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2021-06-20
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Aaharn is perhaps not the usual Thai restaurants that you can find - both in terms of the flavours and the dishes. Betel leaf with pomelo, ginger peanuts, toasted coconut (v):I think of classic Chinese street snack 糖蔥餅 (sugar and coconut wrap) because of the combination of peanuts and toasted coconut. Though the betel leaf is rather thick in texture, which might leave unnecessary pulp in your mouth when eating. Jungle curry of beef with tart leaves and green peppercorns:The waitress warned us th
Betel leaf with pomelo, ginger peanuts, toasted coconut (v):
I think of classic Chinese street snack 糖蔥餅 (sugar and coconut wrap) because of the combination of peanuts and toasted coconut. Though the betel leaf is rather thick in texture, which might leave unnecessary pulp in your mouth when eating.
Jungle curry of beef with tart leaves and green peppercorns:
The waitress warned us that this curry is extremely spicy. We decided to give it a go as we thought our ability to handle Sichuan cuisines in HK is good enough for most Thai flavours. This is indeed the hottest Thai curry we have eaten. More liquid in texture, this curry leaves a hint of anchovy when put in mouth. Slight acidic and peppery. Unique flavour and pretty appetising. Though we do not recommend ordering this dish unless you are are open to exploration in food.
Crispy perch with tamarind and chillies:
Strong sweet and sour flavour, fish quite firm and meaty - recommended. One small drawback is that the tamarind sauce mixes up with fried garlic and ended up in thick pulps that are sweet like candies. This is a dish of strong flavours.
Dessert: They only serves mango with sticky rice and taro pudding, so we skipped.
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