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.
Aside from some lesser seen dishes, such as the Chiang Mai-style curry of pork belly and pickled garlic, the menu mostly contains recognisable curries, roast meats and 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, and the fish sauce is Thompson’s own.
There's a ramshackle, street-inspired feel to the place that matches Long Chim's casual dining style. 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.
The bar makes use of 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.
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