I can never visit Long Chim enough to finish trying everything on the menu because I keep going back to the classics. That said, more visits await.
Street food is something that I have not garnered enough guts to try off the streets of Thailand yet and I'm sure Chef knows there's an entire community of people who'd love to, with the hygience. Long Chim answers all of that and I'm a fan.
With 12 established and famous Thai restaurants gathered together at the same event and music and arts, this is certainly a flawless formula attracting all foodies and not to be missed by in particular Thai Food lovers.
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!
Long Chim has its own discreetly tucked-away, casino-denial entrance, all neon back alley images and tiny red street stools. You emerge into a long bar lined with booths facing a broad expanse of a 150-seater restaurant. It's bare-tabled, cutlery-in-a-can stuff, with a flurry of chefs in the background pounding away in mortars, and wok-frying noodles.
Long Chim has made a genuinely impressive start. The flavours here are bigger and bolder than any other Thai eatery in Singapore (even though I am not a fan of their iced milk tea).
In general, this was very good Thai food, but from David Thompson’s fame, I was expecting some surprise elements, and I found none.
A very good meal. However, we have read some negative reviews during the soft launch phase – too salty, too spicy. The challenge for Long Chim would be for the team to excel even if Chef David Thompson is not there.