In the ’90s David Thompson ran two successful Thai restaurants in Sydney. Later he founded Nahm in London. The fine diner won a Michelin star and went on to conquer Bangkok.
The food is approachable and unfussy, but you can taste Thompson’s fine-dining attention to detail. Familiar dishes such as green curry, larp and pad thai take suburban Thai and turn it up to 11 – these versions are brighter, deeper and more aromatic. Sometimes they are spicier than other restaurants would dare; and others such as sour orange curry are an altogether new experience for Australians.
The menu benefits from the relationships and knowledge built at Nahm in Bangkok. Long Chim’s key ingredients come direct from the motherland, including curry pastes, palm sugar, tamarind, turmeric, noodles, fish sauce, chillies and limes.
Techne and Long Chim’s David Cole are behind the colourful and busy 160-seat fit-out. It’s complemented by service just like you’d get in Bangkok: cheery and attentive, bordering on over-bearing. The staff is well trained and an invaluable resource given Thompson’s refusal to print spice ratings next to individual dishes.
Don’t leave without sampling the brilliant list of sweet, sour, spicy and salty Thai-inspired cocktails.