David Thompson's Acclaimed Long Chim Brings Fine Thai Cuisine to Melbourne
Head to Crown Riverwalk for authentic street food-inspired bites and refreshing cocktails.
The sights, the sounds and — most importantly — the flavours of a Bangkok street kitchen are on their way to Melbourne.
Set to open on Crown Riverwalk on January 16, Long Chim Melbourne will be chef David Thompson's third Thai restaurant in Australia, following the super successful Long Chim Perth and new 2016 addition Long Chim Sydney. It's not often that Melbourne trails behind Perth in the world of fine dining. Still, we figure better late than never.
Prepare for Thai fare just like you'd find in the streets and markets of Bangkok, including charred rice noodles with beef, basil and Sriracha sauce, plus prawn laksa, chive cakes, green papaya salads, grilled pork and banana roti. The a la carte menu also boasts curries, soups, salads and stir-fries aplenty, including a mashed prawn curry and sour orange curry of ling fish. Dessert fiends can look forward to both durian and Thai coffee ice cream.
Thirsty? Long Chim — which means 'come and try' — will also serve up craft beer and wine along with a selection of Asian-inspired cocktails. The rum-based Bangkok Painkiller and gin-based 555, both created by Long Chim's head of beverages James Connolly, are highlights among the 11 boozy, five alcohol-free range, alongside the Or Tor Kor Mule (a combination of ginger beer, vodka infused with kaffir lime zest and Thai bitters), the Tropic Thunder (pineapple, passionfruit, burnt orange and rum), and the Muay Thai Mai Tai (ginger, almond, coconut and tequila).
Mouthwatering, authentic morsels; unique, refreshing beverages — that's what you'd expect from one of the biggest names in modern Thai cooking. Thompson's Bangkok eatery Nahm recently ranked one of the 50 Best Restaurants in the World, while his London restaurant was the first Thai venue to be awarded a Michelin star.
Long Chim Melbourne will open for dinner only at Crown Riverwalk from January 16. Visit their website for further information.
By Tom Clift and Sarah Ward.
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