Long Chim by David Thompson
I wasn't enthused when a friend asked for company to dine at Long Chim. For one, it's an outpost of a celebrity restaurant, which, on its own, is deterrent enough. Add to that the fact that said celebrity chef is a white guy, yet Long Chim serves Thai street food. [insert *rolls eyes* emoji here] Suffice to say, I was real skeptical about how authentic the flavours could be.
Lucky for me that my friend's got good instincts. Long Chim turned out to be my favourite Thai restaurant find of the year. The food, a modern twist on Thai street grub, is bold, unadulterated, and absolutely smashing. No watering down of anything here!
The heady spice of the Fish Cakes ($17) was countered with a refreshingly piquant cucumber and peanut relish. One of the best renditions of the ubiquitous Thai appetizer, springy in texture with nary a whiff of fishy stench.
A must try, the Spicy Pork with Rice Cakes ($23) was a lively hodgepodge of minced pork, raw shallots, dried chillis, and ginger strips. Swaddle a heapful into betel leaves, and it's like a party in your mouth.
The perfectly cooked Stir Fried Baby Squid ($26) was moreish with squid ink, and dosed with the heat of green peppercorn, holy basil, and fresh birds eye chillis.
A distinctively Oriental dish, the Stir Fried Chinese Broccoli ($26) with braised pork belly, and oyster sauce was a welcome respite from the heat of the other dishes. I liked everything on this plate, Greens that boasted a delightful crunch, flavoursome pork that was tender, and a tasty gravy that was redolent with buttery garlicky accents.
The Green Curry Chicken ($24), robust with a grassy spice blend, and rich in coconut cream, was generous with succulent chicken hunks, Thai eggplant, and green chillis.
The Red Curry of Roast Duck ($32), dotted with sweet lychees and eggplant, was fantastic. That duck alone was compelling enough, fresh without that gross gamey taste.
The Chiang Mai Curried Noodle Soup ($27) laden with thick slabs of meltingly tender beef cheeks, was drenched in a thick potent gravy fragrant with cardamom, and topped with crispy egg noodles.
The Tom Yam Seafood Soup ($32) was a rousing riot of the sour and spicy, choc-a-bloc with swimmingly fresh prawns, fish and squid.
Long Chim by David Thompson
10 Bayfront Ave
#02-02, Atrium 2 The Shoppes at Marina Bay Sands
Tel: 6688 7299
Open daily from 12noon to 12midnight
Website: www.longchim.com.sg
Lucky for me that my friend's got good instincts. Long Chim turned out to be my favourite Thai restaurant find of the year. The food, a modern twist on Thai street grub, is bold, unadulterated, and absolutely smashing. No watering down of anything here!
The heady spice of the Fish Cakes ($17) was countered with a refreshingly piquant cucumber and peanut relish. One of the best renditions of the ubiquitous Thai appetizer, springy in texture with nary a whiff of fishy stench.
A must try, the Spicy Pork with Rice Cakes ($23) was a lively hodgepodge of minced pork, raw shallots, dried chillis, and ginger strips. Swaddle a heapful into betel leaves, and it's like a party in your mouth.
The perfectly cooked Stir Fried Baby Squid ($26) was moreish with squid ink, and dosed with the heat of green peppercorn, holy basil, and fresh birds eye chillis.
A distinctively Oriental dish, the Stir Fried Chinese Broccoli ($26) with braised pork belly, and oyster sauce was a welcome respite from the heat of the other dishes. I liked everything on this plate, Greens that boasted a delightful crunch, flavoursome pork that was tender, and a tasty gravy that was redolent with buttery garlicky accents.
The Green Curry Chicken ($24), robust with a grassy spice blend, and rich in coconut cream, was generous with succulent chicken hunks, Thai eggplant, and green chillis.
The Red Curry of Roast Duck ($32), dotted with sweet lychees and eggplant, was fantastic. That duck alone was compelling enough, fresh without that gross gamey taste.
The Chiang Mai Curried Noodle Soup ($27) laden with thick slabs of meltingly tender beef cheeks, was drenched in a thick potent gravy fragrant with cardamom, and topped with crispy egg noodles.
The Tom Yam Seafood Soup ($32) was a rousing riot of the sour and spicy, choc-a-bloc with swimmingly fresh prawns, fish and squid.
Long Chim by David Thompson
10 Bayfront Ave
#02-02, Atrium 2 The Shoppes at Marina Bay Sands
Tel: 6688 7299
Open daily from 12noon to 12midnight
Website: www.longchim.com.sg
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