Long Chim is his first Sydney restaurant since leaving for London in 2000 to open the Michelin star-winning Nahm, coming in after Long Chim Singapore and Perth. Like them, it’s a vast, dark, shadowy, industrial space with a street-market feel and striking wall art from Bangkok-based artist, Sath, with plenty of smoke issuing from the long, central kitchen.
Not for Mr Thompson the dumbed-down 1, 2, 3 red chilli symbols to denote heat, so here’s the low-down, chilli freaks. Go for the green curry of chicken and Thai eggplant; the baby squid with chillies, green peppercorns and Thai basil; and the Chiang Mai larp, a fiery chicken mince with kaffir lime and lemongrass ($20).
It takes five seconds for the heat to sneak up on you, followed by a minute or two of trauma, but then you break through, and start registering the deep-seated, fruity flavours that had been there all along. – Good Food Guide 2016 Review