Best Thai: Long Chim
The original of chef David Thompson’s franchise in Australia is still an excellent experience. While the atmosphere of the historic State Buildings site plays a big part, the uncompromising food is the real magnet. The sour orange curry of market fish is a must but there are some dishes here that veer toward an Aussie palate that’s very comfortable with chilli. The chicken larb is a serious taste of northern Thailand and not for the faint-hearted.
