影片
更多
2023-11-26
279 瀏覽
Aaharn, could not be more straightforward to be the name of a restaurant, means "food" in Thai. Situated in the historic Tai Kwun, it is a renowned restaurant that offers an authentic culinary exploration of Thai cuisine. Helmed by acclaimed chef David Thompson and awarded one Michelin star, Aaharn specializes in dishes made from the best quality and freshest ingredients sourced from Thailand. Featuring traditional techniques like hand-pressed coconut milk, it transports diners to Thailand thro
Helmed by acclaimed chef David Thompson and awarded one Michelin star, Aaharn specializes in dishes made from the best quality and freshest ingredients sourced from Thailand. Featuring traditional techniques like hand-pressed coconut milk, it transports diners to Thailand through innovative yet wholly authentic cuisine.
- 𝙰𝚖𝚞𝚜𝚎 𝙱𝚘𝚞𝚌𝚑𝚎 -
𝙈𝙖 𝙃𝙖𝙬 (7/10)
Meaning "galloping horses" in Thai, the amuse bouche was a delightful preview of the meal to come. Pairs of bite-size pineapple piece topped with a minced meat relish, they provided a cooling base against the lively mix of meats and herbs that awakened the senses.
- 𝚂𝚝𝚊𝚛𝚝𝚎𝚛 -
- 𝘽𝙚𝙩𝙚𝙡 𝙡𝙚𝙖𝙛 𝙬/ 𝙡𝙤𝙗𝙨𝙩𝙚𝙧, 𝙡𝙚𝙢𝙤𝙣𝙜𝙧𝙖𝙨𝙨 & 𝙛𝙧𝙚𝙨𝙝 𝙨𝙝𝙧𝙚𝙙𝙙𝙚𝙙 𝙘𝙤𝙘𝙤𝙣𝙪𝙩 (7.5/10)
- 𝙉𝙤𝙧𝙩𝙝𝙚𝙧𝙣 𝙏𝙝𝙖𝙞 𝙩𝙤𝙢𝙖𝙩𝙤 𝙧𝙚𝙡𝙞𝙨𝙝 𝙬/ 𝙘𝙧𝙪𝙣𝙘𝙝𝙮 𝙧𝙞𝙘𝙚 (8/10)
- 𝙁𝙧𝙚𝙨𝙝 𝙧𝙞𝙘𝙚 𝙫𝙚𝙧𝙢𝙞𝙘𝙚𝙡𝙡𝙞 𝙨𝙖𝙡𝙖𝙙 𝙬/ 𝙨𝙘𝙖𝙡𝙡𝙤𝙥 (8/10)
The tomato relish has stolen the show - piquant tomatoes, rice crackers and fiery chillis came together in a spicy dish but still offered a balance of savory and tart. Offering respite, the vermicelli salad balanced the heat with plump scallop and silky noodles. Each starter provided generous portions and twist on classics, leaving guests eagerly anticipating the meals still to come.
- 𝙼𝚊𝚒𝚗𝚜 -
- 𝙂𝙧𝙞𝙡𝙡𝙚𝙙 𝙘𝙤𝙧𝙣 & 𝙧𝙞𝙫𝙚𝙧 𝙥𝙧𝙖𝙬𝙣 𝙨𝙖𝙡𝙖𝙙 (7.5/10)
- 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙨𝙤𝙪𝙥 𝙬/ 𝙮𝙚𝙡𝙡𝙤𝙬 𝙗𝙚𝙖𝙣𝙨, 𝙗𝙖𝙨𝙞𝙡 & 𝙡𝙞𝙢𝙚 (8.5/10)
- 𝙎𝙩𝙞𝙧 𝙛𝙧𝙞𝙚𝙙 𝙏𝙝𝙖𝙞 𝙜𝙧𝙚𝙚𝙣𝙨 (7.5/10)
- 𝙍𝙚𝙙 𝙘𝙪𝙧𝙧𝙮 𝙤𝙛 𝙄𝙗𝙚𝙧𝙞𝙘𝙤 𝙥𝙤𝙧𝙠 𝙘𝙝𝙚𝙚𝙠 𝙬/ 𝙥𝙚𝙖 𝙚𝙜𝙜𝙥𝙡𝙖𝙣𝙩𝙨 (8/10)
- 𝙏𝙝𝙖𝙞 𝙟𝙖𝙨𝙢𝙞𝙣𝙚 𝙧𝙞𝙘𝙚
The mains delivered vibrant Thai flavors in abundance. I especially liked the chicken soup with citrusy yet appetizing undertone that left me yearning for another bowl. Generous amount of tender pork cheek soaked in creamy red curry comprised a highlight dish. While the curry lived up to Thai cuisine's reputation for heat, the rich and nuanced flavors far outweighed any spice. Substantial but light, I left fully satisfied yet not uncomfortably full.
- 𝙳𝚎𝚜𝚜𝚎𝚛𝚝𝚜 -
- 𝙈𝙖𝙣𝙜𝙤 𝙬/ 𝙨𝙩𝙞𝙘𝙠𝙮 𝙧𝙞𝙘𝙚 (7.5/10)
- 𝙎𝙩𝙚𝙖𝙢𝙚𝙙 𝙧𝙞𝙘𝙚 𝙙𝙪𝙢𝙥𝙡𝙞𝙣𝙜 𝙬/ 𝙘𝙤𝙘𝙤𝙣𝙪𝙩 & 𝙥𝙖𝙡𝙢 𝙨𝙪𝙜𝙖𝙧 (8/10)
A satisfying conclusion to the meal. The rice dumpling was a real star - exterior of shredded coconut added textural contrast to the soft rice, enclosing rich coconutty palm sugar. Both showcased local flavors and that Aaharn has mastered Thai desserts as much as their savory dishes.
題外話/補充資料：
Restaurant Week
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
