This is my first visit to Long Chim by David Thompson after hearing so many things about it. It was not easy finding my way there, as I could not pinpoint the second floor where the restaurant is located. Then, I realised that I could take a separate lift on the ground level between Mulberry and Hermès Watch Boutique to the celebrity restaurants. You may also access the second floor by the lift lobby next to La Perla.
I started my dinner with Bangkok Blazer ($22), a cocktail that was supposed to be bold and suitable for the connoisseur or rookie risk taker, which I found the latter more to be true for me. This house made spiced rum with port, apricot and angostura was lit ablaze. What a sight to behold!
The menu at Long Chim is clearly divided into two sections, “Aaharn Jarn Dtiaw” and “Gap Kao”, meaning a single dish usually enjoyed by itself and food to be eaten with rice respectively. In addition, the dishes on the menu are rated according to the food on the streets of Bangkok in terms of spiciness, high salt content and whether it is vegetarian.
The kitchen is also accommodating, so if you have any allergies or dietary restrictions, they will try to cater to your needs. For example, pork and peanuts used in many of their dishes can be omitted on request.
Appetisers (from left, clockwise):
- Chiang Mai Larp of Chicken ($16). This innocent looking dish definitely packs a punch with its Northern spices and herbs. With no warning given to us, we quickly inhaled the bite sized appetiser, only to be assaulted with tongue scorching spiciness. Consider yourself warned.
- Chive Cakes ($15), served with dark soy, garlic and chillies. This is one of the few vegetarian dishes available on the menu and it reminded me of pan fried soon kueh. Crispy on the outside but a chewy mochi-like inside.
- Crunchy Prawn Cakes ($16), accompanied with herbs, shallots and chillies.
- Grilled Pork Skewers ($14), one of the new items on the menu. A good reprieve from the spiciness of Chiang Mai Lap.
The Grilled Long Eggplant Salad ($24), came with dried prawns and steamed egg.
Dtom Yam Super ($25). The main ingredients in this spicy soup are not the norm! Other than the usual lemongrass, lime and chilli, it is also served with chicken wings and feet!
From the oven, we have Baked Prawns with Glass Noodles ($30). This was too salty for me. The chilli that was served with this dish was also on the briny side.
Under the ‘Grilled’ section of the menu, is Tilapia in Salt Crust ($23). The fish was fresh and very tender. I really liked the dish until I flipped it over to the other side. That side was rather soggy and because of that, it was hard to get the meat out.
Green Curry of Chicken ($24), with Thai eggplant and chillies. As you can see from the photo, it was quite oily, but overall great with rice.
Baby Squid ($26), stir fried with chillies, green peppercorns and holy basil. This dish came with a “spicy” warning, but in comparison to the Chiang Mai Lap, it was bearable. I guess after having something really spicy at the beginning, anything after will be fine.
Pandanus Layer Cake ($12), which is a new addition to the menu. A soft cake which bears a resemblance to the nine layer kueh. For me, this dish is on the pricey side.
Saving the best for last, Banana Roti ($12), which is kind of like the ones in Phuket but with more banana. Sweet, sinful and oh so good, liberally doused with condensed milk and sugar.
Should you want to try Long Chim’s best dishes, which would be akin to omakase in a Japanese restaurant, you can opt for Maa Long Chim ($88 per person, minimum two persons), which is a meal consisting of the chef’s signature dishes. Furthermore, the staff would be on hand to recommend matching wines for you to imbibe.
Long Chim by David Thompson
10 Bayfront Avenue, #02-02,
Atrium 2 The Shoppes at Marina Bay Sands,
Tel: 6688 7299
Monday to Friday 1130-1430hrs and 1730-2300hrs
Saturday & Sunday 1200-1600hrs and 1730-2300hrs
Nearest MRT: Bayfront Station (Downtown Line and Circle Line)