David Thompson’s Long Chim serves Thai street food made with fine-dining techniques and fastidious attention to detail. Ingredients are either handcrafted or sourced from the best suppliers, and the recipes are refined with academic knowledge of the cuisine.
Half the menu has adventurous dishes, such as the pat chaa plaa meuk, a pungent toss of baby squid, basil and different aromatic leaves, seeds and roots. The other half of the menu contains pad thais, recognisable curries, roast meats and more accessible options. The noodles in the pad thai are imported raw from Chanthaburi (a province in south-east Thailand known for its noodles). The tamarind is Thailand’s best, the palm sugar is from the same plot that supplies Thompson’s Bangkok restaurant Nahm, and the fish sauce is Thompson’s own.
The fit-out has a ramshackle, “street” element. The front dining room has bare-brick walls; the narrow mid section is stocked with red plastic stools; and the back room has arches that act as booths, with disco balls hanging over them. It's casual and easy-going place.
The bar offering uses kitchen ingredients, and the result is a cocktail list that doesn’t necessarily match the food in a conventional way. It’s more like a punch-for-punch flavour-off. They use the same mix of elements as Thai cuisine does: sour, salty, sweet and spicy. One sweet-and-sour cocktail, the Tropic Thunder, has fresh lime, passionfruit, pineapple juice, white rum, spiced rum and a burnt-orange-and-vanilla syrup.
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