Head Chef Lucas Fernandes heads up the kitchen at David Thompson’s Long Chim venue in Perth. Chef Fernandes and his team pride themselves on the authenticity of their dishes and on their ability to determine heat levels to suit the Australian palate.
Located on the lower ground floor of the State Buildings, you could easily be forgiven for thinking that you are in the heart of busy Bangkok. Long Chim’s beautiful and attentive Thai welcome is complemented by excellent service and hospitality.
The menu is a mix of classics and some dishes crafted to suit local tastes. Green curry of roast duck with baby corn and Thai basil looks simple but packs a mountain of flavour, delivering the amazing sweet, sour, bitter and hot elements that we love so much about Thai cuisine. Long Chim’s traditional take on green papaya salad with chilli peanuts and dried prawns is a hot offering (and you are gently warned when ordering).
PSST! Thai cocktails are exceptional at Long Chim and are a great complement to the dishes.