03 February 2010


If you want Thai with a difference you can't go past Longrain, a converted warehouse in the backstreets of Sydney's, Surry Hills. Swanky, fresh and delicious.

Beautiful photographs, the incredible art hanging from the ceilings and the not-so-Thai music are the first to greet you as you walk in, what follows is a slight wait.

The 90 minute wait was expected, arriving between 6:30-7:30 will guarantee a long wait if you are dining with more than two as there are no bookings.
Although the wait isn't ideal, this is the perfect time to indulge in some pre-dinner drinks at the bar. You can't go past Longrains famous cocktails, my pick is the very cleverly named Ping Pong, lemon Vodka, lychee liquer, lime juce and fresh lychees with mint you would think you were in Thailand. Incredible.

The food is sensational. Longrain's buzzy atmosphere and beautiful long communal tables set up an ideal eating experience. It brings the real flavours of Thailand to life with a twist.

Now for my picks-
To start you can't go past the betel leaves, a stack of trout and galangal, mint, chilli and lime juice wrapped up and eaten in single bite.

The Caramelised Pork Hock, melt in your mouth meat cooked in five spice. Served with caramel sauce (but not as you know it) and chilli vinegar.

Squid and Scallop with Blackbeans and Chill- Fresh seafood, Thai veggies and explosion herbs.

Kop Koon Ka and enjoy .



  1. Thx for the heads up Bianca, I'm headed out that way tonite, might drop in.

  2. wow. another Thai restaurant that I need to inspect. I'll probably order pad thai, since that's only dish I order. YUM.

    When I decide to go, we probably bump into you like we did at Chilli Jam haha.

  3. You should definitely inspect it guys but Jade there is no Pad Thai on the menu