompson開嘅,開業半年後便輕鬆摘星🌟‘Aaharn’ (讀:阿閒)泰文อาหาร,解food嘅意思,命名簡單直接. 呢加lunch menu 只須$318 就可以食到3-course menu(1前菜1主菜1甜品)非常抵食👍🏻.為餐前小吃,亦係大廚嘅得意之作,Ma Hor本身係泰國皇室菜裡面嘅特色小食, 據說係以泰皇拉馬七世嘅出色馬術而命名.以豬肉碎,花生加棕櫚糖入饌,底下墊塊清新菠蘿🍍,表面鋪上一小塊芫荽同辣椒絲,賣相吸引之餘,食落口甜甜咸咸嘅肉碎伴以酸酸甜甜嘅菠蘿,一口過嘗到幾種層次嘅味道,一開始便帶來驚喜😳.雖然烤雞串經常都會食到,但愈普遍嘅野先最考功夫,如何做到表面香烤之餘裡面肉質又唔會燒到好乾,呢點aaharn就做得好好,惹味嘅醬汁裡面嘅雞肉都保持鮮嫩多汁,點埋泰式辣醬酸酸甜甜一流👍🏻.🌟 清邁辣椒蘸醬配鵪鶉蛋,好精緻嘅一道泰菜,鵪鶉蛋係流心😧,配以少少辛辣嘅辣椒醬,以香脆嘅腐皮墊底,亦係一口過感受又脆又軟嘅口感,非常推薦呢道前菜🤟🏻.進入主菜點了 香辣脆鱸魚配羅望子,羅勒葉,非常鍾意呢道醬汁嘅調味,咸咸地

If you are looking for Thai 🇹🇭 fine-dining, here is your best choice. The only Michelin-starred🌟Thai restaurant in Hong Kong. I had it during the dinner ban but their lunch set menu is just superb enough to fix my Thai food crave.“𝕄𝕒 ℍ𝕠𝕣”This amuse bouche is called “Ma Hor” and probably the most signature dish that Chef brought from Nahm (a familiar name of the Asia’s Best 50). The chunk of pineapple 🍍is topped with simmered chicken, shallots and peanuts in palm sugar🌴 It is a perfect triangle o

同舊同學聚會，當然我要選擇啲舒適嘅環境可以傾下計聚聚舊🥰今次試呢間係位於中環大館嘅Michelin 1 star 嘅泰國餐廳🤤估唔到有啲驚喜，我鐘意濃味嘢，所以覺得好正，因為開頭以為會遷就返外國人口味，點知又意想不到喎，但我覺得呢間泰國嘢比較新派口味啲，都真係幾特別，可以再encore，不過我見lunch好似都比較平幾多，下次都可以試下嚟lunch一下先🤪服務都超級好，員工仲介紹左好好飲嘅紅酒俾我地tim

又同朋友享受米芝蓮既時間今次係泰菜～～三個人都係點左3 course依個前菜係送既， 面係一d 豆類 又甜又帶鹹，味道未食過，但就算夾埋個甜菠蘿都覺得好怪，唔夾烤雞配沾醬，個雞都係鞋d 個種沾醬帶酸偏辣多d, 沾埋就好食依個蒸粽又係一奇怪組合食唔到有蝦，入面又係一d 鹹甜既野，出面係糯米質地。。。好奇怪前菜三款最鐘意依個，中間偏辣，但夾埋面頭鵪鶉蛋就岩岩中和左，底下腐皮炸鬼好脆多種口惑，唔錯～～！湯既味道唔算濃，偏清淡d入面有d 瓜莖類再加蛋花，食下d 濃味，個湯清番都幾好咖哩牛肉，點個陣店員再三提醒係好辣我地三人都食得辣，都覺得真係辣但隻辣係好單純既辣，好快就會無牛肉份量還可以，每人都有三至四舊薄薄地，口感幾嫩又入味，係唔錯紅咖哩虎蝦偏甜，但都好岩送飯，虎蝦夠大隻，而且爽口，唔錯炒雞相對無甘特別，偏鞋左d上主食個陣，店員會換個大碗用黎裝飯，飯係任添，所以建議點d 主食岩送飯既，即係咖哩類會更好椰蓉湯丸有四舊。口感偏實，重椰味入面係棕櫚糖，成舊都係偏甜，食完就偏飽滯我地三人飲左支still water, 埋單每人$353左右～～

