Long Chim, Sydney

Long Chim is a cas­u­al din­ing space cre­ated by David Thompson, founder of the fine-din­ing res­taur­ant Nahm in London and also the res­taur­ant for the work Christmas party in 2017.

Long Chim means ‘come and try’, and you’re wel­comed into the lower ground indus­tri­al space through lux­uri­ous double height cur­tains. With start with their Thai-inspired mock­tails that cov­er every taste sen­sa­tion from sweet, sour, spicy to salty –

On the left is the Tamarind Soda ($8.00) made with ‘pok pok som, palm sug­ar, lime, and chilli salt’. Pok Pok Som is the brand of the tam­ar­ind drink­ing vin­eg­ar, and here, it deliv­ers a tangy and subtly spiced drink with notes of cin­na­mon and all­spice. On the right is the Iced Watermelon Drink ($9.00) water­mel­on, palm sug­ar, chilli salt. This intens­ity of water­mel­on fla­vour var­ies dra­mat­ic­ally with this drink, likely depend­ing on the sweet­ness of the water­mel­on used. but over­all, it was a refresh­ingly sweet sum­mer drink if rather ordin­ary.

On the left is the Paradise Found ($9.00) made with pine­apple, almond, mint, ginger. I’m pleas­antly sur­prised by this drink. It tastes much like pine­apple juice and mint with a pleas­ant hint of spice but without the over­bear­ing notes of typ­ic­al uses of ginger. On the right is the Thai Milk Tea ($8.00), again a rather ordin­ary bever­age for the price but provided much wel­come relief to the spicy heat of some dishes.

For the entrees, we start with the Dried Prawns Ginger Toasted Coconut ($8.00/two pieces). The fresh­ness of the betel leaves paired well with the rich­er fla­vours and barely-there spi­ci­ness, mak­ing for a gentle star. D wasn’t a fan of the prom­in­ent ginger fla­vours.

These are the Chicken Satay ($10.00/two pieces). The breast meat is sur­pris­ingly juicy but relies on the chilli dip­ping sauce to add fla­vour.

We’re fans of these Grilled Pork Skewers ($8.00/2 pieces) which have a car­a­mel­ised sticky glaze.

Next up are the Crunchy Prawns ($22.00). The prawns are crumbed and crunchy, although there aren’t that many to find in the bowl of herbs, shal­lots and chil­lies. I’m not keen on herb salads.

These are the Fish Cakes ($24.00). The fish cakes have a pleas­ant heat, while the cucum­ber adds fresh­ness and the pea­nuts crunch. For those, who enjoy the heat, there is whole and sliced chil­lis tossed through­out.

We fin­ish the entrees with the famed Chiang Mai Larp of Chicken ($20.00), a fiery chick­en mince with kaf­fir lime and lem­on­grass. This larp really deliv­ers with a knock-your-socks-off spi­ci­ness, the kind that’s pleas­antly sweet and fla­vour­ful on the first bite but sets your mouth on fire long after­wards.

A break to savour the burn from the larp we start the mains with the Nong’s Long Eggplant ($28.00) with minced pork and prawns. The egg­plant was tender with a gentle heat, although the minced pork and prawns were some­what lost. The immensely dark interi­or of the res­taur­ant does not help to identi­fy foods!

Next up is the Pineapple Curry of Pork ($26.00). The curry had an enjoy­able trop­ic­al sweet­ness against a prom­in­ent coconut cream fla­vour. Again, the pro­tein was rather scarce.

This is the Mussaman Curry of Beef ($37.00). Made with sweet pota­toes and onions, the curry is cer­tainly for the sweet tooth. The por­tion of beef is sur­pris­ingly gen­er­ous giv­en our exper­i­ence with earli­er dishes, while the sweet potato was a pleas­ant change from the typ­ic­al pota­toes.

To mix up the steamed rice, this is the Salted Fish Fried Rice ($28.00), with Chinese broc­coli, shal­lots, chil­lies and cucum­ber. It’s enjoy­able but its noth­ing spe­cial — I had no idea there was salted fish until after­wards.

We’re big fans of the Grilled Beef ($30.00) with roas­ted rice and long leaf cori­ander. The beef is cooked medi­um rare and deli­ciously tender with a mild heat and paired well with the bright notes of cori­ander.

The Siamese Watercress ($16.00) stir-fried with gar­lic and yel­low beans is a dis­ap­point­ment with the water­cress being super tough.

Together with the grilled beef, these Rice Noodles with Chinese Broccoli ($25.00) and soy egg bean­curd are our favour­ite mains of the even­ing. The noodles have a more­ish smokey fla­vour that makes it a standout to seem­ingly end­less spicy on spicy dishes of the night.

For dessert, we have the Black Sticky Rice and Coconut Slice ($14.00). We were not fans. The fla­vour of the rice comes through prom­in­ently with the coconut jelly lay­er alto­geth­er cre­at­ing a much too mushy mouth­feel that lacks sweet­ness and depth of fla­vour. The burnt tof­fee on top was the high­light.

The Banana Roti ($16.00) fin­ishes the night on a sweet note. The roti is crispy from the car­a­mel­ised sug­ar and con­trasts well with the softer banana slices inside.

The ser­vice at Long Chim is attent­ive and friendly, but the por­tions of the food were small for the steep price. We came and tried, but we weren’t impressed to return.

Long Chim is loc­ated at Corner of Pitt St and Angel Place, Sydney NSW 2000.