For a meal like no other, join us in the Basement of the State Buildings and experience the very best of Long Chim.

Indulge in a specially curated menu that celebrates the culinary partnership between David Thompson and our very own Long Chim wok master – Chef Welly.

Dive into a selection of those famously fiery dishes and witness the flavours that epitomise the essence of the much-loved Long Chim cuisine.

Menu
เม็ดมะม่วงหิมพรานต์ทอด
SPICE CASHEW NUTS
palm sugar tamarind five spice
ม้าฮ่อ
MA HOR
minced pork prawns’ cumin mandarin

สะเต๊ะไก่
CHICKEN SATAY
peanuts turmeric chili vinegar
ทอดมันปลา
FISH CAKE
cucumber relish peanuts

แกงเขียวหวานเป็ด
GREEN CURRY OF ROAST DUCK
eggplant baby corn chili coconut
ยำปลาทอด ใส่มะม่วง
BARRAMUNDI SALAD
green mango cashews chili
แกะกอแฆะ
GRILLED DORPER LAMB RIBS
chili cumin coconut cream
ผัดถั่วหวาน STIR FRIED SUGAR SNAPS
garlic soy

ไอติมรินไทยที
THAI TEA ICE CREAM
pistachio young coconut
ขนมบ้าบิ่น
COCONUT CAKE
palm sugar grated coconut

Please note menu can only cater to gluten free dietary requirements. 

David Thompson

David Thompson is renowned as a world authority on Thai food and his Thai restaurants and cookbooks have won critical acclaim. First visiting Thailand in 1986, David soon moved to the country where he lived for three years, immersing himself in its cooking and culture.

Returning to his Sydney home in 1992, he opened his first Thai restaurant Darley Street Thai, which won numerous awards, including best Thai restaurant in the Sydney Morning Herald Good Food Guide for every year it was open.

In 2001, David was asked by COMO Hotels and Resorts to open a restaurant at the Halkin Hotel in London. nahm opened to immediate critical success, receiving a Michelin star within six months of opening and garnering David the London Chef of the Year award at the 2003 Carlton Evening Standard Food Awards.

Throughout this time, David worked on Thai Food, a critically acclaimed cookbook considered one of the best ever written. The book has won almost every major cookbook award and was followed up with another book Thai Street Food, in 2010. That same year, David opened nahm at the Metropolitan in Bangkok which has been recognised as one of the world’s best restaurants for many years running. In 2014, nahm was the winner of San Pellegrino’s Asia’s 50 Best Restaurants.

David Thompson returned to Australia in 2015 with Long Chim Perth, a triumph of casual dining, combining traditional street food with contemporary flavours.

Welly Yuan

Tell us a little bit about yourself, your background and how/why you became a chef?
In 2009, I embarked on a culinary journey that took me from China to Australia. I had the privilege of being a vital member of the opening team for the esteemed Long Chim Melbourne, contributing my expertise to create a remarkable dining experience. My culinary background is deeply rooted in Asian flavors and techniques. I have honed my skills through diverse experiences, including working at prominent Asian venues such as Red Spice Road, Long Chim Melbourne, and Hawker Hall, all under the esteemed Lucas Group. These opportunities have allowed me to immerse myself in the rich tapestry of Asian cuisine, refining my abilities and cultivating a profound appreciation for the art of cooking.

Tell us a bit about the style of food you create and your inspirations.
My culinary approach celebrates the accessibility and authenticity of street food while elevating it to a refined dining experience. I believe that great food should not only be a feast for the taste buds but also a sensorial exploration, immersing guests in a world of bold flavors, textures, and aromas. In essence, my cooking is a culinary bridge that connects the vibrancy of Thai street food with the comfort and ambiance of a restaurant, offering a unique and unforgettable gastronomic journey.