唔係一般泰野啲菜式偏甜 我唔好甜所以唔中意————————————————環境氣氛不錯，舒服嘅菜式唔係逐份上唔好期望係平時米之蓮style😂😂😂😂😂😂

位於大館的Aaharn, 是香港首家米芝連血腥的泰國菜餐廳, 走的是Fine Dining和泰菜西餐Fusion的路線. 同樣的風格, 我最欣賞的是曼谷的Paste. 說是泰國菜餐廳, 但主廚並不是泰國人, 而是來自澳洲的David Thompson, 在來香港之前, 他是曼谷Nahm的主理人, 除此之外, 他在澳洲還擁有兩家Long Chim餐廳. Aaharn的午餐定價並不算昂貴, 三道茶也不月三百元. 頭盤點了鵪鶉蛋炸豬皮和雞肉串燒, 前者以脆炸豬皮配上口感軟糯的鵪鶉蛋, 口感對比度高, 中間的清邁辣椒醬辣度非常, 非常刺激. 後者雞肉以木筷子夾起再燒, 火喉控制得宜, 以羅望子及魚露製作成的沾醬, 味道比前者柔和得多呢! 主菜點了炒和牛以及紅咖喱老虎蝦, 首先要說的是其餐湯南瓜蘑菇湯, 是不太喝到南瓜的甜味和蘑菇的鹹香味, 反而有濃烈的臭草味和辣味, 外表柔和但實際剛烈非常. 炒和牛有點失色, 用上孜然和薑黃作香料應該是濃香帶辛辣的味道, 但和牛炒得過火, 肉質頗韌, 就算用澳洲和牛也不應該有如此的口感, 也不太吃到和牛的肉香. 至於紅咖喱老虎蝦竟然是全場味道最柔和的一道菜,

Full of taste dinner, bitter, spicy, sweet, sour in restaurant week. Overall 7/10👍🏻The name Aaharn means “food” in Thai. The chef David Thompson is an Australian, this part surprised me. I never try a Michelin resto in Thai but my friend who used to Thai resto said his impression on this resto is a very Thai style cuisine but not cantonese cuisine nor street food. Sometimes I also feel like food rich in flavor and this resto came with a better than standard quality to those in Kowloon City/Wan C

The taste was above standard,but definitely overpriced. Would like to share what I have witnessed and why I put this restaurant on my blacklist . While I was waiting for restroom outside the kitchen , I saw the staff was preparing beverage with her bare hands and she tasted the drink with the stirrer and dipped it into the drink again !! Especially under covid 19 situation. It was unacceptable and disgusting!

Finally got a chance to try this Michelin 1 star Thai restaurant. I had the 3 course lunch at $288 which is very reasonable. For the starter, I got the Chiang Mai chilli relish with steamed quail eggs, herbs and pork scratchings. I’ve never thought of having pork scratchings in this way. It’s really thin and crispy. The quail eggs and the pork scratchings match really well. But this is quite spicy and leave a rich after taste so think twice before you orderI got the red curry of scallops with co

整體氣氛、食物不錯，但口味偏辣。試了整個tasting menu 味道不太impressive，惟獨鴨胸夠滑，甜品有驚喜。咖哩做得層次複雜，不錯，但家人吃後，有點水肚不服。

