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9-min walk from Exit C, Hong Kong MTR Station continue reading
Telephone
27039111
Introduction
Aaharn is a world-class exploration of Thai cuisine by internationally celebrated chef David Thompson. Comprehensive research and technical skill combine to create a menu that will make Aaharn unique in Hong Kong. Located in Tai Kwun’s historic Armoury building, Aaharn adds a distinctly international edge to one of Hong Kong’s most high-profile cultural precincts and is the city’s first truly elevated Thai dining experience. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2020)
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon
Closed
Tue - Sat
12:00 - 15:00
18:00 - 23:00
Sun
Closed
Public Holiday
12:00 - 15:00
18:00 - 23:00
Public Holiday Eve
12:00 - 15:00
18:00 - 23:00
Payment Methods
Visa Master Cash AE UnionPay
Number of Seats
70
Other Info
Online Reservation
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting
Parking Details
Phone Reservation
Reward Dining Points
10% Service Charge
Outdoor Seating
About Reward Scheme
Review (31)
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,充滿了各種神奇的口感,也有辣度,太下飯了!兩個人又追加一道紅咖喱豬肉配胡椒粒羅勒葉318HKD,五花豬肉片紅咖喱,搭配各式香料,感覺是上面那道蘑菇的重口味升級葷版。甜品點了coconut sticky rice芒果椰汁糯米飯和龍眼冰加湯圓,外面搭配的兩顆煙薰湯圓好吃極了,小甜,很好的中和了整晚的辛辣口感。最後還點了一道椰香姜黃咖喱泥蟹358HKD 打包帶回家,上次也點了這道,不辣很好吃,就是分量有一點小。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level6 2020-04-02
1538 views
繼續在 Restaurant Week 尋寶,位於大館的 Aaharn 是人氣之最,午餐一下子就滿,真是手快有手慢冇!$198/位三道菜,又真是相宜。此外,環境亦是重要原因,露台用餐的開揚環境不易找,大家可以唞一唞氣。細看菜式的選擇,非常東南亞的複雜味道,不少材料是自己不會用上的,例如檳榔菜、香蕉花及羅望子等,所以每次吃泰菜,味蕾如遇上新挑戰,不一樣的口味,討好的另類。今午我們的選擇:紅咖喱蒸帶子 薑絲烤椰子佐檳榔葉 虎蝦香蕉花甜辣椒醬 香煎羅望子鱸魚塊 烤鸭椎椰茸湯 茉莉飯 大廚甜品之選:芒果糯米飯餐前小吃鮮菠蘿配上椰醬花生香葉,酸甜脆香於一身,先來一個下馬威,複雜層次喚醒味蕾,帶你進入不同的泰菜世界。紅咖喱蒸帶子比較柔和的紅咖喱配鮮帶子,保持香甜之味且被提升,肉質鮮嫩可口。薑絲烤椰子佐檳榔葉類似餐前小吃的材料,薑絲烤椰子配搭新奇亦可口,薑、椰子及西檸不同層次的香味透出,很不一樣的花生食品口感。主菜出前送上餐湯及白飯。烤鸭椎椰茸湯與常吃到的泰式湯頭有別,味道清香,湯頭清澈,味道不錯。虎蝦香蕉花甜辣椒醬虎蝦非常新鮮,香甜有彈性,配合濃稠的甜辣醬的味道,豐富兼且開胃的口感。香煎羅望子鱸魚塊鱸魚煎得香,整片被配料包裹著,滿嘴複雜的滋味。芒果糯米飯經典的泰式甜品,作為總結最好不過,香酸芒果與椰奶入透的糯米飯配搭,實在無懈可擊!露台雅座倚望廣場,配合時尚的泰式佈置,態度殷切的招待及不可缺的非常美食,好一個周末下午。題外話,大館的保育相比 PMQ 成功,我認為成功之處在有個廣濶廣場,加上三面餐廳的佈局,可聚人,成功之要訣! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2020-03-29
1037 views
