I really wanted to like Long Chim, being a long-time fan of David Thompson, from his Darley Street Thai days in Sydney back in the early 90s, Sailors' Thai @ the Rocks a few years later, to Nahm in London which in 2001 became the first Thai restaurant in the world to garner a Michelin-star.
Long Chim is David Thompson's first foray into Singapore, having just opened early this month at the lush Marina Bay Sands casino-resort, taking over the premises vacated by Guy Savoy.
Maybe my expectations were too high but, IMO, Long Chim's food really paled in comparison to the many excellent Thai restaurants in Singapore - most of which offer the same dishes at a fraction of the price, albeit in humbler surroundings. What we tried:
Sourish, fermented pork sausage-meat fritters, very nice with thin slivers of raw galangal. These were good, but nothing which sets it apart from anything we can get at the Golden Mile Complex (Little Thailand) a few minutes' drive away.
Glass noodles with minced pork, prawns and squid: one of my very fave Thai dishes. The one here was pretty average - I could make one myself which tastes a few notches the one I tasted here, and I'm not even a good cook by any means. Sorely disappointed.
Chiengmai curry noodles with chicken (khao soy): another dish which I realy liked. The version here also tasted extremely ordinary.
The version here was served in a tall glass full of crushed ice rather than milk tea. Tasted *nothing* like the aromatic, rich version I can have *anywhere* in Bangkok.
Oh well, I guess the restaurant's still new and trying to find its feet. I, for one, am certainly *not* in a hurry to return anytime soon.
L2-02, Atrium 2
The Shoppes at Marina Bay Sands
10 Bayfront Avenue
Tel: +65 6688 7299