Long Chim, which means ‘Come and Taste’ brings to Singapore the finest renditions of Thai street food articulated by Australian Celebrity Chef David Thompson. Thompson, a One-star Michelin chef whose restaurant Nahm is number seven on Asia’s 50 Best Restaurants list, aims to showcase Thailand’s diverse gastronomic traditions found at mouthwatering roadside eateries and vibrant street markets of Bangkok. The internationally acclaimed chef has crafted a tantalising menu that combines traditional street food and contemporary flavours just for adventurous Singapore palate.
Not your usual Thai restaurant frontage – scene of Thai shophouse with plastic stools greeted us a intro to what is to come: Thai street food…with finesse.
As this was our first time dining at Long Chim, we had to ask the concierge for directions to Level 2 of MBS Atrium only to find Long Chim among the row of specially curated restaurants overlooking the interior of the MBS Casino. Its dimly lit entrance, with its paved wooden floor framed by shop house tiles, resembles a back lane, which leads diners into the world of Long Chim.
As we walked past the cosy booth seats flanked by a row of hanging lights shaped like upturned cocktail glasses, the main dining room opens grandly before us drawing our attention to the open-concept live kitchen stations responsible for producing an array of dishes brimming with the exciting flavours of Thailand.
Classy yet rustic interior with dedicated staff perfecting every dish and drink.
Long Chim has introduced a new all-day Kid’s Menu at just $15++, featuring a wide selection of wholesome, authentic Thai street food dishes in kids-friendly portions, including a dessert and beverage of choice. Accompanying the customised Kids’ Menu is a set of colouring materials that includes crayons to engage the kids. Children’s cutleries were readily available and the staff were ever ready to attend to their needs. Considering that this is a high-end Thai restaurant fronted by a One Michelin Star chef, this is nothing short of impressive.
Kid-friendly materials to engage the kids in a fine dining restaurant? That’s Thai hospitality for you.
Roasted Duck Rice: Finely roasted premium duck with crackling skin that has a succulent and tender interior. Perfectly matched by the firm yet moist texture of the accompanying Thai Jasmine rice. The Charred Rice Noodles was very flavorful and full of ‘wok-hei’ and not too greasy. Eggs and kailans were plump and fresh. Thumbs up for such yummy Kids Menu.
For the adults, we enjoyed the delectable Weekend Brunch priced at SGD60++ per pax (with free cocktails and/or Thai Iced Milk Tea).
Dried Prawn Ginger Toasted Coconut: This was an appetizer and resembled something right off the streets of Thailand – small, bite sized and hand-wrapped.One bite of this and it just immediately burst with a depth of flavours. ‘Wow, we’re back Thailand!’ were my first words. Texture, taste, flavours all packed into 4 little leaf cones. Excellent!
Grilled Eggplant with Dried Prawns and Steamed Egg: This eggplant appetizer is rather unique. It has a savoury overall taste and the egg’s firm texture that juxtaposes well against the soft eggplant.
Cure Pork Fritters with Peanuts and Ginger: Don’t belittle this seemingly plain looking dish. Coated with a lightly crispy well-fried exterior, these are pork dices that are very smooth and succulent within, accompanied by the cracking texture of the peanuts with a tinge of fresh ginger. Another ‘wow’ dish.
By this time, I’m already literally savouring my ‘adventure’ here of Thailand with the appetizers. I couldn’t wait what main courses had to offer!
Mussaman Curry of Beef: Angie and I are fans of Mussaman curry. It’s lightly sweet, aromatic with spices and accompanied by the tender beef chunks. This dish stopped us in my tracks. Wow! It’s so good that we drizzled the thick gravy over our steamed rice! This dish was ‘gone’ in seconds!
Siamese Watercress with Garlic and Yellow Beans: Another seemingly common dish but it is clearly made perfect here in Long Chim. Well blanched watercress that still maintains its crunchy texture with a light touch of garlic and yellow beans to add depth. Even a simple ‘Kang-Kong’ dish like this could be made exquisite by this legendary chef. Truly worth his Michelin Star!
Grilled Lamb Ribs with Chilies and Cumin: I was thinking if the name of the dish would make it a foregone conclusion but ‘no’. The flavours of the cumin and chillies with the well-marinated lamp ribs made the dish simply sensational! The tender lamb melts in the mouth and bringing along its myriad of deep, smoky flavours.
Dtom Yam of Super Chicken Wings: No Thai meal would be complete without the iconic Tom (Dtom) Yam Soup and here at Long Chim, this Dtom Yam dish showcases the best of Thai street food within with its chicken wings, drumlets and chicken feet. The soup is clear – authentic Thai and not dressed by chili oil just to look red hot but don’t let it fool you, it is still lightly spicy but not too overbearing. The taste of spices were so well balanced it’s unimaginable how the chef cooked this! Oops I forgot…he’s a One Michelin Star chef. No wonder!
For Angie, the desserts stole the limelight of the entire Weekend Brunch Menu.
Banana Roti: This resembles the Chinese’ Red Bean Paste Pancake except the sweet banana oozes out of the crispy skin that sandwiches it. Texture and taste without being too overly sweet. This bowled us over many times and our daughter, Dana simply loves it!
Jack Fruit and Sticky Rice: This dish was truly a surprise in every way. First it was not on the brunch menu and second, when we ordered it, we were told it was originally a Mango Sticky Rice dessert except the mangoes were sour that day hence it was replaced by the Jack Fruit which worked perfectly well. But this dish has another surprise up its sleeve – the sticky rice, coated with coconut milk was actually infused with a tinge of jasmine. Wow! Wow! Wow! This totally knocked me off my feet. That tinge of Jasmine, so subtle yet so appealing. I would return JUST for this dessert alone! Amazing flavours!
Complete your meal here with one of their signature fusion cocktails or a traditional favourite – Thai Iced Tea. Sensational!
Black Sticky Rice Pandanus Noodle: A colourful dish that resembles part ‘Pulut Hitam’ (Black Sticky Rice) and part Chendol (Pandanus Noodle in Coconut Milk) but that is where the resemblance ends. This dessert is virtually all Thai desserts into one – sweet, savoury and with that fine texture of the black rice to balance the milky smoothness of the liquids.
Coconut Cake: This unassuming dish looks plain, and straight out from the village but taste it slowly, the lightly coconut flavoured cake is baked with such traditional goodness it symbolizes the essence of the Thai people – simple yet substantial. The thin strips of fresh coconut adds to the crunchy texture. Cake lovers must not miss this!
More than just Thai food:
But the best in Thailand here is not only confined to its food.
The Thais are also renowned for their hospitality and, yes, that smile. Here at Long Chim, there is an abundance of that. Look around you here and you will also see what makes the Thais stand-out – their dedication and a keen sense of details put into their food. Every dish here in Long Chim is served and stamped with pride.
Long Chim is, in short, is the epitome of Thailand in every way. From the food to the prompt service and to the warm heart-felt hospitality. One has not ‘tasted’ Thailand here in Singapore until you’ve been to Long Chim.
Long Chim By David Thompson
The Shoppes at Marina Bay Sands
#02-02, Atrium 2
For reservations: Tel: 65 6688 7299