Serving up spicy heat in a new location that will have you sharing with all your friends.
Serving up spicy heat in a new location that will have you sharing with all your friends.
Formerly located in a historic toll gate dating back to 1818 on Plac Unii Lubelskiej, Ahaan gained a dedicated following by serving authentic Thai cuisine using genuine Thai ingredients while making all their sauces from scratch. Their obsession with authenticity first caught our attention when we learned that the owners imported holy basil themselves from Thailand to secure each dish’s validity. It is the heat and spice that we are true fans of at Ahaan with each bite like wallop delivered by a seasoned Thai kickboxer.
You could say their original location was like a prelude selling tickets to the main event, being their new spot in Saska Kępa. Complete with a full bar, with some small high tables adjacent it is the larger tables by the window that are our choice since being perfect for people watching. The upstairs area has tables overlooking the open kitchen where you can observe where the magic happens as waitstaff enter and leave like birds to a backyard feeder.
Their dedication to authenticity remains unchanged, and to be honest, it’s unmatched in Warsaw. However, their concept has evolved at the new location. Settling into Saska Kępa, the restaurant has embraced a more community-oriented style with smaller plates designed for sharing. This shift is great because it encourages you to try a variety of their delicious dishes, sparking excitement and conversation as everyone at the table discusses what they are eating.
A staple favorite when visiting Ahaan has always been their Pad Kra Pao. It’s made with ground beef supplied by their reliable butcher, Yes, Butcher, combined with garlic, chili, holy basil, and topped with a fried egg. The gritty combination of the meat and the soft egg, along with a punch of Thai spice, makes this a must-have dish.
Among the two meat dishes we ordered, the ribs and braised beef cheek, there were mixed opinions on which was better. The ribs were beautifully prepared, sliced, and arranged on a beer-braised rib shank like fallen dominoes. The beef cheek, submerged in a rich brown curry sauce made with three different types of peppers and makrut lime leaves, was perfect for adding to rice, balancing out the heat with some starch. All this heat and meat pairs perfectly with Som Tam, a classic green papaya salad made with fish sauce, garlic, and chili. Its slight acidity helps to soften and accentuate the strong flavors crafted by chef Konrad Markowski and his talented team.
You’ll be especially happy to hear from us about Ahaan’s calamari—it’s unlike anything you’ve ever tasted. Crispy and fried in tempura, the calamari is glazed with a sticky oyster sauce, caramelized with green pepper and garlic. Be sure to keep this plate close when the dishes come out, and remember to be kind and not fight over the last ring on the plate.
Overall, Ahaan’s new location at Saska Kępa is a delightful upgrade, combining authentic Thai flavors with a warm and inviting atmosphere. Whether you are a long-time fan or new to Ahaan, this is a spot you’ll want to revisit again and again.
