Aaharn is world-class exploration of Thai cuisine with a menu inspired by internationally celebrated chef David Thompson. Aaharn was recently awarded one Michelin star in the 2020 Hong Kong & Macau Michelin Guide.
Aaharn offers hard-to-find authentic Thai dishes using best quality ingredients, fresh Thai herbs and vegetables brought in directly from Thailand daily along with hand pressed coconut milk in all of our curries.
Guests will experience the true Thai dining tradition of “kup kao” meaning eaten with rice. Our wine and cocktail selection has been carefully crafted to compliment the Thai flavours with wine pairings available.
Aaharn's cocktail list takes influence from the flavours and textures of Thai cooking whilst focusing on zero waste.
Spelt ingredients such as pineapple husk is used to infuse single malt Irish whisky to produce a smoked pineapple old fashioned. Small batch Chalong Bay rum from Phuket made from Thai sugarcane brings a depth of sweetness to our Thai Basil Mojito.
The wine list in Aaharn is headed up by restaurant manager and sommelier Kiki. Taking the best of new world, old world wine and funky natural wines we offer an extensive list by glass and bottle as well as pairings.
David Thompson has made cooking Thai food his life’s work. His first temples to Thai cuisine opened on his home continent, Australia. Darley Street Thai and Sailor’s Thai opened in Sydney in 1992 and 1995, respectively.
David Thompson opened Nahm in London's Halkin Hotel in 2001 to immediate critical acclaim, earning the first Michelin star in history for a Thai restaurant.
In 2010, Thompson took his first professional step back into the land that inspired him, closing down his London outpost and re-opening Nahm at the Metropolitan Hotel in Bangkok. It soon landed on the elite “World’s 50 Best” list where it stayed for 8 years.
Thompson founded his own restaurant group, Aylmer Aaharn, in 2014 to continue creating new ways to bring Thai cuisine to the public. A year later, he launched Long Chim, with restaurants currently located in Sydney and Perth.
He is the author of three cookbooks: Classic Thai Cuisine, Thai Food, and Thai Street Food.