Located in the centre of Sydney CBD, in a modernised industrial basement sits a hip Thai restaurant known as Long Chim. Between the three of us and the 5 dishes we ordered, our bill was $60 per person 😐.
Food
These chicken wings for $18 was crack – so addicting and delicious 🤤. The Koh Loy sriracha gave it a sweeter, richer and less spicy flavour that paired perfectly with the garlic, onion and cumin. We found ourselves licking every crevice of the wing. The meat itself was steaming hot and tender, falling off the bone easily. This was the best dish of the night.
The pad see ew was a little small for $26. The charred rice noodles had great texture with a sweet and savoury flavour profile from their palm sugar and oyster sauce. We added chicken – of course – which were soft chewy pieces. The egg was cooked evenly throughout the dish.
The mussaman curry of beef $42 was a tad disappointing because it was a very refined and clean version to what we were used to. The flavours were there but not as strong or spiced as other traditional restaurants, despite the cardamom and cassia bark. The white sweet potatoes were soft-firm and peanuts were crunchy. The serving was small for the price.
I found the nong’s eggplant with pork $34 enjoyable. The eggplant was squishy, having been cooked into mushy piles. The porky flavours were moderately strong. This went well with the rice, which was an additional $4 per serving (we got 3).
And we added some stir fried cabbage for $19 because b a l a n c e 😆.
Review
We thought Long Chim was a bit westernized, with refined dishes targeted for the whiter community. Most of the dishes lacked flavour punches. It was definitely a cleaner version of Thai food. We ate here to check out the hype and we’ll probably never eat here again because the price did not justify the portion size of the dishes.
Thanks for reading. Happy eating!
Thanks for reading. Happy eating!
