It’s Same Same but different as Brisbane’s Longtime evolves and moves to Ada Lane
Longtime will remain open as a function space, but the restaurant concept is moving down the road with an open kitchen, new dishes and an upstairs bar.
Sunda’s Thai-style chicken larb
This vibrant salad by Melbourne restaurant Sunda fires on all cylinders.
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After almost 20 years, Longrain Sydney is closing
Though the restaurant is hinting at “new opportunities” in the city.
Watch: David Thompson on tattoos, placenta and Long Chim’s new menus
He was in Australia to launch his restaurants’ latest dishes, but we also learnt much more about the Thai cuisine master.
Hor mok
Unwrap this steamed fish curry, and you'll be hit with the irresitible fragrance of banana leaves, coconut and spices.
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Palisa Anderson’s pandan, tapioca and young coconut pudding
Fragrant pandan, chewy tapioca and sweet young coconut combine in a more-ish Thai dessert.
Palisa Anderson’s yum makeua (grilled eggplant salad with prawns)
Fire up the barbecue for maximum flavour.
Palisa Anderson’s sour orange fish curry
This unique Thai curry marries sour and spice flavours in a thin, almost soupy, broth.
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Palisa Anderson’s mieng kham (betel leaves with accoutrements)
A simple starter that's all about texture and flavour.
Stir-fry of young angled gourd and tendrils
Track down angled gourds — they're sponges for the soy and miso sauce.