long chim

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David Thompson’s Thai Food is the most used, splattered and stained cookbook in my collection. It never makes it back onto the bookshelf. Large, hot pink and as complicated as it is rewarding, Thompson’s commitment to recording authentic Thai food is an inspiration. Safe to say, as soon as news of Long Chim Perth broke, I was pretty excited. I’m a shameless fan and booked as soon as reservations opened. (I was even too shy to say hello to the chef himself!) (You know what they say, never meet your heroes…)

In the basement of the new State Treasury Buildings, Long Chim is a den of eclectic Thai colour. Garland bearing garudas, piles of limes and vintage ice shavers surround a casual restaurant and bar. Outside, the courtyard is lit with an animation by Thai street artist Alex Face. It’s rustic, down to earth and reminiscent of David Thompson’s other paper ode to Thai cuisine: Thai Street Food.

First up is the Chiang Mai chicken larb. Served northern Thai style, the larb is a sticky salad that’s hot, sweet and savoury. It’s the only dish on the menu to which no alteration to the heat is allowed, because simply put, larb is meant to eaten spicy. The warm heat of the dried chillies really opens up the sweetness of the spices and crispy onions and puts the lemongrass right up your nose. All wrapped up in a cooling cabbage leaf, it’s simultaneously pungent, hot and cool.




Chiang Mai chicken larb, $18.


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short order burgers







Though I’ve been having doubts about food blogging, I can assure you the eating has not stopped. That pesky reluctance to blog, well it evaporated as soon as I ate my first Short Order burger. It was a burger so good, I had a moment. Drop those average burgers now, people, and get your butt to Short Order Burgers.

Before you get too excited, Short Order grills on Thursday, Friday and Saturday nights only. Soft, brioche-y buns that are airy, almost like an Asian style bread with a shiny lick of glaze and sesame seeds sandwiches each burger. The bread is so soft, the moment you hold the burger it squashes down. The grass fed beef is thick, cooked pink and fresh to order, with little nubbly bits that catch on the grill. The pickles are sharp. There are two types of cheese melted on every patty – elastic American and smoked mozzarella. Then there are the onions that are caramelised and slathered in barbecue sauce. And – candied bacon. Yes, candied bacon. All of the above graces the BBQ bacon cheeseburger, which may or may not be my requested last-meal-on-earth. And if you’re wondering why the photos are of the same burger, yes I ordered it twice.

Topped off with French fries served with sriracha aioli and a can of root beer, this is a seriously good feed. The burgers are pricey, but they satisfy that junk food niche for a burger that juggles savoury, meaty and sweet. If there are vegos reading this, there’s a mushroom burger on the menu, so you’re good.

These guys are so popular that there’s always a risk of selling out, so get there early. Seating is in short supply, however everything is served in takeaway boxes for portability. Also, look out for donuts by The Banker in kooky flavours like double peanut butter.


Short Order Burgers | 1 James Street, Fremantle
Thu, Fri & Sat from 6pm


Short Order Burger Co. Menu, Reviews, Photos, Location and Info - Zomato

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