David Thompson’s Long Chim brand delivers Thai street food at its best, and the flavours and blended subtlety of expertly crafted Thai tastes are plainly evident in the work of Head Chef Meena Throngkumpola.
With an alleyway feel, this multilevel dining space includes regular tables, stools at the bar, and tucked away nooks in the dark wood-studded rooms, punctuated by blazes of Buddhist temple colour.
To start your meal, prawn, ginger and coconut betel leaves are tasty little gems to pop into your mouth whole. Meltingly tender roast duck with tanongsak’s excellent soy-rich sauce is excellent indeed, accented with pickled ginger and coriander. Mashed prawn curry with coconut and turmeric tickles your tastebuds with a whisper of heat and a deeply flavoursome gravy. Chinese broccoli in oyster sauce is crowned with mouth-watering, slow-cooked pork belly complete with crunchy crackling. Or, try the array of spicy salads, noodles and laksa.
PSST! Chilli wimps, you have been warned! Consult with the friendly floor staff and they will competently steer you towards the level of Scoville units that suit your tolerance.