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Introduction
Long Chim, is defined as "come and taste" in Thai. Helmed by internationally acclaimed Chef David Thompson who is the mastermmind of Bangkok restaurant, Nahm (#3 on Asia's 50 Best Restaurants list), Long Chim is a casual concept restaurant set against the backdrop of Bangkok's streets, bringing Thai street food to the luxurious premises of Marina Bay Sands.
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Additional Information
Dress code: Smart casual
Opening Hours
Mon - Thu
11:30 - 15:00
17:30 - 23:00
Fri - Sun
12:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
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The 3 of us were having lunch at Long Chim (which translates to come and taste), a relatively upscale Thai restaurant at Marina Bay Sands owned by renowned Australian Celebrity Chef David Thompson, who is also behind the award winning Thai restaurant, Nahm, in Bangkok. The Place Located on the 2nd floor of MBS, Long Chim boasts a modern and trendy interior with Asian twists, scenes of Bangkok and a view of Marina Bay from certain tables. But the view is a double edged sword because you get plenty of natural light (great!) and some of the heat as well (not so great). As this was our first visit, we decided to go with the set lunch. Cured Pork Fritters Deep fried breaded cubes filled with sourish cured pork and an uneven distribution of chilli; best eaten with the peanuts to help neutralise the sourness. No great shakes and not my cup of tea. Miang Prawn One of my dining companions had the Miang prawn, which was an assortment of ingredients (dried prawns, shallots, peanuts etc) wrapped in a betel leaf. Sweet, spicy and sour all at once - akin to a zesty rojak paste. Can't say this was well received. Fried Rice with Roast Duck This was my main course and though this dish came across as lightly salty and savoury, it lacked any discernable wok hei. I couldn't quite make out the taste of the duck slices as well, which was a pity. Overall a rather forgettable dish of fried rice. Sweet Mango Sticky Rice One of the quintessential Thai desserts, the humble mango sticky rice. Mildly sweet mango slices atop rather watery rice (too much creamy coconut milk!) and sprinkled with fried mung bean to inject some crunch. Decent dessert but portion sizes are minute; I finished the whole thing in 2 spoonfuls. Bill Lunch for the 3 of us cost ~ $94, which isn't expensive (ala carte and dinner prices are quite a bit higher though) given the prices at Marina Bay Sands in general but quality is average at best. Overhyped and rather underwhelming in my humble opinion. Service is decent though.Final Verdict:Ambience: 7/10Service: 7/10Food: 5.5/10Value for money: 5.5/10Overall: 6.25/10Address: #02-02, The Shoppes at Marina Bay SandsContact: 6688 7299Opening Hours: 12pm to 11pm dailyWebsite: https://longchim.com.sg/
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We were in the are and decided to visit the place for lunch. Surprisingly it was not crowded. Just a couple of tables occupied. So we had our choice of table which was one overlooking the waterfront with natural lighting. After looking through the menu, we decided on the 3-course lunch set (S$30++) which includes a choice of soft or tea/coffee. We had iced thai milk tea and iced tea with lime, which were rich and not too sweet.Chives CakesThe cakes looked and tasted like the teochew style ku chai kueh 韭菜粿 (chives steamed rice cake). The version here had pan fried to give it a crispy crust. Felt that the skin was tab too thick. Wish that there was sambal chilli sauce to go with it.Cured Pork FrittersLight and crispy on the outside, but the filling was too little to make an impression.Kanom Jin Noodle served with Mash Prawn CurryThe prawn was minced quite finely. Although the sauce tasted more on the sour side, but one soon got used to it. Served with raw greens such as bean sprouts, long beans, cucumber, and mints.Chicken Biryani Thai Style with Tomato & Herb SoupSurprisely the dish did not use the long grain rice which was usually found in biryani in Singapore. The rice was flavourful and went quite well with the sweet tomato sauce. The chicken loooked dry and charred but was quite tender.Mango and Sweet Sticky RiceThe rice was soft and chewy, although it was be better had it been served hot. Topped with the juicy sweet mango and crispy crunchy mung beans.Durian Ice Cream with Sesame WaferThe sesame wafer looked like the Beehive Cookies (Kuih Rose) 蜂窝饼 which was usually available during festive season. It was light and crispy, which gave a savoury taste when accompanying the rich and creamy durian ice cream.Overall the food was great and the place was quite relaxing to be around.
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