David Thompson’s Long Chim at Marina Bay Sands: Review
PUBLISHED March 29th, 2016 05:30 am | UPDATED June 7th, 2016 03:44 pm
Expectations run high when it comes to celebrity chef restaurants – be it the ambience, service or what’s put on the table. Understandably so, since these meals usually come with a corresponding price tag. David Thompson’s Long Chim is an exception.
Located above the the casino on the second floor of Marina Bay Sands, eating at Long Chim might be a more affordable experience compared to the other celebrity chef restaurants in the MBS fold, but that doesn’t mean it’s any less exceptional. Psychedelic, street-style art decorate the jet-black walls; combined with the wood-panelled ceiling, there’s a good mix of colour and flair in terms of ornamentation. Food-wise, diners can expect spruced up versions of Thai street food from the cities of Bangkok and Chiang Mai.
With three restaurants – Nahm in Bangkok and another incarnation of Long Chim in Perth – David Thompson may not be in Singapore all the time, but his well-trained kitchen staff have done well in reproducing his recipes.
The Larp of Chicken ($16) is a good example of that. Native to Chiang Mai, this dish comprises of minced chicken on a bed of lettuce and infused with pepper and dried chilli. Like many of Chef Thompson’s dishes, the Larp of Chicken really packs a fiery punch! Some concession was made (read: watered down) after feedback from patrons, but nevertheless, it still comes across as extremely spicy.
Another dish that’ll easily set your tongue on fire is the Scallop Salad ($48). Lemongrass and green mango gives the salad its sour, yet piquant base, and the fragrant deep fried garlic will linger on your breath for more than a few minutes. The only flaw was the overcooked scallops, which arrived at the table too firm.
For something a lot more forgiving on the palate, do go for the Dried Prawns ($14). Wrapped in betel leaves and garnished with ginger and toasted coconut, this dish is sweet, milky, and minty at the same time. Same goes for the comforting Grilled Long Eggplant Salad ($24). The titular ingredient is sourced from Thailand and served alongside dried prawns and steamed egg.
Both the Orange Curry of Snakehead Fish ($29) and Mussaman Curry of Beef Sour ($34) are good alternatives to your usual Thai curries. The former consists of delectable fish slices that are drenched in a fragrant curry. And while the latter was smaller in portion then expected, it features a thicker and more coconut-flavour intense broth – brilliant when mopping up with crisp pieces of roti (bread).
Of course, being at a Thai restaurant, how can we not try the Pad Thai ($30)? Long Chim’s version of the classic Thai noodle dish comes a lot wetter than most places, and the noodles are much more firm. The usual accoutrements of peanuts and bean sprouts are fresh and provide a lot of crunch. The Stir-fried Glass Noodles ($26) is slightly oily, but gives off a brilliant wok hei flavour that is simply quite irresistible.
Despite the throng of celebrity chef restaurants at Marina Bay Sands, David Thompson’s Long Chim stands out for its quality and authenticity. While there are many places to get cheap Thai food in Singapore, this snazzy restaurant is still value-for-money, being an ideal space for corporate lunches, date nights, or a get-together with friends.
Long Chim is located at #02-02, Atrium 2 The Shoppes, Marina Bay Sands, 10 Bayfront Ave, Singapore 018955, p. 6688 7299. Open Mon-Fri 11.30am-2.30pm, 5.30pm-12am. Sat-Sun 12pm-4pm, 5.30pm-12am.
