A decade of good times, this David Thompson outpost still brings the heat.
A Tuesday lunchtime at this subterranean Thai kitchen can have all the energy of venues that peak on a Friday night. Sat at the kitchen counter, whether as a solo diner or couple, gets you close to the action in this outpost of Australian-born, Bangkok-based chef, David Thompson. For a decade, Long Chim has been one of the CBD’s most consistently excellent choices, that success due in part to Thompson’s vision, but the young chefs and front-of-house crew that maintain the vibrancy, and the constant heat warnings, deserve a shout-out. Menu items are listed in order of mild to hot; the Chiang Mai larp of chicken still incendiary. Cured pork ribs, bite-sized and to be picked up, hum deeply with roasted garlic, crisp at the surface, gelatinous and meaty where it counts. Prin’s rolled noodles mine the essentials of eating Thai – sour, hot, and deeply savoury. If you’re in a group, order the ‘maa long chim’ feed-me option. The cocktail game has always been strong and hitting the Lone Traveller list, inspired mostly by Bangkok, is advised, as is saving room for dessert – black sticky rice coconut slice both rolls off the tongue and hits the sweet spot with its burnt-sugar meets condensed milk and coconut vibes.
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