Long Chim is a popular modern Thai restaurant situated on the Yarra Promenade in Melbourne, adjacent to where the Melbourne Food and Wine Festival took place a week prior. Conceptualized by Australian Chef David Thompson, who is internationally known for his Thai cooking skills, Long Chim opened its Melbourne location in January 2017. The atmosphere is ideal for those who want to take in plenty of relaxation after a busy day, by taking in the South Bank riverside views, or prefer a spicy and diverse meal before a late night out at Crown Resorts (stay for the nightly gas brigades show)!
One particular highlight from my tasting experience was trying a selection of their signature Thai cocktails, including the Thai Basil Smash ($18), Mandarin & Lemongrass Negroni, and Tropic Thunder ($24). Each was refreshing and distinctive and perfectly complemented our menu choices. We also tried their Petaluma ‘Cane Cut’ Reisling, 2012 from Clare Valley ($16 glass/$75 bottle).
Their menu, written in both Thai and English, offers a selection of starters, noodles, salads, curries, and ‘favourites.’ There is also a ‘Take Me Home’ section that includes Thai Food by David Thompson ($100), Street Food ($50), and David’s own Aarharn Sriracha Sauce ($12); as well as $45 lunch prix fixe and $68 dinner prix fixe menu.
Our tasting menu for the evening was as follows:
- Chicken Satay (2 pieces) ($10*)
- Fish Cakes: cucumber relish, peanuts ($24)
- Pad Thai: prawns, peanuts, bean sprouts ($29)
- Chillies, Tamarind, and Basil Fish Fillet ($34)
- Chinese Broccoli: crunchy pork oyster sauce ($32)
- Steamed Jasmine Rice ($4/pp)
*Please note that prices are reflected in Australian Dollars (AUD).
Each plate is easily shareable and the service was efficient and friendly. We dined during peak hour on a Friday evening, and appreciated that the staff took great care of me and my guest. Overall, my favorites were the Chinese Broccoli and Fish Fillet. Next time, I would skip the Pad Thai and Chicken Satay, and go right for the curry dishes as they seemed to be ordered frequently at tables around us. The cocktails were an all around win for us, as was dessert.
Meet the Chef
Executive Sous Chef Sam Kung also has provided his insight, breaking down Long Chim’s menu, and how the restaurant stands tall in Australia’s ‘food capital’.
Tell us more about the ‘Take Me Home’ selection on the menu.
The two cookbooks and the famous Aarharn Sriracha sauce can be taken home form the restaurant so guests can try our recipes at home. We use the sriracha sauce is so many of our recipes so it’s a Long Chim staple
What are two to three memories you would wish for guests to take with them after visiting Long Chim? The 3 “Gs” Good food, Great service and Great memories
How does Long Chim fit into the city of Melbourne, being the ‘food capital of Australia’?
Being in a city like Melbourne, there is lots of competition in both the restaurant and Thai food space however, what we provide at Long Chim is a cut above the rest due to the fresh produce we use, the uniqueness of our recipes and the authenticity of the cuisine (David Thompson’s specialty).
How do you integrate Australian flavour/inspiration into your dishes?
Fresh flavours and balance of the dishes is key. It’s important to always understand what the customers want but balance that with the authenticity of the true flavours of Thailand.
Which Long Chim dishes are your favourite?
Crunchy prawns: they are fresh, herby and easy to eat. They are one of our most popular items on the menu and I would strongly recommend everyone to try!
I continue to dream about the dessert I had, the Coconut Palm Sugar Ice Cream: crunchy puffed rice cake with glacéd pineapple ($12). Their dessert menu also includes Black Sticky Rice and Coconut Slice ($10), Sweet Thai Fritter ($12), and Rin’s Thai Tea Ice Cream with pistachio young coconut ($12).
Click here to read their current menu.
Long Chim Melbourne is open Wednesday-Friday for lunch from 12 to 2:30pm. Dinner is served Wednesday and Thursday from 5:30-10pm, and on Friday from 5-11pm. Open from 12-11pm Saturday and Sunday. The bar is open Wednesday-Sunday from 12pm until late. The snack menu is available Saturday and Sunday from 12pm until late. Closed Mondays and Tuesdays.
The restaurant is easily accessible via public transportation, and valet parking is available for patrons of Long Chim. If you wish to park your own car, you may do so at Crown multi levels parking.
Long Chim also has locations in Perth, Sydney, Singapore, and Seoul.
http://longchimmelb.com // +61 3 9292 5777