Nahm chef David


  New restaurants in Hong Kong: Nahm chef David Thompson?ˉs Aaharn ¨C tasty nevertheless gentle Thai

  I?ˉm unsure if David Thompson, the Australian chef who until not too long ago experienced the Michelin-starred Nahm, in Bangkok, produced a menu of Thai dishes for Aaharn that were not spicy, believing that Hong Kong diners couldn?ˉt acquire the warmth, or if we just happened to decide on four dishes that were pretty delicate (two had no trace of chilli in any way). There?ˉs no indicator to the menu which dishes are spicy and which aren't.

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  Aaharn, which opened in Oct from the Tai Kwun advanced in Central, is Thompson?ˉs to start with foray in the Hong Kong current market, and also the cafe was hotly anticipated.

  The waitress proposed that my visitor and i choose one dish from every area on the short menu. That will have been 6 savoury dishes ¨C which would happen to be significantly far too considerably for two (and in addition, it would've been a good dearer food); while in the close, we experienced four dishes furthermore dessert, which was a great deal.

  We liked the amuse bouche of ma hor ¨C an intensive, sweet-savoury mixture of chunks of pineapple and tangerine segments. The waitress explained the combination was manufactured up of pork, prawns and peanuts, nonetheless it was a great deal a lot more than that; we could taste numerous shallots, palm sugar and fish sauce.

  The interior of Aaharn. photograph: Aaharn

  Nam prik. picture: Xiaomei Chen

  Our favourite dishes arrived for the starting plus the end. To start with up was a nam prik (the menu described it like a ?°relish?±), which can be a whole assortment of thick or skinny sauces that are served with veggies as well as other elements for dipping or feeding on as being a condiment. This variation (HK$218) was made of smoked fish with chillis, prawns and tamarind, and just like the ma hor, it experienced the balanced flavours of hot-sour-salty-sweet that Thai meals is legendary for.

  The thick, rough paste came with slices of wild ginger, green mango (which we'd have most well-liked less ripe, because the tartness would have been additional refreshing) and a thin fritter of just what the waitress said was ?°stink herb?± greens.

  We someway skipped the word ?°steamed?± during the dish of steamed red curry of lobster with younger coconut and Thai basil (HK$358), so it wasn?ˉt saucy as we anticipated, but as an alternative had a seafood custard referred to as hor mok (or hor mok pla). The custard aspect of your dish was moderate and fragrant, though a bit uninteresting right after a couple of bites. We liked the thick strips of tender youthful coconut, even so the lobster pieces on best ended up overcooked and difficult.

  Glac¨| kaffir limes with pineapple. photograph: courtesy of Aaharn

  Remedied kingfish salad with mint and lemongrass (HK$218) was equally as explained. The fish was fresh, but we have been hoping for more vivid, complicated and spicy flavours.

  We took only a few bites on the stir-fried wild mushrooms with h2o bamboo and ginger (HK$258) right before giving up ¨C it had been much far too salty.

  Dessert of glac¨| kaffir limes and pineapple (HK$138) was nearly similar to a dish I?ˉd eaten at Nahm a number of yrs back. It had been excellent ¨C amazing, refreshing and palate cleaning.

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Thompson?ˉs Aaharn

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