Executive Chef Griff Pamment has worked at Rockpool, Billy Kwong and Sean’s Panaroma, helped manage Bill Granger’s global empire, and partnered in the Asian chicken venture Juicy Lucy. So, he’s eminently qualified to continue Longrain’s commitment to South-East Asian food with the perfect balance of hot, sour, salty and sweet.
The minimalist space has a busy, energetic feel and the staff are very friendly, knowledgeable and helpful.
If kingfish tartare is among the daily specials it’s a must-have. Delicate fish with sour pomelo and lime, salty trout roe, sweet coconut cream and crunchy wontons is the ideal tastebud stimulator. Bite-sized parcels of betel leaves topped with squid, lime and lemongrass are also mouth-wateringly delicious. The filled eggnets with pork, prawns, peanuts and cucumber pickle are delightfully fresh and crisp with beansprouts and herbs, while caramelised pork hock is revealed as morsels of soft, sweet meat within a surprisingly crisp crust, balanced with a chilli–vinegar dressing.
PSST! Lovers of agedashi tofu could be lured away from the Japanese dish after tasting Longrain’s ambrosial salt and pepper silken tofu with sweet soy and lime.