疫情期間, 當然大部份時候也留在家. 不過之前也有些未寫的經歷, 就趁這個機會記下來吧, 如這天要說的, 也是月前的故事. 由Armoury這個地方說起, 對上幾次來到, 也是舊公司的日子, 亦委實有點感情. 而在大館這座槍房的1樓, 就是Aaharn這家米芝蓮一星泰菜.在香港的泰菜, 打入米芝蓮榜不容易, 就算上到榜, 也是必比登推介之列. 這次, Aaharn能夠摘星, 很大程度上也是因為主理人David Thompson吧.這天一家三口人在中環, 就來到Aaharn吃頓週末午餐, 兼遊遊大館. 這裡的環境挺有藝術色彩, 不同的用色, 燈光, 讓這裡變得像畫廊一般. 午餐分2 Course Menu $198以及3 Course Menu $258, 以中環的米芝蓮星級餐廳來說, 很合理.Amuse-bouche: 由Amuse-bouche開始, 菠蘿配上免治豬肉及蝦肉, 甜中帶辣, 味蕾在一刻有不同的感受. 特別一提的是對小朋友又有特別的預備, 安排了個走辣的版本.Fried rice with chicken and egg $98: 小晴晴的主食, 是Young connoisseur餐牌上的Fried rice with chicken and egg, 是簡單的雞肉蛋炒飯, 是炒得挺乾身, 加上青檸及芫茜之後, 就添上點點泰式風情.Steamed red curry of scallops with thai basil: 9分, 我們的頭盤也在這時候上檯, 蒸帶子吃得多, 加入了紅咖哩以及羅勒. 帶子肉質是相當鮮嫩, 而帶子的鮮味在紅咖哩的辣中更能凸顯出來.Ginger, peanuts, toasted coconut and lime on betel leaves: 8.5分, 另外一款頭盤, 用上蒌叶去包著薑, 花生, 烤椰子及青檸, 整個感覺相當複雜, 要一口吃完, 才能最為感受到那層次感.Banana blossom salad with grilled tiger prawns, shallots and chilli jam: 8.5分, 來到主食, 香蕉花葉配泰國河蝦沙律, 用料很特別, 加入了香蕉花, 香葉, 乾辣椒, 以及辣椒醬等等, 不算很辣, 反而有香蕉花的甜味, 再加上烤虎蝦同吃, 相當開胃. 這裡的主食還跟白飯, 而這客沙律配白飯, 想不到也沒有違和感.Mussaman curry of chicken with sweet potato and shallots: 8.5分, 一向很喜歡馬沙文咖哩, 既然這裡有馬沙文咖哩雞的選擇, 那當然沒有不吃的道理. 馬沙文咖哩的辣度不會太強, 但就是下飯的好幫手, 相當惹味, 而雞肉的肉質亦挺嫩滑.Roast duck with shiitake mushroom and young coconut soup: 主食還跟湯, 是烤鴨香菇椰子湯, 不太吃得到椰子的味道, 還是被烤鴨及香菇主導了, 對我來說, 味道是偏濃的.Coconut dumplings: 8.5分, 甜品方面, 椰子餃子有點像麻糬, 加上了椰糖及椰子肉, 味道相當清甜, 吃完一系列濃味的菜式, 這客甜品, 正好起了平衡的作用.Mango sticky rice: 8.5分, 吃泰菜, 怎少得吃芒果糯米飯作甜品, 差不多是我跟文迪由17年前開始, 一路走來的甜品回憶. 這裡的版本, 特別在於糯米是香脆的, 而且還帶點鹹味, 加上椰漿同吃, 鹹中帶甜, 讚. 不過芒果不算當做, 味道未算甜美, 有點可惜.走進大館吃一星泰菜, $198就能摘星, Aaharn無論在味道, 環境, 以及服務也是星級水準, 實是值得推介的. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2020-06-29
111 views
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! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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 ordered crispy perch with tamarind, chilli and holy basil. Perch served with a sweet and sour sauce, with added spice from chilli and crispy basil. The main course was served with steamed jasmine rice and roasted duck with shiitake mushroom soup.😋 The soup was bit too oily and salty. BUT the perch is sooo good, with lots of flavour all together in a single dish! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)