Menu Review: Long Chim Restaurant in Sydney

Topic- Menu Review
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Subject
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Professor’s Name
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Menu Review 1
Contents
Restaurant’s Overview...............................................................................................................2
Menu Review.............................................................................................................................3
Redesigned Menu.......................................................................................................................5
References..................................................................................................................................6

Menu Review 2
Restaurant’s Overview
David Thompson, has set a new set-up in Sydney Australia with the name ‘Long Chim’
which means “Come and Taste.” The celebrity chef has brought some finest Thai street food
dishes in the kitchen of the Long Chim. The restaurant’s live kitchen has to serve a huge
variety of mouth-watering roadside eateries articulated by the chef himself (Bailly, G. and
Oulasvirta, A. 2014). Proud receiver of many rewards and awards in the food industry the
restaurant boasts the street-market feel with its vast shadowy and industrial space and along
with it the hissing smoke and fire from the kitchen adds to the atmosphere and smell of
sizzling food make people ask for more (Barton and Whitehead, 2008). The bar is like cherry
on the cake which provides a combination of western and Asian taste drinks. With two hats
award the restaurant has a lot to say about. The menu pricing is also considered competitive
against other nearby restaurants (Durack, 2018).
Image1: - Picture of the Restaurant’s Logo
Source: - https://www.longchimsydney.com/
The restaurant has to offer moderate rates for their main course that goes between $20-$40.
Rated 15.5 out of 20 the restaurant is considered as one of the best in the area. With the sizzle
and buzz people like to spend their family time at Long Chim.
The specialities of the menu include Thai bird's eye chilli, green peppercorns and Thai basil,
the Chiang Mai larp, gaeng gati gung, yam wun sen, etc.