The long anticipated wait is now over and David Thompson’s back in Sydney with his hot hot hot Thai menu to spice things up. David’s new Thai restaurant, Long Chim Sydney, is inspired by Thailand’s unique street food that encompasses an array of colour, flavours and authenticity in all of the dishes, that includes blended spices, fresh seafood and lets not forget chilli, and lots of it.
As you enter, the atmosphere of this restaurant reflects the street-market feel, with Bangkok themed wall art and a burst of smell and smoke issuing from the kitchen, no wonder your mouth is watering before the food reaches the table. If you are overwhelmed and excited by the sophistication of their menu and don’t know where to start, then have a try of their fresh seafood which has been merged with aromatic spices to indulge your palate, like the baby squid with chillies or the gaeng gati gung, a turmeric-coconut milk Thai curry with prawns.
If you’re a meat lover then you can’t go passed the delicious Green curry chicken and Thai eggplant or the pungent Green beef curry with holy basil and crispy pancake roti’s to bundle the tender meat and sauce. And if you want to stick to what you know, then their all time favorite Pad Thai is no disappointment; seasoned with fresh spices, the dish is infused with an equal balance of sweetness and a touch of sour.
If that’s not enough, quench your spicy tongue with Long Chim’s Thai inspired cocktails crafted by the expert James Connolly and his team especially to accustom the Long Chim menu.
If you think such luxury comes at a price, then you’re not wrong, but at a reasonable price; meals usually range between $20-$40 and the portion sizes are enough to share. To top it all off the ambience of the restaurant is fun and upbeat and the friendly staff are very helpful and welcoming while service is impeccable.
Entrance via Angel Place,
Sydney, NSW 2000
2 Hungry Guys dined as a guest