Thanks to my friend Syrie at Taste Buddies, I savored some of the best Thai food that I have ever tasted in my life–at the famed Longrain Restaurant and Bar in Sydney today.
The food was so good that I just had to buy the cookbook right there and then.
I have to call your attention to the restaurant’s signature dish–eggnet with ground pork, prawn, peanut, bean sprouts in sweet vinegar; it is practically to-die-for. Despite its “netty, creative, and somewhat fusion” appearance, it’s every bit distinctively Thai–sweet, sour, spicy, and salty…
While in Sydney, one has got to try out the world-famous rock oysters, so I ordered one freshly shucked rock oyster with red chili, lime juice, and deep-fried eschalots (shallots)- they sure tasted heavenly on top of the silky smooth rock oyster. After this treat, I don’t think I can go back to the plain cocktail sauce and lime with oysters anymore. It’s heaven and earth.
Longrain Restaurant and Bar
85 Commonwealth Street
Surry Hills,
NSW, Australia 2010
Note: I am not a big fan of fusion food; those over-the-top and neither east-nor-west food. There are definitely Thai/Chinese fusion dishes at Longrain, but they still retain the signature flavors despite the western presentation and plating. Just reading through the recipes, I know that the cookbook is a keeper…just the eggnet recipe is worth shelling out $16 for.
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{ 16 comments… read them below or add one }
Thai food! I love Thai Food!!! The pics looks so delicious… What’s the one in the ”web” of.. izzit eggs? Is that pad thai?
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I knew you’d love it! I’m so jealous Bee…but no matter, I’ll be home at the end of the year and guess where I’ll be going for dinner!
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Thank you, added to my list of places to eat for my Sydney trip later this year.
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We always find traditional thai food fresh , very tasty , natural and amazing. But to find so good thai in Sydney is even more amazing, wonder whether there is good Pg in Sydney too?
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Scrumptious! And I love the name of the restaurant… like its dishes, it got ‘fused’ together! :D
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I am curious, what does Betel leave taste like ? Older Sarawak natives chew the leave with some kind of ashes and spit the red juice after they are done. Supposed to give you a high.
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Wouahhhh, it look so great…once again I’m jealous…Un immense bravo!
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Thanks for the tip on the cookbook.
I am always amazed by your stunningly fresh looking photos.
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There are a great many Thai restaurants here in Sydney and several are excellent. Sydney is the Thai food capital of Australia, for some reason!
What is “Pg” food, Team BSG? Perhaps I can advise you on where to find good examples in Sydney.
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There are a great many Thai restaurants here in Sydney, and several are excellent. Sydney is the Thai food capital of Australia, for some reason.
What is Pg food, team bsg? Perhaps I can advise on where to find good examples in Sydney.
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Hi,
I just wanted to tell you that I LOVE your blog! I’ve stopped by a few times already, but this is my first comment. It’s a great source of inspiration for me who just adore traditional and modern asian food, and your photos are simply wonderful.
I’ll come back for sure! :)
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What a combination! I wonder what Betal leaves taste like though, never tasted one before!
Well, glad you enjoyed the food in Sydney :)
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ah, i see tht u’ve sampled the quintessential aussie “salt and pepper (insert any food here)* as well as the oysters and mussels. any plans on coming to adelaide? ;p
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It just look so yummy now I am tempted to go to Sydney now.
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I could never bring myself to eat fresh oysters… I need my food to be very very dead… as in impossible to revive via CPR! :P But it’s great that you enjoyed your food there! Looks and sounds divine!
You’ve probably already found out by now, but eschallot/eschallotte are just other names for shallots. (see the resemblance?)
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What kind of oyster is nice in US?? I have tried Pacific oyster, but it has different taste compared to Sydney rock oyster.
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