Long Chim

The restaurant is located over looking the casino. One can easily see the large crowd of people busy downstairs before entering the restaurant. The restaurant is decorated with a very atas and stylish look. We first pass by the bar area with a mini open kitchen before being shown to the main dining area, surrounded by the open-​concept kitchen. The place gives a romantic feel with its dim lighting.
The staff at the entrance is busy on phone when we arrived and to wait quite awhile to be served. Although I have made reservation for restaurant week, we are served with the normal menu. I ask for the restaurant week menu, which later is given with a disbelieve look. As the restaurant menu looks quite messy and there is no explaination about the menu from the staff, we decide to order from the normal menu.
Pacific Spring Punch ($ 8)
a refreshing non alcoholic punch combining zesty lemongrass with flower tea and citrus. cooling the palate for those spicier meals.
It is quite a refreshing and lemony taste drink. A peak me up.
Chiang Mai Chicken Larb ($ 15)
northern spices with cabbage chilli mint and shallots
Although I not a fan of mints, the roll tastes spicy, refreshing and crunchy.
Braised Beef and Dumpling Soup ($ 24)
It is actually a simple beef noodle soup. The soup is quite bland by itself. But after adding the spicy sauce that served with it, it becomes quite a pick me up. The beef slices although thick but very tender and easy down the throat. The meatball is quite juicy too. Nice dish but a bit too overpriced.
Chicken and Wild Ginger Kanom Jin Noodles ($ 26)
served at room temperature with vegetables
It is served with long beans, sliced cucumber, bean sprouts and pickled mustard. To eat this, tear some noodles and vegetables into the bowl, and topped with the chicken curry sauce. Mix all together and the noodles will untangle easily. The chicken curry sauce is quite rich and creamy with strong ginger taste. Quite a refreshing dish.
Palm Sugar Pudding with Fresh Coconut ($ 15++)
The pudding is very sticky but easy down the throat without feeling too sweet. It is topped with shredded fresh coconut. The taste kind of reminds one of a certain malay kueh.
Overall the food is not bad and different from what is usually served in the Thai restaurants in Singapore. But the prices are a bit too high. It is quite difficult to get the attention of the staffs. The kitchen is jammed with orders and we waited quite awhile for the food to be served. I have to ask 3 times before I finally get the dessert menu. Quite unexpected for such a high end restaurant.

Really really yummy.
Food: ⁹⁄₁₀ — ordered the prawn cakes, awsome. And for entrée hade the sun dried deep fried squid. Such a different taste, really good, and my favorite squid preparation of all time.
Drinks– ⁸⁄₁₀ had a Hi Soda, it was crisp and boozy.
Service — 10/​10, everyone from the hostess on was nice and smiley.
Ambiance — 7÷10− the lighting was 15% too dim, but the place is decorated nicely and all the table items were cool.
Price — ⁷⁄₁₀ — a little expensive for the ingredients used, but worth it for the taste. $ 9 for a bottle of water, idk, haha.
I would and want to go back. Really good Thai food.

While it may not be a typical street food offering, its interpretation is definitely many notches higher in terms of quality & taste especially the Pad Thai, it’s one of the best I’ve tasted outside Bangkok, I might even say that it holds a class of its own.
We especially enjoyed our starter which is:
Prawn cakes
Mains of:
Grilled fish, vermicelli with baked prawns, mashed prawn curry & green beef curry
According to my friend, Thompson’s food is an old-​school version of Thai food that does not appeal to the young, more modern Thai palate. Old school or not, what his team (Thompson does not cook here) are doing at Long Chim is top-​notch, and at these prices (around $ 10 for entrees and $ 20 and upwards for shared mains), one could hardly do better.
Anyway, I think Long Chim is a great addition to Singapore’s restaurant scene. Thai food in Singapore generally has a bad rep, which I suspect is largely to do with the inability to source the super-​fresh produce and other ingredients which make Thai cuisine such a joy. Long Chim has made a genuinely impressive start and I hope it will set a new bar for Thai cuisine here.