The menu will consist of dishes such as crunchy prawn cakes, beef skewers with cumin, coriander and tumeric and cured pork sausages spiked with chillies and ginger. Long Chim Sydney will also offer more substantial plates such as massaman beef curry with cardamom and coconut or deep-fried squid with garlic and peppercorns. For dessert, there’s also the banana roti or Long Chim's unforgettable durian ice-cream
The venue has a killer cocktail list that’s unpretentious and fun, developed by Long Chim’s veteran Perth Bar Manager, James Connolly, in addition to a list of wines curated by Greg Plowes. The 190-seat venue is divided over two levels and features a cocktail bar, open-plan kitchen and a mix of counter seats, communal tables, and nooks and crannies.
Long Chim’s interiors were designed by Kelly Ross of The Gentry in conjunction with Crone Partners, David Cole and the Long Chim design team. The space features collaborative artworks by Thai and Australian artists and combines traditional and contemporary design, layered over bare century-old brick columns of former storerooms stretching beneath Martin Place.
“It’s been over 20 years since I last opened a restaurant in Sydney. And now like some prodigal son, I am returning home to open Long Chim. I am so looking forward to cooking in Sydney once more and having people come and taste Long Chim’s food - Thai street food," Thompson said.
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