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New Chef and Menu at Aaharn, David Thompson's Celebrated Thai Restaurant

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New Chef and Menu at Aaharn, David Thompson's Celebrated Thai Restaurant

Aaharn, David Thompson’s contemporary Thai restaurant in Hong Kong, has appointed new head chef Booyapat Pariyasakul (Dtoy) and launched a brand new lunch menu and seasonal dinner dishes. 

Available from February 26, the new menu reflects Aaharn’s winning approach of innovative yet authentic Thai flavours suited to the international tastes of Hong Kong. Dishes incorporate the fresh produce and regional cooking methods of Thai cuisine, balanced with Thompson's signature creativity and expertise as authoritative figure in the cuisine.  

The lunch menu includes a range of dishes such as aromatic curries, to a refreshing prawn and basil salad with exotic ingredients like banana blossom. The dinner menu on the other hand, features seasonal dishes that are aimed at highlighting Thompson's evolving inspirations, elements and discoveries in Thai food. 

Newly appointed chef Dtoy comes from over 14 years of experience acquired across Australia and Thailand, where he has worked at a number of top restaurants, consulates and United Nations events, and injects a new energy to the team with his comprehensive knowledge of Thai cuisine. 

Aaharn, along with its adjacent bar, Armoury Bar, offers diners an all-rounded experience and world-class fine-dining Thai cuisine. Australian chef Thompson opened Aaharn in 2018 after a list of successful ventures in Sydney, London and Bangkok, where his restaurant Nahm was listed as number one on Asia’s 50 Best Restaurants List 2014. His knowledge in Thai cuisine has been recognised with awards such as Asia’s 50 Best Restaurants Lifetime Achievement Award, and White Guide’s Global Gastronomy Award

Check out images from the new menu of Aaharn below. 

Braised Pork with Chinese Broccoli and Five Spiced Egg

Aaharn braised pork dish

 

Grilled Beef Salad With Thai Cucumbers and Mint

Aaharn Grilled Beef Salad

 

From left: Aromatic Curry of Chicken With Potatoes and Shallots; Red Curry of Prawns, Kaffir Lime Leaves and Coriander; Relish of Smoked Kingfish with Wild Ginger and Green Peppercorns

 

Banana Blossom Salad With River Prawns Shallots and Chilli Jam

Aaharn Banana Blossom Salad

 

Mango Sticky Rice

Aaharn mango sticky rice

 

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