Seeking the spice
If spicy thai food is your thing, you probably already know of David Thompson, perhaps the most famous thai chef in the world. If he’s opening a new ‘street food style’ restaurant, you know you’ll want to check it out, maybe more than once. Here’s how dining at Long Chim twice this week went!
It’s Sunday night and there is not an empty table in sight (we booked fortunately). The menu has us salivating, so many choices. We are starting with three small share dishes. The crunchy school prawns are bigger than usual and perfectly crunchy with a good chilli quotient. The cured pork in the fritters gives a good flavour punch, with a side of peanuts and whole chillies. Betel leaves are always a favourite, and these are filled with dried prawns, ginger and toasted coconut, a wickedly strong chilli bite.
The soft shell crab with chilli, black pepper and coriander is a standout, the soft shell texture, beautiful crab meat and strong flavours. Mashed prawn curry with coconut and tumeric was a milder curry to balance out all the fire. To wrap it all up we just have to share the banana roti, a constant treat everywhere in thailand. And David Thompson gives us a nod as he leaves, makes for happy chef fangirls!
Backing up for a second thai
That was so good I end up back here Wednesday night. Five of us instead of three this time so we can order even more dishes! The chilli hot crunchy school prawns are an essential repeat, just as good as the first time. Suddenly we have a table overflowing with beautiful dishes. There’s the spicy pork with with rice cakes and tangy betel leaves. How about some roast duck fried rice with that? Here’s the prawns, peanuts and bean sprouts of a traditional Pad Thai.
My pick was the hot and sour soup with chicken wings and feet. The soup was beautifully hot and sour as promised, and sucking the meat and skin off wings and feet is so much fun. Red curry chicken with hot basil and kaffir lime leaves is perfection, a dry curry with bucket loads of rich rich flavour. There’s still room for lamb ribs, with chilli, garlic, cumin, coconut cream, another rich layered dish that I can’t put down. Those last two dishes are my new favourites, the depth and intensity of flavour was wonderful in both.
crunchy prawns, herbs, shallots, chillies
You can’t beat a banana roti.
I’m not sure if anyone has ever ordered any other dessert from the menu, but for us, it had to be the banana roti again, and it was a perfect layered flaky delicious roti indeed.
I’m so excited that we now have the best of thai street here in Sydney, how lucky are we? What’s the best street food you’ve enjoyed?
Best bits – hot rich lamb ribs, red chicken curry with hot basil.
Worst bits – have to book, its a popular as all get-out right now!
Where am I? Long Chim, 14 Martin Pl, Sydney NSW 2000, but to actually find the door, go to cnr of Pitt St and Angel Place, go down Angel Place on the left just before the first corner.