中環-Aaharn位於大館嘅米芝蓮一星泰國菜， 剛好有時間就去試下lunchStarter, Main, Desserts 2 course $228, 3 course $288, served with rice and soup1. 免費小點-菠蘿墊底上面配有椰糖醬， 好食，味道特別2. Grilled Chicken, 擺盤好美，食落口雞肉嫩滑入味3. Coconut wafers, 外皮真係簿如紙， 加上醬汁，一口咬下脆到難以形容，口感豐富4. Crispy perch, 鱸魚外皮脆卜卜，配以辣椒酸酸甜甜羅望子醬，好好食，香港好少食到這味道，送飯一流😋😋😋5. Jungle curry chicken, 酸酸辣辣湯配新鮮圓茄子及雞肉，真係有點辣但可接受的辣6. Mango with sticky rice, 芒果好香甜，糯米飯做到軟硬適中，正👍👍👍👍👍👍（5/5）

盡量造訪及回訪各米其林餐廳，也嘗試準米其林及衝擊米其林的餐廳，以米其林給人的感受去品嚐。星級：1星（2020）。訂位：透過網上。下單：菜式的基本介紹清晰。上菜：材料解釋到位。用餐環境：舒適。洗手間：還可以。Thai Basil mojito感覺沒有傳統原味來得自然，Thai Basil可能給到清新，但味道搭配一般。Ma Hor碎豬肉蝦肉加菠蘿，鹹鹹甜甜酸酸，夠開胃。冬陰功顏色清淡，看似無味，但入口酸辣度剛好，味不可貌相。脆炸豬香口。芒果糯米飯較為細緻，味道不俗。可能反向Tasting Menu點菜，上述菜式沒有特別吸引、深刻及驚喜。2人光顧，點餐如下：Thai Basil mojitoLemongrass SaaMa Hor x2Prawn hot sour soupChiang Mai pork and tomato relish served with crispy pork cracklingsStir fried pork cheek with sun dried prawns and apple auberginesMango Sticky rice加一後，合共HK$1,13

地方坐得好舒服，服務好好，食物分量剛剛好，唔會太多又唔會太少，除左個沙律普普通通之外，其他都好好味，特別係個芒果糯米飯，真係好好味，比大部份喺泰國食到嘅仲要好味！

I've always been a fan of thai food and this Michelin🌟 thai restaurant has been on my TO- EAT list for a long long timee. FINALLYYY got a chance to try it out during restaurant week!!! The 3- course lunch menu started off with a welcoming snack which not only looks amazing but tastes equally good. The sweetness of the caramelized seeds was balanced by the acidity of pineapple. Love how refreshing this snack was and had definitely prep-ed me up for the upcoming courses.For the main course, I ord

第二次來Aaharn,上一次的印象就是重口味，這次又點了其它菜式，再次驗證這是我吃過最重口味的泰國菜，非常多種類的香料，非常辛口，非常重口味，非常下飯，吃著非常爽。硬是吃出了川菜湖南菜的感覺。這絕對是城中最重口味的泰國餐廳了，也是我吃過相對比較獨特的一家泰國菜，喜歡！—————紅咖喱蒸金不換帶子 188HKD，一份四個，蒸帶子味道不錯，但是紅咖喱蒸過後呈現凍狀質感，我個人不是很喜歡這種質感。鴨肉脆配米香新鮮蔬菜208HKD，鴨肉碎感覺混合了各種香料似的，味覺上滋味十足辣味十足，雖然是沙拉，我都拿來配飯了。蘑菇、亞洲芹菜和豆腐清湯 68HKD，算是餐廳的一縷小清新了，是相對沒那麼重口的湯，但是也非常有滋味，湯分量不大，但是用料十足，滿滿的食材。老虎蝦蘑菇酸辣湯 98HKD，上次點了酸辣湯就感覺有點辣，這次服務員提醒湯辣，但是我能吃辣的朋友毅然決然的點了，最後表示很過癮。黃咖喱青木瓜紅鯛魚 328HKD，超級多青木瓜絲，搭配鯛魚黃咖喱，這道沒那麼辣，相對其它菜更柔和。野姜羅勒葉炒蘑菇 168HKD，這道簡直是下飯神菜，辣椒、羅勒、姜、青胡椒等各式調料炒蘑菇，蘑菇非常juicy，充滿了各種神