Aksorn

Dining at Aksorn was truly an unforgettable experience. From the moment I stepped in, I felt a genuine sense of warmth and care that made the evening incredibly special. It wasn’t just a meal, it was a celebration of Thai culture, flavors, and hospitality. The team made me feel so welcome and valued, creating an atmosphere that was both refined and deeply personal. A special thank you to Chef David, whose passion and creativity shine through every dish. The food was absolutely amazing, each course felt like a journey across Thailand, allowing me to taste flavors from different regions while staying true to the restaurant’s beautiful theme. Every detail, from the presentation to the storytelling behind the dishes, was thoughtful and memorable. Aksorn is more than a restaurant; it’s an experience I’ll cherish and happily return to. Thank you for such a wonderful evening.

The food was very authentic, as the staff said its southern food so the taste is salty. But to be honest it was way too salty for us, normal Hong Kong people eat a lot of different kind of cuisine, we are not full but we cannot finish. So be aware of this and probably need to tell the chef to tune down the taste a bit…

A lovely evening seated on the terrace. Aksorn has an artistic flair without feeling pretentious, serving genuinely good Thai food. A special mention goes to the dry curry with smoked bonito, which was outstanding. Don’t expect a lengthy fine-dining experience with amuse-bouches, palate cleansers, or mignardises. You come here for well-executed, traditional Thai cuisine—and that’s exactly what it delivers.

Akson is a calm, low-key restaurant with a space is simple, tasteful, and feels like it was designed for people who really want to focus on the food - The experience started strong with a great intro from the floor manager, who gave us a clear rundown of the menu - Service was warm and attentive throughout, though a few of the staff struggled to explain certain dishes clearly – not a big issue, but something to improve at this level - The menu leans into Southern Thai flavours, and some dishes really stood out for their balance, heat, and creativity - The grilled chicken was one of the best – marinated just right, clean flavour, and lifted with fresh herbs like coriander, ginger, and lemon - The rose apple with toasted shrimp paste, coconut, and cashew packed that perfect sweet-salty-nutty Thai combo – bold but balanced - The deep-fried white shrimp and Garuda claws were crisp and spicy with a Southern-style heat, cut nicely by sharp shallots - The fiddlehead fern salad with smoked prawns was earthy, tangy, and full of character – paired perfectly with rice - The smoked bonito dry curry was fiery and complex, full of depth and the kind of dish that builds as you eat - The Southern-style chicken was rich, tangy, and cooked perfectly – no frills, just good technique - The Southern relish was warm, comforting, and spiced just right – felt like something you’d eat at home but dialled up a notch - And the coconut crumble pudding was a real finish – rich, toasty, and hands down one of the best desserts I’ve had in Thailand Overall, would definitely recommend Akson if you’re after proper Southern Thai cooking done with care and confidence – no gimmicks, just great food in a peaceful setting