Aaharn, David Thompson’s highly anticipated Hong Kong debut, is now open for service in Tai Kwun. The restaurant is a world-class exploration of the best of Thai cuisine with recipes that champion its integrity and bold flavours. Aaharn stands alone as Hong Kong’s first truly elevated Thai dining experience and is the city’s newest must-try dining destination.
Aaharn, which simply means “food” in Thai, presents a menu of research-driven Thai dishes through a seven-course tasting menu, a first for David over his venerated, decades-long career, as well as a considered a la carte selection. The menu is based on the Thai concept of kub khao, meaning dishes that are designed to be eaten with rice.
Two tasting menus are available, each showcasing seasonal ingredients and refined techniques, and include curries, relishes, stir fries and soup. The non-vegetarian menu (HKD748 per person) features dishes such as roast duck and shiitake mushroom soup with young coconut and Thai basil, minced quail curry with Thai eggplants and green beans, and a relish of smoked fish with chillies, prawns and tamarind. The vegetarian journey (HKD698 per person) begins with canapes such aspomelo, ginger and toasted coconut on betel leaves, before moving on to larger portions including an aromatic curry of long eggplants and deep-fried shallots, and a stir-fry of wild mushrooms with water bamboo and ginger.
The a la carte menu is designed to be shared family-style, with main course dishes arriving on the table at the same time. Highlights from this selection include cured kingfish salad with mint and lemongrass (HKD148), hot and sour soup with red snapper and holy basil (HKD108), and green curry of pork, baby corn and white turmeric (HKD328). Individual dessert options include glazed kaffir limes and pineapple with sesame wafer (HKD118), and steamed pumpkin custard with golden strands (HKD128).
Located in Tai Kwun, Aaharn adds a distinctly international edge to one of Hong Kong’s most high-profile cultural districts. The restaurant, which features spacious indoor and outdoor seating, occupies the top floor of the historic Armoury building and overlooks Tai Kwun’s open-air Parade Ground.
In the main dining room, contemporary décor with accents of bold colour and fabrics create a relaxed environment while providing a contrast to the building’s original fixtures. Art work is curated and supplied by Ben Brown Fine Art, and further complements the colour palette of the interior through pieces by featured artists Vik Muniz and Hiroshi Sugimoto, among others. Also on display in the main dining room is Acapella, a sculpture by Pakistan-born artist Halima Cassell and the winner of 14th annual Sovereign Asian Art Prize, Asia’s longest established and most prestigious award for contemporary art.
David Thompson is considered by many to be the world’s leading authority on Thai food. A pioneer in culinary anthropology, for which he has been recognised with awards including the 2016 Lifetime Achievement Award at Asia’s 50 Best Restaurants and, more recently, the Global Gastronomy Award presented by White Guide, David has spent his working life immersed in the rich culture and history of Thailand. David draws much of his inspiration from recipes in Thai funeral books, ancient ceremonial recipes not often seen and rarely cooked. These manuscripts, published as a memorial to the deceased, have become his most valuable resource and inspiration.
Aaharn is now accepting reservations for dinner (Tuesday through Saturday until 17 November and every night of the week thereafter) by phone +852 2703 9111 or via email hi@aaharn.hk.
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