Chris Chen
It’s been 10 years since Longrain introduced us to big Thai flavours and funky cocktails. Martin Boetz and Sam Christie share a vibrant feast showcasing their banquet-style dining which has become the new benchmark for modern Asian cool.
Young coconut jelly and burnt mango cream with pandanus macaroons
Young coconut jelly and burnt mango cream with pandanus macaroons
Young coconut jelly and burnt mango cream with pandanus macaroons
PHOTOGRAPH CHRIS CHEN
Grilled rainbow trout fillets with curry paste, young coconut and lime leaves
Grilled rainbow trout fillets with curry paste, young coconut and lime leaves
Grilled rainbow trout fillets with curry paste, young coconut and lime leaves
PHOTOGRAPH CHRIS CHEN
Red curry of beef with green peppercorns, wild ginger and holy basil
Red curry of beef with green peppercorns, wild ginger and holy basil
Red curry of beef with green peppercorns, wild ginger and holy basil
PHOTOGRAPH CHRIS CHEN
Chicken and prawn salad with caramelised coconut and lime
Chicken and prawn salad with caramelised coconut and lime
Chicken and prawn salad with caramelised coconut and lime
PHOTOGRAPH CHRIS CHEN
Steamed noodle rolls with crab, ginger and spring onion
Steamed noodle rolls with crab, ginger and spring onion
Steamed noodle rolls with crab, ginger and spring onion
PHOTOGRAPH CHRIS CHEN
Mussel, clam and chilli jam salad
Longrain’s Moscow Mule
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